Nutritional biochemists have known for decades that acidic foods cooked in cast-iron cookware can supply significant amounts of dietary iron (ferrous ion). (a) Write a balanced net ionic equation, with oxidation numbers, that supports this fact. (b) Measurements show an increase from 3.3 mg of iron to 49 mg of iron per 1 2-cup (125-g) serving during the slow preparation of tomato sauce in a cast-iron pot. How many ferrous ions are present in a 26-oz (737-g) jar of the tomato sauce?

General Chemistry - Standalone book (MindTap Course List)
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Nutritional biochemists have known for decades that acidic foods cooked in cast-iron cookware can supply significant amounts of dietary iron (ferrous ion). (a) Write a balanced net ionic equation, with oxidation numbers, that supports this fact. (b) Measurements show an increase from 3.3 mg of iron to 49 mg of iron per 1 2-cup (125-g) serving during the slow preparation of tomato sauce in a cast-iron pot. How many ferrous ions are present in a 26-oz (737-g) jar of the tomato sauce?

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