It’s an IA of Biology SL written in 2018. I got 7 from my teacher.

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?”

The experiment itself is not that sophisticated, but the process was solid enough to back up the quality of the essay.

 

[Sample excerpts]

The 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?”

 

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 Gong). 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?”

 

Background Information

1. Anaerobic Respiration: Anaerobic respiration starts with glycolysis. During the glycolysis,
glucose with six carbons is broken down into two pyruvate with three carbons each (Andrew
Allott). A few electrons and two molecules of ATP are released from this process. Also, the
transformation from NAD+ to NADH should be highlighted. The subsequent conversion of
pyruvate would categorize the anaerobic respiration into two parts: the anaerobic cellular
respiration and the fermentation…

 

  • Total number of pages: 12 pages
  • Topic: 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?
  • Subject: Biology
  • The file is in PDF format.