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Study of Salivary Amylase Project

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rachnakashyap991
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32 views14 pages

Study of Salivary Amylase Project

Uploaded by

rachnakashyap991
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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Study of Digestion of Starch by Salivary Amylase

And Effect of pH and Temperature on It

Submitted By: [Your Name]

Class/Grade: [Your Class]

School: [Your School Name]

Date: [Submission Date]


Acknowledgment

I would like to express my sincere gratitude to my teacher, parents, and friends for their guidance

and support in completing this project. Their encouragement has been invaluable in the successful

completion of this work.


Contents

1. Introduction

2. Theoretical Background

3. Aim of the Experiment

4. Materials Required

5. Procedure

6. Observations

7. Results and Interpretation

8. Conclusion

9. Applications

10. Limitations and Errors

11. References
1. Introduction

Enzymes are biological catalysts that speed up chemical reactions in living organisms. Salivary

amylase, an enzyme in saliva, breaks down starch into maltose. Temperature and pH play a

significant role in enzyme activity, affecting their structure and function.


2. Theoretical Background

Salivary amylase is produced in salivary glands and works optimally at body temperature (37°C) and

neutral pH (around 7). It breaks starch, a polysaccharide, into simpler sugars like maltose and

glucose.
3. Aim of the Experiment

To study the digestion of starch by salivary amylase and determine the effect of temperature and

pH.
4. Materials Required

- Test tubes

- Starch solution

- Saliva sample

- Iodine solution

- Buffer solutions (pH 4, 7, 9)

- Water bath

- Thermometer

- Stopwatch
5. Procedure

1. Collect saliva and prepare starch solution.

2. Test enzyme activity at different temperatures (4°C, 37°C, 60°C).

3. Test enzyme activity at different pH levels (4, 7, 9).

4. Add iodine to observe starch digestion.


6. Observations

Temperature and pH significantly affect enzyme activity. Create tables to record results for varying

conditions.
7. Results and Interpretation

Salivary amylase is most active at 37°C and pH 7. High/low pH or temperature disrupts activity.
8. Conclusion

Enzyme activity is optimal under specific conditions. Temperature and pH extremes reduce efficacy.
9. Applications

- Food industries use enzymes to process starch.

- Medical applications in diagnostics.


10. Limitations and Errors

- Variability in saliva composition.

- Limited time for observation.


11. References

Mention textbooks, websites, or articles used in the project.

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