50+ IB Chemistry IA Ideas

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IB Chemistry HL 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

6.) How does the change in temperature of acetate buffer affect the pH of the acetate buffer when sodium hydroxide is added

Experimental Setup:

The temperature of the buffer solution will be changed by 20, 30 up to 60 degrees and the pH of the solution will be measured until the buffer reaches a pH of 12. Then, with that, the buffer capacity is calculated along with the temperature dependance of the buffer solution. Firstly, sodium acetate is prepared. Then, sodium hydroxide solution is made. Then, the acetate buffer is prepared. The burettes are then set up according to the experimental setup. Then the buffer solution is heated. Afterward, the acetate buffer solution is set up below the burette system and titration starts. The same is repeated for different temperatures.

Independent Variables:

Temperature of the acetate buffer

Constant Variables:

Initial concentration of acetate buffer and sodium hydroxide, volume of the solutions

Dependent Variables:

pH of the acetate buffer

7.) Does the structure of an alcohol affect its standard enthalphy of combustion?

Experimental Setup:

Set up the appropriate experiment setup. Measure water and put it into the metal can. Pour an alcohol into a spirit burner and then adjust the wick accordingly. Weigh the spirit burner with the cap. Stir the water in the metal can and record the temperature. Remove the cap of the spirit burner and light the wick. Immediately, put it under the metal can of water and continuously stir the water. When there has been a 10 degree rise in the temperature, blow out the flame and replace the cap. Reweigh the spirit burner. Repeat with other alcohols.

Independent Variables:

Alcohol used

Constant Variables:

Volume of water used, Distance from can to wick, Temperature rise, etc.

Dependent Variables:

Mass of alcohol lost

8.) The effect of cyanuric acid on chlorine concentration in swimming pools with 2 hours of sun exposure. (To what extent is the concentration of free chlorin in swimming pools affected by different concentrations of cyanuric acid in water samples containing urea compared to urea free samples?)

Experimental Setup:

To determine the concentration of free chlorine in the water samples, an iodometric redox titration technique is used. Three water samples with different chlorine concentration are obtained. Afterwards, Potassium iodide and starch indicator to determine if they are able to indicate these small concentrations of chlorine in the samples and change the color of the solution. Titration was performed using the water samples and the sodium thiosulfate. The amount of sodium thiosulfate used will determine the amount of free chlorine present.

Independent Variables:

Concentration of cyanuric acid

Constant Variables:

pH, temperature, initial chlorine concentration, concentration of urea, etc.

Dependent Variables:

Concentration of free chlorine

9.) Investigating the effect of a transition metal catalyst on the activation energy of the reaction between Iron nitrate and Sodium thiosulfate.

Experimental Setup:

The reactants were placed in individual test tubes. The test tubes filled with reactant solution were placed into the test tube rack and the thermometer was put in one of the test tubes. The test tube rack was placed into the Clifton Water Bath. The test tubes were left in the water bath for 10 minutes, and the reactant solutions were made sure to have achieved the desired temperature by using the thermometer. A cross was drawn on the paper using the pen, and then placed on a surface ready for a measuring cylinder to be put above it. Five measuring cylinders were placed next to the water bath. The Iron(IlI) nitrate reactant solution was poured into the measuring cylinder placed above the cross. The sodium thiosulfate reactant solution was soon after poured into the same measuring cylinder, and then the measuring cylinder was immediately afterwards observed from above. The timer started and stopped as soon as the cross was visible to the naked eye from the top of the measuring cylinder and the time was recorded on the data table.

Independent Variables:

Temperature

Constant Variables:

Concentration and Volume of Reactant and Catalyst solutions, Reaction vessel, etc

Dependent Variables:

Time taken for the reaction to reach the end point

IB Chemistry SL IA Ideas

1.) How do different temperature levels affect the concentration of ascorbic acid in orange juice?

Experimental Setup:

To determine the amount of vitamin C content in the water after heating the orange juice (different temperatures), 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:

Temperature of orange juice

Constant Variables:

Brand of Orange Juice, Volume of orange juice for titration, Amount of Starch indicator solution

Dependent Variables:

Amount of potassium iodate in titration with orange juice (vitamin C)

2.) To what extent do rust removers affect the mass of rusted iron nails?

Experimental Setup:

Measure the initial mass of the rusted nail and put it into a test tube. Following that, pour in the rust removers and let the rusted nail soak in it for 5 days. Once it is done, use steel wool to remove the rust and wipe with a cloth. Measure the mass of the nail now and then compare how the mass differs while using different kinds of rust removers.

Independent Variables:

Rust remover

Constant variables:

Rusted iron nail size and mass, Amount of rust approximately

Dependent Variables:

Mass of iron nail without rust

3.) Investigating the effect of temperature on the temporary hardness of the water.

Experimental Setup:

A set amount of tap water sample is collected in a conical flask and the EBT indicator and the buffer solution is added to it. Complex metric titration is performed by titrating the solutions against EDTA. The volume of EDTA used for the solution to turn blue indicates the end point.

Independent Variables:

Temperature of tap water

Constant Variables:

Volume of Water, Concentration of EDTA, Source of tap water, Volume of indicator and buffer

Dependent Variables:

Hardness of tap water

4.) Determination of Iron content in Iron tablet.

Experimental Setup:

2 methods can be used to determine the iron content. 1st is the redox titration: Potassium permanganate is titrated against the iron solution (iron tablet into deionized water with sulfuric acid added to make it acidic in nature) and the end point is determined when the color changes from colorless to light pink. The 2nd method is the precipitation method: Dissolve iron tables into sulfuric acid and add concentrated nitric acid to it. Add sodium hydroxide solution to neutralize the excess acid and precipitate the iron in the solution. Put a filter paper on top of the vacuum flask and filter the precipitate. Weight the filter paper in intervals until the weight is constant.

5.) How does increasing the number of carbon atoms in an alcohol affect the enthalpy change of combustion of the alcohol?

Experimental Setup:

Determining and comparing the energy released in the combustion of different alcohols, and concluding with a research on which one of them is more efficient as a fuel substituent to fossil fuels. A copper calorimeter, 3 different kinds of alcohol and a spirit burner is used to conduct the experiment.

Independent Variables:

Number of carbon atoms in the molecule

Constant Variables:

Volume of water, initial mass of alcohol

Dependent Variables:

Enthalpy change of combustion of the alcohol

6.) Investigating the amount of Iodine content in Iodised Salt

Experimental Setup:

By redox titration, one can determine the amount of sodium thiosulphate required to reduce iodine to Iodide ions. To begin with, a sodium thiosulfate solution is prepared. After, a 0.5% starch indicator solution is also made. Then, distilled water is added to the iodised salt for it to get dissolved. Then, hydrochloric acid and potassium iodide solution is added to the dissolved salt. The solution will turn a yellow/brown color as iodine is produced. The solution is later titrated with the sodium thiosulfate solution until the yellow/brown color of iodine becomes very pale. Titration is repeated until concordant results come.

Independent Variables:

Iodised salt

Constant Variables:

Hydrochloric acid, Potassium iodide,

Dependent Variables:

Sodium thiosulfate solution

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