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How do varying concentrations of lead nitrate (0 mol/dm3, 0.1 mol/dm3, 0.2 mol/dm3, 0.3 mol/dm3, 0.4 mol/dm3 and 0.5 mol/dm3) affect the rate of enzyme activity of liver catalase in the decomposition of hydrogen peroxide, by measuring the amount of oxygen produced in 2 minutes using a gas syringe? - Biology IA exemplar scored 6

How do varying concentrations of lead nitrate (0 mol/dm3, 0.1 mol/dm3, 0.2 mol/dm3, 0.3 mol/dm3, 0.4 mol/dm3 and 0.5 mol/dm3) affect the rate of enzyme activity of liver catalase in the decomposition of hydrogen peroxide, by measuring the amount of oxygen produced in 2 minutes using a gas syringe?

What is the effect of varying concentrations of caffeine (0%, 2%, 4%, 6%, 8%, 10%) on amylase inhibition by measuring rate of hydrolysis of starch via a colorimeter over a 7-minute period? - Biology IA exemplar scored 5

What is the effect of varying concentrations of caffeine (0%, 2%, 4%, 6%, 8%, 10%) on amylase inhibition by measuring rate of hydrolysis of starch via a colorimeter over a 7-minute period?

How do different pHs (2 to 8) affect the solubility of cod fish protein (Gadus morhua)
measured using the absorption of light through the supernatant of centrifuged fish solution? - Biology IA exemplar scored 6

How do different pHs (2 to 8) affect the solubility of cod fish protein (Gadus morhua) measured using the absorption of light through the supernatant of centrifuged fish solution?

How does iron(ii)sulfate concentration (0.0M, 0.1M, 0.2M, 0.4M, 0.8M) affect the
enzymatic activity of catalase (from Bos taurus) measured from the increase in pressure
(kPa) inside an Erlenmeyer flask when hydrogen peroxide decomposes over a 60 second
period? - Biology IA exemplar scored 6

How does iron(ii)sulfate concentration (0.0M, 0.1M, 0.2M, 0.4M, 0.8M) affect the enzymatic activity of catalase (from Bos taurus) measured from the increase in pressure (kPa) inside an Erlenmeyer flask when hydrogen peroxide decomposes over a 60 second period?

How do different temperatures (15°C, 20°C, 25°C, 30°C, 35°C) and light intensities (30%, 40%, 50%, 60%, 70%) affect oxygen production during photosynthesis in aquatic plants?e - Biology IA exemplar scored 4

How do different temperatures (15°C, 20°C, 25°C, 30°C, 35°C) and light intensities (30%, 40%, 50%, 60%, 70%) affect oxygen production during photosynthesis in aquatic plants?e

Investigating the effect of L-ascorbic acid concentration on the rate of catalase activity in potatoes - Biology IA exemplar scored 3

Investigating the effect of L-ascorbic acid concentration on the rate of catalase activity in potatoes

How does the pH of lactose (2, 4, 6 , 8 ,10) affect the concentration of glucose (mmol/liter) after 5 minutes? - Biology IA exemplar scored 4

How does the pH of lactose (2, 4, 6 , 8 ,10) affect the concentration of glucose (mmol/liter) after 5 minutes?

Investigating whether there is a correlation between the concentration of copper sulfate (62.5 ppm, 125 ppm, 250 ppm, 500 ppm, 1000 ppm) and the germination and early growth of mung beans (Vigna radiata) as measured through the change in shoot length of germinated mung bean seeds after 5 days? - Biology IA exemplar scored 4

Investigating whether there is a correlation between the concentration of copper sulfate (62.5 ppm, 125 ppm, 250 ppm, 500 ppm, 1000 ppm) and the germination and early growth of mung beans (Vigna radiata) as measured through the change in shoot length of germinated mung bean seeds after 5 days?

What are the effects of increasing the concentration of coffee grounds (0%, 5%, 10%, 15%, 20%) in the soil on providing an optimal environment for the growth of Vigna radiata in 7 days? - Biology IA exemplar scored 5

What are the effects of increasing the concentration of coffee grounds (0%, 5%, 10%, 15%, 20%) in the soil on providing an optimal environment for the growth of Vigna radiata in 7 days?

To what extent do fruit juices with differing pH levels (1.8, 3.2, 4.2, 5.2, 7) prevent the growth of microbial growth on Plain/White bread? - Biology IA exemplar scored 4

To what extent do fruit juices with differing pH levels (1.8, 3.2, 4.2, 5.2, 7) prevent the growth of microbial growth on Plain/White bread?