Food Testing Lab Report.docx - Experiment X Food Testing Applications of Coordination Chemistry and Redox Chemistry Hayriye Polik Breanna Mann

Food Testing Lab Report.docx - Experiment X Food Testing...

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Experiment X Food Testing: Applications of Coordination Chemistry and Redox Chemistry Hayriye Polik Breanna Mann, Hannah-Marie Weiser, Payton Carter November 03, 2016 CHEM 1212K Section H09 TA: Christina Nevin Honor Pledge – Freshman Chemistry Laboratories I did not copy any portion of this work from the work of other students, old lab reports, or unreferenced materials. I understand that such activity is a violation of the Georgia Tech Honor Code. ______________________________________ Signature
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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.00.050.10.150.20.250.30.35AbsorAbsorbanceFill in the molar absorptivity below.
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B. Determination of Iron Content of a Food Sample Table 2. Determination of Iron Content 4 pts Food sample mass (g) Absorbance Mass of iron (mg) 5.2 0.09 6.590 Theoretical mass iron (mg): 0.116 Percent error (%): 2750 C. Standardization of Lugol's Solution Table 3. Standardization Data 4 pts Sample Mass ascorbic acid (g) Volume of titrant (mL) [I 3 ] (mol/L) 1 0.034 38.12 5.1E-03 2 0.035 43.24 4.6E-03 3 0.032 40 4.5E-03 Mean [I 3 ] (mol/L): 4.7E-03 St. dev. [I 3 ] (mol/L): 0.00026 D. Titration of Vitamin C in Fruit Juice Table 4. Titration Data 4 pts Trial Volume juice (mL) Volume of titrant (mL) [vitamin C] (mg/L) 1 20.0 32.31 1350 2 20.0 30.97 1290 3 20.0 30.90 1290 Mean [vitamin C] (mg/L): 1310 Theoretical [vitamin C] (mg/L): 375 Percent error (%): 249 Discussion:
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Determination of Iron Content of Foods The 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
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