Project on chemistry: study of digestion of starch by salivary amylase

Objectives of the give ReportThe main objective of this chemistry project key push through is To Study the digestion of stiffen by spitry amylase and effect of temperature and pH on it and To study digestion of starch by spitting. 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.IntroductionE truly wellness book insists on the chewing of food. The act of chewing stimulates the excretion of saliva. expectoration 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 m each molecules. For example starch into mono-saccharides malt sugar 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 v ariation in these ii 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 scrutiny it with iodine origin. Starch forms blue coloured complex with iodine. If no starch is present in a system it will not riposte blue colour with iodine.Requirements for Chemistry Project ReportThe requirements for experiment of Chemistry Project Report are as underTest thermionic valves Test tube stand One dropper Beaker Stop watch Starch and ace termination Thermometer Dil. HCl and Dil NaOH ascendant.Chemistry Experiment ProcedureProcedure for Chemistry Experiment is1) Collection of Saliva rinsing mouth throughly with cold pee and ensure that it does not contain any food particles. Now take about 20ml of lupe warm piss in the mouth and gangle for about ternion minutes so that saliva mixes up well with it. Spit this int o a beaker. Filter, if there is any suspended impureness 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 adequate piddle 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 stress tube. Add 2 ml of saliva solution into it. Mix the solutions well by shaking the tube carefully and vary a step watch. (b) After one minute take out two drops of the mix solution from the exam tube with the help of a dropper and transfer it into another turn up tube containing about one ml of 1% iodine solution. Note the colour produced, if any. (c) Repeat this test after(prenominal) 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.Time Passed after immix Colour Intensity1 Min. Deep Blue 2 Min. Blue 3 Min. Light Blue 4 Min. No BlueAbsence of blue colour on addition to iodine solution means absence of starch in the mixture solution. That is whole of the starch has got digested or hydrolysed.Procedure Effect of temperature on the digestion of starch by saliva. Takethree test tubes and label these 1, 2, 3.Take 5ml of the starch solution, 2ml of the saliva solution and 5 ml of water in each test tube. Place test tube No. 1 in water at room temperature, test tube No.2 in a beaker containing water at 500 C and test tube No.3 in simmering water. 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.ConclusionStarch nurture hydrolysed by saliva amylase.Procedure To study the effect of pH on the salivary digestion of starch Take three test tubes and label these 1, 2, 3.Add 5ml of the starch solution, 2ml of the saliva solution in each test tube. Now add 2 ml of water inn test tube No. 1, 2 ml of dil HCl in test tube No. 2 and 2ml of dil NaOH solution in test tube No. 3 and shake carefully. Keep the three test tubes in water at room temperature for about 10 minutes. Add two drops of the solution of each test tube with 1% iodine solution and observe the colour change.ConclusionTemperature effects the digestion of starch by saliva with increase in temp salivary analyse get inactivated and process of digestion do not take place.