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BHARTIYA VIDYA BHAVAN S RIL SCHOOL

TAL - MAUDA, DIST - NAGPUR - 441104

BIOLOGY PROJECT
SESSION 2011 - 2012

ROLL NO. 4661362

INDEX
y y y y y y y CERTIFICATE INTRODUCTION PROCEDURE OBSERVATION INFERENCE & EXPLANATION ACKNOWLEDGEMENT BIBLIOGRAPHY 3 4 5 6 7 8 9

Certificate
This is to certify that Master Arpan B Jaiswal has satisfactorily completed the course in practical project prescribed by CBSE board for biology course in the laboratory of this school in the year 2011 to 2012.

Signature of the Teacher Date:

INTRODUCTION
Wheat flour, rice contains starch as the major constituent. Starch present in these food materials is first brought into solution. In the presence of enzyme salivary amylase starch undergoes fermentation to give maltose. Salivary glands present in mouth cavity secrete saliva. Saliva contains mucin to lubricate food and a starch digesting enzyme-salivary amylase. Salivary amylase acts on starch, a polysaccharide and changes it into simple sugars. Like other enzymes, salivary amylase is also proteinaceous. It is denatured by hat and chemicals like alcohol. Thereby making it inactive permanently. The enzyme is most active at temperature 370 C and pH 6.8. When iodine (yellow) is added to starch solution (white), the later turns to blue black. Iodine does not react with simple sugar, hence remains yellow. If saliva is added to the blue black solution, the enzyme, salivary amylase present in saliva breaks down starch and the colour of the solution changes from blue black to reddish brown and then to its original yellow colour. The complete breakdown of starch into simple sugar can be tested by adding Benedict s solution (blue) to the reaction mixture and heating the solution. The colour of the solution will change from Blue green yellow orange

indicating the presence of simple sugars and absence of starch in the solution.

PROCEDURE
1. Take 5.0 g of wheat flour in a 100 ml conical flask and add 30 ml of distilled water. 2. Boil the contents of the flask for about 5 minutes. 3. Filter the above contents after cooling. The filtrate obtained is wheat flour extract. 4. To the wheat flour extract taken in a conical flask, add 5 ml of 1% aqueous NaCl solution. 5. Keep this flask in a water bath maintained at temperature 350C 400C. Add 2ml of diluted salivary amylase. 6. After 2 minutes take 2 drops of the reaction mixture and add iodine solution. Note the colour produced. 7. Repeat step 6 after every 2 minutes. When no bluish colour is produced the fermentation is complete. This point is known as achromic point. 8. Record the total time taken for completion of fermentation. 9. Repeat the experiment with rice flour extract, 5 ml of 1% starch solution and record the observations.

OBSERVATIONS
Table: Time required to reach achromic point (end point) in fermenting wheat flour extract, rice flour extract and 5 ml of 1% starch solution at 370C by the enzyme salivary amylase.

Reaction with iodine Time (min.)

0 2 4 6 8 10 12 14 16 18 20 22 24 26 28 30 32 34 36 38 40 42 44 46 Wheat flour extract
Blue Blue Blue Blue Blue Blue Blue Blue Blue Blue Blue Blue Dark brown Dark brown Dark brown Dark brown Dark brown Dark brown Dark brown Dark brown Brown Brown Light brown Remains same

Rice flour extract

Blue Blue Blue Blue Blue Blue Dark brown Dark brown Dark brown Dark brown Dark brown Dark brown Dark brown Dark brown Light brown Light brown Remains same

5ml of 1% starch solution

Blue Blue Blue Blue Blue Blue Blue Blue Blue Blue Dark brown Dark brown Dark brown Dark brown Dark brown Dark brown Dark brown Brown Brown Light brown Light brown Remains same

INFERENCE
The rate of fermentation of starch in different substances is in the order wheat flour > 5ml of 1% starch solution > rice flour

EXPLANATION
The enzyme salivary amylase present in saliva acts on starch and converts it into maltose (a polysaccharide). Starch gives blue colour with iodine.

Acknowledgement
I wish to express my deep gratitude and sincere thanks to the Principal, Shri Janaki Vasudevan, B.V.BS RIL School, Mauda for her encouragement and for all the facilities that she provided for this project work. I sincerely appreciate this magnanimity by taking me into her fold for which I shall remain indebted to her. I extend my hearty thanks to our Janaki maam, biology teacher who guided me to the successful completion of this project. I take this opportunity to express my deep sense of gratitude for her invaluable guidance, constant encouragement, constructive comments, sympathetic attitude and immense motivation, which has sustained my efforts at all stages of this project work. I cant forget to offer my sincere thanks to Ranju maam, lab assistant & also to my classmates who helped me to carry out this project work successfully & for their valuable advice & support, which I received from them time to time.

Bibliography
 Comprehensive practical chemistry, Laxmi publications  http://projects.icbse.com