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Determination of Iron in Cereal Using Aas

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EXPERIMENT :
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.

INTRODUCTION :

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 …show more content…

Concentration of iron standard | Amount of 100 ppm Iron Standard to be added | Volume of volumetric flask | 5 ppm | 0.05 ml | 50 ml | 10 ppm | 0.10 ml | 50 ml | 15 ppm | 0.15 ml | 50 ml | 20 ppm | 0. 20 ml | 50 ml | 25 ppm | 0.25 ml | 50 ml |

Running The Measurement Of Atomic Absorbance : 1) First, the blank Deionized water is aspirated 2) Then, the standards are aspirated and the absorbance for each one is recorded. 3) Lastly, the sample is aspirated and absorbance for each one is recorded. 4) The correlation coefficient obtained must be 0.999

RESULTS :

Calibration Curve Slope | 0.00762 | Calibration Curve Intercept | 0.00000 | Calibration Curve Correlation Coefficient | 0.999858 | Calibration Curve Type | Linear Through Zero | Current Sample Concentration | 4.344 ppm |

Std # | Standard ID | Entered Concentration | Calculated Concentration | Blank | DI water | 0 | 0.000 | 1 | Std 1 | 5.0 | 4.786 | 2 | Std 2 | 10.0 | 10.152 | 3 | Std 3 | 15.0 | 14.953 | 4 | Std 4 | 20.0 | 20.004 | 5 | Std 5 | 25.0 | 25.004 |

CALCULATION :

Value of Iron Content in Cereal (wt / wt) Mass of sample : 4.7970 g Sample concentration (curve) : 4.344 ppm 4.344 mg /L x (1 g/1000 mg) x

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