D.A.V.

PUBLIC SCHOOL
POKHARIPUT

CHEMISTRY INVESTIGATORY PROJECT ON

“STUDY OF DIGESTION OF STARCH BY
SALAVARY AMYLASE AND EFFECT OF pH AND
TEMPERATURE ON IT”
Submitted towards the partial fulfilments of Class XII
practical examination for the session 2022-23

NAME :- TANMAY SHARMA

CLASS :- XII
ROLL NO/SCHOOL NO. :- 33/9079
AISSCE ROLL NO. :-
 ACKNOWLEDGEMENT

I would like to extend my gratitude towards my chemistry

teacher, Dr. Ananya Anupama Ma’am, for her able guidance and
support in completing my project. She was source of inspiration and my
pillar of strength through the course of this project.

I would also like to extend my gratitude to our honourable

principal, Dr. Sujata Sahu for providing me with all the facilities
required to complete the project.

Date:-

Signature of the student

 DECLARATION
I, TANMAY SHARMA, a student of class XII ‘B’ of D.A.V. Public
School, Pokhariput, hereby submit the project on “ STUDY OF DIGESTION
OF STARCH BY SALAVARY AMYLASE AND EFFECT OF pH AND TEMPERATURE

ON IT” for the Chemistry practical of AISSCE 2022-23.

This project consist of the original work done by me under the able
guidance and supervision of my Chemistry teacher, Dr. Ananya
Anupama mam.

NAME : TANMAY SHARMA

DATE :
CLASS : XII ‘A’
AISSCE ROLL NO :
 CERTIFICATE

This is to certify that the project on “ STUDY OF DIGESTION OF STARCH

BY SALAVARY AMYLASE AND EFFECT OF pH AND TEMPERATURE ON IT ” is an
orginal piece of work by Tanmay Sharma of class XII B and is
accordance with the topic allotted to him.

This project is submitted towards the partial fulfuilment of the

conditions laid down for AISSCE 2022-23 and embodies the work done
by him under my guidance and supervision.

Signature of Signature of
Internal Examiner External Examiner

Signature of Supervisor
 INDEX

Sl no. Content Page no.

1. Acknowledgement 2

2. Declaration 3

3. Certificate 4

4. Indroduction 6

5. Objectives 6

6. Materials required 7

7. Theory 7-8

8. Experiment-1 9-10

9. Experiment-2 11

10. Experiment-3 12

11. Conclusion 13

12. Bibliography 14
 INTRODUCTION
Every health book insists of chewing food . The act of chewing
stimulates the excreation of saliva. Saliva mixes up with the food any
helps its digestion. That is, the enzyme ptyalin or amylase present in
human saliva hydrolyse the big molecules of food in to many
molecules . For example, starch into monosachharides maltose and
glucose protins 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 enzymines 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 affected by
pH and temperature and can be verified experimentally .

OBJECTIVES OF THE PROJECT REPORT

The main objective of this chemistry project report is “STUDY OF
DIGESTION OF STARCH BY SALIVARY AMYLASE AND EFFECT OF pH AND
TEMPERATURE ON IT”

1. To study digestion of starch by saliva.

2. To study the effect of temperature on the digestion of starch by
saliva.
3. To study the effect of pH on salivary digestion of starch.

MATERIALS REQUIRED
The requirements for experiment of Chemistry Project Report are as
under,
 Test tubes
 Test tube stand
 Dropper
 Beaker
 Ice cubes
 Bunsen burner
 Stop watch
 Starch
 Iodine solution
 Thermometer
 pH 5 , pH 6.8 and pH 8 soliution

THEORY
 The digestion of the food start as soon as we put food in our
mouth. Our teeth cut the food in to small pieces and the salivary glands
secrete saliva that mixes with these food materials . The saliva contains
and 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.
If we add saliva on starch , the salivary amylase present in
saliva gradually acts on starch on converts it into maltose. The starch
keeps on giving blue colour with iodine till it is completely digested into
maltose. At this point no blue is formed . This is the end point or
achromic point.
The activity of enzymes it is strongly affected by several
factors, such as temperature and pH.

