IA on effect of temperature on polyphenol (tannins) of white wine, using potassium permanganate titration (Lowenthal permanganate).
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- Lawrence Kok
- Sofia, Pancharevo, Bulgaria
- IB Science Teacher at Anglo American School of Sofia, AAS.
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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 temperature on polyphenol (tannins) of green tea, using potassium permanganate titration (Lowenthal permanganate).
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IB Biology IA, Hydrolysis of starch using enzyme amylase 1st Method (SL) using white tile and stop watch How changing Temp/Salt conc ...
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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 temperature on polyphenol (tannins) of green tea, using potassium permanganate titration (Lowenthal permanganate).