IB Chemistry Grade 7 IA examples

To what extent does the brand of calcium carbonate-based antacid tablet ( Rennie, Tums, Settlers, Quick Eze, and Rolaids) affect the mass of calcium carbonate per tablet, determined by back titration with 50.0 cm³ of 0.15 mol dm⁻³ HCl and 0.10 mol dm⁻³ NaOH at 25 ± 2 °C?

How does the concentration of copper(II) ions in a CuSO₄(aq) solution (0.25M – 1.50M) affect the potential difference (V) of a Daniell cell, measured using a digital voltmeter at 298 K?

How does the concentration of instant coffee solution (0, 5, 10, 15, 20, and 25 g L-1) affect the rate of decomposition of hydrogen peroxide (H2O2) catalyzed by potassium iodide (KI), as measured by the volume of oxygen gas produced over 600 seconds?

What is the order with respect to “Brilliant Blue FCF” [C37H34Na2O9S3] in its reaction with sodium hypochlorite [NaOCl], through varying Brilliant Blue FCF solution’s concentration (2.52 x 10-6, 5.04 x 10-6, 7.56 x 10-6, 1.01 x 10-5, 1.26 x 10-5 mol dm-3) and measuring the absorbance (AU) rate through a Vernier spectrophotometer at 630nm wavelength?

What is the mathematical relationship between the varying concentration of hydrogen peroxide (0.10M-1.00M) and the initial rate of its decomposition?

How does the concentration of alcalase concentrate (0.00%, 0.50%, 1.00%, 1.50%, 2.00%) affect the average rate of 40.00 gdm-3 ovalbumin degradation after 5 minutes, measured using a Bradford protein assay and the absorbance at a wavelength of 595 nm with spectrophotometry?

How does the time a soft drink is left out (0, 3, 12, 14 and 48 hours) impact its rust-removing abilities on steel as measured by a pH meter and a mass change?

To what extent has the initial metal-ion concentration (6ppm, 12ppm, 18ppm, 24ppm, 30ppm) influenced the adsorption efficiency of bagasse biochar for Cu²⁺, Ni²⁺ and Co²⁺ ions as determined by UV–Vis spectrophotometry?

How does temperature (11.3, 21.4, 28.3, 33.1, 37.9 °C) affect the rate of reaction between aqueous sodium thiosulfate (0.1M) and hydrochloric acid (1M), as measured by the time taken for a marked cross through a boiling tube to become obscured due to sulfur precipitate formation?

How does the temperature (20.0℃, 35.0℃, 50.0℃, 65.0℃, and 80.0℃) of iron(III) thiocyanate equilibrium system (Fe3++SCN- ⇋ [FeSCN]2+) affect the equilibrium concentration of [FeSCN]²⁺ complex, as measured by the absorbance (at 430 nm) of the equilibrium system?

What is the effect of the molar concentration ratio between zinc sulfate and copper(II) sulfate electrolytes (1, 10, 100, 1000, 10 000, 100 000) on the electric potential of the Daniell cell at 25 ◦C, as measured by a voltmeter?

To what extent does juice content (10% vs 100%) affect the total reducing capacity of commercial orange juices, as determined by KMnO₄ titration?

What is the molar enthalpy change, ΔH (kJ mol-1) for the dissolution of ammonium nitrate (NH4NO3) in water, in the temperature of 298.15 K, and does it remain consistent across varying masses (1.00 g, 2.50 g, 5.00 g, 7.50 g, 10.00 g) of salt dissolved?

How does the concentration of Cu2+ (aq) ions (0.2 - 0.9 mol/dm3) in a copper half-cell affect the Gibbs Free energy (&G, kJ/mol) of an electrochemical reaction occurring in a voltaic cell with a magnesium half-cell of Magnesium ribbon and 1.0 mol/dm3 Mg2+ (aq) ions, as calculated using Nernst Equation and the cell potential (Ecell ,V) measured by a multimeter?

How does the concentration of orange juice (20%, 40%, 60%, 80%, and 100% v/v) affect the initial rate of its reaction with excess calcium carbonate (1.00 g CaCO₃), as measured by the mass loss of CO₂ gas over 120 seconds at room temperature?

How does the ambient temperature influence the rate constant of the hydrolysis of ethyl ethanoate using potassium hydroxide?

How does the temperature of brewing (75.0°C, 80.0°C, 85.0°C, 90.0°C, 95.0°C) affect the antioxidants concentration in green tea?

How does increasing the temperature of ethanol at intervals (25°C± 0.1, 40°C± 0.1, 60°C± 0.1, and 75°C± 0.1) affect the amount of caffeine extracted from instant coffee (0.750 ± 0.001g), measured by mass after evaporating the ethanol at standard pressure, and to what extent does this relationship follow the Van’t Hoff thermodynamic model?

