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    Experiment 18-Saliva

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    Bismah Saeed
    Saliva is composed primarily of water but also contains electrolytes, mucus, enzymes like amylase, and other components. The pH of unstimulated saliva is 6.0-6.5 and increases to 7.0-7.3 with stimulation. A series of qualitative tests were performed on a saliva sample to detect the presence of amylase, carbohydrates, proteins, lipids, and ions. Amylase was confirmed to be present by its ability to break down starch. Additional tests showed the presence of reducing sugars, proteins, lipids, and chloride and calcium ions.

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    Experiment 18-Saliva

    Uploaded by

    Bismah Saeed
    58 views3 pages
    Saliva is composed primarily of water but also contains electrolytes, mucus, enzymes like amylase, and other components. The pH of unstimulated saliva is 6.0-6.5 and increases to 7.0-7.3 with stimulation. A series of qualitative tests were performed on a saliva sample to detect the presence of amylase, carbohydrates, proteins, lipids, and ions. Amylase was confirmed to be present by its ability to break down starch. Additional tests showed the presence of reducing sugars, proteins, lipids, and chloride and calcium ions.

    Original Description:

    Analysis of saliva

    Original Title

    Experiment 18-saliva

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    Saliva is composed primarily of water but also contains electrolytes, mucus, enzymes like amylase, and other components. The pH of unstimulated saliva is 6.0-6.5 and increases to 7.0-7.3 with stimulation. A series of qualitative tests were performed on a saliva sample to detect the presence of amylase, carbohydrates, proteins, lipids, and ions. Amylase was confirmed to be present by its ability to break down starch. Additional tests showed the presence of reducing sugars, proteins, lipids, and chloride and calcium ions.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    58 views3 pages

    Experiment 18-Saliva

    Uploaded by

    Bismah Saeed
    Saliva is composed primarily of water but also contains electrolytes, mucus, enzymes like amylase, and other components. The pH of unstimulated saliva is 6.0-6.5 and increases to 7.0-7.3 with stimulation. A series of qualitative tests were performed on a saliva sample to detect the presence of amylase, carbohydrates, proteins, lipids, and ions. Amylase was confirmed to be present by its ability to break down starch. Additional tests showed the presence of reducing sugars, proteins, lipids, and chloride and calcium ions.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Practical No.

    18

    Analysis of saliva

    Saliva:
    ___​Saliva is defined as the secretion of salivary gland sparotid / submandibular/sublingual fluid
    containing water electrolytes and mucus. Daily secretionof saliva ranges between 800-​_1500
    mililitres and average value is 1000 millilitres

    pH of saliva:
    un-stimulated saliva = 6.0-6.5

    During active stimulation = 7.0-7.3

    Composition:
    The % composition of saliva includes;

    ● 99.3-99.7% water
    ● Mucus
    ● Amylase
    ● Lingual lipase
    ● Electrolytes (sodium, calcium, chloride and bicarbonate)
    ● Proteins
    ● Glucose
    ● Steroidal hormones

    Experiment methodology:

    Step 1: Preparation of starch solution


    0.5 g of starch + 5-7 mL of 0.1 M phosphate buffer -> mix -> make the volume of solution up to
    500 mL.

    Step 2: Preparation of sample of saliva


    Take some water in mouth and goggle it for 1-2 min -> take this sample in a beaker and add 5
    mL of water -> mix -> filter

    Step 3: Qualitative tests


    Amylase:

    1 mL of saliva sample + 4 mL of 0.1 M phosphate buffer -> mix -> divide the sample in two test
    tubes (each test tube containing 2 mL of solution)

    Test Observation Inference


    Control tube: Presence of persistent blue Amylase is present
    2 mL water + 1 mL 1% color
    sodium hydroxide + 5 mL
    starch -> add 1-2 drops of
    iodine -> incubate the solution
    at 37±1°C for 10 min
    Sample tube: Blue color of the solution Amylase is present
    2 mL water + 1 mL 1% discharged
    sodium hydroxide + 5 mL
    starch -> add 1-2 drops of
    iodine -> incubate the solution
    at 37±1°C for 10 min
    Carbohydrates:

    Test Observation Inference


    Molisch’s test Voilet ring formed at the Carbohydrates are present
    junction of two solutions
    Iodine test No change in colour of iodine Polysaccharides are absent
    Fehling’s test Brick red ppt are formed Reducing sugar are present
    Benedicts test Brick red ppt are formed Reducing sugar are present
    Proteins:

    Test Observation Inference


    Ninhydrin test Voilet to blue colour Carbohydrates are present
    colouration
    Biuret test Voilet colouration appears Proteins are present
    Heavy metal test White ppt appears Proteins are present
    Heat coagulation test Formation of coagulum It indicates presence of
    albumin and globulins
    Lipids:

    Test Observation Inference


    Spot test Spot is formed Lipids are present
    Emulsification test An emulsion is formed Lipids are present
    Saponification test Soap formation occurred Lipids are present
    Ions:

    Test Observation Inference


    Test for chloride White ppt of silver chloride is Chloride is present
    3 mL solution + 1 mL conc. formed
    Nitric acid + 1 mL 3% silver
    nitrate -> mix
    Test for calcium
    Conclusion:

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