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1. PARMESHWARI DEVI DHANUKA SARSWATI VIDYA MANDIR SCHOOL PROJECT FILE Session-( 2024-2025)

2. Subject - chemistry project Study of digestion of starch by salivary amylase and effect of ph and temperature Class – 12 th (B) PCM Roll No - 3025 SUBMITTED BY SUBMITTED TO Lalit kishor Goswami Mr. Kapishwar krishna

3. Subject - chemistry project

4. ACKNOWLEDGEMENT I Lalit kishor goswami of class 12 the would like to express my gratitude towards my school principal Mr. Shyam Prakash Pandey. And my chemistry teacher, Mr Kapishwar krishna Sir, who give me this golden opportunity to explore my skills and imagination towards the project untilled as “study of digestion of starch by salivary amylase and effect of ph and temperature on it ” and my almighty of course my parents, coworkers and friends who took this project to next level.

5. Supported Me and gave their precious time to make A big thanks to the team who This project more factual and Interesting for other students. Lalit kishor Goswami Class 12 th B

6. “ work hard not only to achieve success but to accomplish your work” This is to certify that Lalit Kishor Goswami of parmeshwari Devi dhanuka Saraswati Vidya mandir senior secondary school of class 12 th B has completed hard work on the topic “ study of digestion of starch by salivary amylase and ph and temperature on it ” under various conditions done under the supervision and guidance of our chemistry sir Mr. Kapishwar Krishna sir in session 2024-25 and this project is absolutely genuine and does not indulge any kind of plagiarism. Authenticity of certificate

7. The references taken in making this project has been declared at the end of this project. Signature of principle Signature of teacher Signature of examiner Date:-

8. Topic Study of digestion of starch by salivary amylase and effect of ph and temperature on it. Objective The main objective of this project is- 1.  The study of digestion of starch. 2.  The study of effect of temperature on digestion of starch by saliva. 3.  The study of pH on salivary digestion on starch.

9. Introduction Salivary amylase, also known as ptyalin, is  an enzyme that breaks down starch into smaller sugars during digestion. It  is a major component of saliva that starts the digestion of starch in the mouth and continues in the stomach. The activity of salivary amylase is most effective at a temperature of 32–37°C. At higher temperatures, the enzyme becomes denatured, and at lower temperatures, it becomes inactive.  The optimal pH for salivary amylase enzymatic activity ranges from 6 to 7. Over and below this level,  the response rate decreases as the enzymes become denatured . The salivary amylase enzyme is most active at pH 6.8

10. : MATERIAL REQUIRED Starch solution Saliva Iodine solution Test tube Test tube rack Thermometer Ph paper Water bath Stop watch

11. :procedure Prepare starch solution Collect saliva Set up test tube with starch solution, saliva and different temperature/ph levels. Add iodine solution to each test tube. Observe colour changes over time. Record observation

12. : RESULT AND OBSERVATIONS Effect of temperature: Optimal temperature for salivary amylase activity is around 37 C (body temperature). At higher temperatures, the enzyme’s denatures, losing its activity At lower temperature, the enzyme’s activity slow down. Effect of pH : Salivary amylase works best at a slightly alkaline pH(around 6.8). At acidic or highly alkaline, the enzyme’s activity decreases.

13. : conclusion Salivary amylase is an important enzyme in the digestion of starch. Temperature and pH significantly affect the activity of salivary amylase. Understanding these factors can help us optimize digestion and over health

14. : bibliographic Ncert Comprehensive practical chemistry class 12 WEBSITES for reference used in this project is given below- Wikipedia- www.livestrong.com Goggle- www.goggle.com