7점 May 2023 IB Biology HL IA

본 문서는 2022년에 작성하였던 IB Biology Internal Assessment입니다. 최종적으로 7점을 받았습니다. 저의 토픽은 “Investigating the Effect of Sucrose on the Fermentation Rate of Brassica Rapa”입니다. 김치 발효 과정과 유사한 실험이었습니다.

[본문내용]

1. Research Question
How do the different masses (0, 3, 6, 9, 12 grams) of sucrose (C12H22O11) affect the fermentation rate of Brassica rapa (Napa cabbage) at surrounding temperature of -20°C for 10 hours measured by the concentration of CO2 produced, pH value, and observing the changes in color and texture?

2. Introduction
As a member of a Korean household, I often ate Kimchi as a side dish that was served in everyday meals. In Korean culture, all family members gather together to make Kimchi in the winter. I observed different people making the fermented food according to different recipes during this season. My grandmother favored adding a large amount of sugar and sprite into the spice, as she claimed that the sweetness will make Kimchi function as a better probiotic. On the other hand, my aunt preferred putting in less amount of sugar because she considered it to be unhealthy for our digestion. In the Molecular Biology chapter of IB Biology class, I learned about cell respiration and how fermentation occurs in many aspects of the food industry. I was fascinated by the naturally occurring process in living things and wanted to explore it with application to my surroundings. Thus, a question regarding the fermented food our family consumes on a daily basis has piqued my aspiration to investigate it with the knowledge I gained through lessons from IB Biology, leading me to the research question above…

• 총 페이지수: 13 pages
• 과목명: Biology
• 주제: Investigating the Effect of Sucrose on the Fermentation Rate of Brassica Rapa
• The file is in PDF format.