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.
