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Parth

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13 views12 pages

Parth

Uploaded by

janviagarwal1556
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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CHEMISTRY PROJECT

SESSION : 2024-2025
A project report on
“”Digestion of starch by salivary amylase”
Submitted by Parth Singh Rajput
Class-12th
Rollno-
Under the guidance of
Mrs parvinder mam
2

CONTENTS

• Certificate
• Acknowledgment
• Introduction
• Material required
• Procedure
• Observation
• Conclusion
• Bibliography
CERTIFICATE

This is to certify that Parth Singh Rajput


Has completed his project work, as a part of the paper of
Chemistry under my supervision and guidance.
To the best of my knowledge, it is an original piece of work and
Is worthy of consideration in partial fulfillment of the
requirement of CBSE, Delhi for the award of senior school certificate in chemistry

Teacher’s Signature principal’s signature. Examiner’s signature


ACKNOWLEDGMENT

I would like to express my special thanks of gratitude to my


Chemistry teacher “Miss Parvinder Mam for their able
guidance and support in completing my Project.
I would also like to extend my gratitude to the Principal sir
for providing me with all the facility that was required.

Thanks again to all who helped me.


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 an
ph on iT” and

1) To study 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-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 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.
7

MATERIAL REQUIRED

• The requirements for experiment of Chemistry Project Report are as under.


• ) Test tubes
• 2) Test tube stand
• 3) One dropper
• 4) Beaker
• 5) Stop watch
• 6) Starch and lodine solution
• 7) Thermometer
• 8) Dilute HCL and Dilute NaOH solution.
8
CHEMISTRY EXPERIMENT 1 PROCEDURE
• This Procedure for Chemistry Experiment 1 is:
• 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 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 ptyalın.
• 2) Preparation of starch solution – Take about 05g 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
• © 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
CHEMISTRY EXPERIMENT 2 9

• Procedure-- Effect of temperature on the digestion of starch by saliva.


• 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 50° 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.
• Conclusion
• Starch get hydrolyses by saliva amylase
10

CHEMISTRY EXPERIMENT 3
• Procedure: - To study the effect of pH on the salivary digestion of starch
• 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.
11

OBSERVATION

Time passed after Mixing. 1 min. 2 min 3 min. 4 min


Colour Intensity Deep blue Blue light blue No 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.
12

BIBLIOGRAPHY

1 http://www.google.com/

2 http://en.wikipedia.org

3 N.C.E.R.T Class 12 Chemistry

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