SunbeamSunbeam SchoolSchool VarunaVaruna

SESSION 2016-17SESSION 2016-17CHEMISTRY INVESTIGATORYCHEMISTRY INVESTIGATORY

PROJECTPROJECTTopic – “Topic – “To study the digestion ofTo study the digestion of

starch by salivary amylase andstarch by salivary amylase and effects of temperature and pH oneffects of temperature and pH on

it”it”

Submitted to:Submitted to: Submitted By:Submitted By:Mr.Devendra Kumar Tiwari Mr.Devendra Kumar Tiwari Shashikant SinghShashikant Singh(Chemistry Teacher) (Chemistry Teacher) (Class XII G)(Class XII G)

SunbeamSunbeam SchoolSchool

VarunaVaruna This is to certify thatThis is to certify that

MR. SHASHIKANT SINGHMR. SHASHIKANT SINGH student of class XII G has successfullystudent of class XII G has successfully completed the research on the belowcompleted the research on the below

mentioned project under the guidancementioned project under the guidance ofof MR.DEVENDRA KUMAR TIWARIMR.DEVENDRA KUMAR TIWARI during the academic year 2016-17 forduring the academic year 2016-17 for

partial fulfillment of chemistrypartial fulfillment of chemistry practical examination conducted bypractical examination conducted by

CBSECBSE..

…………………… ……………………………………… ………………… TEACHER INCHARGE EXAMINER TEACHER INCHARGE EXAMINER

ACKNOWLEDGEMACKNOWLEDGEMENTENT

My sincere thanks go to our My sincere thanks go to our principal Dr. Anupama Mishra for principal Dr. Anupama Mishra for her co-ordination in extending her co-ordination in extending every possible support for the every possible support for the completion of this project.completion of this project.I would like to express a deep I would like to express a deep sense of thanks & gratitude to my sense of thanks & gratitude to my

chemistry teacher Mr. Devendra chemistry teacher Mr. Devendra Kumar Tiwari and our chemistry Kumar Tiwari and our chemistry lab incharge Mr. Nitin Srivastav lab incharge Mr. Nitin Srivastav for guiding me immensely for guiding me immensely through the course of the project. through the course of the project. He always evinced keen interest inHe always evinced keen interest in my work. His constructive advice my work. His constructive advice & constant motivation have been & constant motivation have been responsible for the successful responsible for the successful completion of this project. completion of this project.

SHASHIKANT SINGH (XII G) SHASHIKANT SINGH (XII G)

CONTENTCONTENT Objective of the Objective of the Project………..Project………..

Introduction……………………Introduction………………………….…….

Materials Materials Required……………….Required……………….

Procedure………………………Procedure……………………………...……...

Conclusion………………………Conclusion…………………………….…….

Bibliography……………………Bibliography………………………….…….

OBJECTIVE OF THEOBJECTIVE OF THE PROJECTPROJECT

The main objective of this chemistryThe main objective of this chemistry project report is project report is "To Study the "To Study the digestion of starch by salivary digestion of starch by salivary amylase and effect of amylase and effect of temperature and pH on it".temperature and pH on it".

EXPERIMENTS:EXPERIMENTS: To study digestion of starch by To study digestion of starch by

saliva.saliva. To study the effect of To study the effect of

temperature on the digestion oftemperature on the digestion of starch by saliva.starch by saliva.

To study the effect of pH on theTo study the effect of pH on the salivary digestion of starch.salivary digestion of starch.

MATERIALMATERIAL REQUIREDREQUIRED

Test tubes.Test tubes. Test tube stand.Test tube stand. One dropper.One dropper. Beaker.Beaker. Stopwatch.Stopwatch. Starch and Iodine solutionStarch and Iodine solution Thermometer.Thermometer. Dilute HCL and Dilute NaOH Dilute HCL and Dilute NaOH

solution.solution.

EXPERIMENEXPERIMENT 1T 1Procedure: - To study digestion Procedure: - To study digestion of starch by saliva.of starch by saliva.

Collection of Saliva - Collection of Saliva - Rinse Rinse mouth thoroughly with cold water mouth thoroughly with cold water and ensure that it does not containand ensure that it does not contain any food particles. Now take aboutany food particles. Now take about 20ml of Lupe warm water in the 20ml of Lupe warm water in the mouth and gargle for about three mouth and gargle for about three minutes so that saliva mixes up minutes so that saliva mixes up well with it. Spit this into a beaker.well with it. Spit this into a beaker. Filter, if there is any suspended Filter, if there is any suspended impurity clear filtrate is saliva impurity clear filtrate is saliva

solution and contains enzyme solution and contains enzyme ptyalin.ptyalin.

