Study of Digestion of Starch by Salivary Amylase
and Effect of pH and Temperature on It
Submitted by: [Your Name]
Class: [Your Class]
Subject: Biology
Academic Year: 2024-2025
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Index
1. Aim
2. Introduction
3. Theory
4. Materials Required
5. Procedure
6. Observations
7. Results & Conclusion
8. Precautions
9. Bibliography
1. Aim
To study the digestion of starch by salivary amylase and examine the effect of pH and temperature
on its activity.
2. Introduction
Salivary amylase is an enzyme present in human saliva that catalyzes the breakdown of starch into
simpler sugars. The digestion of starch begins in the mouth, where amylase hydrolyzes the
glycosidic bonds in starch molecules. The activity of salivary amylase is influenced by factors such
as pH and temperature. Understanding these effects helps in comprehending the importance of
enzymes in digestion.
3. Theory
Enzymes are biological catalysts that speed up chemical reactions. Salivary amylase, also called
ptyalin, is produced by the salivary glands and begins the process of carbohydrate digestion. It
breaks down starch into maltose, a disaccharide. The efficiency of amylase depends on pH and
temperature. It functions best at a neutral pH (around 7) and at body temperature (37°C). Extreme
pH values or high temperatures can denature the enzyme, rendering it inactive.
4. Materials Required
- Test tubes
- Starch solution
- Saliva sample
- Iodine solution
- pH solutions (acidic, neutral, basic)
- Thermometer
- Water bath
- Stopwatch
5. Procedure
1. Take three test tubes and label them as A, B, and C.
2. Add 5 mL of starch solution to each test tube.
3. Add a few drops of iodine solution to confirm the presence of starch (it should turn blue-black).
4. In test tube A, add 1 mL of saliva and maintain it at body temperature (37°C).
5. In test tube B, add 1 mL of saliva and place it in ice water.
6. In test tube C, add 1 mL of saliva and place it in a boiling water bath.
7. Observe the color change after 10 minutes using iodine solution.
8. Repeat the experiment with different pH solutions (acidic, neutral, and basic) to observe the effect
of pH.
6. Observations
- In test tube A (37°C), the starch was completely digested, and no blue-black color remained.
- In test tube B (cold temperature), starch digestion was very slow.
- In test tube C (boiling water), no digestion occurred due to enzyme denaturation.
- At neutral pH, digestion was most efficient, while at extreme pH values, enzyme activity was
reduced.
7. Results & Conclusion
From the experiment, we conclude that salivary amylase works best at body temperature (37°C) and
neutral pH (around 7). Extremely high temperatures or extreme pH values inhibit its activity. This
highlights the importance of maintaining optimal conditions for enzyme function in biological
systems.
8. Precautions
- Use freshly collected saliva for best results.
- Ensure test tubes are properly labeled.
- Maintain the correct temperature during the experiment.
- Use iodine solution carefully to avoid stains.
- Dispose of biological samples properly.
9. Bibliography
1. NCERT Biology Textbook
2. Laboratory Manual for Biology
3. Online scientific articles on enzyme activity
