Iron content of foods

In this activity, students qualitatively analyse common foods such as breakfast cereals, parsley and raisins for the presence of the micronutrient iron, which involves a colorimetric comparison method.

By the end of this activity, students should be able to:

• qualitatively compare the iron content of common foods

• explain the term ‘colorimetric method’

• describe in simple terms the iron chemistry involved in this analysis

• effectively and safely manipulate simple laboratory equipment.

Download the Word file (see link below) for:

• introduction/background notes

• what you need

• what to do

• student worksheet.