Lab Report: Investigating Iron Content in Supplements and Spinach

Introduction

Anemia, a condition marked by a deficiency in red blood cells or hemoglobin, can significantly affect the body's ability to transport oxygen to its tissues, leading to symptoms such as fatigue and weakness. Iron supplementation is a common treatment for anemia, as iron is crucial for hemoglobin production. This report focuses on comparing the iron content in prescribed iron tablets (Tardyferon-Fol®) with that in spinach, a dietary source of iron, to understand the efficacy of supplements versus natural food sources in combating iron deficiency.

Iron's role in the body extends beyond hemoglobin synthesis; it's vital for various metabolic processes. The National Institutes of Health suggests a daily iron intake of 18 mg for adults aged 19-50. Both iron deficiency and excess have health implications, making it essential to maintain a balanced intake, preferably through diet, supplemented by iron tablets if necessary.

This investigation aims to determine the iron (II) content in an iron tablet and compare it to the iron content in spinach to evaluate the amount of spinach required to match the iron provided by the tablets.

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Theoretical Background

Iron absorption from food is relatively low, with spinach's bioavailable iron at about 2% of its total iron content. Given that 100g of spinach contains 2.1 to 2.7 mg of iron, the actual absorbed amount is minimal, highlighting the potential need for supplements in cases of deficiency.

Experimental Aim

To quantify the iron (II) content in an iron tablet using redox titration, comparing it with the iron content in spinach to ascertain the quantity of spinach needed to provide an equivalent amount of bioavailable iron.

Materials and Methods

Chemicals and Equipment

• For potassium permanganate solution preparation: distilled water, potassium permanganate (KMnO₄), laboratory scale, 1L volumetric flask, spatula, Petri dish.
• For the experiment: iron tablets, distilled water, sulfuric acid (H₂SO₄) [1M], burette, measuring cylinder, conical flask, beaker, stand and clamp, mortar and pestle, funnel, glass rod, paper sheet.

Safety Considerations

Adherence to lab safety protocols was paramount, including wearing lab coats, safety glasses, and handling substances with care, especially when dealing with sulfuric acid and potassium permanganate, due to their potentially harmful nature.

Procedure

1. Preparation of Potassium Permanganate Solution: The solution was prepared by dissolving a measured amount of KMnO₄ in distilled water to achieve a specified molarity, stored in a dark place to prevent decomposition.
2. Preparation of Iron Tablet Solution: Two iron tablets were crushed, their coatings removed, and dissolved in diluted sulfuric acid to create a solution ready for titration.
3. Redox Titration: The iron tablet solution was titrated with potassium permanganate until a persistent pink color indicated the endpoint. This process was repeated multiple times for accuracy.

Results and Analysis

Calculation of Iron Content

The titration results were used to calculate the amount of iron in the tablets through the reaction between KMnO₄ and iron (II) ions, with KMnO₄ acting as the oxidizing agent converting iron (II) to iron (III). The average volume of KMnO₄ used provided the basis for calculating the moles of iron, and subsequently, its mass in the tablets.

Comparison with Spinach

Given the bioavailability of iron from spinach, the experiment sought to equate the iron content from the tablets to an equivalent amount of spinach, revealing the impracticality of relying solely on spinach to meet the iron requirements provided by the supplements.

Conclusion and Evaluation

The experiment successfully quantified the iron content in the prescribed tablets and highlighted the substantial amount of spinach required to match this iron level. While the precision of the titration results was satisfactory, limitations such as the lack of standardization of the KMnO₄ solution and potential loss of tablet material during coating removal could affect accuracy.

The comparison underscores the importance of supplements in treating anemia, especially when dietary intake is insufficient or when absorption issues arise. Future investigations could explore the impact of pH on iron solubility and absorption to optimize supplement intake timing and dietary habits for improved iron assimilation.

This investigation not only sheds light on the quantitative aspects of iron supplementation versus dietary intake but also reinforces the critical role of iron in maintaining health, emphasizing the need for a balanced approach to addressing iron deficiency.