RSV HR. SEC. SCHOOL, BIKANER hd CoN ™ = s\n )= SINCE 1959 HR, SEC, SCHOOL SESSION:-2023-2024 CHEMISTRY PROJECT ROLL NO:- CLASS:-12" & SUBMITTED TO: SUBMITTED BY: MRS. MONIKA AGARWAL VANSH MONGAINDEX Srno. Content Page no. 1.Certificate of Excellence 2.Acknownledgment 3.Aim 4.Objective §.Introduction 6.Appartus required 7.Experiment 1 8.Experiment 2 9.Experiment 3 10.Precaustions 11 BibliographyCertificate Roll No: Exam No: This is to certify that Vansh Monga student of class 12" has successfully completed the research on the below mentioned project under the guidance of Mrs, Monika Agarwal (sub teacher) during the year of 2018-19 in partial fulfillment of Chemistry practical examination conducted by RSV HR. SEC. School. Regards, Teacher in charge PrincipalAcknowledgement In the accomplishment of this project successfully, Many people have best owned upon me their blessings and the heart pledge support, this time I am utilizing to thank all the people who have been concerned with this project. Primarily I would like thank god for being able to complete this project with success. Then I would like to thank my Chemistry teacher Mrs. Monika Agarwal whose valuable guidance has been the ones that helped me patch this project and make it full proof success, his suggestions and instruction has served as the major contribution towards the completion of this project. Then I would like to thank my parents who have helped me with their valuable suggestions and guidance has been very helpful in various phases of the completion of the project.salivary amalayse 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 mono- saccnaricles maltose and glucose; proteins Into amino acids and fats into fatty acids and glycerol.Thus saliva not only helps in digestion of food 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 enzymes. In other words, digestion of food by salivary amylase is also effected by temperature and pH 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.T Cc A 1 2 3 4 5 6. a 8 9 APPARATUS REQUIRED he requirements for experiment of hemistry project report re as follow. . Test tubes . Test tube stand . One dropper . Beaker . Stop watch Starch . lodine solution . Thermometer . Dilute HCI solution 10. Dilute NaOH solutionExperiment 1 Aim.- To study the digestion of starch by saliva that it does not contain any food particles. Now take about 250ml of lukewarm water in the mouth and keep for about three minut at 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. 2. Preparation of starch solution.- Take about 0.52 of starch in 100ml beaker and add enough water to make a paste Dilute the paste by adding 50m1 water and boil for about S minutes. 3. Digestion of starch.- a. Take Sml of the starch solution ina 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 Iml of 1% iodine solution. Note the colour produced, if any.Observation Time passed after Intensity of blue colour mixing saliva Test tube 1 at ] olution with starch room Test tube 2 at 50°C | Test tube 3 i solution (in min) | temperature boiling wate 5 Light blue Blue | Deep blue No blue colour Light blue | Blue - Faint blue Blue - No blue colour Blue - - Blue - Blue Conclusion Temperature affects the digestion of starch by saliva.Experiment 2 Aim:- To study the effect of temperature on the digestion of starch by saliva. Procedure for Chemistry Experiment 2 is: Take 5ml of the starch solution, 2ml of the saliva solution and Smml of water in each test tube. And shake the test 3. Place test tube number | 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. . 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.Repeat this test after every one minute taking two drops of the mixture solution and fresh 1% iodine solution continue until the test shows no blue colour. 2. Record the time and blue colour intensity. Observation Time Passed after 1 2 3 4 Mixing, minute | minute | minute | minute Colour Intensity Deep Blue Light | No Blue Blue Blue Absence 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. Conclusion Starch gets hydrolysed by salivary amylaseExperiment 3 Aim.— To study the effect of pH on the salivary digestion of starch. Procedure for Chemistry Experiment I is: 1. Take three test tubes and label these 1,2, and 3 2. Add 5m of the starch solution, 2m of the saliva solution in each test tube. 3. Now as 2ml of water in test tube number | 2ml of Dilute HCl in test tube number 2 and 2ml of Dilute NaOH solution in test tube number 3 and shake carefully. . 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 Colour produced (in test Solution taken tube) with 1% iodine solution Starch + saliva + water No blue colour Starch + saliva +dil. HCL Blue colour Starch + saliva + dil. NaOH Blue colour Conclusion Hydrolysis of starch by the enzyme does not take place in the acidic or alkaline medium.PRECAUTIONS 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 + Chemistry (Part 1& Part 2) — Textbook NCERT * Together With Lab Manual Chemistry XII; * www.wikepedia.com * www.scribd.com * www.google.com THANK YOU