ST.

XAVIER'S HIGH SCHOOL

KEDARGOURI

SESSION 2024-2025
CHEMISTRY PROJECT

TO STUDY THE DIGESTION OF STARCH BY SALIVARY AMYLASE

AND EFFECT OF PH AND TEMPERATURE ON IT
SUBMITTED BY: ARCHEE MOHANTY

CLASS: XII A

ROLL NO.:5

UNDER THE GUIDANCE OF:

SUSHANT KUMAR BEHERA

ABHISHEK BASTIA
 ACKNOWLEDGMENT

Like everyone else I owe much more than I can even repay or tell,
however There are certain people who played a particular role in this
venture.

I am indebted to my parents for supporting me by every means they

could.

My special thanks to SUSHANT SIR (teacher in charge) and

ABHISHEK SIR (laboratory in charge) for imparting every single
possible help to me in this venture.

I would also like to thank all my friends for helping me out to complete
the project smoothly.

ARCHEE MOHANTY
CLASS XII A
 Topic

TO STUDY THE DIGESTION OF STARCH

BY SALIVARY AMYLASE AND THE

EFFECT OF pH and TEMP ON IT

 BONAFIDE STUDENT CERTIFICATE

This is to certify that AYUSH PATTANAYAK of class 12 has

successfully completed the project on the topic TO STUDTY THE
EFFECT OF POTASSIUM BISULPHITE AS FOOD PRESERVATIVE.

The said project has been completed under the aid and guidance at the
chemistry laboratory of ST. XAVIER HIGH SCHOOL, KEDARGOURI

during the academic session 2023-2024.

EXAMINER SIGN PRINCIPAL SIGN

JSVNJSEVNSKDVBSKDVBSKDVB SKDVBSDKJVBKSJDBVJK
SD VKHJS BDVHSBDIVBSDIVBSIHVBSIHDBVSDBVSDBI
JSDBVSJBVISDBVISBDVIBSDIVBSIDDVBISDBVIDBSDBVIS
TEACHER IN CHARGE SCHOOL STAMP
 Content
→ Introduction

• Salivary Amylase

• Effect of temperature on Salivary Amylase

• Effect of temperature on Salivary Amylase

→ Experiment 1

• Aim

• Material required

• Procedure

• Observation

• Result

→ Experiment 2

• Aim

• Material required

• Procedure

• Observation

→ Precaution

→ Bibliography
 INTRODUCTION
Salivary Amylase :

The salivary glands present in mouth secrete saliva. The saliva

mainly comprises of mucin, which helps in lubricating food through
oesophagus and salivary amylase, which helps in initiating the
process of starch digestion. Salivary Amylase acts on Starch and
polysaccharide to convert them to simpler sugars.

Effect of temperature on Salivary Amylase:

Salivary Amylase is temperature sensitive. The optimum

temperature range for Salivary Amylase is 32°C - 37°C. It is at its
maximum activity in this temperature. At temperatures below
32°C, the enzyme is quite inactive whereas in temperatures
greater than 37°C, the enzyme starts to get destroyed. The
digestion rates are quite slow in non optimum temperature ranges.

Effect of pH on Salivary Amylase:

The optimum pH range for Salivary Amylase is 6-7. It is at its

maximum activity at 6.8.At pH below or above the optimum range,
the enzyme gets denatured and the reaction rates reduces.
 Experiment-1

Aim- To study the digestion of starch by salivary amylase.

Theory- When Iodine solution (Yellow) is added to Starch solution, it

turns blue black but colour of iodine solution remains unchanged for
simpler sugars. When Saliva is introduced in blue-black solution it
slowly changes to reddish brown and then to yellow as salivary amylase
slowly breaks starch to smaller sugars.

Material required:

1. 1% Starch Solution

2. Saliva Solution(1:20 dilution)

3. 1% NaCl Solution

4. Test-Tubes

5. Stopwatch

6. Dropper

Procedure:

1. In 2 test-tubes, 5ml of starch solution is taken and marked as A and

B.

2. In test-tube A, 2 ml of saliva solution is added.

3. In test-tube B, 2 ml NaCl (Sodium Chloride) solution is added.

4. Both the test-tubes are mixed well and the stopwatch is o be

started at this moment.
5. After 1 min, two drops of solution from each test-tube is taken using
a dropper and transferred to test-tubes containing 1 ml of 1% iodine
solution. The colour changes, if any, is noted.

6. This step is repeated after every 2 min and the time and intensity
of blue colour is recorded until the iodine solution retains its colour.

