Biology

Action of Salivary Amylase on Starch

To study the action of salivary amylase on starch solution.

The interaction between salivary amylase and starch constitutes a fundamental aspect of our digestive process, providing a glimpse into the complex biochemical mechanisms that enable our bodies to extract energy from the food we consume. Salivary amylase, an enzyme secreted by salivary glands, initiates the breakdown of complex starch molecules present in our diet. As food enters the mouth, the enzyme catalyses the hydrolysis of starch into simpler sugars like maltose. This enzymatic action marks the first step in carbohydrate digestion.

Experiment Procedure

To demonstrate the experiment on the action of salivary amylase on starch, we need to follow the given procedure:

  • First of all, rinse your mouth with fresh water and collect saliva using a spatula/spoon.
  • Then, filter saliva through a cotton swab.
  • Now, take 1 mL of filtered saliva in a test tube and add 10 mL of distilled water to the test tube. Label it as “saliva solution.”
  • Next, take 2 mL of 1% starch solution in 2 labelled test tubes (A and B).
  • Add 1 mL diluted saliva to test tube B and shake well.
  • We will not add anything to test tube A and keep it in control.
  • After 5 minutes, take 5 drops from test tube A on a tile or a glass slide.
  • Add 2 drops of 1% iodine solution in it, mix and observe colour.
  • Place 5 drops from test tube B away from A’s mixture.
  • Add 2 drops of 1% iodine solution to B’s drops, mix and observe.
  • Repeat the iodine test after 5, 10, 15, and 20 minutes.

Conclusion

In conclusion, the experiment about “Action of Salivary Amylase on Starch” shows how enzymes in our bodies help break down food. By collecting saliva, diluting it, and mixing it with starch, it demonstrates how starch changes into simpler sugars. This change is important for getting energy from our food. Iodine solution is used to see this change, which makes the colour of the mixture different. These findings remind us how our bodies work with chemicals to stay alive. Understanding how salivary amylase acts on starch helps us see how our bodies make use of the food we eat.

FAQs on the Action of Salivary Amylase on Starch

Q.1 What is salivary amylase and its role in digestion?

Ans. Salivary amylase is an enzyme produced by the salivary glands, primarily in the mouth. Its main role is to initiate the digestion of complex carbohydrates, specifically starches, into simpler sugars.

Q.2 How does salivary amylase work on starch?

Ans. Salivary amylase breaks down the starch molecules into smaller fragments by catalysing the hydrolysis of the glycosidic bonds that link the glucose units in the starch molecule. This results in the production of maltose and other shorter carbohydrate chains.

Q.3 What factors can affect the activity of salivary amylase on starch?

Ans. The activity of salivary amylase can be affected by factors like pH, temperature, and the presence of inhibitors. An optimal pH level is necessary for its activity, and extreme temperatures or certain inhibitors might denature or inhibit the enzyme’s function.

Q.4 Why do we rinse the mouth with fresh water at the beginning of the experiment?

Ans. Rinsing the mouth with fresh water helps remove any residual food particles or substances that might interfere with the experiment. It ensures that only the collected saliva is being used in the experiment.

Q.5 What happens to the pH during salivary amylase action on starch?

Ans. Salivary amylase works optimally in a slightly acidic to neutral pH range, typically around pH 6.7. It starts the starch digestion process in the mouth, where the slightly acidic environment due to the presence of acids from foods and beverages helps activate the enzyme.