Aim : To study the digestion of starch
Variables : a) MV : Absence or presence of starch
b) RV : Benedict solution turns brick red-Presence of reducing sugar
c) FV : Temperature//concentration of starch
Results:
| Test | Content | Observation |
| Iodine test | Starch suspension | Dark blue |
| Saliva | Yellowish brown | |
| Benedict’s test | Starch suspension | Blue solution |
| Saliva | Blue solution | |
| Test | Test tube | Observation |
| Iodine test
| A | Yellowish brown |
| B | Dark blue | |
| C | Dark blue | |
| Benedict’s test | A | Brick red precipitate |
| B | Blue solution | |
| C | Blue solution |
Discussion
1. To make sure that there is no starch and reducing sugar in the saliva and no reducing sugar in the starch.
2. Salivary amylase
3. Maltose
4. In test tube A, the salivary amylase breaks down the starch into soluble maltose, which is a reducing sugar. In test tube C, there is no breakdown of starch as the enzyme has been denatured after boiling.
5. There is no breakdown of starch because there is no enzyme in the distilled water.
Conclusion: Hypothesis is accepted. Salivary amylase in the saliva breaks down starch into reducing sugar.
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