How does changing the temperature treatment (10°C, 25°C, 40°C, 55°C, and 70°C) affect the iron(II) concentration, in g dm–3 , of Brassica rapa var. Parachinensis (choy sum), as measured by a redox titration with standardized KMnO4 and supported by spectrophotometry at 508nm?

How does the concentration of Copper (II) Sulfate (0.5mol dm-3, 1.0mol dm-3, 1.5mol dm-3, 2.0mol dm-3, 2.5mol dm-3) affect the mass of copper deposited on the nickel coin cathode?

Impact of pH on the stability of CuSO4-C₈H₁₀N₄O₂ (caffeine) complexes

How does the concentration (0.05, 0.10, 0.15, 0.20, 0.25 moldm–3 ) of an 100 cm3 ethanoate buffer system (sodium ethanoate + ethanoic acid) affect its buffering capacity (ß in moldm–3 ), as measured by the volume of 0.1 moldm–3 HCl required to change the pH by 1 unit, using titration?

How does increasing the carbon chain length in straight chain alcohols (methanol, ethanol, propan-1-ol, butan-1-ol and pentan-1-ol) affect their combustion efficiency, measured as energy released per gram (kJ/g), as determined experimentally using calorimetry from the temperature change of 125.00g of distilled water and the mass change of the alcohol burner during combustion?

How does the brewing time of black tea leaves (3,5,7,9,11 minutes) affect the theaflavin mass (grams) in the resulting tea?

How does temperature (20, 25, 30, 35, 40, 45°C) influence the solubility product (Ksp) of saturated magnesium carbonate (MgCO3) solutions?

What is the effect of varying brew times (60, 120, 180, 240, 300s) on the total dissolved solids (g) of coffee and tea made with immersion brewing?

How does the metal type (Mg, Zn, Ni) affect corrosion resistance in aqueous solutions, and what secondary trends are observable when varying pH levels (4, 6, 7) with corresponding buffers?

How does changing the temperature (25°C, 40°C, 50°C, 60°C, 70°C) of a 1.00 mol dm-3 copper (II) sulfate electrolyte affect the mass (g) of copper deposited at the cathode during electrolysis over a 10- minute period?

How does the storage temperature (20.0°C, 30.0°C, 40.0°C, 50.0°C, 60.0°C, 70.0°C.) affect the concentration of Vitamin C (ascorbic acid) in lime juice, using iodine back titration?

How does heating 20.0 cm3 of oat milk to different temperatures, 25.0 °C, 45.0 °C, 65.0 °C, 85.0 °C and 105.0 °C, affect its calcium content (in mg), measured by complexometric titration using Eriochrome Black T indicator?

How does the standard enthalpy of combustion (kJ/mol) vary based on the chain length and isomer of alcohols (methanol, ethanol, propan-1-ol, propan-2-ol, 2-methylpropan-1-ol, butan-1-ol)?

How does size of chicken eggs (sizes 5, 6, 7, 8, 9) impact mass of calcium carbonate in a 0.50g sample of eggshell, as measured by back titration using hydrochloric acid and sodium hydroxide?

What is the order of reaction for the photocatalyzed degradation of 0.00025M Eosin-Y with TiO₂ catalyst when exposed to long-wave UV radiation and the effect of different amounts of plastic mesh on reaction rate?

Will carbon steel coupons exposed to media of different acidity and saline concentrations exhibit different corrosion rates?

How does cooking temperature (10, 30, 50, 70, 90°C) affect the mass of iron (II) ions present in tofu via redox titration by measuring the volume of 0.003mol/dm3 KMnO4 in the presence of excess sulfuric acid needed to completely oxidize iron (II) ions in the tofu?

Comment le pH des boissons acides couramment consommées (Schweppes, Fanta, Coca cola, Darci, Sprite) influence-t-il vitesse de dissolution du carbonate de calcium, modèle de l’émail dentaire, tel que déterminé par la variation de pH sur une durée de 900 secondes ?

How does the difference in the ionic charge of the cation (+1, +2, +3) in nitrate salts (Sodium Nitrate, Potassium Nitrate, Calcium Nitrate, Aluminium Nitrate and Ammonium Nitrate) affect the enthalpy of solution of the salt in the cold pack measured by the calorimeter method?

How does water salinity, specifically comparing seawater to freshwater, influence hydrogen production efficiency during electrolysis?

Investigation of the effect of different types of bread on their standard combustion enthalpy

How do different brewing methods (espresso, pour-over, and cold brew) and coffee bean origin (Ethiopian vs. Brazilian, representing high and low natural acidity, respectively) affect the titratable acidity of coffee when neutralized by 0.1 mol dm⁻³ NaOH?