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CHM111L - Experiment 5: 9/30/09 - 10/6/09

Spectrophotometric Determination of Iron in Cooked Navy Beans

Instructions: Input your pertinent data below. Make one entry for each sample you tested. Each member of a group needs to enter the group's results. Include any comments others should be aware of (usually none).

Your write-up should include an ordered table of the class's mg Fe per serving for the different cooking times and the mg/serving in the cooking liquid.

Section ID
Sample Cooking time minutes
Mass of Sample g
Ashed Sample Solution Volume (50 or 100mL) mL
Ashed Sample Solution Absorbance Abs units
Absorbance of 0.000128moles/L (highest calibration point) Abs units
Concentration of Fe in Sample Solution moles/L
Mass Fe in Ashed Sample mg
Serving Size g
mg Fe/ serving mg/serving
Cooking liquid (50mL) Absorbance Abs units
mg Fe/serving lost mg/serving
Comments:

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