D.A.

V PUBLIC SCHOOL,
POKHARIPUT

CHEMISTRY INVESTIGATORY PROJECT

ON
"STUDY OF DIGESTION OF STARCH BY
SALIVARY AMYLASE AND EFFECT OF pH AND
TEMPERATURE ON IT"

Submitted towards the partial fulfilments of Class

XII practical examination for the session 2021-
2022
NAME:

CLASS:
ROLL NO/ SCHOOL NO:
AISSCE ROLL NO:

1
 DECLARATION
I, SAMAGNYA DASH, a student of class Xll 'A' of
D.A.V. Public School, Pokhariput, hereby submit
the project on "STUDY OF DIGESTION OF
STARCH BY SALIVARY AMYLASE AND EFFECT OF
pH AND TEMPERATURE ON IT" for the
chemistry practical of AISSCE 2021-22.

This project consists of the original work done

by me under the able guidance and supervision
of my chemistry teacher, Mousumi Patnaik
mam.

Name:
Date:
Class:
AISSCE roll no:
 CERTIFICATE
This is to certify that the project on "STUDY OF
DIGESTION OF STARCH BY SALIVARY AMYLASE
AND EFFECT OF pH AND TEMPERATURE ON IT"
is
an original piece of work by of
Class XII 'A' and is in accordance with the topic
allotted to her.

This project is submitted towards the partial

fulfilment of the conditions laid down for AISSCE
2021-22 and embodies the work done by her under

my guidance and supervision.

Signature of Signature of
Internal Examiner External Examiner
Signature of Supervisor
 ACKNOWLEDGEMENI
I would like to extend my gratitude towards
my chemistry teacher, Mousumi Patnaik
mam, for her able guidance and support in
completing my project. She was my source of
inspiration and my pillar of strength through
the course of this project.

I would also like to extend my gratitude to

our honourable principal, Miss. SUJATA
SAHU for providing me with all the facilities
to complete the project.

DATE: 30-01-2022

5ama n
SIGNATURE OF STUDENT
 INDEX

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1
 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 hydrolyse the big molecules of food
into many molecules. For example, starch into
mono-saccharides - maltose and glucose;
proteins into amino acids and fats into fatty
acids and glycerol. Thus, saliva not only helps
in digestion of food but convert it into energy
generating substances. Further, enzymes and
their activity are very sensitive to
temperature and pH. Even a slight variation in
these two factors, can disrupt the action of
enzymes. In other words, digestion of food by
salivary amylase is also affected by pH and
temperature and can be verified
experimentally.
 OBJECTft ES OF THE
PROJECT REPORT

The main objective of this chemistry project

report is
"STUDY OF DIGESTION OF STARCH BY
SALIVARY AMYLASE AND EFFECT OF pH
AND TEMPERATURE ON IT"

1. To study 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 salivary
digestion of starch.
 MATERIALS REQUIRED
The requirements for experiment of
Chemistry Project Report are as under:
Test Tubes
Test tube stand
Dropper
Beaker
Ice cubes
Bunsen burner
Stop watch
Starch
Iodine solution Thermometer pH 5, pH
6.8 and pH 8 solution
 THEORY
The digestion of the food starts as soon as we
put food in our mouth. Our teeth cut the food
into small pieces and the salivary glands secrete
saliva that mixes with these food materials. The
saliva contains an enzyme called salivary
amylase which hydrolyses starch into maltose,
The complete digestion of starch occurs only in
the small intestine by the action of pancreatic
amylase.

If we add saliva on starch, the salivary amylase

present in saliva gradually acts on starch and
converts it into maltose. Starch keeps on giving
blue colour with iodine till It is completely
digested into maltose. At this point, no blue
colour is formed. This is the end point or
achromic point.

The activity of enzymes is strongly affected by

several factors, such as temperature and pH.
 Effect of pH

The optimum pH for the enzymatic activity of

salivary amylase ranges from 6 to 7. Above and
below this range, the reaction rate reduces as
enzymes get denatured. The enzyme salivary
amylase is most active at pH 6.8. Our stomach
has high level of acidity which causes the
salivary amylase to denature and change its
shape. So, the salivary amylase does not
function once it enters the stomach.

