Investigatory Project Chemistry On Study of Digestion of Starch by Salivary Amylase and Effect of Temperature and PH

VEDIC
INTERNATIONAL
SCHOOL
CHEMISTRY INVESTIGATORY PROJECT

Session 2024-2025
Topic~
Study of digestion of starch by salivary amylase and effect
of pH and temperature on it.
Submitted by: Under the guidance of:

Mr Sachin Kumar Giri
Name- Aryan Maharana (PGT chemistry)
Class-XII Science
Section-A1 Miss Niharika Satpathy
Roll no.- (PGT chemistry)
VEDIC INTERNATIONAL SCHOOL
CERTIFICATE
This is to certify that Aryan Maharana student of class
Xllth (Sci.) has successfully prepared the report on the
Project entitled "TOPIC" under the guidance of Miss
Niharika Satapathy (PGT Chemistry).
The report is the result of his efforts & endeavours.

The report is found worthy of acceptance as final Project
report for the subject Chemistry of class Xllth (sci.).
Signature of chemistry teacher Signature of external examiner
Signature of principal
Declaration
I hereby declare that the investigatory project work

entitled Topic- Study of digestion of starch by salivary
amylase and effect of pH and temperature on it. has
been carried out by own efforts and fact arrived at my
observation under the guidance & motivation of subject
teacher MR. Sachin Ku. Giri / MR. Shailendra Kumar &
Miss Niharika Satapathy (PGT chemistry).
Aryan Maharana
XII science
Acknowledgement
I would like to express a deep sense of thanks and
gratitude to my project guide Miss Niharika Satapathy
Ma’am for guiding me immensely through the course of
the project. She always evinced keen interest in my
project. Her constructive advice & constant motivation
have been responsible for the successful completion of
my project.
My sincere thank goes to our principal Mr. Subrat

Kumar Sarangi sir for his co-ordination in extending
every possible support for the completion of this
project.
I must thanks to my classmates for their timely help

and support for completion of this project.
Last but not the least; I would like to thank my

loving and caring parents and all those who had
helped directly or indirectly towards the completion
of this project.
Aryan Maharana
XII science
Contents
※Aim of Project
※Objective of the Project Report
※Introduction
※Apparatus Required
※Procedure
※Observations and Conclusions
※Precaution
※Bibliography
AIM OF THE PROJECT
The project aims to investigate the digestive
activity of the enzyme ptyalin in saliva by
monitoring starch breakdown. It involves tracking
the color change with iodine solution to assess
how effectively ptyalin converts starch into
simpler sugars over time.
Objective
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” Under this we
have 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 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.
Apparatus Required
☆Test tubes
☆Test tube stand
☆One dropper
☆Beaker
☆Stop watch
☆Starch and Iodine solution
☆Thermometer
☆Dil. HCl and Dil NaOH solution

Procedure
》
》To Study the Digestion of Starch by Salivary Amylase
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

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
The absence of blue color when iodine solution is added indicates that
starch is not present, meaning it has been fully digested or hydrolyzed.
To study the effect of temperature on starch digestion by saliva, three
test tubes containing starch, saliva, and water are prepared. Test tube
1 is placed at room temperature, test tube 2 in water at 50°C, and test
tube 3 in boiling water. After five minutes, two drops from each test
tube are mixed with iodine solution. The intensity of the blue color is
observed, revealing how temperature affects starch digestion by saliva.
Conclusion
Starch get hydrolysed by amylase

Observation
To study the effect of pH on the salivary digestion of starch, take
three test tubes labeled 1, 2, and 3. Add 5 ml of starch solution and
2 ml of saliva solution to each test tube. In test tube 1, add 2 ml of
water, in test tube 2, add 2 ml of dilute HCl, and in test tube 3, add 2
ml of dilute NaOH. Shake the test tubes carefully and place them in
water at room temperature for 10 minutes. Afterward, add two
drops of 1% iodine solution to each tube and observe any color
changes to assess starch digestion.
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.
Precaution
Here are some precautions to follow while performing this experiment:
1. Clean Equipment: Ensure that all glassware (beakers, test tubes,
droppers) is clean and free from contaminants.
2.Proper Measurement: Accurately measure the amounts of starch,

water, and saliva to ensure consistency and reliability in the results.
3.Controlled Temperature: Use lukewarm water as described; very hot
or cold water can affect enzyme activity.
4.Time Management: Start timing as soon as the saliva solution is

added to the starch solution to ensure accurate results.
5.Avoid Contamination: Avoid mixing saliva with any other substances

and ensure it does not come into contact with non-labeled containers.
6.Mix Thoroughly: Shake the test tube well to ensure proper mixing of
saliva with the starch solution.
7.Use Fresh Iodine Solution: Use fresh 1% iodine solution for each test
to avoid any inaccuracies due to degradation.
8.Record Observations Promptly: Note the color change and time

intervals promptly to ensure accurate tracking of the reaction.
9.Safety Measures: Follow standard laboratory safety protocols,
including wearing gloves and goggles if necessary.
Bibliography
1) www.google.com
2)ChatGPT
3)MetaGPT
4)NCERT Chemistry Book
6)www.wikipedia.org
THANK
YOU

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VEDIC

CHEMISTRY INVESTIGATORY PROJECT

Submitted by: Under the guidance of:

The report is the result of his efforts & endeavours.

Signature of chemistry teacher Signature of external examiner

I hereby declare that the investigatory project work

My sincere thank goes to our principal Mr. Subrat

I must thanks to my classmates for their timely help

Last but not the least; I would like to thank my

※Objective of the Project Report

※Observations and Conclusions

The main objective of this chemistry project report is

♧study digestion of starch by saliva.

♧To study the effect of temperature on the digestion

♧To study the effect of pH on the salivary digestion

☆Test tube stand

☆Starch and Iodine solution

☆Dil. HCl and Dil NaOH solution

1) Collection of Saliva - Rinse mouth throughly with cold

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

3) Digestion of starch (a) take 5ml of the starch solution in a

Starch get hydrolysed by amylase

Temperature effects the digestion of starch by saliva with increase in

2.Proper Measurement: Accurately measure the amounts of starch,

4.Time Management: Start timing as soon as the saliva solution is

5.Avoid Contamination: Avoid mixing saliva with any other substances

8.Record Observations Promptly: Note the color change and time

4)NCERT Chemistry Book

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