CHEMISTRY

INVESTIGATORY
PROJECT

MADE BY
ROHAN
STUDY OF
DIGESTION OF
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1

STARCH BY
SALIVARY
AMYLASE AND
EFFECT OF pH AND
TEMPERATURE
ON IT

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2

Lab
certificateMollyJa
ne
This is to certify that Master Rohan
Kumar, student of class 12th has
successfully completed her
investigatory project in chemistry
on the topic as prescribed by the
CBSE under for the AISSCE under
the guidance of Mrs. Sarita
Ambrose.

Teachers Sign
Examiner
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Acknowledge
ment
I thank my chemistry teacher
Mrs. Sarita Ambrose for
giving me necessary
guidance for this
investigatory project on
ACTION OF SALIVARY
AMYLASE. I would also like
to thank our school
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4

management authorities for

providing me all the
resources that I needed for
this project.

Contents
Introduction
Experiment 1
Experiment 2
Experiment 3

Bibliography

Introduction
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5

Every health book insists on the

chewing of food. Have you ever
thought over this? 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 hydrolyses
the big molecules of food into
many smaller molecules, for
example starch into
monosaccharide maltase and
glucose, proteins into amino acids
and fats into fatty acids and
glycerol. Thus saliva not only helps
in digestion of food but converts it
into energy generating substances.
Further, enzymes and their activity
are very sensitive to temperature
and pH.

Objective 1:Page
6

To study the digestion of starch by saliva.

Apparatus:-

Test tubes, Test tube stand, 1 dropper, Beakers

and Stop Watch

Chemicals:-

Starch and Iodine Solution

Procedure:-

1.Collection of Saliva: - Rinse you mouth

thoroughly with cold water and ensure that it
does not contain any food particles. Now take
about 20mL of Luke warm 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 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 stop
watch.
(b) After 1 minute take out two drops of the
mixture solution from the test tube with the
help of a dropper and filter solution. Note the
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color produced, if any transfer it into another

test tube containing about 1mL of 1% iodine.
(c) Repeat this test after every 1 minute
taking 2 drops of them mixture solution and
fresh 1%iodint solution. Continue until the test
shows no blue color. Record the time and blue
color intensity.

Observation:Time
0
2
4
6
8
(min)
Color
Deep Blue Blue Blue Light
Intensi Blue
Blue
ty
Absence of blue color on addition to iodine
solution means absence of starch in the
mixture solution. That is whole of the starch
has got digested or hydrolyzed.

Conclusion:Starch gets hydrolyzed by saliva amylase.

Objective 2:-

To study the effect of temperature on the

digestion of starch by saliva

Apparatus:-

Test Tubes, Test-tube stand, 1 dropper, Beakers

and A thermometer
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Chemicals:Starch and 1% Iodine Solution

Procedure:-

(a) Prepare the starch and saliva solution as

described in objective 1.
(b) Take 3 test tubes and label 1, 2 & 3.
(c) Add 5mL of the starch solution, 2mL of the
saliva solution and 5mL, water of each test
tube.
(d) Mix the solution of each tube, well by
shaking it carefully.
(e) Place the test tube no. 1 in water at room
temperature, test tube no. 2 in a beaker
containing water at 50oC and test tube no.
3 in boiling water.
(f) After 5 minutes, observe the color change
on mixing 2 drops of the mixture of every
tube with 1mL of 1% iodine solution. Note
the intensity of blue colored form.

Observation:TIME(mins
)
0
2
4
6

ROOM
TEMP
Blue color
Blue color
Blue color
Blue color
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LOWER
TEMP
Blue color
Blue color
Blue color
Blue color

HIGE
TEMP
Blue
Blue
Blue
Blue

8
10
12
14

Blue color
Blue color
Blue color
No change

Blue
Blue
Blue
Blue

color
color
color
color

Blue
Blue
Blue
Blue

It takes less time to reach a chromic point at 37oC as

the enzyme is maximum active at this temperature
while at higher and lower temperature more time is
taken to reach the same point.
Absence of blue color means absence of starch in
the mixture. In other words, digestion of whole of
the starch.

Temperature
Lower
Normal
Higher

Change in c
Blue color
No change
Blue color

Conclusion:Temperature affects the digestion by starch by

saliva.

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Objective 3:-

To study the effect of pH on the salivary

digestion of starch

Apparatus:-

Test tubes, Test tube stand, 1 dropper, Beakers

Chemicals:-

Starch, 1% iodine solution, dil. NaOH

Procedure:-

(a) Prepare the starch and saliva solution as described

in objective 1.
(b) Take 3 clean test tubes and label them as 1, 2 & 3.
(c) Add 5mL of the starch and 2mL of the saliva
solution in each test tube.
(d) Now add 2mL of water in test tube no. 1, 2mL of
dil. HCL in test tube no. 2 and 2mL of dil. NaOH
solution in test tube no. 3.
(e) Keep the three test tubes in water at room
temperature for about 10 minutes.
(f) Test 2 drops of the solution of each test tube with
1% iodine solution and observe the following.

Observation:Page
11

Test tube number

1. (starch + saliva)
2.starch + saliva +dil.
HCL)
3.(starch + saliva + dil.
NaOH)

Color produc
1% iodine so
No blue color.
Blue color
Blue color

Conclusion:pH affects the digestion of starch by saliva. That

is amylase hydrolysis of starch does not take
place in the acidic or alkaline medium.

Bibliography
1.

NCERT textbook

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2.

Google

3.

Wikipedia

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