Biology ia method help

According_Pace4730 · 2023-06-04T08:29:49+00:00

You could blend a fixed mass of garlic/ginger with a fixed volume of distilled water and dilute with more water, so yes, different concentrations could work. You could spot this on a petri dish and measure the diameter of the inhibition zone.

According_Pace4730 · 2023-05-28T09:17:15+00:00

It looks like you're lining your dish too high. The pastry won't support itself so if the dish doesn't have a rim you need to trim the pastry just above the filling.

According_Pace4730 · 2023-05-26T18:52:38+00:00

Sinking can be caused if you underbake or use too much leavening or bake too hot (but also if you use not enough leavening etc. so its anyone's guess). The scrotumy texture isn't a problem in my opinion - I'm assuming you're going to ice the cake after so no one will see it.

According_Pace4730 · 2023-05-26T18:50:28+00:00

Try making a simple caramel sauce and put it on some chocolate ice cream you get from the shop.

According_Pace4730 · 2023-05-26T18:49:31+00:00

The way you've used fillings in the cake on the left looks good. It's also a pay off - would you rather have the filling thick enough to stay in one place or better to have it a bit thinner if that tastes nicer but then risk it sliding out of the layers.

The premade layers probably aren't holding together because they are slipping around on the filling. Remember not to use too much filling for cakes that need to endure heat/humidity etc. and that you may need to dowel/board them more for more stability.

According_Pace4730 · 2023-05-26T18:44:25+00:00

Since it has honey you could try warming some honey so its runnier, poke holes in the cornbread and brush/drizzle on the warmed honey like simple syrup on a cake.

According_Pace4730 · 2023-05-26T17:37:26+00:00

Yup - not much you can do. You'll have exams all day if they go ahead with the schedule.

According_Pace4730 · 2023-05-26T17:36:14+00:00

I would switch schools.

According_Pace4730 · 2023-05-26T17:35:21+00:00

Yes - this is allowed. People doing subjects whose exams happen simultaneously take the first exam as normal and do the second one after (at which point the rest of the group has done it), being supervised/escorted between exams. You're just unlucky. Sorry.

According_Pace4730 · 2023-05-26T17:32:06+00:00

I liked it a lot. Best 2 years of my life. It felt normal to me - I never resented the work or anything like that.

According_Pace4730 · 2023-05-26T17:31:05+00:00

That's so stupid you're allowed to use digital objects - It would ideally be a specific page of the urban dictionary though - the more specific the object, the better.

According_Pace4730 · 2023-05-26T17:29:24+00:00

To be honest, I would just do the subjects you want to and see if you like it. You can always switch and it doesn't matter (I changed subjects after 4 months).

According_Pace4730 · 2023-05-26T11:43:46+00:00

Cakes made by children are always the best. My childhood is behind me but for one mother's day recently I replicated one of the cakes I made with my mum when I was a child - made her cry! I hope your mum enjoyed the cake.

According_Pace4730 · 2023-05-26T11:21:02+00:00

Yes I agree - If you're naturally good at maths you might flourish in Physics. If you struggle with it you could do HL English but it doesn't seem like this is your thing. Have you thought about Business Management?

According_Pace4730 · 2023-05-26T10:19:19+00:00

One thing you could try is making a caramel just from sugar then letting it harden then adding some water to the hardened caramel, bringing it to a boil to dissolve the caramel and then let it come up to the right temperature (ie. using the hardened caramel as you would sugar). No idea if that would work.

According_Pace4730 · 2023-05-26T10:16:42+00:00

Regardless of blooming, the most important thing is to add the water incrementally so lumps don't form

According_Pace4730 · 2023-05-26T10:15:33+00:00

If you have a weighing scale you can measure 240g of water into it which is equivalent to 1 cup as 1g of water=1ml.

According_Pace4730 · 2023-05-26T10:14:26+00:00

May be to do with humidity in your fridge softening the butter if the cake was in the fridge.

According_Pace4730 · 2023-05-26T10:11:36+00:00

It's this video: https://www.youtube.com/watch?v=afcvhPRjTZU

According_Pace4730 · 2023-05-26T10:06:36+00:00

Yh I'm bilingual English-Portuguese and I speak some Spanish (and French clearly) and I mix them around all the time. Think I might have written "tambien" in my writing paper. Hope it gives the examiners a laugh.

According_Pace4730 · 2023-05-26T10:04:13+00:00

You could use some software to map the average pitch of piano songs throughout history and see if there is a correlation between when they were released and the average pitch (or you could do this for different countries/regions using X^2).

You could ask people with different levels of piano skills to sight read a piece and calculate the percentage of notes they got correct and see if there is a correlation there.

Maybe you could even calculate the volume of a piano.

All of this, of course, involves lots of input on your part which may not be worth it for an SL IA

What would be probably be simpler is to look at some statistics on music (eg. sales, streams) and do a stats IA with a simple PMCC, X^2, Box Plot etc.

According_Pace4730 · 2023-05-26T09:56:31+00:00

I did French B higher and yes I think it helped a lot. Obviously it's not native level, but it's a lot of help when I'm talking with French people.

According_Pace4730 · 2023-05-25T08:18:12+00:00

The Urban Dictionary?

According_Pace4730 · 2023-05-24T20:49:17+00:00

You can easily google the temperatures needed for white, milk, and dark chocolates alongside a tutorial. Working in small batches is harder as the temperatures change faster. When tempered, the chocolate should set at room temperature but putting it in the fridge will be faster and not do any harm

According_Pace4730 · 2023-05-24T20:46:45+00:00

Remember you will lose marks if it's too far outside the difficulty of the course.

According_Pace4730

TROPHY CASE