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    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.
      Published 18 March 2011 Referencing Hub articles