What This Document Is
This is a final draft of a Chemistry Internal Assessment (IA) completed for a Chemistry E IA course at Harvard University. It presents a student’s investigation into the relationship between fermentation time and lactic acid concentration in fermented papaya.
Why This Document Matters
This IA is relevant to students enrolled in similar advanced chemistry courses, particularly those undertaking independent research projects. It serves as an example of a completed IA, demonstrating research question formulation, background research, and the initial stages of experimental design. Instructors may use it as a reference point for assessing student work.
Common Limitations or Challenges
This document represents a draft IA and does not include the full experimental procedure, data analysis, results, or conclusion. It is a starting point for understanding the scope of the investigation, not a complete guide to replicating it.
What This Document Provides
The document includes a defined research question, an introduction to the scientific concepts of fermentation and lactic acid production, and background information on the cultural significance of fermented foods like papaya. It also outlines the initial rationale for the study and the intended focus on *Carica papaya*. This preview does *not* include the methodology, data, analysis, evaluation, or full conclusion of the IA.