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