Practical investigations
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My investigation for Advanced Higher chemistry is the analysis of iron content in foods, from organic vegetables to meats rich in iron. I found and researched two procedures to carry out using potassium manganate and sodium thiocyanate. I have my fingers crossed that these will work. My problem is that no one has had experience of doing this sort of experiment so I am wondering if you have any suggestion of other experiments I could try to calculate the iron content. It would great help!
Igloo replies ...
The methods you mention – a redox titration with potassium manganate(VII) and colorimetry via the iron(III) thiocyanate complex - are sound and should work well.
I do not know of any other well-established technique, but perhaps an EDTA complexometric titration with EDTA might be worth investigating, since iron(III) ions form a very stable 1:1 complex with EDTA.
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Risk assessment
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updated: 14 December 2006
