Department of Chemistry Kendriya Vidyalaya Khagaria. Department of Chemistry Kendriya Vidyalaya Khagaria.
CE R T I F IC AT E
Thisistocertifythat SHAHBANALI of Class XII Sciencehas
prepared the investigatorychemistryproject entitled “ ToStudy thedigestionofstarchbysalivaryamylaseandeffectoftemperature andpHonit” . Thereport istheresult of hisefforts & endeavors. The report isfound worthy of acceptance as final project report for the subject Chemistry ofClassXII. He hasprepared the report under myguidance.
(Mr.S.P. Gupta) PGT(Chemistry) DepartmentofChemistry Kendriya Vidyalaya Khagaria. Department of Chemistry Kendriya Vidyalaya Khagaria
The investigatoryprojectentitled “ ToStudythedigestionofstarchbysalivaryamylaseand effectoftemperatureandpHonit”
Submitted by SHAHBAN ALI of Class XII Science for the
C.B.S.E Senior Secondary Examination class XII of Chemistry Practical at Kendriya Vidyalaya Khagaria has been examined. DECLARATION
I hereby declarethat the project work entitled
“ ToStudythedigestionofstarchbysalivary amylaseandeffectoftemperatureandpHonit” , submitted to DepartmentofChemistry, Kendriya VidyalayaKhagaria isprepared by me.
SHAHBANALI
ClassXIIScience ACKNOWLEDGEMENT
I 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.
I also thanks to my parents for their motivation & support. I
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
report is “ ToStudythedigestionofstarchby salivaryamylaseandeffectoftemperatureand pHonit” and
1)Tostudydigestion of starch by saliva.
2)Tostudythe effect of temperature on the digestion of starch by saliva. 3)Tostudythe effect of pHonthe 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
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 Minute Minute Minute Minute after 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
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.
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
