Research Publication Title

Determining Iron Concentrations in Various Cereals

Major

Chemistry

Faculty Mentor(s)

Ronald Fietkau

Abstract

Many cereals on today's market are more than just a sugar filled processed grains to be eaten with milk. Some have a greater nutritional value by containing substances such as iron, zinc, calcium, magnesium, phosphorus, vitamins, and fiber. The goal of this project is to determine the amount of iron contained in selected cereals through the use of Atomic Absorption Flame Spectroscopy. The values obtained were then compared with those listed on the box. Various brands of cereal including Kellogg's, General Mills, and Great Value were investigated. Values obtained are consistent with product labelling.

Start Date

10-4-2015 11:30 AM

End Date

10-4-2015 12:15 PM

Location

HSB 3rd Floor Student Commons

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Apr 10th, 11:30 AM Apr 10th, 12:15 PM

Determining Iron Concentrations in Various Cereals

HSB 3rd Floor Student Commons

Many cereals on today's market are more than just a sugar filled processed grains to be eaten with milk. Some have a greater nutritional value by containing substances such as iron, zinc, calcium, magnesium, phosphorus, vitamins, and fiber. The goal of this project is to determine the amount of iron contained in selected cereals through the use of Atomic Absorption Flame Spectroscopy. The values obtained were then compared with those listed on the box. Various brands of cereal including Kellogg's, General Mills, and Great Value were investigated. Values obtained are consistent with product labelling.