Determination of Iron in Cereal Using Aas
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 fruits. Some examples of foods which contain large amount of iron are from grain products, poultry, fishes, fruit and vegetables. Some says that Iron is usually associated with the more colourful foods, red meats, dark green vegetables and the brown colours of whole grains. Fortified cereals and breads are also good sources of iron. Even cooking foods in iron pans and pots could increase amount of iron in our diet. Another useful fact is that our body tends to absorb iron better when iron from plant sources eaten with foods rich in vitamin C.
According to the Recommended Dietary Allowance (RDA), the need of intakes of iron varies and depends on ones age and gender. For instance, average men in age of 19 to 50 need 8 mg of iron per day which is less than average women age 19 to 50 iron intakes that is 18 mg per day. For pregnant woman, higher amount of iron is needed; thus 27 mg per day. The most common sickness due to lack of iron is Anemia which can cause extreme fatigue in adults and can delay kids’ mental and physical development.
In this experiment, we are testing the value of iron in breakfast cereals. Breakfast cereals may be fortified with a variety of vitamins and minerals to provide a completely balanced nutritional
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 fruits. Some examples of foods which contain large amount of iron are from grain products, poultry, fishes, fruit and vegetables. Some says that Iron is usually associated with the more colourful foods, red meats, dark green vegetables and the brown colours of whole grains. Fortified cereals and breads are also good sources of iron. Even cooking foods in iron pans and pots could increase amount of iron in our diet. Another useful fact is that our body tends to absorb iron better when iron from plant sources eaten with foods rich in vitamin C.
According to the Recommended Dietary Allowance (RDA), the need of intakes of iron varies and depends on ones age and gender. For instance, average men in age of 19 to 50 need 8 mg of iron per day which is less than average women age 19 to 50 iron intakes that is 18 mg per day. For pregnant woman, higher amount of iron is needed; thus 27 mg per day. The most common sickness due to lack of iron is Anemia which can cause extreme fatigue in adults and can delay kids’ mental and physical development.
In this experiment, we are testing the value of iron in breakfast cereals. Breakfast cereals may be fortified with a variety of vitamins and minerals to provide a completely balanced nutritional
References: http://www.uaex.edu/depts/FCS/EFNEP/Lessons/Protein_Calcium_Iron/Iron_Facts.pdf http://www.myfooddiary.com/Resources/nutrient_facts/nutrient_iron.asp http://www.centralmethodist.edu/employee/jgordon/Fe%20in%20Cereal.pdf http://www.ift.org/knowledge-center/learn-about-food-science/k12 outreach/~/media/Knowledge%20Center/Learn%20Food%20Science/Food%20Science%20Activity%20Guide/activity_ironbreakfastcereal.ashx http://www.inorganicventures.com/ashing-sample-preparation-procedures http://faculty.sdmiramar.edu/fgarces/LabMatters/Instruments/AA/AAS_Experiments/Iron_Cereal_AAS.pdf http://www.gipsa.usda.gov/fgis/insp_weigh/inspwgh/wi_iron_flame_aa.pdf Basic Instrumental Analysis, CHM 260 notes