University of Saint Anthony
(Dr. Santiago G. Ortega Memorial)
City of Iriga
Senior High School Department
Experiment No. 4
STARCH DIGESTION
Name: _________________________________________ Date Performed: ________________
Grade & Section: _________________________________ Date Submitted: ________________
INTRODUCTION
Starch is a storage carbohydrate that is made up of glucose units. Starch can
be found in many plants like potato tubers, corn, and carrots, and in some roots and
stems. In some animals including humans, starch is easily digested because of an
enzyme that can break the bond holding the glucose molecule.
Materials:
Test tubes Test tube rack
Hot plate Salivary amylase
Starch solution Fehling’s solution
Beaker Iodine solution
Medicine dropper Graduated cylinder (10 mL)
Spot plate
Procedure:
1. Combine 2 mL of saliva and 1 mL of starch solution in a test tube and mix.
2. Place 2 drops of the saliva-starch mixture in a spot plate and add a drop of
iodine solution. Observe color changes.
3. Place the remaining saliva-starch mixture in a warm water bath at 35°C. Keep
the mixture in the water bath while performing steps 4 and step 5.
4. Place 2 drops of the saliva-starch mixture from the water bath on a spot plate
and add a drop of iodine solution. Observe color changes.
5. With a 5-minute interval, do step 4 five times and note the change in the
color. Record your observations.
6. Remove the remaining saliva-starch mixture from the water bath.
7. Transfer 10 drops of the saliva-starch mixture to a test tube and add 2 mL of
Fehling’s solution (A and B)
8. Place in the water bath for 2-3 minutes.
9. Record your observations.
Experiment No. 4
University of Saint Anthony
(Dr. Santiago G. Ortega Memorial)
City of Iriga
Senior High School Department
STARCH DIGESTION
Name: _________________________________________ Date Performed: ________________
Grade & Section: _________________________________ Date Submitted: ________________
Results and Observations:
Record your observations below.
Time of heating Result
Zero
5 minutes
10 minutes
15 minutes
20 minutes
25 minutes
Questions:
1. What is the purpose of heating the saliva-starch mixture at 35°C?
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2. Does the temperature affect the color changes? Why or why not?
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3. What is the effect on the activity of enzymes at decreasing temperatures?
How about increasing temperature?
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4. What have you learned from this activity?
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