ANALYSIS OF IRON IN FOODS

Background Information: Iron is an important mineral in our diets. Although considered a trace mineral (one that is needed in relatively small quantities), diets lacking iron can contribute to the deficiency condition known as anemia. Certain foods, such as raisins, liver, and spinach, are natural sources of iron. ther foods, such as breads and cereals, are !fortified" with additional iron. #he test for the iron (III) ion is done in solution and is based on the following reaction$ %e&'(aq) ' (C)*(aq) %e((C))+'(aq) #he deep read color of the iron (III) thiocyanate ion is directly related to the concentration of iron (III) originally present in the solution. Iron in foods is in the form of either iron (II) or iron (III). In this test, all iron in the original sample is either converted to iron (III) ions or is not determined through the thiocyanate test. Materials/ !ui"ment: ,.,,- . %e() &)& solution in ,.- . /Cl ,.- . 0(C) ,.- . /Cl +., . /Cl 1istilled water various food items (raisins, cereals, peas2cooked3uncooked, etc.) crucible ring stand, ring, 4unsen burner funnel filter paper beakers +,5-6, mm test tubes3test tube rack (pectrophotometer or 78*8I( cuvettes #rocedure: 9reparing the (tandards -. 9repare the following solutions in five test tubes. #horoughly mi5 each with a stirring rod. $est $u%e &'&&( M Fe)NO*+* )mL+ ,-O )mL+ .oncentration )mM/L+ , +, m: &'( M ,.l ,.,, + 6 -6 ,.+6 & -, -, ,.6, ; -6 6 ,.<6 6 +, , -.,, +. Add +.6 m: of ,.- . 0(C) to each test tube. .i5 well. A red color should result from the formation of the %e(C)+' ion.

9reparing the %ood (amples &. =eigh out about +.6 g of the solid food and place in a crucible. ;. /eat the crucible with a hot burner flame until the food sample has turned to ash. #his should take appro5imately 6*+, minutes depending on the food sample used. 6. >emove the burner and allow the ash to cool. =hen cool, transfer to a small beaker. ?. Add -, m: of +., . /Cl and carefully stir for one minute. Add -, m: of distilled water. (tir. <. %ilter the mi5ture@ collect the filtrate. Add +.6 m: of ,.- . 0(C). .i5 well. %inding the Absorbance A. 7se a spectrophotometer at a wavelength of ;6A nm or use the fi5ed wavelength (;6A nm) on the 78*8I(. B. 9lace each standard solution and food solution into a separate cuvette. -,. .easure and record the absorbance of each solution. Data Anal/sis: -. 9repare a standard curve (4eerCs :aw) of the standard concentrations vs. absorbance. +. 7se the standard curve to determine the iron (III) concentration of the food samples you tested. .alculations/0uestions: -. Convert the concentration from m.3: to mg3: of %e&'. +. 1etermine the number of milligrams of %e&' in your +,m: sample. &. >ecord the mass of an average serving of the food you tested. Dou used appro5imately +.6 g of your original food. 1etermine the number of mg of iron in an average serving of your food sample. ;. #he >1A for iron ranges from -, mg to -6 mg. Assume an average >1A value of -+ mg iron. Calculate what percentage of the average >1A is supplied by an average serving of your food in milligrams.