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IBsurvivor98

How's this for an IA? Biology

Im in currently in a distressing situation as my previous IA experiment failed on me halfway and now I desperately need new IA topic. I came up with the following:

 

How does the length of a carbohydrate affect respiration in yeast?

 

Basically I would take different types of sugars eg. glucose, fructose, maltose, sucrose etc. And use them as a source for yeast to respire with. I would then calculate the amount of carbon dioxide buildup

 

Dependant: Volume of carbon dioxide released

Independent : Type of sugar corresponding to carbohydrate chain. eg. glucose for monosaccharide, sucrose for disaccharide

 

Questions:

 

- Is this too simple an IA? Because essentially, I either measure froth as it is a proxy of carbon dioxide buildup, or I check the bubble buildup

 

- Should I add more factors? eg. What conditions are most favourable for yeast fermentation ( temperature, type of sugar, ph level ) essentially adding more independent variables.

 

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but for different types of carbohydrate, length is not the only difference among them. They are also very different in terms of structure (number of branches, alpha/beta glucose, and so on) , which really also determines the result. I am not 100% sure though, it is better to ask your teacher. :)

 

I think you have a grasp of formulating an IA research question, but maybe more researches are needed. ( some of them might have the same length, yet different respiration rate. ) Just a thing that you might need to consider :P

 

see ya. :)

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but for different types of carbohydrate, length is not the only difference among them. They are also very different in terms of structure (number of branches, alpha/beta glucose, and so on) , which really also determines the result. I am not 100% sure though, it is better to ask your teacher. :)

 

I think you have a grasp of formulating an IA research question, but maybe more researches are needed. ( some of them might have the same length, yet different respiration rate. ) Just a thing that you might need to consider :P

 

see ya. :)

What if I do - What types of sugars are most favourable to the respiration of yeast? 

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but for different types of carbohydrate, length is not the only difference among them. They are also very different in terms of structure (number of branches, alpha/beta glucose, and so on) , which really also determines the result. I am not 100% sure though, it is better to ask your teacher. :)

 

I think you have a grasp of formulating an IA research question, but maybe more researches are needed. ( some of them might have the same length, yet different respiration rate. ) Just a thing that you might need to consider :P

 

see ya. :)

What if I do - What types of sugars are most favourable to the respiration of yeast? 

 

 

Yes, I think it is quite a common one. I mean, glucose is obviously the most favorable, whereas starch is gonna be the least favorable. I would say the topic would work, but I cannot tell whether it is a good topic or not.

 

I have seen projects like that before, so you can go for it. :) But make sure your teacher is also fond of it, otherwise she might mark you down. 

 

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but for different types of carbohydrate, length is not the only difference among them. They are also very different in terms of structure (number of branches, alpha/beta glucose, and so on) , which really also determines the result. I am not 100% sure though, it is better to ask your teacher. :)

 

I think you have a grasp of formulating an IA research question, but maybe more researches are needed. ( some of them might have the same length, yet different respiration rate. ) Just a thing that you might need to consider :P

 

see ya. :)

What if I do - What types of sugars are most favourable to the respiration of yeast? 

 

 

Yes, I think it is quite a common one. I mean, glucose is obviously the most favorable, whereas starch is gonna be the least favorable. I would say the topic would work, but I cannot tell whether it is a good topic or not.

 

I have seen projects like that before, so you can go for it. :) But make sure your teacher is also fond of it, otherwise she might mark you down. 

 

 

Do you think that it is too simple though? I could talk about glycosidic linkages and the sugar's conformation right?

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but for different types of carbohydrate, length is not the only difference among them. They are also very different in terms of structure (number of branches, alpha/beta glucose, and so on) , which really also determines the result. I am not 100% sure though, it is better to ask your teacher. :)

 

I think you have a grasp of formulating an IA research question, but maybe more researches are needed. ( some of them might have the same length, yet different respiration rate. ) Just a thing that you might need to consider :P

 

see ya. :)

What if I do - What types of sugars are most favourable to the respiration of yeast? 

 

 

Yes, I think it is quite a common one. I mean, glucose is obviously the most favorable, whereas starch is gonna be the least favorable. I would say the topic would work, but I cannot tell whether it is a good topic or not.

 

I have seen projects like that before, so you can go for it. :) But make sure your teacher is also fond of it, otherwise she might mark you down. 

 

 

Do you think that it is too simple though? I could talk about glycosidic linkages and the sugar's conformation right?

 

Hey Timmy, I personally think it's good since you could also talk about the various linkages with the things in..

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I don't think it is a really simple one, but it is definitely really achievable. And overall, as long as you have a decent plan for your experiment and enough data for you to analyse, you will be fine :D

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