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Research Question: How does the temperature (25oC, 30oC, 35oC, 40oC, 45oC) (±0.5oC) of starch solution affect the ability of amylase to break it down measured by how long the reaction takes via stopwatch (±0.01s) to finish by observing color change, using iodine solution in a spotting
Biology
IA
5
HL
Pro
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
To what extent does the pH of the buffer solutions (3, 5, 6, 7 and 9) impact the time it takes for Alpha Amylase (Bacillus subtilis) to break down 1% potato starch in a solution?
Biology
IA
5
SL
How do different concentrations ( 0%, 2%, 4%, 6% and 8%) of starch alter the activity of amylase in the hydrolysis of starch measured through visual color changes and changes in light transmission(%)?
Biology
IA
5
SL
How does increasing the concentration of ethanol (0%, 5%, 10%, 15%, 20%, 25%) affect the rate of hydrolysis of starch by alpha-amylase measured as the change in absorbance units per minute (AU/min) over a 5 minute incubation period?
Biology
IA
3
SL
Study of the Inhibitory effect of varying concentrations of water-soluble melanoidins found in instant coffee on trypsin
Biology
IA
5
HL
Pro
What is the effect of temperature (25°C, 30°C, 35°C, and 40°C) on the rate of hydrolysis by salivary alpha-amylase, as measured by the transmittance of a 5 mL solution of 0.5% corn starch under incubation conditions?
Biology
IA
5
SL
Pro
How does Increasing the concentration of instant coffee (0%, 0.5%, 1%, 1.5% & 2%) impact the mean rate of albumin hydrolysis by trypsin?
Biology
IA
5
HL
Pro
Which of the following metal ions (Cu2+ , Zn2+ , Al3+ , Fe2+ , Pb2+ ) exhibits the strongest inhibitory effect on amylase activity during the hydrolysis of starch extracted from russet potato (Solanum tuberosum), determined by measuring the absorbance (±0.001 Au) at 540 nm after incubation at 37℃ (±0.1℃) for 600 s (±0.01 s)?
Biology
IA
6
HL
Pro
How does amylase influence the breakdown of starch in processed and unprocessed foods?
Biology
IA
3
SL
Pro