Effect of Temperature
All enzymes are proteinaceous in nature. At a
lower temperature, the enzyme salivary amylase is
deactivated and at the higher temperature, the
enzyme is denatured. Therefore, more time Wii be
taken by an enzyme to digest the starch at lower
and higher temperatures. Optimum temperature
for the enzymatic activity of salivary amylase
ranges from 32 o c to 37 c c. The optimum
temperature means that the temperature at which
the enzyme shows the maximum activity. At this
optimum temperature, the enzyme is most active
and hence, takes less time to digest the starch.
EXPERIMENT 1
Aim of the Experiment
To study digestion of starch by saliva.

Procedure
1. Collection of saliva: Rinse mouth
thoroughly with cold water and ensure
that it doesnot contain any food
particles. Now take about 20ml of luke
warm water in mouth and gangle for
about three minutes so that saliva mixes
up well with it. Spit this into beaker.
Filter, if there is any suspended impurity
clear filterate is saliva solution and
contains enzyme ptyalin.

2. Preparation of starch solution: Take

about 0.5g of starch in 100ml of beaker

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and add enough water to make a paste.
Dilute the paste by adding 50ml of water
and boil for about 5 minutes.

3. Digestion of starch:

a) Take 5ml of starch solution in a test

tube. Add 2ml of saliva solution into it. Mix
the solutions 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 a dropper and transfer it
into another test tube containing about Iml
of 1% iodine solution. Note the colour of
the products if any.

c) Repeat this step after every one

minute taking two drops of the mixture
solution and fresh 1% iodine solution
continue until the test shows no blue
coloure Record the time and blue colour
intensity.

17
Time passed 1
after mixing minute

Result
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 hydrolysed.

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Observation

EXPERIMENT 2

Aim of the Experiment

To study the effect of temperature on
the digestion of starch by salivary
amylase.

Procedure
1.Take three test tubes and label these 1, 2
and 3.

2.Take 5mI of starch solution, 2ml of saliva

solution and 5mI of water in each test tube.
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3.PIace test tube 1 in water at room
temperature, test tube 2 in beaker
containing water at 500 C and test tube 3 in
boiling water.

4. After 5 minutes, observe the colour

change on mixing two drops of mixture of
every tube with Iml of 1% iodine solution.
Note the intensity of the blue coloured
foamand the time taken to reach
achromatic point.

Result
It takes less time to reach achromic point
at 37 0 C, as the enzyme is maximum active
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Observation
at this temperature, while at higher and
lower temperatures more time is taken to
reach the achromic point.

EXPERIMENT 3
Aim of the experiment
To study the effect of pH on salivary digestion
of starch.

Procedure
1. Take three test tubes and label these 1, 2
and 3.
2.Take 5ml of starch solution, 2ml of saliva
solution and 5mI of water in each test tube.
3. Now pass 2ml of water in test tube 1,
2mI of dilute HCI in test tube 2, and 2ml of
dilute NaOH in test tube 3 and shake them
carefully.

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4. Keep the test tubes in water at room
temperature for about 10 minutes.
5. Add 2 drops of solution to each test
tube with 1% iodine solution. Observe the
colour changeand note the time taken to
reach achromatic point.
pH Time taken
5 (Test tube 1) 14min Blue black
Result
colour
6.8
(Test tube 2) 4min No change in

colour

8 (Test tube 3) 14min Blue black colour

Result
pH 5 is acidic and pH 8 is alkaline, therefore
salivary amylase did not act in these test tubes.
Whereas, the enzyme acted in the test tube
with pH 6.8 and digested the starch.

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 CONCLUSION
Starch gets hydrolysed by saliva amylase.
At neutral pH it took the shortest time
before the iodine no longer changed
colour. This shows that the starch breaks
down more quickly at optimal pH.
Temperature effects the digestion of starch
by saliva.ln high temperature the enzyme
is deactivated and in low temperature it is
denatured.Therefore, there is an optimum
temperature in which enzyme works well.
 BIBLIOGRAPHY

Books referred for completion of my

project:
'NCERT Biology textbook Class XII
'Truman's elementary biology
'Biology Xamidea
Websites referred for completion of my
project:
'https://www.yahoo.in
'https://onIinelibrary.wiley.com/Dou/
full/19.
1045/npg.pls.110393
'https://www.google.com
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