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To what extent do different amounts of concentrations of sugars (Glucose, Fructose, Sucrose, 1%, 5%, and 10% ) affect the ripeness of the bananas over time?

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What is the difference between the effect of amylase(1g,2g,4g,5g)  and sugar content in genetically modified and organic glutinous rice (oryza sativa var. glutinosa)?

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What is the difference between the effect of amylase(1g,2g,4g,5g)  and sugar content in genetically modified and organic glutinous rice (oryza sativa var. glutinosa)?

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How do different amounts of concentrations of sugars (Glucose, 0%, 1%, 5%, 10%, and 20% ) affect the ripeness of the bananas over time?

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How is the rate of protein digestion by trypsin affected by varying salt concentrations ( 0g, 5g, 10g, 15g, 20g ) ?

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How do varying temperatures (35C,45C,55C,65C,75C) affect the catalase activity in mushroom(Agaricus bisporus) and potato extract ( Solanum tuberosum) extract?

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To what extent do varying temperatures (0C, 10C, 20C, 30C, 40c) impact membrane permeability in Beta vulgaris?

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To what extent do varying temperatures (0C, 10C, 20C, 30C, 40c) impact membrane permeability in Beta vulgaris?

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How do different concentrations of seaweed, as a biofertilizer, affect the growth rate of green onions (Allium fistulosum)

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How do different concentrations of seaweed, as a biofertilizer, affect the growth rate of green onions (Allium fistulosum)

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How does the variation of temperatures  (5℃, 10℃, 15℃, 20℃, 25℃) affect the efficiency of the culmination of HCL and table salt (stomach acid juice) measured by pH?

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To what extent do different soil pH levels influence the rate of germination on radish seeds (Raphanus sativus)?

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To what extent does varying light intensity influence the rate of photosynthesis in an aquatic plant, as measured by the number of oxygen bubbles produced?

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To what extent does varying light intensity influence the rate of photosynthesis in an aquatic plant, as measured by the number of oxygen bubbles produced?

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To what effect does varying levels of pH (pH 3, 5, 7, 9, and 11) influence the rate of O₂ released in celery (Apium graveolens) during its catalytic process of catalase breaking down hydrogen peroxide?

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How does the addition of Magnesium Chloride (MgCl₂) ( .1, .5, 1.0, 2.5, and 5.0mM) affect the rate of oxygen production of Euglen Gracillis cells?

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How significant is the impact of different pH levels (pH 1, 3, 5, 7, 9 and 11) on the denaturation of catalase in Prunus avium (sweet cherry)?

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How does: the solution of water and 0%, 3% 5%  7%,  10%, 12.5% of chelated micronutrients affect the osmotic pressure of Seaweed:Rhodophyta (red), Phaeophyta (brown) and Chlorophyta (green) macroalgae. ?

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To what extent does (10mg, 50mg, 100mg, 500mg) concentrations of microplastics affect the activity of key soil enzymes and overall the function of microbial communities?

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How does the presence of heavy metal ions (copper sulfate) affect the activity of pepsin in the digestion of proteins?

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To what effect does increasing the concentration of ethanol in solution (0%, 0.5%, 1.0%, 2.0%, 5.0%) inhibit the rate of enzymatic activity of catalase in sweet potatoes (Ipomoea batatas), as measured by breakdown of hydrogen peroxide into oxygen gas?

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How do the varying calcium-phosphate concentrations of  (1.5 g, 2.5 g, 3.5 g, 4.5 g, and 5.5 g) influence the final biomass of button mushrooms (Agaricus bisporus) when placed into the growth medium?

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What is the difference between the effect of amylase and sugar content in organic and genetically modified Pyrus communis (pears)?

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What is the difference between the effect of amylase and sugar content in organic and genetically modified Pyrus communis (pears)?

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How does the solution of water and giberellic acid in different concentration (0.2, 0.2, 0.4, 0.6, 0.8, 1 µL) affect the mitotic index of the onion’s root?

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To what effect does varying concentrations of acetone (0%, 10%, 20%, 30%, 50%) affect the rate of starch (flour 68-75% starch) hydrolysis by amylase.

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To what effect does varying concentrations of acetone (0%, 10%, 20%, 30%, 50%) affect the rate of starch (flour 68-75% starch) hydrolysis by amylase.

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To what effect do the varying temperatures of 55, 65, 75, 85, and 95 degrees Celsius influence the amount of ascorbic acid within Fuyu persimmons (Diospyros kaki Fuyu)? 

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To what effect do the varying temperatures of 55, 65, 75, 85, and 95 degrees Celsius influence the amount of ascorbic acid within Fuyu persimmons (Diospyros kaki Fuyu)? 

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To what effect does the concentration of glucose (in grams) influence the rate and total amount of CO2 produced by yeast during fermentation?

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How does the pH of yogurt change during the fermentation process, (0min, 30min, 60min, 90min, 120min, end of process)?

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To what effect do solutions (water+ baking soda) with different concentrations (1g, 3g, 5g, 9g, 11g) affect the rate of oxygen produced after photosynthesis?

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What is the effect of changing the amounts of VAM (vesicular-arbuscular mycorrhiza) have on radish (raphanus sativus) growth rate as determined by the dry weight of shoots taken from germinating seeds affected by 1g/2g3g/4g/5g of VAM per square inch?

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What is the effect of changing the amounts of VAM (vesicular-arbuscular mycorrhiza) have on radish (raphanus sativus) growth rate as determined by the dry weight of shoots taken from germinating seeds affected by 1g/2g3g/4g/5g of VAM per square inch?

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How do varying concentrations of potassium chloride (0%, 2%, 5%, 10%, 15%, 20%) affect the rate of carbon dioxide production in yeast during fermentation?

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How do varying concentrations of potassium chloride (0%, 2%, 5%, 10%, 15%, 20%) affect the rate of carbon dioxide production in yeast during fermentation?

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To what effect does the variation in biodiversity of non-native species of plants impact the biodiversity of native species of plants at local beaches, local gardens, local parks, local rivers, local hike trails?

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To what effect does the variation in biodiversity of non-native species of plants impact the biodiversity of native species of plants at local beaches, local gardens, local parks, local rivers, local hike trails?

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How does increasing nitrates concentrations (1%, 3%, 5%, 7%, 10%) effect the biomass of guava beans (Vicia Faba) during the germination process?

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How does increasing nitrates concentrations (1%, 3%, 5%, 7%, 10%) effect the biomass of guava beans (Vicia Faba) during the germination process?