How does the presence of the catalyst Copper (II) Sulfate and Iron (II) Sulfate affect the activation energy of the reaction Iron (III) Nitrate and Sodium Thiosulfate?
IA
Level: 6
HL
How do varying water bath temperatures (15℃, 20℃, 25℃, 30℃, 35℃) influence the oxidation rate of ethanol by potassium permanganate in a basic medium, as measured by red light absorption at 650 nm?
IA
Level: 4
HL
How does zinc nitrate concentration (Zn (NO3)2), affect instantaneous cell potential (V) of a copper-zinc voltaic cell, according to the Nernst equation?
IA
Level: 6
HL
Deducing the order of reaction of degradation of vitamin C/ascorbic acid in Lemon
IA
Level: 6
HL
Investigating The Content of Tannin in Tea Affected by Steeping Time Using a Colorimeter
IA
Level: 3
HL
What is the impact of increasing reactant concentrations (mol dm-3) on the rate of light production of luminol? (lx s-1)?
IA
Level: 5
HL
Investigating the effects of temperature on the fading of phenolphthalein in extremely alkaline conditions
IA
Level: 6
HL
How does the temperature of the water affect the solubilities of magnesium salts magnesium dichloride hexahydrate and magnesium nitrate hexahydrate, as measured by the crystallisation temperatures of the solution at manipulated concentrations?
IA
Level: 6
HL
What is the relationship between the length of a carbon chain of ethanol, propan-2-ol, butanol and its enthalpy of combustion?
IA
Level: 5
HL
Investigating, how time of ripening (0, 1, 2, 3, 4 days) and external factors (SATP surrounding, wrapping stems in aluminum foil, putting objects in closed paper bag) affect the glucose concentration in bananas (Musa acuminata), using refractometry as a method
IA
Level: 6
HL
Determining the rate order of copper sulphate during the oxidation of luminol by hydrogen peroxide.
IA
Level: 6
HL
What is the effect of the time of cooking on vitamin C content of potatoes (Solanum tuberosum), measured by titration against an iodine solution?
IA
Level: 4
HL
Investigating How Apple Juice Brand Selection Affects Vitamin C Concentration Intake in Relation to Meeting Daily Nutritional Requirements
IA
Level: 5
HL
To what extent does temperature (10 oC, 25 oC, 50 oC, 80 oC) affect vitamin C (ascorbic acid) concentration in orange juice measured by redox titration
IA
Level: 5
HL
What is the order of reaction with respect to sodium thiosulfate and hydrochloric acid in their reaction, as determined by varying concentrations of each reactant(while the other is kept consistent) and measuring the time taken for sulfur to precipitate, changing the solution from clear to opaque?
IA
Level: 4
HL
How does varying the roasting time of Coffea arabica beans (1 min, 5 min, 10 min, 15 min, and 20 min) affect the concentration/extraction of caffeine?
IA
Level: 6
HL
How do different concentrations (0.0500 M, 0.100 M, 0.250 M, 0.500 M, 1.00 M) of NaOH(aq) affect the temperature change of the neutralisation reaction with excess 0.500 M HCl(aq) at room temperature using calorimetry, which was then used to determine the amount of Gibbs free energy in kJ mol-1?
IA
Level: 5
HL
To what extent does molar mass influence the solubility of common salts, and how do other factors such as atomic radius, lattice enthalpy, and ionic charge compare in their impact on solubility?
IA
Level: 5
HL
How does the use of different acid catalysts (H2SO4, HCl, H3PO4, CH3COOH, p-TSA) affect the rate of reaction between potassium iodide (KI), sodium thiosulfate (Na2S2O3) and hydrogen peroxide (H2O2) also known as the iodine clock reaction.
IA
Level: 6
HL
How does changing the salinity of water by adding 0%, 10%, 20%, 30%, 40%, and 50% of Sodium Chloride affect the amount of dissolved oxygen in water, measured by Winkler's method?
IA
Level: 6
HL
Investigating How Differing Temperatures Affect the Swelling Capacity of Sodium Polyacrylate
IA
Level: 6
HL
How do the neutralizing capacities of natural antacids (ginger, chamomile, cumin seeds, aloe vera) compare to synthetic antacids (magnesium hydroxide, aluminum hydroxide, calcium carbonate, sodium bicarbonate) in neutralizing hydrochloric acid, as measured by back titration and thermodynamic heat changes?
IA
Level: 5
HL
How does temperature (40℃,50℃,60℃,70℃,80℃) ) affect the concentration (g dm-3) of ascorbic acid (C6H8O6) of a fresh guava juice with redox titration using Iodine solution?
IA
Level: 6
HL
To what extent does deviation from the optimal relative concentration of bicarbonate and carbonate ions in a bicarbonate-carbonate buffer system of pKa 10.3 influence its buffer capacity, as measured by titration with equimolar concentrations of strong base (NaOH) and strong acid (HCl)
IA
Level: 6
HL
