The document outlines the objectives, introduction, materials, procedures, observations, and conclusions for 3 chemistry experiments on the digestion of starch by salivary amylase. The main objectives are: 1) To study digestion of starch by saliva, 2) To study the effect of temperature on digestion of starch by saliva, and 3) To study the effect of pH on the salivary digestion of starch. The introduction provides background on the role of saliva in digestion and how enzymes like amylase and their activity are affected by factors like temperature and pH.
The document outlines the objectives, introduction, materials, procedures, observations, and conclusions for 3 chemistry experiments on the digestion of starch by salivary amylase. The main objectives are: 1) To study digestion of starch by saliva, 2) To study the effect of temperature on digestion of starch by saliva, and 3) To study the effect of pH on the salivary digestion of starch. The introduction provides background on the role of saliva in digestion and how enzymes like amylase and their activity are affected by factors like temperature and pH.
The document outlines the objectives, introduction, materials, procedures, observations, and conclusions for 3 chemistry experiments on the digestion of starch by salivary amylase. The main objectives are: 1) To study digestion of starch by saliva, 2) To study the effect of temperature on digestion of starch by saliva, and 3) To study the effect of pH on the salivary digestion of starch. The introduction provides background on the role of saliva in digestion and how enzymes like amylase and their activity are affected by factors like temperature and pH.
The document outlines the objectives, introduction, materials, procedures, observations, and conclusions for 3 chemistry experiments on the digestion of starch by salivary amylase. The main objectives are: 1) To study digestion of starch by saliva, 2) To study the effect of temperature on digestion of starch by saliva, and 3) To study the effect of pH on the salivary digestion of starch. The introduction provides background on the role of saliva in digestion and how enzymes like amylase and their activity are affected by factors like temperature and pH.
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Objectives 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”and
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 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 convert it into energy generating substances. Further, enzymes 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 pH and temperature 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. Material Required
The requirements for experiment of
Chemistry Project Report are as under:
1) Test tubes
2) Test tube stand
3) One dropper
4) Beaker
5) Stop watch
6) Starch and Iodine solution
7) Thermometer
8) Dilute HCL and Dilute NaOH solution.
Chemistry Experiment 1 Procedure
Procedure for Chemistry Experiment 1 is:
1) Collection of Saliva– Rinse mouth throughly with cold
water and ensure that it does not contain any food particles. Now take about 20ml of lupe warm water in the mouth and gangle 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 ptyalin. 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 solutions 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 a dropper and transfer it into another test tube containing about one 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. Record the time and blue colour intensity. Observation
Time 1 2 3 4 Passed after Minute Minute Minute Minute Mixing Colour Deep Blue Light No Blue Intensity 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. Chemistry Experiment 2
Procedure: -Effect of temperature on the
digestion of starch by saliva.
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. 3) Place test tube Number 1 in water at room temperature, test tube Number 2 in a beaker containing water at 500 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.
Conclusion
Starch get hydrolysed by saliva amylase
Chemistry Experiment 3
Procedure: - To study the effect of pH on
the salivary digestion of starch
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 ass 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
Conclusion
Temperature effects the digestion of starch by salivary
with increase in temperature salivary amylase get inactivated and process of digestion do not take place. BIBLIOGRAPHY
