Chemistry HL 7점 IA

View 기쁜물개's Full Store

 

2020년 EDTA, Titration 실험을 통해 7점을 받은 IA 입니다.

 

[본문내용]

Chemistry IA: Determination of the correlation between the temperature of the water in which the spinach is cooked and the calcium content remaining in the cooked spinach

 

Introduction

Calcium is the mineral that is most abundant in the human body and most of them is present in bones and teeth. As calcium helps to shape and maintain strong bones and teeth, it is essential mineral in human body. A sufficient amount of calcium in the body can help people avoid osteoporosis over a lifespan. (Beto)

When I was young, my ankle was weak since it had been sprained and broken several times. My mom always told me to eat calcium-rich foods and one of them was spinach to make my ankle bones stronger. While I prefer to eat raw spinach as a salad ingredient, my mother usually boils and season it with vinegar and other condiments. I asked my mom why she preferred boiled spinach and her response was that boiled spinach has a higher calcium content compared to raw. Based on what my mom said, I got a curiosity that why would calcium content of boiled and raw spinach differ. While I was searching about this topic, I read an article from Washington Post claiming, “The leafy green spinach is packed with nutrients, but you’ll absorb more calcium and iron if you eat it cooked.” Therefore, I decided to verify whether the statement from Washington post is true or not through this investigation, “How does the temperature of the water in which the spinach is cooked affect the calcium content remaining in the cooked spinach?”

 

  • 총 페이지수: 13 pages
  • 과목명: Chemistry
  • 주제: Determination of the correlation between the temperature of the water in which the spinach is cooked and the calcium content remaining in the cooked spinach
  • The file is in PDF format. 
5,000 원 – 장바구니에 담기

Download Details

Chemistry HL 7점 IA

0 sales

5,000 원 – 장바구니에 담기

Nayeonkim1 Copyright 기쁜물개 2022

IB Diploma Campus