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    CONTENTS

    Uploaded by

    Jitesh S

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    © All Rights Reserved
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    CONTENTS

    Uploaded by

    Jitesh S
    7 views11 pages

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    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    7 views11 pages

    CONTENTS

    Uploaded by

    Jitesh S

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 11

    CONTENTS

     Aim of Project

     Objective of the Project Report

     Introduction

     Apparatus Required

     Procedure

     Observation

     Conclusion

     Precaution

     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

    PROCEDURE
    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.
    11
    c.
    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

    OBSERVATIONS
    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 hydrolyzed by salivary amylase
    PRECAUTIONS
    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

     Comprehensive practical chemistry


    (class 12)

     www.wikipedia.org/wiki/Dyeing

     www.scribd.com

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