This preview shows pages 1–2. Sign up to view the full content.
This preview has intentionally blurred sections. Sign up to view the full version.View Full Document
Unformatted text preview: Dan Breyre A Measurement of Iron Content in a Breakfast Cereal Purpose: To extract elemental iron from a sample of Total Cereal and then, using a spectrophotometer, measure the light absorbance and then use this information to calculate the amount of iron that was present in the original Total. Procudure: This experiment followed the procedure that is provided in the Chem 131 Laboratory Manual. The procedure used begins on page 34-37 of the manual. Data: Mass of 400ml beaker: 141.60g Mass of Total: 10.00g Mass of Beaker and Total: 164.88 Volume of HCl: 30.00mL Observations: When the iron that was extracted from the Total I observed that the metallic stirring bar was covered in small particles of iron that appeared to be black and very small in individual size. These was then placed into the solution of Hydrochloric Acid and Hydrogen Peroxide, the solution was heated. During this process, I noticed that the solution began to turn a very pale yellow, and the iron particles in the bottom of the beaker seemed to dissolve into the solution I had prepared. As it became hotter over time the solution turned more and more yellow in color....
View Full Document
This note was uploaded on 04/09/2008 for the course PHYS 121 taught by Professor Jordan during the Spring '07 term at Rochester.
- Spring '07