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How does changing the concentration of copper (II) sulphate solution (0.2M, 0.4M, 0.6M, 0.8M, and 1.0M) affect the voltage of a copper-magnesium galvanic cell at constant concentration of magnesium sulphate solution, temperature of copper sulphate and magnesium sulphate solution, and concentration of potassium nitrate solution, measured by a voltmeter?
Chemistry
IA
6
SL
Pro
How does the boiling time (0.00, 240.00, 480.00, 720.00, 960.00, 1200.00 seconds) affect the amount of ionic calcium (in mg) in cow’s milk determined using Ethylenediaminetetraacetic acid (EDTA) complexometric back titration using Eriochrome Black T indicator?
Chemistry
IA
7
HL
Pro
As determined by the reaction rate constant, which catalyst from baker’s yeast, baking powder, and manganese (IV) oxide is the most effective at catalyzing the decomposition of 3% hydrogen peroxide?
Chemistry
IA
7
HL
Pro
How does the temperature (50.0,60.0,70.0,80.0,90.0 °C) of Acetylsalicylic acid synthesis from Salicylic Acid and Acetic anhydride affect its % yield and purity (determined by the Iron (III) Chloride test and the melting-point of the Acetylsalicylic acid crystals)?
Chemistry
IA
5
SL
Investigation into how varied temperature (20℃, 30℃, 40℃, 50℃, 60℃, 70℃) affect the bleaching capacity of sodium hypochlorite in removing protein-based stains (egg-yolk) from 100% cotton fabric, measured by the ΔE value obtained using the Color Identifier Colorimeter app?
Chemistry
IA
6
SL
Pro
How does temperature (5.0ºC, 10.0ºC, 15.0ºC, 20.0ºC, 25.0ºC, 30.0ºC, 35.0ºC, 40.0ºC) affect the concentration of dissolved oxygen (mg/dm3) in 20.00cm3 of deionised water, measured using Winkler's titration method?
Chemistry
IA
7
HL
Pro
What is the effect of aqueous NaCl concentration increase (0.5%, 1%, 3.5%, 5%, 10%) on the mass loss of iron?
Chemistry
IA
5
HL
Pro
How does varying the concentration of Iron(III) chloride affect the rate of hydrogen peroxide decomposition?
Chemistry
IA
4
SL
Pro
Investigating the Effect of Ionic Charge of Cation towards the Enthalpy of Solution of Salts
Chemistry
IA
5
SL
Pro
What is the effect of the cooking temperature (10, 30, 60, 80, 100 ºC) of Brassica rapa subsp. chinensis on its content of calcium ions (mg), as measured by the titration volume of 0.01M EDTA (Ethylenediaminetetraacetic acid) required to completely react with calcium (II) ions in a solution of Brassica rapa subsp. chinensis after cooking it for 5 minutes?
Chemistry
IA
6
SL
Pro