NotesFAQContact Us
Search Tips
Peer reviewed Peer reviewed
Direct linkDirect link
ERIC Number: EJ825809
Record Type: Journal
Publication Date: 2008-Mar
Pages: 2
Abstractor: As Provided
Reference Count: 20
ISSN: ISSN-0021-9584
Measurement of Iron in Egg Yolk: An Instrumental Analysis Experiment Using Biochemical Principles
Maloney, Kevin M.; Quiazon, Emmanuel M.; Indralingam, Ramee
Journal of Chemical Education, v85 n3 p399-400 Mar 2008
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.
Division of Chemical Education of the American Chemical Society. Subscription Department, P.O. Box 1267, Bellmawr, NJ 08099-1267. Tel: 800-691-9846; Tel: 856-931-5825; Fax: 856-931-4115; e-mail:; Web site:
Publication Type: Journal Articles; Reports - Research
Education Level: N/A
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A