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Iron Content in Cereals via AAS by sarah qistina is a document available to read on EtoBox.

This document describes an experiment to determine the iron content in different breakfast cereals using atomic absorption spectroscopy (AAS). Standard iron solutions of varying concentrations were prepared and used to generate a calibration curve. Cereal samples were digested in acid and analyzed using AAS. The iron concentrations found were 16.715 mg/L for coco crunch, 15.474 mg/L for honey star, and 14.858 mg/L for cornflakes. These results were slightly higher but in good agreement with the values liste

Author

sarah qistina

Language

EN