IB Chemistry HL IA examples

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 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 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?

Finding the rate of the neutralization reaction between 0.5M hydrochloric acid and two different concentrations of sodium bicarbonate (0.23M, 0.46M) at different temperatures (27°C, 32°C, 37°C, 42°C, 47°C) by pH metry, hence determining activation energy in kJ mol-1

What is the effect of increasing the concentration of critic acid (moldm-3) on the antioxidative capacity (μM TEAC) of Camellia sinensis var. assamica (black tea), measured via absorbance value of the tea at 635nm using Prussian blue assay over four minutes?

To what extent does changing the initial temperature of a Spinacia oleracea solution during a back titration impact the amount of Fe2+ released from spinach and reacting to a KMnO4 solution?

Determining the rate order of copper sulphate during the oxidation of luminol by hydrogen peroxide.

How does different current flow in the circuit (0.04, 0.06, 0.08, 0.14, 0.20, 0.24 A) affect the mass of silver metal deposited after 10 minutes using the same 0.250 mol dm-3 concentration of AgNO3 solution in electrolysis process?

Investigating the effect of fat content (0.0%, 0.5%, 2.0%, 3.2%, 7.5%) in dairy milk on the amount (mg) of ionic calcium (Ca2+) using a complexometric titration?

To what extent do varying concentration levels of polypropylene mixed with fixed polyurethane volume in making car protective film in terms of scratch resistance?

How does the different concentration (0.1, 0.2, 0.4, 0.5, 0.6, 0.8, 1.0 M) of 50 mL of Copper(II) Nitrate soluton, Cu(NO3)2 affect the copper, Cu mass deposited on the graphite cathode during 10 minutes of electroplating process for 6 V of power supply.

The Effect of Temperature on the Fall Rate of a Ball through Liquid-soap

How does differing the temperature that Ascorbic Acid is subjected to (25ºC, 40ºC, 55ºC, 70ºC, 85ºC, 100ºC) affect its concentration and the pH of the mixture, as determined by an iodine starch titration?

How does increasing the temperature of water at intervals of 20°C, 40°C, 60°C, 80°C, 100°C affect the amount of caffeine able to be extracted from black tea leaves, measured by mass after undergoing an ethanol based solvent extraction ?

How does the duration of boiling broccoli (2, 4, 6, 8, 10 minutes) influence its chlorophyll concentration, as measured by a spectrophotometer?

How does varying the concentration of calcium chloride, CaCl₂ (0.01 mol dm⁻³, 0.1 mol dm⁻³, 1.0 mol dm⁻³, 1.5 mol dm⁻³, 2.0 mol dm⁻³) affect the reduction of oxalic acid content in black tea, measured using the volume of 0.5M KMnO₄ required for titration after precipitation?

How does steeping green tea leaves at different temperatures (50, 60, 70, 80, 90, 100 °𝐶) for 3 minutes influence its flavonoid concentration (𝑖𝑛 𝑚𝑜𝑙 𝑑𝑚−3), as measured by spectrophotometric analysis, and which temperature achieves the optimal flavonoid extraction?

How does the concentration of C2H5OH(aq) affect its molar enthalpy of combustion?

How do different ratios of ethanol mixed with distilled water (100%, 90%, 80%, 75%, 70%) in 20cm3 affect the enthalpy change of combustion when done in a bomb calorimetry?

What is the impact of temperature(10OC, 20OC, 30OC, 40OC, 50OC) on the mass of undissolved calcium phosphate precipitate in HCl by measuring the mass of filtered precipitate of a solution with dissolved 0.609g of calcium chloride and 0.600g of sodium phosphate in 0.1M HCl at each temperature set by a water bath of the beakers containing calcium chloride and sodium phosphate solutions prior to mixing?

What is the impact of different dilution levels (25%, 50%, 75%, 100% pure juice) of orange juice on its vitamin C ( 𝐶 𝐻 𝑂 ) concentration measured using iodine 6 8 6 𝐾𝐼 · 𝐼 solution ( ) titration?

How does the protein content in different types of flour influence its effect on the elasticity of dough?