Determination of Iron in Cereal Using Aas

Claims were made that manufacturers had improperly labeled protein concentrations on their products. Concentrations of these three different protein-containing liquids, whole milk, soy milk, and a protein solution were determined using a Bradford dye reagent and a spectrophotometer to measure the absorbance of each. Absorbance of a set of standard known protein concentrations from a range of 0.125 mg/ml to 2.000 mg/ml were measured using the spectrophotometer at a set wavelength and this data was plotted. The equation generated from the best fit line of this data was used to determine the unknown concentrations of the three different samples. These values were then compared to the protein concentrations obtained from the corresponding

Iron is called a trace mineral, but its effects are mighty. We need it to produce hemoglobin, the oxygen carrier in red blood cells that brings oxygen to the rest of the body. Iron is also needed to produce myoglobin, the oxygen reservoir in the muscle cells.

There are two kinds of iron, haem, that can only be found in meat, as is pretty similar to the iron

I was surgery last month. After surgery, my doctor told me I had an amount of blood. So, I felt very tired. I become more interested in anemia. Accordingly, I had picked iron deficiency anemia. According to the Health line, anemia occurs when I have a level of red blood cells (RBCs) in my blood that is lower than normal. They explained iron deficiency anemia that is the most common type of anemia, and it occurs when my body do not have enough of the mineral iron. My body needs iron to make a protein called hemoglobin. This protein is responsible for carrying oxygen to my body’s tissues, which is essential form my tissues and muscles to function effectively. When there is not enough iron in my blood stream, the rest of my body cannot get the

Meat sources of iron, also called heme-iron, such pork, beef and lamb are among the

Generally, every food product is filled with Flavonoid, Anti-oxidants, Amino acids, Carbohydrates, Proteins, Lipids, different kinds of Vitamins, Heavy Metals (more or less). These single parameters are very important for maintaining the quality of a food product that is consumed by human beings. Each parameter has different vital role to play in human body.

Hemochromatosis is the most common form of iron overload disease. This disease causes the body to absorb more iron then what it needs; too much iron results in an iron overload or hemochromatosis. Although the body needs iron, too much of it becomes dangerous to the body. The body doesn’t remove iron naturally; instead it stores it in organs which cause damages to them if left untreated. Organs included are the liver, the heart and the pancreas. There are three types if hemochromatosis; primary hemochromatosis, secondary hemochromatosis and neonatal hemochromatosis.

1The main roles of iron-containing proteins are the transport and storage of oxygen. Iron is involved in numerous biological processes for living organism it is most important Iron-proteins are present in all living organisms Achaeans, bacteria and eukaryotes, including humans. The color of blood is due to hemoglobin an iron containing protein. Iron is often bound to cofactors, such as hems, which are non-protein compounds that are required for a protein's biological activity to happen. The iron sulfur bands are pervasive and include nitrogenizes the enzymes responsible for biological nitrogen fixation.

Iron balance is mainly regulated by its absorption and storage, as there are a lack of iron excretory mechanisms (Hansen, et al., 2014). Iron is absorbed in the duodenum and is bound to transferrin, a protein which transports it throughout the bloodstream. Iron is then stored in a non-toxic form by ferritin which allows iron to be released as it is needed in a controlled fashion (Bogdan, et al., 2016). In the event that iron levels become too high, the body secretes hepcidin. Hepcidin is a peptide hormone produced by the liver which blocks absorption of the dietary iron from entering the bloodstream. (Hansen, et al., 2014). This allows the body

Iron is a key micronutrient for growth and development. It is a crucial part of blood production. More than half of the body’s iron is located in the hemoglobin of the red blood cell and myoglobin of the muscle cell, known as heme iron. Non heme iron can be found in plant sources such as green leafy vegetables, beans and legumes. Throughout the life span the dietary requirement of iron changes depending on age and gender.

Iron supplements (most often ferrous sulfate) are needed to build up the iron stores in your body. Most of the time, your health care provider will measure your iron level before you start supplements. If you cannot take iron by mouth, you may need to take it through a vein (intravenous) or by an injection into the muscle. Pregnant and breastfeeding women will need to take extra iron because they often cannot get enough iron from their normal diet. Your hematocrit should return to normal after 2 months of iron therapy. You will need to keep taking iron for another 6 to 12 months to replace the body's iron stores in the bone marrow. The types of foods to eat are meats, chicken, fish, leafy greens, and a variety of beans, whole wheat bread, and pastas Iron-rich foods include: Meats (liver is the highest source), Soybeans, Whole-grain bread, spinach, kale, and other greens

Table 1 Effects of abnormally high iron levels in body. Accumulation of iron causes loading in parenchymal cells in organs that store iron such as heart, liver and pancreas primarily, evidently interrupts their function. Normal values for iron content in body: 3-4g. HFE-hemochromatosis individual: 10g. (Limdi and Carmpton, 2004) (Pedrup, 1964)

* Iron from red blood cells is either stored in the liver or used in

Iron is an essential mineral in the human body. It is involved in the transport of oxygen in the blood together with the haem group. However an overload of this crucial mineral causes a chaos in the human body. This overload of iron known as a haemochromatosis is defined by Dr. Griffiths (Griffiths, 2011) as “…an autosomal recessive disorder characterized by toxic accumulation of iron”. The hereditary type was first described in 1865. But it is until 1966 that scientist were able to spot the exact gene mutation of haemochromatosis: HFE gene.

Iron is an essential element for the production of blood body. The iron is found