GULSHAN

HOLY PUBLIC SCHOOL
CHEMISTRY PROJECT
Session : 2024-25
A (Project Report On
"digestion of starch and salivary amylase” "
Submitted by: Gulshan kushwah

Class —Xllth (Sci) A
Roll no.:
under the Guidance of

MR.KISHORE VERMA
Contents
Certificate
Declaration
Acknowledgement
Aim of Project
Objective of the Project Report
Introduction
Apparatus Required
Procedure
Observation
Conclusion
Precaution
Bibliography
Certificate
This is to certify that GULSHAN KUSHWAH student of
class Xllth (Sci.) has successfully prepared the report on
Project entitled 'To study the digestion of starch
by salivary amylase and effect of temperature and
pH on it" under the guidance of Mr. KISHORE
VERMA The report is the result of his efforts &
endeavours.
The report is found worthy of acceptance as
final Project report for the subject Chemistry of
class Xllth (sci.).
Signature of Chemistry Teacher Signature of External Examiner
Signature of Principal
Declaration
I hereby declare that the project work entitled a To
study the digestion of starch by salivary amylase
and effect of temperature and pH on it " . submitted
to Department of chemistry.
GULSHAN KUSHWAH
Ackowledgement
I would like to express a deep sense of thanks and gratitude
to my project guide Mr. KISHORE VERMA sir for guiding me
immensely through the course of the project- He always
envinced keen intrest in my project. His constructive advice &
constant motivation have been responsible for the successful
completion of his project.
My sincere thank goes to our principal sir for his co-ordination
in extending every possible support for the completion of
this project.
I must thanks to my classmates for their timely help and

support for completion of this project.
Last but not the least, J would like to thank all those who had
helped directly or indirectly towards the
completion of this project.
GULSHAN KUSHWAH
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"
L 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 011 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 hydrolyzes the
big molecules Of food into many molecules.
For example, starch into mono-saccnaricies 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 effected 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 follow
I. Test tubes
2. Test tube stand
3. One dropper
4. Beaker
5. Stop watch
(i Starch
7 Iodine solution
8. Thermometer
9e Dilute HCI solution
10, Dilute NaOH
solution
Experiment 1
Aim— To study the digestion of starch by saliva
f' tv • for Chemistry Experiment I is,
I Collection of Saliva.- Rinse mouth thoroughly with cold
water and ensure that it does not contain any food
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 IOO ml beaker and add enough water to make a paste.
Dilute the paste by adding 50mI water and boil for about
5 minutes,
3. Digestion of starch,-
a. Take 5mI 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 I % iodine solution. Note the colour
produced, if any.
d. Repeat this test after every one minute taking two
drops of the mixture solution and fresh iodine
solution continue until the test shows no blue
colour.
e. Record the time and blue colour intensity.
Observation
Time Passed after 2 4

Mixing minute minute
minute minute
Colour Intensity Blue No
Deep Light
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
Conclusion
Starch gets hydrolysed by salivary amylase
Experiment 2
Aim,- To study the effect of temperature on the digestion of
starch by saliva.
Procedure for Chemistry Experiment 2 is:
l . Take three test tubes and label these 12, and 3.

and 5ml Of water in each test tube, And shake the
test tubes carefully,
3, Place test tube number I in water at room temperature,
test tube number 2 in a beaker containing water at
300C 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 after Intensity of blue colour
mixing saliva
Test tube I at
solution with Test tube 3 i
starch solution (in Test tube 2 at 50T boiling
min) temperature water
Light blue Blue Deep blue
No blue colour Light blue Blue
7 Faint blue Blue

8 No blue colour 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 Chemistry Experiment I is,
L Take three test tubes and label these 12, and 3.
2. Add 5ml of the starch solution. 2ml of the saliva solution
in each test tube.
HCI 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 I %
iodine solution and observe the colour change
Observation
Colour produced (in test
Test tube Solution taken tube) with I % iodine
solution
1 Starch + saliva + water No blue colour
Starch + saliva +dil. HCI Blue colour
3 Starch + saliva + dill NaOH Blue colour
Conclusion
Hydrolysis of starch by the enzyme does not take place in
the 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,//wwwgoogle.com/
3, littp//en-wikipedia.org
4. www.icbse.com
5. Comprehensive Chemistry
6. Chemistry NCERT Class 7 Dinesh chemistry

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HOLY PUBLIC SCHOOL

Submitted by: Gulshan kushwah

under the Guidance of

Signature of Chemistry Teacher Signature of External Examiner

I must thanks to my classmates for their timely help and

" To study the digestion of

L To study the digestion of starch by saliva.

For example, starch into mono-saccnaricies maltose and

f' tv • for Chemistry Experiment I is,

I Collection of Saliva.- Rinse mouth thoroughly with cold

water and ensure that it does not contain any food

Time Passed after 2 4

Absence Of blue colour on addition to iodine solution

Procedure for Chemistry Experiment 2 is:

l . Take three test tubes and label these 12, and 3.

No blue colour Light blue Blue

7 Faint blue Blue

Temperature affects the digestion of starch by

HCI in test tube number 2 and 2ml of Dilute NaOH

1. All apparatus should be clean and washed properly.

1 Wikipedia-the free encyclopedia

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