rithanyaa B chem project

AIM
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
 To study digestion of starch by saliva.
 To study the effect of temperature on the digestion of starch by
saliva.
 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 hydrolyse the big molecules of food into many
molecules. For example starch into mono-saccharides 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 disrupt 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. 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.
Requirements
 Test tubes
 Test tube stand
 One dropper
 Beaker
 Stop watch
 Starch and Iodine solution
 Thermometer
 Dil. HCl and Dil. 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 20ml
of lukewarm water in the mouth and gargle 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 a 100ml
beaker and add enough water to make a paste. Dilute the paste by
adding 50ml water and boil for about 5 min.
3) Digestion of starch (a) take 5ml of the starch solution in a test tube.
Add 2 ml 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 ml 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 Passed
1 Min. 2 Min. 3 Min. 4 Min.
after mixing
Colour Deep Light No
Blue
Intensity Blue 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.
Effect of temperature on the digestion of starch by saliva.
 Take three test tubes and label these 1, 2, 3.
 Take 5ml of the starch solution, 2ml of the saliva solution and 5 ml
of water in each test tube.
 Place test tube No. 1 in water at room temperature, test tube No.2
in a beaker containing water at 500 C and test tube No.3 in boiling
water.
 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 gets hydrolysed by saliva amylase.
To study the effect of pH on the salivary digestion of starch
 Take three test tubes and label these 1, 2, 3.
 Add 5ml of the starch solution, 2ml of the saliva solution in each
test tube.
 Now add 2 ml of water inn test tube No. 1, 2 ml of dil HCl in test
tube No. 2 and 2ml of dil NaOH solution in test tube No. 3 and
shake carefully.
 Keep the three test tubes in water at room temperature for about 10
minutes.
 Add two 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 saliva with increase in
temp salivary analyse get inactivated and process of digestion do not
take place.
Bibliography
Internet Source:
 www.google.com
 www.wikipedia.com

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AIM

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

 To study digestion of starch by saliva.

 To study the effect of temperature on the digestion of starch by

 To study the effect of pH on the salivary digestion of starch.

Every health book insists on the chewing of food. The act of

chewing stimulates the excretion of saliva. Saliva mixes up with the

molecules. For example starch into mono-saccharides maltose and

energy generating substances. Further, enzymes and their activity are

very sensitive to temperature and pH. Even a slight variation in these

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.

 Test tube stand

 Starch and Iodine solution

 Dil. HCl and Dil. NaOH solution.

1) Collection of Saliva - Rinse mouth thoroughly with cold water and

2) Preparation of starch solution - Take about 0.5g of starch in a 100ml

adding 50ml water and boil for about 5 min.

Record the time and blue colour intensity.

Effect of temperature on the digestion of starch by saliva.

 Take three test tubes and label these 1, 2, 3.

of water in each test tube.

in a beaker containing water at 500 C and test tube No.3 in boiling

 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.

Starch gets hydrolysed by saliva amylase.

To study the effect of pH on the salivary digestion of starch

 Take three test tubes and label these 1, 2, 3.

solution and observe the colour change.

Temperature effects the digestion of starch by saliva with increase in

temp salivary analyse get inactivated and process of digestion do not

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