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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.
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.
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.
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.
This process was repeated multiple times for accuracy.
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.
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.
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.
Lab Report: Investigating Iron Content in Supplements and Spinach. (2024, Feb 28). Retrieved from https://studymoose.com/document/lab-report-investigating-iron-content-in-supplements-and-spinach
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