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Chemistry Project (A)

This document is a student's chemistry project report on studying the digestion of starch by salivary amylase and the effects of temperature and pH on this process. It includes sections on objectives, introduction, materials, procedures, observations, and conclusion. The introduction provides background on the role of saliva in digestion. The procedures describe experiments on digesting starch solutions with saliva at different temperatures and pH levels. The observations show that digestion occurs faster at room temperature versus higher temperatures, and optimal pH levels affect the reaction. The conclusion is that temperature inactivates salivary amylase and inhibits the digestion process.

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Souvik JEE 2024
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35 views13 pages

Chemistry Project (A)

This document is a student's chemistry project report on studying the digestion of starch by salivary amylase and the effects of temperature and pH on this process. It includes sections on objectives, introduction, materials, procedures, observations, and conclusion. The introduction provides background on the role of saliva in digestion. The procedures describe experiments on digesting starch solutions with saliva at different temperatures and pH levels. The observations show that digestion occurs faster at room temperature versus higher temperatures, and optimal pH levels affect the reaction. The conclusion is that temperature inactivates salivary amylase and inhibits the digestion process.

Uploaded by

Souvik JEE 2024
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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lOMoARcPSD|282 750 41

Central Board of Secondary Education

AISSCE
Session-2023-24

Chemistry Project

Student Details:-
Name- AMRISHA SEN
Class- XII
Stream-Science
Roll-
Registration No.-
Topic- Study of digestion starch and
salivary amylase and effect pH and
temperature on it.
lOMoARcPSD|282 750 41

Contents:
1.Certificate

2.Acknowledgement

3.Verification

4.Objectives of the Project

5.Introduction

6.Material Required

7.Procedure

8.Observation

9.Conclusion

10.Bibliography
lOMoARcPSD|282 750 41

Certificate:
It is certified that the project work
entitled
“To study the Rate of Evaporation of
Different Liquids”
as a record of investigatory work
done by the student Amrisha Sen
during the academic year 2023-24
under my guidance and supervision
in practical fulfillment of the
requirement for the “All India Senior
School Certificate Examination”
conducted by CBSE.
lOMoARcPSD|282 750 41

Acknowledgement:
I wish to express my deep gratitude and sincere
thanks to the Principal, Shree Bipin Bihari Singh
for his encouragement and for all the facilities that
he provided for this project work.
I extend my hearty thanks to ,Mr Soudam Sain and
Mr Pronob Mondal our Chemistry Teacher, who
guided me to the successful completion of this
project. I take this opportunity to express my deep
sense of gratitude for his invaluable guidance,
constant encouragement, immense motivation,
which has sustained my efforts at all stages of this
Project work.
I can’t forget to offer my sincere thanks to my
parents and also to my classmates who helped me
to carry out this project work successful and for
their valuable advice and support, which I received
from them time to time.

AMRISHA SEN
Class: - XII
lOMoARcPSD|282 750 41

Objectives of theProject 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” and

• To study digestion of starch by saliva.

• To study the effect of temperature on


the digestion of starch by saliva.

• To study the effect of pH on the


salivary digestion of starch.
lOMoARcPSD|282 750 41

Introduction:
Every health book insists on the chewing of
food. The act of chewingstimulates 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 activityare 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 amylaseis also effected by pH
and temperature and can be verified
experimentally. For example, hydrolysis of
starch can be verified by testing it with iodine
solution.
Starch forms blue coloured complexwith iodine.
If no starch is present ina system it will not give
blue colour with iodine.
lOMoARcPSD|282 750 41

Requirements for Chemistry


Project Report:
The requirements for experiment of
chemistry project report are as under :

• Test tubes
• Test tube stand
• One dropper
• Beaker
• Stop watch
• Starch and Iodine solution
• Thermometer
• Dil. HCl and Dil NaOH solution
lOMoARcPSD|282 750 41

Chemistry Experiment
Procedure
Procedure for Chemistry Experiment is :
Collection of Saliva - Rinse mouth throughly
with cold water and ensure that it does not
contain any food particles. Now take about
20ml of lupe warm water in the mouth and
gangle 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.

Preparation of starch solution - Take about


0.5g of starch in a 100ml beaker and add
enough water to make a paste. Dilute the
paste by adding 50ml water and boil for
about 5 min.

Digestion of starch (a) take 5ml of the starch


solution in a test tube. Add 2 ml of saliva
solution into it. Mix the solutions well by
shaking the tube carefully and
lOMoARcPSD|282 750 41

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 one ml of 1% iodine solution. Note the
colour produced, if any. (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. Record the time and blue colour
intensity.

Observation:
1 Min 2Min 3Min 4 Min.
Time Passed
after
mixing
Colour Deep Blue Light No Blue
Intensity 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 hydrolysed.
lOMoARcPSD|282 750 41

Procedure :
Effect of temperature on the
digestion ofstarch by saliva:

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


• Take 5ml of the starch solution, 2ml of the
saliva solution and 5 ml of
water in each test tube.
• Place test tube No. 1 in water at room
temperature, test tube No.2 in
a beaker containing water at 500 C and test
tube No.3 in boiling water.
• 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.

Procedure :
To study the effect of pH on
the salivary digestionof starch:
lOMoARcPSD|282 750 41

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


2. Add 5ml of the starch solution, 2ml ofthe saliva
solution in each test tube.

3. Now add 2 ml of water inn test tube No.1, 2 ml of dil


HCl in test tube No. 2 and 2ml of dil NaOH solution in test
tube No. 3and shake carefully.

4. Keep the three test tubes in water at room


temperature for about 10 minutes.

5. Add two drops of the solution of eachtest tube with


1% iodine solution and observe the colour change.

Conclusion:
Temperature effects the digestion of starch by saliva with
increase in temp salivary analyse get inactivated and
process of digestion donot take place.
lOMoARcPSD|282 750 41

Bibliography:
Internet Source :

• www.google.com
• www.yahoo.com
• www.wiki.com
lOMoARcPSD|282 750 41

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