chemproj

DELHI PUBLIC SCHOOL
VINDHYANAGAR
Session 2024-25
Chemistry Project
On
“Digestion of starch by salivary amylase and effect of
temperature and pH on it”
Submitted by- Vivek G

Class- 12th C
Roll no -
Under the Guidance of
Mrs. Shubha Mahajan
PGT (Chemistry)
Table of ConTenTs
➢ Certificate
➢ Declaration
➢ Acknowledgement
➢ Aim and Objective
➢ Introduction
➢ Apparatus
➢ Procedure
➢ Observation
➢ Conclusion
➢ Precaution
➢ Bibliography
DELHI PUBLIC SCHOOL
VINDHYANAGAR
CeRTIfICaTe
This is to certify that
Vivek G of Class 12th C has
successfully prepared the project entitled
”To study the digestion of starch and the
effect of temperature and pH on it”
under the guidance of
Mrs. Shubha Mahajan(PGT Chemistry).
The report is the result of his efforts and
endeavors. The project is found to be
worthy of acceptance as final Project for
subject chemistry of class 12th
Signature of Teacher Signature of Examiner

Declaration
I hereby declare that the project work

entitled “To study the digestion of
starch by salivary amylase and effect
of temperature and pH on it” ,
submitted to Department of Chemistry
Delhi Public School Vindhyanagar is
prepared by me.
VIVek G
Class 12 CTh
Acknowledgement
I would like to express a deep sense of
gratitude to my project guide Mrs.
Shubha Mahajan mam for guiding me
immensely throughout the course of
the project. She always supported my
keen interest in this project.
I would also like to extend my

gratitude to my classmates for
providing me timely help and support
for completion of this project.
VIVek G
Class 12Th C
AIM
“To study the digestion of Starch by salivary
amylase and effect of temperature and pH on
it.”
Objective of 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”
1. To study the 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 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
hydrolyses 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 also
convert into energy generating substances. Further,
enzyme and their activity are very sensitive to
temperature and pH. Even a slight variation in these two
factors, can disturb the action of enzymes. In other words,
digestion of food by salivary amylase is also affected by
temperature and pH 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.
Apparatus Required
The requirements for experiment of chemistry
project report are as follows:
1. Test Tubes
2. Test Tube stand
3. One dropper
4. Beaker
5. Stopwatch
6. Starch
7. Iodine solution
8. Thermometer
9. Dilute HCl solution
10. Dilute NaOH solution
Experiment 1
Aim:- To study the digestion of starch by saliva
Procedure for Chemistry Experiment 1 is :
1.Collection of Saliva: Rinse mouth thoroughly with cold

water and ensure that it does not contain any food
particles. Now take about 250ml of lukewarm water in
the mouth and keep 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 ptylin.
2.Preparation of starch solution: Take about 0.5g of
starch in 100ml beaker and add enough water to make a
paste. Dilute the paste by adding 50ml water and boil
for about 5 minutes.
3.Digestion of Starch:
a)Take 5ml of the starch solution in a test
tube. Add 2ml of saliva solution into it. Mix
the solution 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 dropper and transfer it into another
test tube containing about 1ml 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.
d) Record the time and blue colour
intensity.
Observation
Time 1 2 3 4
passed(mins)
Color Deep Blue Light No
intensity Blue Blue Blue
Absence of blue color on addition to iodine solution
means absence of starch in the mixture solution.
That is whole of the starch has got digested or
hydrolyzed.
Conclusion
Starch gets hydrolyzed by salivary amylase
Experiment 2
Aim – To study the effect of temperature on the
digestion of starch by saliva
Procedure for Experiment 2:
1. Take three test tubes and label these 1,2, and 3.

2. Take 5ml of the starch solution, 2ml of the saliva
solution and 5ml of water in each test tube. And
shake the test tubes carefully
3. Place test tube number 1 in water at room
temperature, test tube number 2 in a beaker
containing water at 50°C and test tube number 3 in
boiling water.
4. 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.
Observation
Time passed Intensity of blue color
after mixing Tube1 at Tube2 at Tube3 in
solution room temp 50ºc boiling
with water
starch(min)
5 Light Blue Blue Deep Blue
6 No Blue Light Blue Blue
7 Faint Blue Blue
8 No Blue Blue
9 Blue
10 Blue
Conclusion
Temperature affects the digestion of starch by saliva.

Experiment 3
Aim:- To study the effect of pH on the salivary
digestion of starch.
Procedure for Experiment 3:

1. Take three test tubes and label these 1,2 and 3
2. Add 5ml of the starch solution, 2ml of the saliva
solution in each test tube.
3. . Now as 2ml of water in test tube number 1 2ml of
Dilute HCl in test tube number 2 and 2ml of Dilute
NaOH solution in test tube number 3 and shake
carefully.
4. Keep the three test tubes in water at room
temperature for about 10 minutes.
5. Add 2 drops of the solution of each test tube with 1%
iodine solution and observe the colour change.
Observation
Test Solution taken Color produced
tube with 1%iodine
solution
1 Starch+saliva+water No blue color
2 Starch+saliva+dil.HCl Blue color
3 Starch+saliva+dil Blue color
NaOH
Conclusion
Hydrolysis of starch in saliva does not take place in
acidic or alkaline medium.
Precaution
1. All apparatus should be clean and washed properly.
2. Add equal drops of iodine in all the samples while
testing for starch.
3. Temperature variation affects enzyme activity, so
take the readings at a constant temperature for all
the samples.
4. Delay in sampling or the reaction time may affect
the result. So, iodine drops must be added at fixed
intervals in all samples.
Bibliography
1. Wikipedia-the free encyclopedia
2. http://www.google.com
3. http://en.wikipedia.org
4. www.icbse.com
5. Comprehensive Chemistry
6. Chemistry NCERT Class
XIIth
Thank you!!

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DELHI PUBLIC SCHOOL

Submitted by- Vivek G

Signature of Teacher Signature of Examiner

I hereby declare that the project work

I would also like to extend my

Objective of Project Report

“To study the digestion of starch by

1. To study the digestion of starch by saliva

Procedure for Chemistry Experiment 1 is :

1.Collection of Saliva: Rinse mouth thoroughly with cold

Procedure for Experiment 2:

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

Temperature affects the digestion of starch by saliva.

Procedure for Experiment 3:

6. Chemistry NCERT Class

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