Biology IA

2018년에 작성된 Biology Internal Assessment입니다.
SL을 들었고 담당 선생님께 7을 받았습니다.

Research Question: “What effect will the fermentation of each fruit juice (orange, grape, and grapefruit) have on the concentration of sugar when the baking yeast is added as measured by the absorbance and the transmission of colorimetry with 5 repeated trials?”

비교적 쉬운 실험을 어떻게 학술적으로 풀어나가고 부실함을 메꿀 수 있는지 여실히 나와있습니다 ..

[본문내용]

Introduction

Ever since I have learnt about the fermentation in Y11, how the alcoholic beverage tastes like has been one of my eager questions. My grandfather, who has the closest relationship with me among the relatives, has been suffering from the diabetes for a long time. When I went and visited him in a hospital, a doctor said that his blood glucose level is very much above the average due to his alcohol-based dietary life. One day, I read an article that scientists are looking for ways to reduce the sugar level in alcoholic juices. Since I have learnt about the process of fermentation, I knew that the sugar is converted to different products during the procedure. Thus, I started to wonder if I could treat my grandfather’s disease by investigating the change in sugar content during the fermentation. As the first step towards the goal, I would like to find out the role of sugar in the fermentation process. In detail, I would focus on the change in amount of sugar. By doing this, my result would also contribute to other social groups that are suffering from diabetes like my grandfather. In fact, according to a scientific report, sucrose and glucose fall by 78.54% and 59.06% respectively, while fructose content increased by 95.23% when liquid chromatography (RPHPLC) is used to detect the change in soluble sugar and organic acids (Xiao Gong1). In addition, using the sugar, starch, and glucose that are contained in leftover, positive influences on the environment is also expected. Thus, my research question is formulated; “What effect will the fermentation of each fruit juice (orange, grape, and grapefruit) have on the concentration of sugar when the baking yeast is added as measured by the absorbance and the transmission of colorimetry with 5 repeated trials?

• 과목명: Biology
• 주제: “What effect will the fermentation of each fruit juice (orange, grape, and grapefruit) have on the concentration of sugar when the baking yeast is added as measured by the absorbance and the transmission of colorimetry with 5 repeated trials?”
• 총 페이지수: 12 pages
• The file is in PDF format.