Determination of Iron in Cereal Using Aas
Iron in Breakfast Cereal by Atomic Absorption Spectroscopy
OBJECTIVES : 1) To determine the actual iron content of different brands of cereals 2) To compare the experimental results with the values listed on the manufacturer’s labels.
Iron is one of the important minerals that is required for our bodies to function properly. Most of the iron in our body is found in the blood such as haemoglobin, approximately 60 -70% of the human body’s iron is found in the haemoglobin, a protein in the blood that transports oxygen. Iron is also present in muscle tissue and some enzymes. There are two types of iron in the body which are “Heme Iron” from animal products and “Non-Heme Iron” vegetables and fruits. Some …show more content…
M1V1 = M2V2 (12.063 M) (V1) = (3M) (50 ml) V1 = 12.4347 ml II. 100 ppm Fe of stock solution
M1V1 = M2V2
(1000 ppm) (V1) = (100 ppm) (50 ml) V1 = 5 ml III. Sample calculation of standard 5 ppm solution M1V1 = M2V2 (100 ppm) (V1) = (5 ppm) (10 ml) V1 = 0.5 ml
DISCUSSION: In this experiment, the precision of the reading of the atomic absorbance of Fe is very important thus some precautions need to be taken to ensure we get 0.999 in the correlation equation. First, make sure to use Deionized water in everything throughout the preparation and running the solution through the aspirator. We must also make sure to use a correct balance and already in mg in 4 decimal places to give us accurate weight of the Koko Krunch sample. The koko krunch is crushed first to increase the surface area of the cereal for better absorption of iron from the cereal. We can’t use large volumetric flask because it could affect the sample’s and standards’ concentration of Iron. Large dilution will lessen the amount of Fe and might carry contaminate. In AAS there must not be any solid particles in the solutions as any particles even the slightest contaminant