Experiment XFood Testing: Applications ofCoordination Chemistry and RedoxChemistryHayriye PolikBreanna Mann, Hannah-Marie Weiser, Payton CarterNovember 03, 2016CHEM 1212KSection H09TA: Christina NevinHonor Pledge – Freshman Chemistry LaboratoriesI did not copy any portion of this work from the work of other students,old lab reports, or unreferenced materials. I understand that such activityis a violation of the Georgia Tech Honor Code.______________________________________Signature
Data & Results:Determining the Molar Absorptivity of Fe(SCN)2+Table 1. Beer's Law Data for Fe(SCN)2+4 ptsSolution no.[Fe(SCN)2+](mol/L)Absorbance10.0000330.17520.0000670.23230.0001000.28540.0001330.32750.000167Plot 1. Beer's Law Plot for Fe(SCN)2+4 ptsPrepare a plot here of absorbance versus concentration based on your datain Table 1. Add a linear trendline with equation and R2value.00.050.10.150.126.96.36.199AbsorAbsorbanceFill in the molar absorptivity below.
B. Determination of Iron Content of a Food SampleTable 2. Determination of Iron Content4 ptsFood sample mass (g)AbsorbanceMass of iron (mg)5.20.096.590Theoretical mass iron(mg):0.116Percent error (%):2750C. Standardization of Lugol's SolutionTable 3. Standardization Data4 ptsSampleMass ascorbic acid(g)Volume of titrant (mL)[I3–] (mol/L)10.03438.125.1E-0320.03543.244.6E-0330.032404.5E-03Mean [I3–] (mol/L):4.7E-03St. dev. [I3–] (mol/L):0.00026D. Titration of Vitamin C in Fruit JuiceTable 4. Titration Data4 ptsTrialVolume juice (mL)Volume of titrant (mL)[vitamin C] (mg/L)120.032.311350220.030.971290320.030.901290Mean [vitamin C](mg/L):1310Theoretical [vitamin C] (mg/L):375Percent error (%):249Discussion:
Determination of Iron Content of FoodsThe technical objective of part B of this experiment was to determine the iron concentration in selected food by visible absorbance spectroscopy. By combining principles of