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Measurement of Iron in Egg Yolk: An Instrumental Analysis Experiment Using Biochemical Principles
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Abstract
The generally accepted method to determine iron content in food is by acid digestion or dry ashing and subsequent flame atomic absorption spectrometry or inductively coupled plasma atomic emission spectrometry. We have developed an experiment that chemically extracts the iron from an egg yolk and quantifies it using UV–vis absorption spectrophotometry. Only the yolk of an egg is used because it contains almost all of the iron in an egg and the extraction is more efficient than with the whole egg. The experiment is suitable for the instrumental analysis portion of the analytical chemistry course and serves to demonstrate to the students the chemical and biochemical principles that can be used for the extraction of a mineral from a complex organic matrix.
Keywords (Audience):
Upper-Division UndergraduateKeywords (Domain):
Analytical ChemistryKeywords (Pedagogy):
Hands-On Learning / ManipulativesKeywords (Subject):
Bioanalytical ChemistryCiting Articles
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This article has been cited by 3 ACS Journal articles (3 most recent appear below).
Determination of Fe Content of Some Food Items by Flame Atomic Absorption Spectroscopy (FAAS): A Guided-Inquiry Learning Experience in Instrumental Analysis Laboratory
Sayo O. Fakayode, Angela G. King, Mamudu Yakubu, Abdul K. Mohammed, and David A. PollardJournal of Chemical Education2012 89 (1), 109-113Determination of Fe Content of Some Food Items by Flame Atomic Absorption Spectroscopy (FAAS): A Guided-Inquiry Learning Experience in Instrumental Analysis Laboratory
Sayo O. Fakayode, Angela G. King, Mamudu Yakubu, Abdul K. Mohammed, and David A. PollardJournal of Chemical Education2012 89 (1), 109-113This article presents a guided-inquiry (GI) hands-on determination of Fe in food samples including plantains, spinach, lima beans, oatmeal, Frosted Flakes cereal (generic), tilapia fish, and chicken using flame atomic absorption spectroscopy (FAAS). The ...
Mushroom Magic: Analysis of Metals in a Familiar Food
Joseph MacNeil, Samantha Gess, Miranda Gray, Maureen McGuirk, and Sara McMullenJournal of Chemical Education2012 89 (1), 114-116Mushroom Magic: Analysis of Metals in a Familiar Food
Joseph MacNeil, Samantha Gess, Miranda Gray, Maureen McGuirk, and Sara McMullenJournal of Chemical Education2012 89 (1), 114-116Evidence suggests that student engagement in the material they are studying correlates well with better learning outcomes, and instrumental analysis modules structured to reflect student interests are of wide significance. The analysis of levels of ...
Isolation of Cholesterol from an Egg Yolk
Douglass F. Taber, Rui Li, and Cory M. AnsonJournal of Chemical Education2011 88 (11), 1580-1581Isolation of Cholesterol from an Egg Yolk
Douglass F. Taber, Rui Li, and Cory M. AnsonJournal of Chemical Education2011 88 (11), 1580-1581A simple procedure for the isolation of the cholesterol, by hydrolysis and extraction followed by column chromatography, is described. The cholesterol can be further purified by complexation with oxalic acid. It can also be oxidized and conjugated to ...
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- Received: August 03, 2009
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