hello everyone:
this is my very first time posting in this great forum..so if this post looks weird.. plz bear with me, Cheers!
As part of an extended practical investigation for my high school, I chose to analyse the iron content of a certain vegetable/fruit when it has been boiled over a range of different time periods. Even though i find this topic to be quite interesting and challenging, i have no idea how to go about it at. Therefore I conducted some research..and in the end was unable to find any particularly useful lab notees on this topic (I found a quite detailed brief ..unfortunately the methods provided in the brief requires knowledge on spectrophotometry..which has not been taught yet..and also is not considered as a school-available analytical technique) I am hoping to do this experiment with titrations..or colorimetry (whatever that does)
If anyone have any information on my problem (url link, notes etc), I would really appreciate it if you can help me out
thank you very much for your time
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Topic: how do you perform iron content analysis of vegetables/fruit? (Read 6484 times)