IB HL Biology International Assessment
To investigate how different concentrations of sodium carbonate; 0%, 25%,
50%, 75% and 100%, affect protein digestion by measuring the mass
change of egg white pieces
Candidate number: jlf997
Word count: 3569
0
, Table of Contents
AIM ................................................................................................................................. 2
INTRODUCTION ........................................................................................................... 2
BACKGROUND ............................................................................................................. 2
RESEARCH QUESTION............................................................................................... 3
RESEARCH HYPOTHESIS .......................................................................................... 3
VARIABLES ................................................................................................................... 3
METHOD (I): MATERIAL .............................................................................................. 4
METHOD (II): PREPARATION OF EGGS ................................................................... 5
METHOD (III): PROCEDURE ....................................................................................... 5
DATA COLLECTION ..................................................................................................... 6
PROCESSED DATA ..................................................................................................... 7
DATA PRESENTATION ................................................................................................ 8
PEARSON’S CORRELATION COEFFICIENT ............................................................. 9
CONCLUSION ............................................................................................................... 9
EVALUATION .............................................................................................................. 10
REFERENCES ............................................................................................................ 11
APPENDIX ................................................................................................................... 11
1
To investigate how different concentrations of sodium carbonate; 0%, 25%,
50%, 75% and 100%, affect protein digestion by measuring the mass
change of egg white pieces
Candidate number: jlf997
Word count: 3569
0
, Table of Contents
AIM ................................................................................................................................. 2
INTRODUCTION ........................................................................................................... 2
BACKGROUND ............................................................................................................. 2
RESEARCH QUESTION............................................................................................... 3
RESEARCH HYPOTHESIS .......................................................................................... 3
VARIABLES ................................................................................................................... 3
METHOD (I): MATERIAL .............................................................................................. 4
METHOD (II): PREPARATION OF EGGS ................................................................... 5
METHOD (III): PROCEDURE ....................................................................................... 5
DATA COLLECTION ..................................................................................................... 6
PROCESSED DATA ..................................................................................................... 7
DATA PRESENTATION ................................................................................................ 8
PEARSON’S CORRELATION COEFFICIENT ............................................................. 9
CONCLUSION ............................................................................................................... 9
EVALUATION .............................................................................................................. 10
REFERENCES ............................................................................................................ 11
APPENDIX ................................................................................................................... 11
1
