PM SHRI JAWAHAR NOVODAYA VIDYALAYA

SONIKPUR BARABANKI

INVESTIGATORY PROJECT OF CHEMISTRY

SESSION 2024-25
A PROJECT REPORT ON
Digestion of starch by salivary and effect of
temperature and pH of it

Submitted by- Abhinav Gupta

Submitted to- Mrs. Shweta Tiwari
Class- 12 (Science)
Roll No. (CBSE)-

1
 OBJECTIVE OF THE REPORT

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’’.

1. To study the 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.

2
 Table of Contents
➢ Certificate
➢ Declaration
➢ Acknowledgement
➢ Aim of project
➢ Objective of the Project Report
➢ Introduction
➢ Apparatus Required
➢ Procedure
➢ Observation
➢ Conclusion
➢ Precaution
➢ Bibliography

3
 CERTIFICATE
This is to certify that ABHINAV GUPTA student of
class XII (Science) has successfully prepared the report
on the project entitled.
“ To study the digestion of starch by salivary
amylase and effect of temperature and PH
on it”.
under the guidance of
Mrs. Shweta Tiwari ( PGT CHEMISTRY )
The report is the result of her effort and endeavour
The report is found worthy of acceptance as final
Project report for the subject chemistry of class XII
(Science).

SIGNATURE OF CHEMISTRY TEACHER SIGNATURE OF EXTERNAL

------------------------ --------------------------
SIGNATURE OF PRINCIPAL

----------------------

4
 DECLARATION

I hereby declare that the project work entitled

“ To study the digestion of starch by salivary amylase
and effect of temperature and pH on it .”
submitted to department of chemistry Jawahar Navodaya
Vidyalaya, Barabanki is prepared by ME.

ABHINAV GUPTA
CLASS XII th (Science )

5
 Acknowledgement
I would like to express a deep sense of thanks and
gratitude to my project guide Mrs. Shweta Tiwari mam for
guiding me immensely through the course of the project.
Her constructive advice & constant motivation have been
responsible for successful completion of her she always
envinced keen interest in my project.
My sincere thanks goes to principal sir for his coordination
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 least,I would like to thank all those who had
helped directly or indirectly towards the completion of
this project.

ABHINAV GUPTA
CLASS XIIth (Science)

6
 AIM

“To study the digestion of starch

by salivary amylase and effect of
temperature and pH on it’’

7
 INTRODUCTION
Every health book insists on the chewing of food. The act
of chewing stimulates excretion of saliva. Saliva mixes up
with the food and helps in digestion. That is, the enzyme
ptyalin or amylase present in human saliva hydrolase the
big molecules of food into many molecules.

For example, starch into mono - saccnaricies maltos and

glucose proteins into amino acid and fats into fatty acid
and glycerol.
Thus saliva not only help in digestion of but also convert
into energy generating substances. Further, enzyme and
their activity are very sensitive to temperature and pH .
Even a slight variation in these two factors, can disturb
the action of enzyme. In other words, digestion of food by
salivary amylase is also affected by temperature and Ph
and can be varied experimentally.
For example, hydrolysis of starch can be verified by testing
it with iodine solution. Stach forms blue colored complex
with iodine. If no starch is present in a system it will not
give blue color with iodine.

8
Apparatus Required

The requirement for experiment of chemistry

project report are as follows

• Test tubes
• Test tubes stand
• One dropper
• Beaker
• Stop watch
• Starch
• Iodine solution
• Thermometer
• Dilute HCL solution
• Dilute NaOH solution

9
 Experiment 1
Aim: To study the digestion of starch by saliva
Procedure for chemistry Experiment 1 is
• Collection of saliva : Rinse mouth thoroughly with
cold water and ensure that it does not contain any
food particles. Now take about 250ml of lukewarm
water in the mouth and keep 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 ptylin.
• 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 .
• Digestion of starch:
1. 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 step watch
2. After one minutes, take out two drops of the
mixture solution from the test tube with the
help of dropper and transfer it into another test
10
 tube containing about 1 ml of 1% iodine
solution note the color produced if any.
3. Repeat this test every one minutes taking two
drops of the mixture solution and fresh 1%
iodine solution continue until the test shows no
blue color.
4. Record the time and blue color intensity.

Observation

1 2 3 4
Time passed Minutes Minutes Minutes Minutes
after mixing
Deep Blue Light No blue
Color intensity Blue Blue

Absence of blue color on addition to iodine solution

means absence of starch in the mixture of solution.
That is whole of the starch has got digested or
hydrolysed .

Conclusion
Starch gets hydrolysed by salivary amylase
11
 Experiment 2
AIM- To study the effect of temperature on the digestion
of starch by saliva.

Procedure for chemistry Experiment 2 is

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 tubes. And
shake the test tubes carefully.
3. Place test tubes number 1 in water at room
temperature. Test tube number 2 in a beaker
containing water at 50℃ and test tubes number 3 in
boiling water.
4. After 5 minutes, observe the color change on
mixing two drops pf the mixture of every tubes
with one ml of 1% iodine solution. Note the
intensity of blue colored form.

12
 Observation
Time passed after Intensity of blue colour
mixing saliva
solution with
starch solution Test tubes 1 at Test tube 2 at Test tube 3 in

(in min ) room 50℃ boiling water

temperature

5 Light blue Blue Deep blue

6 No blue color Light blue Blue

7 _ Faint blue Blue

8 _ No blue color Blue

9 _ Blue

10 _ Blue

CONCLUSION

Temperature affects the digestion of starch by saliva.

13
 Experiment
Aim – To study the effect of pH on the salivary digestion of
starch.
Procedure for chemistry experiment 1 is :
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 tubes.
3. Now as 2 ml 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 color change.

OBSERVATION

Test tube Solution taken Color produced (in test

tube) with 1% iodine
solution
1 starch+saliva+water No blue color
2 Starch+saliva+dil.HCL Blue color
3 Starch+saliva+dil.NaOH Blue color

Conclusion
Hydrolysis of starch by the enzyme does not take place in the
acidic or alkaline medium.

14
 Precaution

1. All apparatus should be clean and washed

properly.
2. Add equal drops of iodine in all the samples while
testing for starch.
3. Temperature variation affects enzyme activity, so
take the readings at a constant temperature for
all the samples.
4. Delay in sampling or the reaction time may affect
the result. So, iodine drops must be added at fixed
intervals in all samples.

15
 BIBLIOGRAPHY

1. Wikipedia the free encyclopedia.

2. http://www.google.com /
3. http://en.wikipedia.org
4. www.icbse.com
5. CHEMISTRY NCERT Class XII
6. Comprehensive CHEMISTRY

Abhinav Gupta
CLASS XII
16