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Chemistry project

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8 views14 pages

Chemistry project

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routsubham4702
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Carmel English Medium School , Jatni

Chemistry Investigatory Project 2024-25

“to study the digestion of starch by salivary amylase


and effect of temperature and Ph on it”
(For the partial fulfilment of AISSCE (2024-25) of CBSE, New Delhi)

Submitted by:- Subham Rout Guided by:- Jyotiprabha


Mohanty
AISSCE Roll No:- _____________

Certificate
This is to certify that Mr:- Subham Rout of class XII
Science bearing the CBSE Roll No:- _____________ has
prepared and submitted this investigatory project “To Study
the digestion of starch by salivary amylase and effect of
temperature and PH on it” in partial fulfilment of AISSCE,
2024-25 of CBSE, New Delhi under my personal guidance
and supervision.
I wish him success in life.

Date:- _____________

Signature of Principal Signature of the Guide


Teacher

Signature of the External

Acknowledgement
I take this opportunity to express my gratitude to all those who have
helped me in completing the project entitled “To study the digestion
of starch by salivary amylase and effect of temperature and PH on
it” for the partial fulfilment of “All India Senior School Certificate
Examination AISSCE – 2024-25”.

I am extremely thankful to my Principal Ms. Arupama Rautray for


her willing to help and valuable Guidance.

I thank my teacher Mrs. JyotiPrabha Mohanty and Mrs. Subhashree


Routray for her guidance and constant encouragement and critical
analysis.

I extend my thanks to our Lab Workers Mrs. Santilata Naik and Ms.
Yasoda for their patience and help.

I thank my Family members and friends for their kind cooperation.

At last but not the least, I would like to thank CBSE for giving this
opportunity to undertake this project.

Submitted by:- Subham Rout


AISSCE Roll NO:- _____________

Index

 INTRODUCTION
 AIM OF THE EXPERIMENT
 APPARATUS AND CHEMICALS REQUIRED
 PROCEDURE
 OBSERVATION
 CONCLUSION
 BIBILIOGRAPHY

Introduction
Digestion of food begins at mouth. When the food is at
mouth, some of the complex carbohydrates get converted to
simple carbohydrates. The three pairs of salivary glands
secrete saliva which helps to moisten the food and make it
easier to pass through the food pipe to the stomach. 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 in digestion. That is the enzyme
ptyalin or amylase present in human saliva hydrolyse the big
molecules of food into many molecules. Starch is converted
to maltose and dextrin by the action of amylase .

Maltose
DEXTRIN

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 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 complex
with iodine. If no starch is present in a system it will not
give blue colour with iodine.
AMYLASE ENZYME

AIM OF THE EXPERIMENT

The main objective of this project is – “To Study the


digestion of starch by salivary amylase and effect of
temperature and pH on it”
 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.

APPARATUS AND CHEMICALS


REQUIRED

 Test tubes
 Test tube stand
 One dropper
 Beaker
 Stop watch
 Starch and Iodine Solution
 Thermometer
 Dil. HCL and Dil. NaOH solution

PROCEDURE

I.To study the digestion of starch by salivary amylase at normal conditions.


1) Collection of Saliva Mouth was thoroughly rinsed with
cold water and it was ensured that it did not contain any
food particles then, about 20ml of luke warm water was
taken in the mouth and was gargled for about three
minutes so that saliva was mixed up well with it. This
was spitted into a beaker.
2) Preparation of starch solution about0.5g of starch was
taken in a 100ml beaker and enough water was added to
make a paste. The paste was diluted by adding 50ml
water and was allowed to boil for about 5 minutes.

3) Digestion of starch (a) 5ml of the starch solution was


taken in a test tube 2ml of saliva solution was added into
it. The solutions were mixed well by shaking the tube
carefully and a stop watch was started. (b) After one
minute two drops of the mixture solution was taken out
from the test tube with the help of a dropper and was
transferred into another test tube containing about 1ml of
1% iodine solution. The colour produced was noted. (c)
This test after every 1 minute was repeated taking two
drops of the solution and 1% iodine solution. The time
and blue-black colour intensity was noted.

II. To study the effect of temperature

1) Three test tubes were taken and were labelled as 1,2,3.


2) 5ml of starch solution, 2ml of saliva solution and 5ml of
water was taken in a test tube.
3) Test tube 1 was heated up to 49°celcius, test tube 2 was
heated up to 67°celcius, test tube 3 was heated up to
81°celcius.
4) After 5 minutes colour change was observed by adding
few drops of iodine solution to each test tube.
III. To study the effect of pH
1) 2 test tubes were taken and were labelled as 1 and 2.
2) 5ml of starch solution and 2ml of saliva solution was
taken in each test tube. 2ml of dil. HCl was added in test
tube 1 and 2ml of dil. NaOH was added in test tube 2.
3) The 3 test tubes were kept at room temperature for 5-10
minutes.
4) 2 drops of iodine solution was added in each test tube
and the colour change was noted.

OBSERVATIONS
I. With respect to time

Sl Test tube no. Time Colour


No.
1) 1 1 min Blue-Black
2) 2 6 min Bluish White
3) 3 11 min White Brown
4) 4 16 min White

II. With respect to temperature

Sl No. Test tube no. Temperature Colour


1 1 49°C White
2 2 67°C White Brown
3 3 81°C Blue-Black
Action of salivary amylase with Respect to Temperature.

III. With respect to pH

Sl No. Test tube no. pH Colour


1 1 1 Blue-Black
2 2 12 Purple
Action of Salivary Amylase with Respect to pH

CONCLUSION
From the above series of experiments :-
1) Salivary amylase converts starch to maltose and dextrin.
2) Maximum enzymatic activity occurs at normal
temperature on increasing the temperature, enzymatic
activity decreases.
3) Digestion of starch is accelerated in alkaline medium.
BIBLIOGRAPHY

1) Class 12th NCERT Chemistry book


2) CBSE lab manual
3) https://www.wikipedia.org
4) https://www.slideshare.net
5) https://www.britannica.com
6) https://www.chatgpt.com

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