KEN
DRIY
CHEMISTRY PROJECT
Session: 2024-2025
A
A Project Report On
“digestion of starch by salivary amylase
and effect of temperature
and pH on it”
Submitted by Tushar Mallick
Class – 12 D (Bio-Science)
Roll no. (CBSE) –
Under the Guidance of
Mr. Arunesh. Gupta
Sir
PGT (Chemistry)
1|PAGE
Table of Contents
Certificate
Declaration
Acknowledgement
Aim of Project
Objective of the Project Report
Introduction
Apparatus Required
Procedure
Observation
Conclusion
Precaution
Bibliography
2|PAGE
Kendriya Vidyalaya Barrackpore AFS
Certificate
This is to certify that TUSHAR MALLICK student
of class 12th (Bio-Sci.) has successfully prepared the report on the
Project entitled “To study the digestion of starch
by salivary amylase and effect of temperature and pH
on it” under the guidance of
Mr. Arunesh Gupta (PGT Chemistry).
The report is the result of his efforts & endeavors. The
report is found worthy of acceptance as final Project
report for the subject Chemistry
of class 12th (Bio-sci.).
Signature of Chemistry Teacher Signature of External Examiner
Signature of
Principal
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Declaration
I hereby declare that the project work
entitled “To study the digestion of starch
by salivary amylase and effect of
temperature and pH on it”, submitted to
Department of chemistry, Kendriya
Vidyalaya Barrackpore AFS is prepared
by me.
TUSHAR MALLICK
Class: 12th (Bio-Science)
4|PAGE
Acknowledgement
I would like to express a deep sense of thanks and gratitude
to my project guide Mr. Arunesh Gupta sir for guiding me
Immensely through the course of the project. He always
evinced keen interest in my project. His constructive advice &
constant motivation have been responsible for the successful
completion of his project.
My sincere thank goes to our principal sir for his co-ordination
in extending every possible support for the completion
of this project.
I must thanks to my classmates for their timely help and
support for completion of this project.
Last but not the least, I would like to thank all those who had
helped directly or indirectly towards the
completion of this project.
TUSHAR MALLICK
Class- 12 D (Bio-Science)
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AIM
“To study the digestion of
Starch by salivary
amylase and
effect of temperature
and pH on it.”
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Objective of the Project Report
The main objective of this chemistry project report is
“To study the digestion of starch by salivary
amylase and effect of temperature and pH on it”.
1. To study the digestion of starch by saliva.
2. To study the effect of temperature on the digestion
of starch by saliva.
3. To study the effect of pH on the salivary digestion
of starch.
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8|PAGE
Introduction
Every health book insists on the chewing of food. The act of
chewing stimulates the excretion of saliva. Saliva mixes up
with the food and helps its digestion. That is, the enzyme
ptyalin or amylase present in human saliva hydrolyzes the
big molecules of food into many molecules.
For example, starch into mono-saccharifies maltose and glucose;
proteins into amino acids and fats into fatty acids and
glycerol.
Thus, saliva not only helps in digestion of food but also convert
into energy generating substances. Further, enzyme and
their activity are very sensitive to temperature and ph. Even
a slight variation in these two factors, can disturb the action
of enzymes. In other words, digestion of food by salivary
amylase is also affected by temperature and pH and can be
verified experimentally.
For example, hydrolysis of starch can be verified by testing it with
iodine solution. Starch forms blue colored complex with
iodine. If no starch is present in a system, it will not give blue
colour with iodine.
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Apparatus Required
The requirements for experiment of chemistry project
report Are as follow:
1. Test Tubes 2. Test Tube Stand 3. Dropper
4. Beaker 5. Stop Watch 6. Starch
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7. Iodine Solution 8. Thermometer 9. Dil. HCL solution
10.Dil. NaOH solution
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Experiment 1
Aim: - To study the digestion of starch by saliva
Procedure for Experiment 1: -
1. Collection of Saliva: - Rinse mouth thoroughly with cold
water and ensure that it does not contain any food
particles. Now take about 250ml of lukewarm water in
the mouth and keep for about three minutes so that
saliva mixes up well with it. Spit this into a beaker.