Effect 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 denature . The enzyme salivary amylase is most
active at pH 6.8. Our stomach has high level of acidity which causes of
salivary amylase to denature and changes its shape . So the salivary
amylase does not function once it enter the stomach.

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 denatured . Therefore more time will
be taken by an enzyme to digest the starch at lower and higher
temperature. Optimum temperature for the enzymatic activity of
salivary amylase ranges from 32° C to 37° C. The optimum temperature
means that the tempreature 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.

Experiment-1
Aim of the Experiment:
To study the digestion of starch by saliva.
Procedure:
1. Collection of saliva:-
Rinse mouth throughly with cold water and ensure that it does not
contain any food particles. Now take about 20 ml of luke warm water
in mouth and gangle for about three minutes so that saliva mixes up
well with it . Spit this into beaker. Filter, if there is any suspended
impurity clear filterate is saliva solution and contains enzyme
ptyalin.
2. Preparation of starch of solution:-
Take aboute 0.50g of starch in 100 ml of beaker and add enough
water to make a paste . Dilute the paste by adding 50 ml of water and
boil for about 5 minites.
3. Digestion of starch:-
(a) Take 5ml of 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 stop 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 1 ml of 1% iodine solution . Note the colour of
the products if any.
(c) Repeat this step after every one minute taking two drops of mixture
solution and fresh 1% iodine solution continue untill the test shows no
blue colour . Record the time and blue colour intensity.

Observation:
Time passed 1 minute 2 minutes 3 minutes 4 minutes
after mixing
Colour Deep Blue Blue Light blue No Blue
intensity

Result:
 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.

Experiment-2
Aim of the Experiment:
To study the effect of temperature on the digestion of starch by
salivary amylase
Procedure:
1.Take three test tubes and label these 1, 2 and 3.
2.Take 5 ml of starch solution , 2 ml of saliva solution and 5 ml of water each
test tube.
3.Place the test tube 1 in water at room temperature, test tube 2 in beaker
containing water in 50° C and test tube 3 in boiling water.
4.After 5 minutes observe the colour change on mixing 2 drops of mixture in
every test tube 1 ml of 1% iodine solution. Note the intensity of blue coloured
form and the time to reach achromatic point.

Observation:
Temperature Time taken to reach achromatic point
5° C 14 min
37° C 4 min
50° C 10 min
Result:
It takes less time to reach achromatic point at 37 C as the enzyme
is maximum active at this tempearture while at higher and lower
temperature more time is taken to reach the achromatic point.

Experiment-3
To study the effect of pH on salivary digestion of starch.
Procedure:
1.Take three test tubes and lavel these 1,2 and 3.
2.Take 5 ml of starch solution 2 ml of saliva soluaion and 5 ml of water
each test tube.
3.Now pass 2 ml of water in test tube 1, 2ml of dilute HCL in test tube 2
and 2 ml of dilute NaOH in test tube 3 and shake them carefully.
3.Keep the test tubes in water at room tempearature about 10 minutes.
4.Add 2 drops of solution to each of the test tube with 1% iodine
solution . Observe the colour change note the time taken to reach
achromatic point.
Observation:
pH Time taken Result
5 ( Test tube-1) 14 min Blue black colour
6.8 ( Test tube-2) 4 min No change in colour
8 ( Test tube-3) 14 min Blue black colour

Result:
pH 5 is acidic and pH 8 is alkaline , there fore salivary amylase did
not act in the test tubes, where as the enzyme acted in the test tube with
pH 6.8 and digested the starch.

CONCLUSION
 Starch gets hydrolysed by saliva amylase.
 At neutral pH it took the shortest time before the iodine no longer
changed colour. This shows that the starch breaks down more
quickly at optimal pH.
 Temperature effects on digestion of starch by saliva. In high
temperature the enzyme is deactivated in low temperature it is
denatured. Therfoer, there is an optimum temperature in which
enzyme works well .
 BIBLIOGRAPHY
 Class 12 NCERT Textbook
 https://www.google.co.in
 https://en.wikipedia.org
 https://www.seminarsonly.com

THANK YOU