Fe-Nominal Greens!

Overview

This investigation examined the effect of boiling time (0, 60, 180, 300, and 420 seconds) on the concentration of Fe²⁺ ions in Spinacia oleracea (spinach), measured using redox titration with standardized potassium permanganate (KMnO₄). It was hypothesized that increasing boiling time would decrease iron concentration due to thermal disruption of plant cell structures and subsequent leaching of minerals into the surrounding water. Spinach samples of constant mass were boiled under controlled conditions, homogenized, acid-digested, and titrated to determine Fe²⁺ concentration. Results showed a general decrease in iron concentration from 0.05822 mol dm⁻³ at 0 seconds to 0.01637 mol dm⁻³ at 420 seconds. An ANOVA test (F = 152, p = 1.15 × 10⁻¹⁴) confirmed the results were statistically significant, leading to rejection of the null hypothesis. These findings support the conclusion that prolonged boiling significantly reduces iron content in spinach due to increased mineral leaching, highlighting the nutritional impact of cooking methods.

Fe-Nominal Greens!

Overview

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