50+ IB Chemistry IA Ideas

1.)Does the time of cooking superfoods affect Vitamin C content that leaches into the water?

Experimental Setup:

To determine the amount of vitamin C content in the water after boiling the vegetables, a titration reaction will be performed. The end point of the titration is detected when the color of the solution turns blue black after all the ascorbic acid is used up (the volume of iodine solution used will be recorded)

Independent Variables:

Cooking time of superfoods, superfoods

Constant Variables:

Temperature of cooking water, Volume of water boiled, Starch indicator and amount, mass of vegetables, etc.

Dependent Variables:

Volume of iodine solution used

2.) Impact of temperature on dissolved oxygen concentration.

Experimental Setup:

Using the Winkler method to measure the dissolved oxygen concentrations in tap water at varying temperatures of the water samples.

Independent Variables:

Temperature of the water samples

Constant Variables:

‘Pressure and salinity of the water, Time each sample is left

Dependent Variables:

DO concentration of the water sample

3.) How does amount of aspirin moving through a partially permeable membrane change with time.

Experimental Setup:

To determine the concentration of aspirin passed out of the vising tubing, a titration reaction is performed. The endpoint is indicated by a permanent trace of a pink color due to the formation of a basic solution.

Independent Variables:

Time

Constant Variables:

Number of aspirin tablets, Volume of water, Amount of indicator

Dependent Variables:

Volume of Sodium Hydroxide

4.) Calculating peroxide value using iodometric titration in different cooking oils.

Experimental Setup:

Any friable food is put in the oil and is let to fry for about 25-30 seconds. After each cycle, some of the oil is stored aside to perform the titration. This is repeated until the same oil has undergone the frying process 5 times. The experiment is to see how the peroxide value changes for the oil when it is fried once and five times. To determine the amount of peroxide value, a titration reaction will be performed and the volume of sodium thiosulfate used in titration is recorded. The end point of the titration is detected when the color of the solution turns blue black. Using the volume of solution used in the titration procedure, the peroxide value is calculated.

Independent Variables:

Type of oil, antioxidant

Constant Variables:

Temperature of the oil, Mass of antioxidant, oil and the frying food, The concentration of Sodium Thiosulfate

Dependent Variables:

The volume of sodium thiosulfate used in titration, Peroxide value

5.) Investigating the degradation of vitamin C in tablets.

Experimental Setup:

Samples of powdered vitamin C tablets were exposed to the atmosphere for different periods of time, and then dissolved in distilled water. 1 ml of the solution was then titrated with DCPIP (Di-chlorophenol indophenol) stock solution until the solution retained the dark blue-black color. Using the raw data obtained, the shelf life of the vitamin C tablets and the rate of degradation of Vitamin C were calculated.

Independent Variables:

The time each group of tablets are exposed to the atmosphere

Constant Variables:

Brand of the tablets, mass of Vitamin C dissolved in distilled water

Dependent Variables:

Mass of Vitamin C present in the tablets