10.
Effect of Salivary
(α) amylase on Starch
digestion.
https://www.youtube.com/watch?v=c
Zyq4koUCNM
https://www.youtube.com/watch?v=u
bPOWvl6YhM
Lab Teaching staff (Boys)
Mr. Muhammad Amir Mustufa
Dr. Muhammad Irfan
Learning Objectives 2
By the end of the practical students should be
able to:
Define carbohydrate, enzyme and digestion.
List types of carbohydrate and give their
examples.
Describe saliva with respect to secreting glands,
composition, function and stimulating factors.
Describe the procedure of starch digestion by the
enzyme salivary (α) amylase.
1st year- Physiology Lab
3
Practical Outline
Carbohydrate and its types.
Digestion and its types.
Saliva its function and source.
Enzymes involved in carbohydrate digestion.
Procedure of starch digestion by enzyme salivary
(α) amylase
1st year- Physiology Lab
Requirements 4
➢ Test tubes with rack
➢Saliva / alpha amylase solution
➢Starch solution
➢Iodine solution (yellow or brown)
➢Burner / Lighter or water bath at 100 0C
➢Benedict’s reagent (sky blue)
➢α amylase solution
➢Starch solution
1st year- Physiology Lab
Introduction 5
Carbohydrate the main source of energy, (ATP) is an
organic compound consists of Carbon, Hydrogen and
Oxygen. Different forms of carbohydrate are:
i. Monosaccharides:(Glucose and fructose)
ii. Disaccharides: (Sucrose, lactose and maltose)
iii. Polysaccharides: (Starch and glycogen)
Nutrients can be absorbed and used as a source of
energy only after being broken down into their monomers
(simplest form). This process of breakdown of substances
in to their simplest form is called digestion.
1st year- Physiology Lab
6
Digestion is of two types:
A. Mechanical digestion i.e. breakdown of food through
mechanical action like process of chewing and by
movement of muscles of the stomach.
B. Chemical digestion where in breakdown of food take
place by the action of chemical substances called
Enzymes.
Enzymes are protein in nature that increases the rate
of chemical reaction without becoming part of the
product.
1st year- Physiology Lab
7
Saliva
Process of digestion of food begins with the entry of
food in the mouth cavity mechanically through chewing
and chemically under the influence of enzyme salivary
Amylase.
Sight, smell and taste of the food stimulates secretion
of saliva from three sets of salivary glands, they are
1. Parotid Gland (Serous)
2. Sub-lingual Gland (mostly mucous)
3. Sub-mandibular Gland (mostly mucous)
1st year- Physiology Lab
8
Saliva is composed of two parts:
a. Serous part having the enzyme salivary (α ) amylase
which is also called ptyalin or alpha-amylase. This enzyme is
responsible for the initial digestion of carbohydrates,
particularly the starch and is secreted by the parotid gland.
b. Mucous part performing lubrication activity and mixing
the food thus helps in the friction free movement of bolus
through the digestive tract.
1st year- Physiology Lab
Salivary Glands
9
1st year- Physiology Lab
Enzyme Amylase 10
Under the influence of enzyme amylase starch is
digested to disaccharide in the mouth and this
digestion continues for some time in the stomach as
well. These disaccharides finally converted to their
simplest monosaccharide form in the small intestine
by the enzymes released from the cell lining of small
intestine called brush border enzymes,
Mouth by salivary (α) amylase = 3–5%
Stomach by salivary (α) amylase = 30 – 40 %
Small intestine by pancreatic (α) amylase = 50 – 80
%
1st year- Physiology Lab
11
Digestion by Brush border
Enzymes of small Intestine
Maltase
Maltose 2 Glucose
Sucrase
Sucrose Glucose + Fructose
Lactase
Lactose Glucose + Galactose
1st year- Physiology Lab
12
Identification of starch by adding
Iodine
1st year- Physiology Lab
Procedure for starch digestion
13
Reagents/steps Test tube A Test tube B
1) Starch (solution) 1 ml 1 ml
2) Alpha amylase 1 ml ------
3) distilled water ------- 1 ml
4) Iodine 1-2 drops 1-2 drops
5) Colour
Brown Blue
observation
Reason
1 ml
7) Benedict’s reagent 1 ml
8) Heat/Water bath at Heat / Water
Heat / Water
100C bath
bath
9) Colour Green-yellow-
Sky blue
observation
1st year- Physiology Lab
orange red
14
1st year- Physiology Lab
15
In the above picture appearance of blue colour on
addition of iodine indicates presence of:
A. Fats.
B. Starch.
C. Protein.
D. Lipoproteins.
E. Triglycerides.
1st year- Physiology Lab
16
Benedicts test confirms the presence of:
A. Reducing sugar.
B. Aminoacids.
C. Starch.
D. Triglycerides.
E. Glycogen.
1st year- Physiology Lab
References 17
Guyton Text book of medical Physiology 13th edition.
PHYSIOEX.Exe.9 Laboratory simulations in Physiology by
Peter Zao.
1st year- Physiology Lab
18
Thank You
1st year- Physiology Lab 3/27/2021
