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_(T test)
_(One Way Anova)
_(One Way Anova/Tukey)
_(Mann Whitney U)
_(Pearson corr)
_(Multiple Reg)
Error
_Uncertainty I
_Uncertainty II
_Random/systematic
_Uncertainty rate I
_Uncertainty rate II
_Uncertainty IA kinetics
_Uncertainty Titration
_Max/Min for order
IA(ICT)
_Good RQ samples
_IA ICT
__IA Ozone
__IA VSEPR
__IA Hydrogen Bonding
__IA Polarity
__IA Dissociation constant
__IA Antibiotics
__IA Graphene Fullerenes
__IA Aromatic delocalization
__IA Hemoglobin
__IA Protein Sequencing
Chem SL
_Unit 1
__Unit 1.1
__Unit 1.2
__Unit 1.3
__Unit 1.4
__Unit 1.5
__Unit 1.6
_Unit 2
__Unit 2.1
__Unit 2.2
__Unit 2.3
__Unit 2.4
_Unit 3
__Unit 3.1
__Unit 3.2
_Unit 4
__Unit 4.1
__Unit 4.2
__Unit 4.3
__Unit 4.4
__Unit 4.5
__Unit 4.6
__Unit 4.7
_Unit 5
__Unit 5.1
__Unit 5.2
__Unit 5.3
__Unit 5.4
_Unit 6
__Unit 6.1
__Unit 6.2
__Unit 6.3
_Unit 7
__Unit 7.1
__Unit 7.2
__Unit 7.3
_Unit 8
__Unit 8.1
__Unit 8.2
__Unit 8.3
_Unit 9
__Unit 9.1
__Unit 9.2
__Unit 9.3
__Unit 9.4
__Unit 9.5
_Unit 10
__Unit 10.1
__Unit 10.2
__Unit 10.3
__Unit 10.4
_Unit 11
__Unit 11.1
__Unit 11.2
__Unit 11.3
Chem HL
_Unit 1
_Unit 2
__Unit 2.5
_Unit 3
__Unit 3.3
__Unit 3.4
_Unit 4
__Unit 4.8
__Unit 4.9
_Unit 5
__Unit 5.5
__Unit 5.6
__Unit 5.7
__Unit 5.8
__Unit 5.9
_Unit 6
__Unit 6.4
__Unit 6.5
_Unit 7
__Unit 7.4
__Unit 7.5
_Unit 8
__Unit 8.4
__Unit 8.5
__Unit 8.6
_Unit 9
__Unit 9.6
__Unit 9.7
__Unit 9.8
_Unit 10
__Unit 10.5
__Unit 10.6
__Unit 10.7
_Unit 11
__Unit 11.4
Option
_Option B
__B1 UV, Buffer, Electrophoresis
__B2 Enzymes, Pigment
__B3 Hemoglobin, Myoglobin ODC
__B4 Stereochemistry Lipids, Proteins and Carbohydrates
__B5 Green Chemistry, Xenobiotics, Atom Economy
_Option C
__C1 Energy density, Specific energy, Combustion
__C2 Nuclear energy, radioactive decay, half life
__C3 Biofuel, Electrochemical cell
__C4 Voltaic cell, Microbial fuel
__C5 Solar Cell, DSSC
IA data based
_Multiple linear reg
__Linear reg
__Linear reg Covid
__Linear reg Covid World data
__Binary reg Covid
_b/p alkane
__(using reg model)
__(using MW model)
__(using MW+CC)
_b/p fatty acid
__(using carbon chain)
__(using MW)
__(using CC+MW)
_b/p estimation
__(using MW+CC+CF)
__(using MW+CF)
__(using MW+CC+CF)
_b/p organic mol
__(Alkene,alkyne)
__(Diff functional gp)
__(alcohol)
__(alcohol isomers)
IA(Bio)
_Amylase
__Temp study
__pH study
_H2O2
__(Yeast pH study)
__(Yeast inhibitor)
__(Yeast Cu study)
__(Yeast Pb study)
__(Yeast pH study)
__(Potato pH study)
__(Potato inhibitor)
_Beetroot
__(pH study)
__(Temp study)
__(Alcohol study)
_Lactase
__(pH study)
__(Temp study)
__(Inhibitor study)
IA(Chem)
_Voltaic cell
__(Salt bridge type+current)
__(Salt bridge conc+current)
__(Surface area+current)
__(Temp+emf/current)
__(Electrode type+current
__(pH+emf/current
__(Conc Zn+emf)
__(Conc Mn+emf
_Aluminium
__(NaOH+ AI)
__(NaOH/KOH+AI)
__(KOH+AI)
__(Temp+Ea)
__(HCI+AI)
__(Purity AI)
_Bleach
__(Conc study)
__(Temp study)
_H2O2
__(Catalyst)
__(Temp+Ea)
_Aspirin
__(Acidity study)
__(Duration study)
__(Medium study)
__(Purity study)
__(Temp study)
_Antioxidant
__(Polyphenol study)
__(Tea duration study)
__(Apple cider study)
__(Temp study)
__(Berry study)
__(Green vs Black tea)
__(Wine/Temp study)
__(Tea/Temp study)
_Sodium alginate
__(Alginate bead)
__(MnO2 beads)
__(Duration beads)
__(Conc beads)
__(Amylase beads I)
__(Amylase beads II)
__(Amylase duration)
__(Yeast beads I)
__(Yeast beads II)
__(Yeast duration)
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Lawrence Kok
Sofia, Pancharevo, Bulgaria
IB Science Teacher at Anglo American School of Sofia, AAS.
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IA on effect of duration (steeping time) on polyphenol (tannins) of tea, using potassium permanganate titration.
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IA on effect of pH on the rate of diffusion of pigment (betalain) from beetroot, measured using visible spectrophotometer.
IA on effect of pH on the rate of diffusion of pigment (betalain) from beetroot, measured using visible spectrophotometer.
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Popular Posts
IB Biology IA, Hydrolysis of starch using enzyme amylase with colorimeter
IB Biology IA, Hydrolysis of starch using enzyme amylase 1st Method (SL) using white tile and stop watch How changing Temp/Salt conc ...
IA on effect of duration (steeping time) on polyphenol (tannins) of tea, using potassium permanganate titration.
IA on effect of duration (steeping time) on polyphenol (tannins) of tea, using potassium permanganate titration.
IA on effect of temperature on polyphenol (tannins) of green tea, using potassium permanganate titration (Lowenthal permanganate).
IA on effect of temperature on polyphenol (tannins) of green tea, using potassium permanganate titration (Lowenthal permanganate).