Theory
Manufacturers add iron to some cereals - and other food products
such as flour - as a finely divided powder. This will dissolve in
the stomach acid before being absorbed by the body.
It is added in this form (before cooking) because it does not produce
any taste or interact chemically with the other components of the
product.
'Special K' packets quote about 20mg of iron per 100g of cereal.
Products such as cornflakes which are fortified at a lower level
have about 6.7 mg of iron per 100g while unfortified breakfast cereals
have 1-2 mg of iron per 100g.
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Extensions
Repeat the demonstration with other cereals or other foods.
Safety
Wear eye protection.
The slurry resulting from the demonstration can be safely poured
down the sink. It is probably worth re-stating the rules about not
eating in laboratories.
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