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25 views9 pages

Untitled Document

Uploaded by

gyanranjanbahalia
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Name :- Gyan Ranjan Bahalia

Standard :- 12th-science
Roll.no. :- 10
Teacher :- Nandan sir
Subject :- Chemistry project to study the effect
of different temperatures and pH on the activity
of salivary content, amylase on starch.
Our Objective
Our aim is to study the effect of different temperatures and
pH on the activity of salivary content, amylase on starch.

Theory
All living beings need energy to survive. It is from the food
we consume that we get our energy. We know that the
energy we are getting is by the process of digestion that
breaks down the complex substance of starch into simpler
molecules of glucose, which are further metabolized into
CO2 and water through the process of glycolysis. The
human digestive tract starts at the mouth and ends at the
anus.
In the Beginning
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.
The activity of enzymes is strongly affected by several
factors, such as temperature and pH.

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 denaturated.
Therefore, more time will 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 °C to 37 °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.
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 denaturated.
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.

How to test it?


The effect of temperature and pH on the activity of salivary
amylase on starch can be studied by using the Iodine test.
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.
Effect of Different Temperatures on the Activity
of Salivary Amylase on Starch
Materials Required:
Three series of test tubes having iodine solution in each,
test tubes, ice cubes, water, 15 ml 1% starch solution + 3
ml 1% NaCl, saliva solution, droppers, thermometer,
Bunsen burner and wire gauze.
Lab Procedure
● Take beaker containing 15 ml of 1% starch solution + 3
ml of 1% NaCl solution.
● Divide and pour this solution into three test tubes and
mark them as A, B and C.
● Maintain the temperature of the beaker containing ice
cubes at 5°C.
● Take beaker containing ice cubes and keep it on the
table.
● Take another two beakers containing water and heat over
the Bunsen burner.
● Now transfer experimental tube A into a beaker
containing ice.
● Transfer the second experimental tube B into water bath
set at 37°C and third experimental tube C into the beaker
maintained at 50°C.
● Using a dropper, take 1 ml saliva solution and transfer
the solution into test tube A.
● Similarly, add 1 ml saliva solution into test tube B and
test tube C.
● Immediately, using a dropper, take few drops from
experimental tube A and transfer this into first series of
test tubes having iodine solution.
● Similarly, using fresh droppers, do the same procedure
for test tube B and test tube C and transfer the solution
into second and third series of test tubes having iodine
solution.
● Note this time as zero minute reading.
● After an interval of 2 minutes, again take a few drops
from each tube and add to the iodine tubes and note the
change in colour of iodine.
● Keep on repeating the experiment at an interval of every
2 minutes till colour of iodine does not change.
Results
It takes less time to reach achromic point at 37°C, as the
enzyme is maximum active at this temperature, while at
higher and lower temperatures more time is taken to reach
the achromic point.

Conclusion
All enzymes are proteinaceous in nature. At lower
temperatures, the enzyme salivary amylase is deactivated
and at higher temperatures, the enzyme is denaturated.
Therefore, more time will be taken by enzyme to digest the
starch at lower and higher temperatures. At 37° C, the
enzyme is most active, hence, takes less time to digest
the starch.

Effect of Different pH on the Activity of Salivary


Amylase on Starch
Materials Required:
Three series of test tubes having iodine solution in each,
test tubes, pH tablets of 5, 6.8 and 8, beaker containing
water with thermometer, 15 ml 1% starch solution + 3 ml
1% NaCl, saliva solution, droppers, Bunsen burner and
wire gauze.
Lab Procedure
● Take a beaker containing 15 ml of 1% starch solution
+ 3 ml of 1% NaCl solution.
● Divide and pour this solution into three test tubes and
mark them as A, B and C.
● Add pH tablet 5 into test tube A, pH tablet 6.8 into test
tube B and pH tablet 8 into test tube C.
● Now transfer experimental tube A, B and C into a
beaker containing water and a thermometer for
recording temperature. Temperature of this beaker is
to be maintained at 37°C.
● Using a dropper, take 3 ml saliva solution and add 1
ml of solution to each of the three test tubes.
● Immediately using a dropper, take few drops from
experimental tube A and transfer this into the first
series of test tubes having iodine solution.
● Similarly, do the same procedure for test tube B and
test tube C and transfer the solution into second and
third series of test tubes having iodine solution.
● Note this time as zero minute reading.
● After an interval of 2 minutes, again take a drop from
each tube and add to the iodine tubes and note the
change in colour of iodine.
● Keep on repeating the experiment at an interval of
every 2 minutes till colour of iodine does not change.

Results
pH 5 is acidic and pH 8 is alkaline, therefore salivary
amylase did not act in these tubes. Whereas, the enzyme
acted in the tube with pH 6.8 (i.e., slightly acidic) and
digested the starch.

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