Filter, if there is any suspended impurity clear filtrate
is saliva solution and contains enzyme ptyalin.
2. Preparation of starch solution: - Take about 0.5g of
starch in 100ml beaker and add enough water to make
a paste. Dilute the paste by adding 50ml water and boil
for about 5 minutes.
3. Digestion of starch: -
a. Take 5ml of the starch solution in a test tube. Add
2ml of saliva solution into it. Mix the solution well
by shaking the tube carefully and start a step
watch.
b. After one minute, take out two drops of the
mixture solution from the test tube with the help
of dropper and transfer it into another test tube
containing about 1ml of 1% iodine solution. Note
the colour produced, if any.
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c. Repeat this test after every one minute taking two
drops of the mixture solution and fresh 1% iodine
solution continue until the test shows no blue
colour.
d. Record the time and blue colour intensity.
Observation
Time Passed after 1 2 3 4
Mixing minute minute minute minute
Colour Intensity Deep Blue LightNo Blue
Blue Blue
Absence of blue colour on addition to iodine solution means
absence of starch in the mixture solution. That is whole of
the starch has got digested or hydrolyzed.
Conclusion
Starch gets hydrolyzed by salivary amylase
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Experiment 2
Aim: - To study the effect of temperature on the digestion of
starch by saliva.
Procedure for Chemistry Experiment 2 is:
1. Take three test tubes and label these 1,2, and 3.
2. Take 5ml of the starch solution, 2ml of the saliva
solution and 5ml of water in each test tube. And shake
the test tubes carefully.
3. Place test tube number 1 in water at room
temperature, test tube number 2 in a beaker
containing water at 50°C and test tube number 3 in
boiling water.
4. After 5 minutes, observe the colour change on mixing
two drops of the mixture of every tube with one ml of
1% iodine solution. Note the intensity of blue coloured
form.
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Observation
Time passed after Intensity of blue colour
mixing saliva Test tube 1 at
solution
s with starch room Test tube 2 at 50°𝑪 Test tube 3 in
solution (in min) temperature boiling water
5 Light blue Blue Deep
bl
ue
6 No blue colour Light blue Blue
7 - Faint blue Blue
8 - No blue colour Blue
9 - - Blue
10 - - Blue
Conclusion
Temperature affects the digestion of starch by saliva.
(a) (b)
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(c)
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Experiment 3
Aim: - To study the effect of pH on the salivary digestion of
starch.
Procedure for Chemistry Experiment 1 is:
1. Take three test tubes and label these 1,2, and 3.
2. Add 5ml of the starch solution, 2ml of the saliva solution
in each test tube.
3. Now as 2ml of water in test tube number 1 2ml of Dilute
HCl in test tube number 2 and 2ml of Dilute NaOH
solution in test tube number 3 and shake carefully.
4. Keep the three test tubes in water at room
temperature for about 10 minutes.
5. Add 2 drops of the solution of each test tube with
1% iodine solution and observe the colour change.
Observation
Colour produced (in test
Test tube Solution taken tube) with 1% iodine
solution
1 Starch + saliva + water No blue colour
2 Starch + saliva +dil. HCl Blue colour
3 Starch + saliva + dil. NaOH Blue colour
Conclusion
Hydrolysis of starch by the enzyme does not take place in
the acidic or alkaline medium.
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Precaution
1. All apparatus should be clean and washed properly.
2. Add equal drops of iodine in all the samples
while testing for starch.
3. Temperature variation affects enzyme activity, so
take the readings at a constant temperature for all
the samples.
4. Delay in sampling or the reaction time may affect
the result. So, iodine drops must be added at fixed
intervals in all samples.
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Bibliography
1. Wikipedia-the free encyclopedia
2. http://www.google.com/
3. http://en.wikipedia.org
4. www.icbse.com
5. Comprehensive Chemistry
6. Chemistry NCERT Class XIIth
7. Dinesh chemistry
Thank you!!
TUSHAR
MALLICK
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