http://jchemed.chem.wisc.edu/Journal/Issues/1995/Jul/abs649.html Determining Iron Content in Foods by Spectrophotometry

Additional Web sites on Iron Analysis by Spectrophotometry

Chem 128
Web page, dated September 25, 2002

We hope to be able to let you try to analyze for iron in another sample if you prefer.

If you take vitamins with minerals, you can bring and analyze a tablet. (Write down the Iron content from the label.)
We'll try to burn (ash) some nuts or cereal to serve as samples (see below)

Reference 1-- Paul E. Adams Beall High School, E. Main Street, Frostburg, MD 21532 The mass of iron, in milligrams, present in a 5 gram sample of vegetable, nut, or tap water is determined by the reddishbrown color of the hexathiocyanatoferrate(III) ion. The iron in the ash of the incinerated food sample is dissolved with 2 M HCl, filtered, and mixed with KSCN. [pfe note: SCN- ion is an alternative color reagent for iron.] Using a spectrophotometer, the absorbance of the resulting reddishbrown solution is compared to previously prepared standards. ---------- Citation: Adams, Paul E. Determining Iron Content in Foods by Spectrophotometry J. Chem. Educ. 1995 72 649.

analysis for iron in vitamin/mineral capsules

a spectrophotometric method for finding protein bound iron (ferritin)

we will not have the materials available to try this one

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