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The document outlines an experiment to study the enzymatic hydrolysis of starch using saliva. It details the aim, apparatus, principles, theory, procedure, result, conclusion and precautions of the experiment. The procedure involves adding starch solution and buffer to test tubes at different temperatures and adding saliva to observe hydrolysis through color change with iodine solution over time.

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GOKUL
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16 views

Project Overview

The document outlines an experiment to study the enzymatic hydrolysis of starch using saliva. It details the aim, apparatus, principles, theory, procedure, result, conclusion and precautions of the experiment. The procedure involves adding starch solution and buffer to test tubes at different temperatures and adding saliva to observe hydrolysis through color change with iodine solution over time.

Uploaded by

GOKUL
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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PROJECT OVERVIEW

➢ AIM

➢ APPARATUS REQUIRED

➢ PRINCIPLE

➢ THEORY

➢ PROCEDURE

➢ RESULT

➢ CONCLUSION

➢ PRECAUTIONS

➢ BIBLIOGRAPHY
AIM:
To study the enzymatic hydrolysis of starch.

APPARATUS REQUIRED:

❖ Starch solution

❖ Phosphate buffer solution

❖ Saliva

❖ Iodine solution

❖ Water bath

❖ Watch glass

❖ Test tube
PRINCIPLES:

Starch is mainly composed of two parts:

• Amylose:

A linear polymer made up of a-1-4 bound D-glucose units.

❖ This polysaccharide is making up approximately 20-30%

of the structure.

• Amylopectin:

❖ A polysaccharide with highly branched polymer of a-1-6 bound

glucose units.Amylase is an enzyme that hydrolysis alpha-

bonds of large alpha-linked polysaccharides such as starch

and glycogen, yielding maltose and dextrin.

❖ It is the major form of amylase found in humans and other

mammals.
THEORY:

❖ Amylase is found in saliva. This form of amylase is also called

“ptyalin”.

❖ The enzyme randomly affects a-1-4 bonds, belonging to the

amylose structure of starch, and maltose units form. Amylase

does not affect the a-1-6 bonds that belong to the amylopectin

structure of starch.

❖ As a result of hydrolysis carried out with a-amylase. Besides

the maltose and glucose units, a large branched dextrin

structure is formed in the media.


Procedure:

Part-A

❖ Add 1 mL of 1% starch solution and 1 ml


phosphate buffer solution (pH=6.8) into 4 test
tubes.

❖ Place each test tube into water baths at 0°C,


25°C. 37°C and 95°C. respectively. Wait for a few
minutes and add 1 mL diluted (1/10) saliva into
each test tube.

❖ Place 1 drop of iodine solution on 4 watch


glasses and take 1 drop from each test tube to
observe if there is any starch left (Starch gives blue
colour with iodine solution).

❖ Record the time for the hydrolysis of 1 mL


starch in each test tube.
Part-B

❖ Take 7 test tubes and prepare the


following solutions.

❖ Shake each test tube thoroughly.


❖ Check each mixture for colour with
iodine per minute.
❖ SOXEBNICKS Ragged colour changes.
Result:
Time for the hydrolysis and the colour change
of starch by a-amylase was recorded.
CONCLUSION:

❖ Through systematic experimentation, it


was observed that variations in enzyme
concentration, temperature, and pH
significantly impact the time required for
starch hydrolysis.
❖ Hydrolysis of starch is carried out by large
number of ways.
PRECAUTIONS:

❖ Ph handling:
When adjusting pH levels, use caution with acidic
or handling alkaline solutions.
Add acids or bases slowly and carefully to avoid
splashes.
❖ Handle enzymes:
Handle enzymes with care, following the
manufacturer's guidelines.
Avoid contact with skin and eyes, and wash hands
thoroughly after handling.
❖ Iodine solution:
Handle iodine solution with care, as it can be irritating.
Use it in a well-ventilated area and avoid skin contact
BIBLIOGRAPHY:

❖ Cbse lab manual

❖ Websites:
• www.google.com
• www.website.com
• www.scrbd.com

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