EFFECT OF DIFFERENT pH ON THE ACTIVITY

OF SALIVARY AMYLASE ON STARCH

AIM: Effect of different pH on the activity of

salivary amylase on starch

MATERIALS REQUIRED

 Three series of test tubes having iodine

solution in each;
 Test tubes;
 pH tablets of 5, 6.8 and 8;
 Beaker containing water with thermometer;
 15 ml 1% starch solution + 3 ml 1% NaCl
solution;
 Saliva solution;
 Droppers;
 Bunsen burner;
 Wire Gauge;
 PROCEDURE

 We have to take a beaker containing 15 ml of

1% starch solution + 3 ml of 1% NaCl solution
 Then we would divide and pour this solution
into three test tubes and mark them as A,B
and C
 We would add pH tablet 5 into test tube A, pH
tablet 6.8 into test tube B and pH tablet 8 into
test tube C
 Now we would transfer experimental tube A,B
and C into a beaker containing water and a
thermometer for recording temperature .
Temperature of this beaker is maintained at
37 degree centigrade
 Using a dropper, we would take 3 ml saliva
solution and add 1ml of solution to each of the
three test tubes
 Immediately using a dropper , we would take
few drops from experimental tube A and
transfer this into the first series of test tubes
having iodine solution
 Similarly we would do the same procedure for
test tube B and C and transfer the solution
 into the second and third series of test tubes
having iodine solution respectively
 Then we would note this time as zero minute
reading
 After an interval of two minutes , again we
would take a drop from each tube and add to
the iodine tubes and note the change in colour
of iodine
We would keep on repeating the experiment at
interval of every 2 minutes till colour of iodine does
not change

OBSERVATION
The salivary amylase neither act in acidic pH 5
medium nor on alkaline pH 8 medium
It acted in pH 6.8(i.e., slightly acidic medium)
medium and digested the starch.
 CONCLUSION
pH 5 is acidic and pH 8 is alkaline, therefore salivary
amylase did not act in these test tubes whereas the
enzyme acted in the pH 6.8 test tube (i.e. slightly
acidic and digested the starch
 CERTIFICATE OF APPROVAL
This is to certify that SURJIT BHATTACHARJEE,
Bearing Roll No. studying in class XIIth
standard of BURMPUR RIVERSIDE SCHOOL has
successfully completed the chemistry
investigatory project titled "Study of digestion
of starch by salivary amylase and effect of
different temperature and pH on the action of
salivary amylase on starch" based on the
syllabus recommended By the teacher in
charge for the year 2018-19 and has given a
satisfactory account of it in this report.
signature of the teacher.________
s

CHEMISTRY PROJECT
ON
DIGESTION OF STARCH BY SALIVARY
AMYLASE AND THE EFFECT OF DIFFERENT
TEMPERATURE AND pH ON THE ACTION
OF SALIVARY AMYLASE ON STARCH
BY
NAME : SURJIT BHATTACHARJEE
CLASS: 12 SECTION: C
ROLL NO: 39
SCHOOL: BURNPUR RIVERSIDE SCHOOL
 ACKNOWLEDGEMENT

I would like to express my heartiest gratitude

to our respected class teacher Mr. Naba
Kumar Sarkar, and to my parents Mr. Sanjoy
Kumar Bhattacharjee and Mrs. Sarbari
Bhattacharjee Who helped me with this
project.
BIBLIOGRAPHY
SCRIBD.COM
SCHOLARY.COM
SCHEMATIC DIAGRAM OF STUDY OF
DIGESTION OF STARCH BY SALIVARY
AMYLASE
The saliva contains an enzyme
called salivary amylase which
hydrolyses starch into maltose.
The complete digestion of starch
occurs only in small intestine by
the action of pancreatic amylase
the enzyme is strongly affected
by several factors such as
temperature and pH.
 EFFECT OF DIFFERENT TEMPERATURES
ON THE ACTIVITY OF SALIVARY AMYLASE
ON STARCH

AIM : Effect of different temperatures on activity of

salivary amylase on starch

MATERIALS REQUIRED

 Three series of test tubes having iodine

solution in each test tube;
 Ice cubes;
 Water;
 15 ml 1% starch solution + 3 ml 1% NaCl
solution;
 Saliva solution;
 Droppers;
 Thermometer;
 Bunsen burner;
 Wire gauge;
 PROCEDURE

 We would have to take a beaker containing 15

ml of 1% starch solution + 3 ml of 1% NaCl
solution
 We would then divide and pour this solution
into three test tubes and mark them A,B and C
 Maintaining the temperature of the beaker
containing the ice cubes at 5 degree
centigrade
 We would keep the beaker containing ice
cubes on the table
 We would take another two beakers
containing water and heat them over the
Bunsen burner
 We would now transfer experimental tube A
into the beaker containing ice
 Then we would transfer the second
experimental tube B into the water bath set at
37 degree centigrade and the third
experimental tube C into the beaker
maintained at 50 degree centigrade
 Using a dropper , we would take 1ml saliva
solution and transfer the solution into test
tube A
 Similarly, we would add 1ml saliva solution
into test tube B and test tube C
 Immediately, using a dropper, we would take
few drops from experimental tube A and
transfer this into first series of test tubes
having iodine solution. Similarly using fresh
droppers we would do the same procedure for
test tubes B and C and transfer the solution
into the second and third series of test tubes
having iodine solution
 We would note this time as zero minute
reading
 After an interval of 2 minutes , again we would
take a few drops from each tube and add to
the iodine tubes and note the change in colour
of iodine
 We would keep on repeating the experiment
at an interval of two minutes till the colour of
the iodine solution does not change
 OBSERVATION

It takes less time to reach achromic point at 37

degree centigrade, as the enzymes is
maximum active at this temperature , while at
higher and lower temperature more time is
taken to reach the achromic point

CONCLUSION
All enzymes are proteinaceous in nature. At
lower temperatures, the enzyme salivary
amylase is deactivated and at higher
temperature it is denatured . Therefore ,more
time will be taken by enzyme to digest the
starch at lower and higher temperatures . at
37 degree centigrade the enzyme is most
active , hence takes less time to digest the
starch