INVESTIGATORY PROJECT WORK Submitted By SHAHBAN ALI Class: XII Science Under the Guidance of Mr. S.P Gupta PGT (Chemistry) Department of Chemistry Kendriya Vidyalaya Khagaria.Ww WZ Department of Chemistry - Kendriya Vidyalaya Khagaria. WE aed frre tre CERTIFICATE This is to certify that SHAHBAN ALI of Class XII Science has prepared the investigatory chemistry project entitled “To Study the digestion of starch by salivary amylase and effect of temperature and pH on it”. The report is the result of his efforts & endeavors. The report is found worthy of acceptance as final project report for the subject Chemistry of Class XII. He has prepared the report under my guidance. (Mr. S.P. Gupta) PGT (Chemistry) Department of Chemistry Kendriya Vidyalaya Khagaria.CERTIFICATE The investigatory project entitled “To Study the digestion of starch by salivary amylase and effect of temperature and pH on it” Submitted by SHAHBAN ALI of Class XII Science for the C.BS.E Senior Secondary Examination class XII of Chemistry Practical at Kendriya Vidyalaya Khagaria has been examined. SIGNATURE OF EXAMINERDECLARATION Thereby 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, Kendriya Vidyalaya Khagaria is prepared by me. SHAHBAN ALI Class XII ScienceACKNOWLEDGEMENT 1 would like to express a deep sense of thanks & gratitude to my project guide Mr. S.P. Gupta Sir for guiding me immensely through the course of the project. He always evinced keen interest in my work. His constructive advice & constant motivation have been responsible for the successful completion of this project. My sincere thanks go to Shri Yeshdeep Rohilla, Our principal sir, for his co-ordination in extending every possible support for the completion of this project. 1 also thanks to my parents for their motivation & support. | must thanks to my classmates for their timely help & support for compilation of this project. Last but not the least; I would like to thank all those who had Helped directly or indirectly towards the completion of this project. SHAHBAN ALIAcknowledgement As a student of class XII, | did this project as a part of my studies entitled “To Study the digestion of starch by salivary amylase and effect of temperature and pH on it” | owe a deep sense of gratitude to my chemistry teacher whose valuable advice, guidance help me in doing this project from conception to completion. At the same time | can't forget to express my thankfulness to Principal of our School for extending his generous patronage and constant encouragement. Finally, | am thankful to my parents for helping me economically and my friends for giving me a helping hand at every step of the project. (Signature of Student)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. lodine solution 8. Thermometer 9. Dilute HCI solution 10. Dilute NaOH solutionExperiment 1 ‘Aim.- To study the digestion of starch by saliva Procedure for Chemistry Experiment I ts: 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 0.53 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 5m of the starch solution in a test tube. Add 2m 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 Iml of 1% 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 1% iodine solution continue until the test shows no blue colour. e. Record the time and blue colour intensity. Observation 4 minute 3 minute 2 minute 1 minute Time Passed after Mixing No Blue Light Blue Blue Deep Blue Colour Intensity 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 | 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 saliva olution with starch solution (in min) Intensity of blue colour Test tube 1 at room temperature Test tube 2 at 50°C Test tube 3i boiling wate Light blue Blue Deep blue No blue colour Light blue Blue Faint blue Blue No blue colour Blue Blue Blue Conclusion Temperature affects the digestion of starch by saliva.Results It takes less time to reach achromic point at 37°C, as the enzyme is maximum active at this temperature, while at higher and lower temperatures more time is taken to reach the achromic point. Conclusion All enzymes are proteinaceous in nature. At lower temperatures, the enzyme salivary amylase is deactivated and at higher temperatures, the enzyme is denaturated. Therefore, more time will be taken by enzyme to digest the starch at lower and_ higher temperatures. At 37° C, the enzyme is most active, hence, takes less time to digest the starch.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 Colour produced (in test Test tube Solution taken tube) with 1% iodine solution 1 Starch + saliva + water No blue colour 2 Starch + saliva +dil. HCI 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. GResults pH 5 is acidic and pH 8 is alkaline, therefore salivary amylase did not act in these tubes. Whereas, the enzyme acted in the tube with pH 6.8 (i.e., slightly acidic) and digested the starch.Precaution 1. All apparatus should be clean and washed properly. 2. Add equal drops of iodine in all the samples while testing for starch. w . 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.Nou ££ &® WN Bibliography . Wikipedia-the free encyclopedia . http.//www.google.com/ . http.//en.wikipedia.org . www.icbse.com . Comprehensive Chemistry . Chemistry NCERT Class XII" . Dinesh chemistry Lhank youl!