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Chemistry HHW

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20 views10 pages

Chemistry HHW

Uploaded by

rishabhh2007
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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COAST GUARD PUBLIC

SCHOOL,
DAMAN

Chemistry
Investigatory Project

Topic:
Study of digestion of starch by salivary amylase
and effect of pH and temperature on it
by Shoyam Swain
class XII-A(Maths)

COAST GUARD PUBLIC SCHOOL


CERTIFICATE

This is to certify that Master Shoyam Swain


of grade 12 Maths of Coast Guard Public
School, Daman has successfully completed
his Chemistry investigatory project entitled
"Study of digestion of starch by salivary
amylase and effect of pH and temperature
on it” laid down in the regulations of CBSE
for the partial fulfillment of AISSCE Practical
Examination of Chemistry in the academic
session 2024-25.

Date: 09-11-2024
Index

Objectives of the project


Introduction
Material Required
Procedure
Observation
Conclusion
Objectives Of the
ProjecT Report

The main objective of this chemistry


project is “To study the digestion of
starch by salivary amylase and effect of
temperature and pH on it”

To study digestion of starch by saliva.


To study the effect on 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 hydrolyzes the big molecules of food into many
molecules. For example starch into monosaccharides
maltose and glucose; proteins into amino acids and
fats to 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
and
salivary amylase is also effected by pH
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.
material required
The requirements for experiment of Chemistry
Project Report are as under:

 Test Tubes
 Test tube stand
 One Dropper
 Beaker
 Stop Watch
 Starch and Iodine solution
 Thermometer
 Dilute HCL and Dilute NaOH solution.
Chemistry experiment 1
Procedure
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
lupe warm
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
saliva solution and contains enzyme ptyalin.
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 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.
(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.
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.
Chemistry experiment 2
Procedure:- Effect of temperature on the digestion of
Starch by saliva.
 Take three test tubes and label these 1,2 and 3.
 Take 5ml of the starch solution. 2ml of the saliva
solution and 5ml of the water in each test tube.
 Place Test tube Number 1 in water at room
temperature, Test tube number 2 in a beaker
containing water at 500 C and test tube Number 3 in
boiling water.
 After 5 minutes, observe the colour 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
Temperature effects the digestion of starch by salivary with
increase in temperature salivary amylase get inactivated
and process of digestion do not take place.
Chemistry experiment 3
Procedure:- To study the effect of pH on the Salivary
digestion of starch.
 Take three test tubes and label these 1. 2, and 3.
 Add 5ml of the starch solution, 2ml of the saliva solution
in each test tube.
 Now add 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.
 Keep the three test tubes in water at room temperature
for about 10 minutes.
 Add 2 drops of the solution of each test tube with 1%
iodine solution and observe the colour change.

Conclusion
The optimum pH for the enzymatic activity of salivary
amylase ranges from 6 to 7.
Above and below this range, the reaction rate reduces as
enzymes get denaturated. The enzyme salivary amylase is
most active at pH 6.8.

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