chemistry project-1

KENDRIYA VIDYALAYA NO-2
SESSION:- 2024-2025
CHEMISTRY INVESTIGATORY PROJECT

.
“Digestion of starch by salivary amylase

and effect of temperature and pH on it”
Submitted by Hiba
Class – XIIth B
Roll no. – 10
Under the Guidance of
Ms. Srishti
CERTIFICATE
This is to certify that HIBA student of class
XIIth ‘B’ has successfully prepared the
report on the Project entitled “To study the
digestion of starch by salivary amylase and
effect of temperature and pH on it” under
the guidance of MS. SRISHTI.
Teacher’s Signature
Acknowledgement
I would like to express my special thanks of gratitude to my
subject teacher “Ms. Srishti” & principal Mrs Mamta Shekhar,
who gave me the golden opportunity to do this wonderful
project of Chemistry on “Digestion of starch by salivary
amylase and effect of temperature and pH on it”, who
also helped me in completing my project. I came to know about
so many things I am really thankful to them. Secondly I would
also like to thank my parents and friends who helped me a lot in
finalizing this project within the limited time frame.
HIBA
XII B
Table of Contents
.
1. Aim of Project
2. Objective of the Project Report
3. Introduction
4. Apparatus Required
5. Procedure
6. Observation
7. Conclusion
8. Precaution
9. Bibliography
• .
AIM
“ To study the digestion of
Starch by salivary amylase
and effect of temperature
and pH on it. ”
Objective 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” .
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 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:
1. Test tubes
2. Test tube stand
3. One dropper
4. Beaker
5. Stop watch
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 Passed 1 2 minute 3 minute 4 minute
after Mixing minute
Colour Deep Blue Light Blue No Blue
Intensity 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
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 after mixing Intensity of blue colour
saliva solution with starch Test tube 1 Test tube 2 Test tube 3
solution (in min) at room at 50° C in boiling
temperature water
5 Light blue Blue Deep Blue
6 No blue Light blue Blue
colour
7 - Faint blue Blue
8 - No blue Blue
colour
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 1 is:
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 tube Solution taken Colour produced (in test tube)
with 1% iodine solution
1 Starch + saliva + water No blue colour
2 Starch + saliva +dil. HCl Blue colour
3 Starch + saliva + dil. 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://www.google.com/
3. http://en.wikipedia.org
4. www.icbse.com
5. Comprehensive Chemistry
6. Chemistry NCERT Class XIIth
7. Dinesh chemistry
Thank you!!
-hiba

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KENDRIYA VIDYALAYA NO-2

CHEMISTRY INVESTIGATORY PROJECT

“Digestion of starch by salivary amylase

1. To study the digestion of starch by saliva.

Absence of blue colour on addition to iodine solution means

2 Starch + saliva +dil. HCl Blue colour

3 Starch + saliva + dil. NaOH Blue colour

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