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Presentation 11

This study aimed to summarize the digestion of starch by salivary amylase and the effect of pH and temperature on it. Materials like test tubes, starch solution, saliva solution, iodine solution, dilute HCl and NaOH were used. Starch was digested by salivary amylase over time as indicated by decreasing blue color intensity on addition of iodine solution. Digestion was fastest at room temperature compared to higher and lower temperatures. Different pH levels also affected digestion, with neutral pH digesting starch most rapidly. In conclusion, salivary amylase digests starch and temperature and pH impact this process.

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Anjali Bhadana
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62 views10 pages

Presentation 11

This study aimed to summarize the digestion of starch by salivary amylase and the effect of pH and temperature on it. Materials like test tubes, starch solution, saliva solution, iodine solution, dilute HCl and NaOH were used. Starch was digested by salivary amylase over time as indicated by decreasing blue color intensity on addition of iodine solution. Digestion was fastest at room temperature compared to higher and lower temperatures. Different pH levels also affected digestion, with neutral pH digesting starch most rapidly. In conclusion, salivary amylase digests starch and temperature and pH impact this process.

Uploaded by

Anjali Bhadana
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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Study of digestion of starch by

salivary amylase and effect of


pH and temperature on it
Submitted by: JASBANI KAUR
Class:XII-S2
School Name: ARAVALI INTERNATIONAL SCHOOL
INTRODUCTI
ON
•  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.
MATERIALS REQUIRED

Test tube
Test tubes  One dropper  Beaker 
stand 

Starch and Dil. HCl and Dil


Stop watch Iodine Thermometer  NaOH
solution  solution.
• 1) Collection of Saliva - Rinse mouth thoroughly with cold water and ensure that it

• To study does not contain any food particles. Now take about 20ml of lukewarm 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

digestion of
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

starch by •
for about 5 min. 
3) Digestion of starch: (a) take 5ml of the starch solution in a test tube. Add 2 ml of

saliva 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 color 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 color. Record the time and
blue color intensity.
OBSERVATIO
N
TIME
PASSED
1 MIN. 2 MIN. 3 MIN. 4 MIN.
AFTER
MIXING
•  Absence of blue color on
addition to iodine
solution means absence Color Deep Blue Light No Blue
of starch in the mixture Intensity Blue Blue
solution. That is whole of
the starch has got
digested or hydrolysis
Effect of temperature on the
digestion of starch by saliva

1 2 3 4
Take three test tubes and label Take 5ml of the starch solution, Place test tube No. 1 in water at After 5 minutes, observe the
these 1, 2, 3.  2ml of the saliva solution and 5 room temperature, test tube color change on mixing two
ml of water in each test tube.  No.2 in a beaker containing drops of the mixture of every
water at 500 C and test tube No.3 tube with one ml of 1% iodine
in boiling water.  solution. Note the intensity of
blue colored form.
CONCLUSION Starch get hydrolysed by saliva amylase. 
To study the effect of pH on the salivary
digestion of starch
• Take three test tubes and label • Add 5ml of the starch solution, • Now add 2 ml of water inn test
these 1, 2, 3.  1 2ml of the saliva solution in 2 tube No. 1, 2 ml of dil HCl in
each test tube.  test tube No. 2 and 2ml of dil
NaOH solution in test tube No.
3 and shake carefully.

• Keep the three test tubes in • Add two drops of the solution
water at room temperature for 4 of each test tube with 1%
about 10 minutes.  iodine solution and observe
the color 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.
THANKYOU
Presented By: JASBANI KAUR
Class:    XII-S2            

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