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Chemistry Extended Essay - Is my RQ good?

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To what extent does the cooking of school food affect the quantity of iron that is digested?

I plan to simulate digestion with HCl and certain amino acids and then measure the iron content in the solution with Potassium Thiocyanate and a spectrophotometer. I will do this with the ingredients of school food and then with the actual cooked food and compare the iron content,

Is it too broad? And does it seem viable?

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