“STUDY OF DIGESTION OF STARCH AND AMYLASE AND EFFECT OF
TEMPERATURE AND pH ON IT”
Project report submitted to Maharishi Vidya Mandir Senior Secondary School,
Coimbatore.
043 CHEMISTRY
CLASS: XII
Submitted By BALAMURUGAN A
MAHARISHI VIDYA MANDIR SENIOR SECONDARY SCHOOL
(Managed by Ramajayam Educational Trust) Affiliated to CBSE, New Delhi, Affiliation No.1930386 559, Ramani’s Mayuri, Chinnavedampatti, Coimbatore-641049 2024-2025 DECLARATION
I, Balamurugan A, second year Senior Secondary Student in Science, of Maharishi
Vidya Mandir Senior Secondary School, Coimbatore, hereby declare that the project report entitled “Study of digestion of starch and effect of temperature and pH on it” submitted to Maharishi Vidya Mandir Senior Secondary School in partial fulfillment of the requirements for the award of AISSCE Certificate Under the guidance of Mr. MADHANRAJ L, M.Sc., M.Ed. PGT Chemistry, Department of Science, Maharishi Vidya Mandir Senior Secondary School, Coimbatore, during the period of 2024-2025 is a bonafide work done by me.
This is to certify that the project work entitled “Study of digestion of starch and amylase and effect of temperature and pH on it” submitted in partial fulfillment of the requirements for the award of AISSCE Certificate is a bonafide work submitted by Balamurugan A, with Reg.No. …….………. of Class XII Science during the year 2024-2025.
Project Guide
Place: Coimbatore Internal Examiner
Date:
Principal: External Examiner
(Office Seal) ACKNOWLEDGEMENT
I thank the almighty, without whose grace, my work would not have been completed.
I express my sincere gratitude to The Principal, Maharishi Vidya Mandir Senior
Secondary School, Coimbatore for extending her support in completing this project.
I would like to express my sincere gratitude to Mr. Madhanraj L, PGT Chemistry,
Department of Science for his valuable guidance and kind advice, encouragement and creative suggestion at every stage of this project work, without his advice this project would have been incomplete.
I acknowledge a deep sense of gratitude to my respondents, librarians, well wishers and
friends for their earnest support in all aspects.
Eventually, I express my heartfelt thanks to my beloved parents for their blessings and continued support & encouragement in fulfilling this project.
Place: Coimbatore Name: Balamurugan A
Date: Signature: LIST OF CONTENTS
PAGE Sl.No LIST OF CONTENTS NO.
1 AIM
2 OBJECTIVE OF THE PROJECT
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
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 The chewing of food 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. Thus, saliva not only helps in digestion of food but convert it into energy generating substances. Further, enzymes and their activity is 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 affected by pH and temperature and can be verified experimentally. EXPERIMENT:1
AIM:
“TO STUDY THE
DIGESTION OF STARCH BY SALIVA” APPARATUS REQUIRED
Water bath. Ice cubes. Test tubes. Droppers. Wire gauze. Thermometer. Bunsen burner. Saliva solution. Iodine solution. pH tablets of 5, 6.7, 8. Beaker with water and a thermometer. 15 ml 1% starch solution + 3 ml 1% NaCl. 3 series of test tubes, each containing iodine 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.
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
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. Starch gets hydrolysed by salivary amylase. EXPERIMENT 2:
AIM:
“TO STUDY THE EFFECT OF
TEMPERATURE ON THE DIGESTION OF STARCH BY SALIVA” APPARATUS REQUIRED
Water. Ice cubes. Test tubes. Droppers. Wire gauze. Thermometer. Bunsen burner. Saliva solution. Iodine solution. pH tablets of 5, 6.7, 8. Beaker with water and a thermometer. 15 ml 1% starch solution + 3 ml 1% NaCl. 3 series of test tubes, each containing iodine solution. PROCEDURE:
Divide and pour the 15 ml 1% starch solution + 3
ml 1% NaCl solution into three test tubes and name them as A, B and C. Pour a few ice cubes in a beaker and ensure that they stay at 5 °C. Transfer tube- A to the beaker with ice. Take two more beakers and fill them with water. Heat the two beakers, one up to 37 °C and the other at 50 °C. Ensure that the temperatures for the two beakers are constant. Transfer test tube B into the beaker which is set at 37 °C. Similarly, transfer test tube C into the beaker set at 50 °C. Draw 1 ml of saliva solution and add it into test tube A. Do the same for test tube B and C. Quickly draw a few drops using a dropper from test tube A and transfer the same to the first series of test tubes having iodine solution. Repeat the same: transfer a few drops from test tube B and C into the second and third series of test tubes having iodine solutions. Note the time as “0-minute reading” and wait 2 minutes before proceeding to the next step. Draw a few drops from each tube and add it to the tubes with the iodine solution. Note the change in colour. Repeat the experiment in intervals of 2 minutes until the colour of iodine does not change. OBSERVATION
The test tube at 37 °C reaches the achromic point
quickest compared to the other two. At high temperatures, the enzyme gets denatured and at low temperatures, the enzyme is deactivated. Hence, it takes more time for starch to be digested at temperatures outside 37° C. EXPERIMENT 3:
AIM:
TO STUDY THE EFFECT OF
pH ON THE SALIVARY DIGESTION OF STARCH. PROCEDURE:
Divide and pour the 15 ml 1% starch solution + 3
ml 1% NaCl solution into three test tubes and name them as A, B and C.
Add pH tablets 5, 6.8 and 8 into test tube A, B, and
C respectively.
Now add water into a beaker and boil it by placing
it on a Bunsen burner.
Transfer all the three test tubes into boiling water.
Use a thermometer to ensure that the temperature of
this water is to be maintained at 37 °C.
Use a dropper to transfer 1ml of saliva solution to
each of the three test tubes. Immediately transfer a few drops from test tube A to the first series test tubes containing iodine solution.
Repeat the same for test tube B and C, transferring
the same to series 2 and 3 test tubes respectively.
Note the time as “0-minute reading” and wait 2
minutes before proceeding to the next step.
Draw a few drops from each tube and add it to the
tubes with the iodine solution.
Note the change in colour.
Repeat the experiment in intervals of 2 minutes until
the colour of iodine does not change. OBSERVATION:
The salivary amylase did not react in the tubes that had pH tablets of 5 and 8. It only reacted with the tube that had the pH tablet 6.8. The pH is considered acidic when it is level 5. A pH of 8 is considered to be alkaline. A pH of 6.8 is considered to be slightly acidic. CONCLUSION
1. Starch is digested to maltose by the action of
salivary amylase. Maltose is a disaccharide and thus gives positive test with Benedict's reagent.
2. The digestion of starch takes less time at 38 degree
celsius. This is because the enzyme is most active at this temperature.
3. At low temperature, enzymatic activity does not
take place. At high temperature too destroys enzyme.
4. The test tube at 38 degree celcius shows enzymatic
activity due to its optimal temperature.
5. Saliva in mouth has pH range of 6.2 to 7.4
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