Preparation of starch solution -Preparation of starch solution - Take about 0.5g of starch in 100mlTake about 0.5g of starch in 100ml beaker and add enough water to beaker and add enough water to make a paste. Dilute the paste by make a paste. Dilute the paste by adding 50ml water and boil for adding 50ml water and boil for about 5 minutes.about 5 minutes.

Digestion of starch –Digestion of starch – Take 5ml of the starch solution Take 5ml of the starch solution

in a test tube. Add 2ml of salivain a test tube. Add 2ml of saliva solution into it. Mix the solution into it. Mix the solutions well by shaking the solutions well by shaking the tube carefully and start a step tube carefully and start a step watch.watch.

After one minute take out two After one minute take out two drops of the mixture solution drops of the mixture solution

from the test tube with the helpfrom the test tube with the help of a dropper and transfer it intoof a dropper and transfer it into another test tube containing another test tube containing about one 1 ml of 1% iodine about one 1 ml of 1% iodine solution. Note the color solution. Note the color produced, if any.produced, if any.

Repeat this test after every one Repeat this test after every one minute taking two drops of the minute taking two drops of the mixture solution and fresh \% mixture solution and fresh \% iodine solution continue until iodine solution continue until the test shows no blue color. the test shows no blue color. Record the time and blue color Record the time and blue color intensity.intensity.

OBSERVATIONOBSERVATIONTime Time AfterAfter

mixingmixing11

Min.Min.22

Min.Min.33

MinMin..

44MinMin

..ColorColor DeepDeep Blue Blue LightLight NoNo

IntensiIntensityty

Blue Blue BlueBlue BlueBlue

Absence of blue color on addition Absence of blue color on addition to iodine solution means absence to iodine solution means absence of starch in the mixture solution. of starch in the mixture solution. That is whole of the starch has gotThat is whole of the starch has got digested or hydrolyzed.digested or hydrolyzed.

EXPERIMENTEXPERIMENT 22Procedure: - Effect of Procedure: - Effect of temperature on the digestion oftemperature on the digestion of starch by saliva.starch by saliva.

Take three test tubes and label these Take three test tubes and label these 1, 2, and 3.1, 2, and 3.

Take 5ml of the starch solution, 2ml ofTake 5ml of the starch solution, 2ml of the saliva solution and 5ml of water inthe saliva solution and 5ml of water in each test tube.each test tube.

Place test tube Number 1 in water at Place test tube Number 1 in water at room temperature, test tube Number room temperature, test tube Number 2 in a beaker containing water at 50° 2 in a beaker containing water at 50° C and test tube Number 3 in boiling C and test tube Number 3 in boiling water.water.

After 5 minutes, observe the color After 5 minutes, observe the color change on mixing two drops of the change on mixing two drops of the mixture of every tube with one ml of mixture of every tube with one ml of 1% iodine solution. Note the intensity 1% iodine solution. Note the intensity of blue colored form.of blue colored form.

CONCLUSIONCONCLUSIONStarch get hydrolyzed by salivaStarch get hydrolyzed by saliva

amylase.amylase.

EXPERIMENEXPERIMENT 3T 3Procedure: - To study the effect Procedure: - To study the effect of pH on the salivary digestion of of pH on the salivary digestion of starch.starch.

Take three test tubes and label theseTake three test tubes and label these 1, 2, and 3.1, 2, and 3.

Add 5ml of the starch solution, 2ml Add 5ml of the starch solution, 2ml of the saliva solution in each test of the saliva solution in each test tube.tube.

Now as 2ml of water in test tube Now as 2ml of water in test tube Number 1, 2ml of Dilute HCL in test Number 1, 2ml of Dilute HCL in test tube Number 2, and 2ml of Dilute tube Number 2, and 2ml of Dilute NaOH solution in test tube Number 3NaOH solution in test tube Number 3 and shake carefully.and shake carefully.

Keep the three test tubes in water at Keep the three test tubes in water at room temperature for about 10 room temperature for about 10 minutes.minutes.

Add 2 drops of the solution of each Add 2 drops of the solution of each test tube with 1% iodine solution andtest tube with 1% iodine solution and observe the color change.observe the color change.

CONCLUSIONCONCLUSIONTemperature effects the Temperature effects the digestion of starch by salivary digestion of starch by salivary with increase in temperature with increase in temperature salivary amylase get inactivated salivary amylase get inactivated and process of digestion do not and process of digestion do not take place.take place.