Chemistry Project

Session: 2022-23
Subject: Chemistry
An Investigation Project on
“To Study the Digestion of Starch by
Salivary Amylase and Effect of pH and
Temperature on it”
Submitted by:
Aryan Jain
Class 12 PCM
Certificate
This is to certify that Aryan Jain student of

class 12 (PCM) of The Greenfield Public
Academy has successfully completed
Investigatory project of chemistry on the “To
Study the Digestion of Starch by Salivary
Amylase and Effect of pH and Temperature on
it”, as prescribed by the Central Board of
Secondary Education (CBSE) for academic
year 2022-23
________________
(Signature of the Teacher)
________________ _______________
Examiner’s Signature Principal’s Signature
Acknowledgment
It is my privilege to express my sincere regards to
all who directly or indirectly helped me complete
my project.
I, deeply express my gratitude towards the

principal, Ms Indra Mittal for her noble
guidance and providing sufficient facilities
which have contributed to the successful
completion of this project.
I, hereby acknowledge my heartiest gratitude

towards my chemistry teacher and CBSE who
gave me the golden opportunity to do this
wonderful project, which also helped me in
doing lot of research and I came to know
about many things.
I take this opportunity to thank my teachers,

parents and friends who helped me with their
valuable suggestions, encouragement and
guidance.
Aryan Jain
Table of contents
No. Description
1. Aim
2. Introduction
3. Requirements
4. Procedure
5. Observation
6. Result
7. Bibliography
Objectives of the Project 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.
Introduction:
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 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
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.
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.

Chemistry Experiment Procedure
Procedure for Chemistry Experiment is :
1) Collection of Saliva - Rinse mouth thoroughly with
cold water and ensure that it does not contain any food
particles. Now take about 20ml of lukewarm 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.
2) 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.
3) 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
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:
Time Passed after 1 min 2 min 3 min 4 min
Mixing
Colour Intensity Deep Blue Light No
Blue 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.
Procedure : Effect of temperature on the
digestion of starch 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.

Conclusion:
Starch get hydrolysed by saliva amylase.
Procedure : To study the effect of pH on the
salivary digestion of starch:
1.Take three test tubes and label these 1, 2, 3.

2.Add 5ml of the starch solution, 2ml of the
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. 3 and 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 each test 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 do not take
place

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Session: 2022-23

This is to certify that Aryan Jain student of

I, deeply express my gratitude towards the

I, hereby acknowledge my heartiest gratitude

I take this opportunity to thank my teachers,

The main objective of this chemistry project report

 To study digestion of starch by saliva.

 To study the effect of temperature on the

 To study the effect of pH on the salivary

Every health book insists on the chewing of food.

Absence of blue colour on addition to iodine solution

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

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

Temperature effects the digestion of starch by

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