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How do the levels of pH (2.5, 3.5, 4.5, 5.5, 6.5, 7.5, ±0.2pH), modeled with HCl and NaOH to represent the pH of common caffeinated beverages, affect the rate of starch hydrolysis by α-Amylase, as measured by colorimetric analysis (±0.0005 Au)?
Biology
IA
5
SL
Pro
How strongly do varying pH levels of soda beverages (4.27, 3.24, 3.22, 3.10, 2.37) influence the demineralization of calcium carbonate (CaCO3) in chicken eggshells (Gallus gallus domesticus), as measured by mass loss over a 24-hour period?
Biology
IA
4
HL
Pro
What is the effect of increasing alkalinity (pH = 8, pH = 10, pH = 12, pH = 14) on the rate of osmosis of Allium cepa cuboid cores with equal mass (5.00g) when they are submerged in 0.08M sucrose solutions for 24 hours at room temperature (298K)?
Biology
IA
6
SL
Pro