Index: S.No. Content Page No

INDEX
S.No. Content Page no.

1. Certificate 3
2. Acknowledgeme 4
nt
3. Aim 5
4. Objective 6
5. Introduction 7
6. Apparat 8
us
required
7. Experiment 1 9-10
8. Experiment 2 11-12
9. Experiment 3 13
10. Precaution 14
11. Bibliography 15
TEACHERS SIGN: REMARK:

CERTIFICATE
This is to certify that I Anvesha Singh

student of class XII G has successfully
completed the research project on topic
“study of digestion of starch by salivary
amylase and effect oh pH and temperature
on it” under the guidance of Mr. Devendra
Kumar Tiwari (HOD Chemistry) for
AISSCE-2025 for session 2024- 2025 as
prescribed by CBSE.
SIGNATURE: SIGNATURE :
(INTERNAL (EXTERNAL
EXAMINER) EXAMINER)
ACKNOWLEDGEMENT
I would like to express a deep sense of

thanks and gratitude to my project guide
Mr. Devendra Kumar Tiwari sir for guiding
me immensely through the course of the
project. His constructive advice and
constant motivation have been responsible
for the successful completion of this project
My sincere thank goes to our principal

ma’am for her 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

all those who had helped directly or
indirectly towards the completion of this
project.
AIM
“To study the digestion of starch

by salivary amylase and effect of
temperature and pH on it.
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".
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.
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 salivary
amylase is also affected 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
The requirements for experiment of chemistry project

report Are as follow:
1. Test tubes
2. Test tube stand
3. One dropper
4. Beaker
5. Stop watch
6. Starch
7. Iodine solution
8. Thermometer
9. Dilute HCl solution
10. Dilute NaOH solution
EXPERIMENT 1
AIM: TO STUDY THE DIGESTION OF
STARCH BY SALIVA.
Procedure for Chemistry Experiment 1 is:
1. 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 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 solution 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 dropper and
transfer it into another test tube containing about 1ml of
1% iodine solution. Note the colour produced, if any.
c. Repeat this test every one minute taking two drops of
the mixture solution and fresh1% iodine solution continue
until the test shows no blue colour. Record the time and
blue colour intensity.
OBSERVATION:
Time 1min 2min 3min 4min
passes
after
mixing
Colour Deep Blue Light No blue
intensity Blue Blue
Absence of blue colour on addition to iodine

solution means absence of starch in the mixture
solution. That is the whole of the starch has got
digested or hydrolysed.
CONCLUSION:
starch gets hydrolysed by salivary
amylase.
EXPERIMENT 2
AIM: To study the 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 cach test tube.
And shake the test tubes carefully.
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.
Observation:
Time passed Intensity of blue Intensity of blue Intensity of blue
after mixing colour colour colour
saliva solution Test tube 1 Test tube 2 at Test tube
with starch at room 50°C in boiling
solution(in temperatur water
min) e
5 Light blue blue Deep blue
6 No blue Light blue Blue
colour
7 - Faint blue Blue
8 - No blue Blue
colour
9 - - Blue
10 - - Blue
CONCLUSION: Temperature effects the digestion

of starch by saliva.
EXPERIMENT 3
AIM: 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 cach test tube.
3. Now as 2ml of water in test tube number 1 2ml of
Dilute HCl in test tube number 2 and 2ml of Dilute
Naон 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.
OBSERVATION:
Test tube Solution taken Coloured
produced (in test
tube) with 1%
iodine solution
1 Starch+ saliva+ No blue colour
water
2 Starch+ saliva+ dil. Blue colour
Hcl
3 Starch+ saliva+ Blue colour
dil.NaOH
CONCLUSION: Hydrolysis of starch by the enzymes does
not take place in acidic or alkaline medium.
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.
BIBLIOGRAPHY
1. Wikipedia-the free encyclopedia
2. http://www.google.com/
3. http://en.wikipedia.org
4. www.icbse.com
5. Comprehensive Chemistry
6. Chemistry NCERT Class XII
7. Dinesh chemistry

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INDEX

S.No. Content Page no.

TEACHERS SIGN: REMARK:

This is to certify that I Anvesha Singh

I would like to express a deep sense of

My sincere thank goes to our principal

I must thanks to my classmates for their

Last but not the least. I would like to thank

“To study the digestion of starch

1. To study the digestion of starch by

2. To study the effect of temperature on

3. To study the effect of pH on the

The requirements for experiment of chemistry project

Absence of blue colour on addition to iodine

CONCLUSION: Temperature effects the digestion

2. Add equal drops of iodine in all the samples

3. Temperature variation affects enzyme activity,

4. Delay in sampling or the reaction time may

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