Observation:
Time(min) Experimental tube(A) Control tube(b)

0 Blue Blue

2 Blue Blue

4 Blue Blue

6 blue Blue

8 blue Blue

10 blue Blue

12 blue Blue

14 blue Blue

16 blue Blue

18 blue Blue

20 No change in Blue
colour(yellow)
22 No change in blue
colour(yellow)
1. The blue colour in tube A, slowly loses its intensity.

2. At around 20 min, the saliva solution becomes in capable of changing

the colour of iodine solution.

Result:

It takes about 20 min for 1 ml of dil. Enzyme solution (1:20 dilution) to

digest completely 5ml of 1% starch solution to the achromatic point or
end point.
 Experiment-2
Aim:

To study the effects of variation in temperature and pH levels on the

activity of salivary amylase on starch.

Material Required:

1. Water.

2. Ice cubes.

3. Test tubes.

4. Droppers.

5. Wire gauze.

6. Thermometer.

7. Bunsen burner.

8. Saliva solution.

9. Iodine solution.

10. pH tablets of 5, 6.8, 8.

11. Beaker with water and a thermometer.

12. 15 ml 1% starch solution + 3 ml 1% NaCl.

13. 3 series of test tubes, each containing iodine solution.

Procedure:

Effect of Various Temperatures on the activity of salivary amylase

on starch:

1. Divide and pour the 15 ml 1% starch solution + 3 ml 1% NaCl solution

into three test tubes and name them as A, B and C.

2. Pour a few ice cubes in a beaker and ensure that they stay at 5 °C.

3. Transfer tube- A to the beaker with ice.

4. Take two more beakers and fill them with water.

5. Heat the two beakers, one up to 37 °C and the other at 50 °C.

6. Ensure that the temperatures for the two beakers are constant.

7. Transfer test tube B into the beaker which is set at 37 °C.

8. Similarly, transfer test tube C into the beaker set at 50 °C.

9. Draw 1 ml of saliva solution and add it into test tube A. Do the same
for test tube B and C.

10. Quickly draw a few drops using a dropper from test tube A and
transfer the same to the first series of test tubes having iodine solution.

11. Repeat the same: transfer a few drops from test tube B and C into
the second and third series of test tubes having iodine solutions.

12. Note the time as “0-minute reading” and wait 2 minutes before
proceeding to the next step.

13. Draw a few drops from each tube and add it to the tubes with the
iodine solution. Note the change in colour.
14. Repeat the experiment in intervals of 2 minutes until the colour of
iodine does not change.

Effect of different pH levels on the activity of salivary amylase on

starch:

1. Divide and pour the 15 ml 1% starch solution + 3 ml 1% NaCl solution

into three test tubes and name them as A, B and C.

2. Add pH tablets 5, 6.8 and 8 into test tube A, B, and C respectively.

3. Now add water into a beaker and boil it by placing it on a Bunsen

burner.

4. Transfer all the three test tubes into boiling water.

5. Use a thermometer to ensure that the temperature of this water is

to be maintained at 37 °C. 6. Use a dropper to transfer 1ml of saliva
solution to each of the three test tubes.

7. Immediately transfer a few drops from test tube A to the first series
test tubes containing iodine solution.

8. Repeat the same for test tube B and C, transferring the same to
series 2 and 3 test tubes respectively.

9. Note the time as “0-minute reading” and wait 2 minutes before

proceeding to the next step.

10. Draw a few drops from each tube and add it to the tubes with the
iodine solution.

11. Note the change in colour.

12. Repeat the experiment in intervals of 2 minutes until the colour of

iodine does not change.
Observation:

Effect of Various Temperatures on the activity of salivary amylase

on starch:

The test tube at 37 °C reaches the achromic point quickest compared

to the other two. At high temperatures, the enzyme gets denatured and
at low temperatures, the enzyme is deactivated. Hence, it takes more
time for starch to be digested at temperatures outside 37° C.

Temp(°C) Time required to reach achromatic

point(min)

5±2 No result
37 ± 2 20 min
50 ± 2 No result

Effect of different pH levels on the activity of salivary amylase on

starch:

The salivary amylase did not react in the tubes that had pH tablets of 5
and 8. It only reacted with the tube that had the pH tablet 6.8. The pH
is considered acidic when it is level 5. A pH of 8 is considered to be
alkaline. A pH of 6.8 s considered to be slightly acidic.

PH Time required to reach achromatic point

(°C) (min)
5 No result
6.8 20 min
8 No result
 PRECAUTION

1. Filter the saliva through a wet cotton film and not through filter
paper

2. All the Weighing and Measuring should be done accurately

3. Maintain uniform tempreture of the water bath throughout the

experiment

4. While measuring Saliva there should be no air bubbles

5. All test-tubes used should be clean and dry.

 BIBLIOGRAPHY

1. www.wikipidea.com

2. www.scribd.com