krakaton Posted April 2, 2012 Report Share Posted April 2, 2012 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? Reply Link to post Share on other sites More sharing options...
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