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Project Summary

Difficulty	2
Time required	Very Short (a day or less)
Prerequisites	None
Material Availability	Readily available
Cost	Low ($20 - $50)
Safety	No issues

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Abstract

Objective

In this experiment you will devise a method of extracting supplemental iron from food to compare the iron content of several brands of breakfast cereal.

Introduction

	Here are the nutrition facts, showing vitamins and minerals, for Cheerios® Brand Cereal (image from Cheerios.com, General Mills, Inc.).

Many brand name foods contain additives, things that are added during the processing and manufacturing of food products. Sometimes additives can be bad for you, like when extra sugar or caffeine are added to soda pop. Other times additives can be beneficial, like when vitamins or minerals are added as nutritional supplements.

When a food manufacturer adds a nutritional supplement as an additive to a processed food, they are required to report that information on the food label. Do you ever read the "Nutrition Facts" on your cereal box in the morning? One side of the box will list all of the ingredients and the nutritional content of the food. This is where you can find out information about supplements that have been added to your food.

One of the most important numbers on the label is the "Percent Daily Value" column. The %Daily Values (%DV's) are based on the daily value recommendations for key nutrients for a 2,000 calorie daily diet. The %DV helps you determine if a serving of food is high or low in a nutrient (USFDA, 2004). The higher the percentage, the more of that nutrient is present in the food; the lower the percentage, the less of that nutrient is present in the food.

When you read a "Nutrition Facts" label, the information is organized into a table. The "Percent Daily Value" is one of the important pieces of information found on the label (USFDA, 2004).

In this experiment, you will devise a way of testing foods for supplemental iron additives using a blender, water, and a magnet. Then you will use your design to test different breakfast cereals for how much iron they add. Then you will compare your results to the reported percent daily value of iron on the nutrition facts label. Will your results agree with the label? Which cereal will have the most iron in it?

Terms, Concepts and Questions to Start Background Research

To do this type of experiment you should know what the following terms mean. Have an adult help you search the Internet, or take you to your local library to find out more!

• Food additives
• Vitamin and mineral supplements
• Percent daily value
• Iron
• Slurry

• What kinds of additives are contained in processed foods?
• How can supplemental iron be removed from a processed food for testing?
• How does the iron content of different breakfast cereals compare?

Bibliography

• There are many different versions of this experiment, and here are links to a few of them. The first one has videos which are very helpful to watch:
  • Brooks, D.W., 2007. "Expt 007 - Iron in Cereal - Separation," Teaching and Research Website, Center for Curriculum and Instruction, University of Nebraska-Lincoln. [accessed September 6, 2007] http://dwb4.unl.edu/chemistry/beckerdemos/BD007.html
  • APS, 2007. "PhysicsCentral: Physics at the Breakfast Table," American Physical Society (APS). [accessed September 6, 2007] http://www.physicscentral.com/athome/iron.html
  • Yes Mag, 2005. "Eat Your Breakfast Metals," Yes Mag, Peter Piper Publishing, Inc. [accessed September 6, 2007] http://www.yesmag.ca/projects/breakfast.html
  • Bayer, 2007. "Experiment Guide: Nails for Breakfast?" Making Science Make Sense, Bayer Inc. [accessed September 6, 2007] http://www.bayerus.com/msms/fun/experiment/nails.html
• This site at the U.S. Food and Drug Administration (USFDA) explains how to read a "Nutrition Facts" label and what the information on the label means:
  USFDA, 2004. "How to Understand and Use the Nutrition Facts Label," United States Food and Drug Administration (USFDA), Center for Food Safety and Applied Nutrition. [accessed September 6, 2007] http://www.cfsan.fda.gov/~dms/foodlab.html

Materials and Equipment

• Assortment of Breakfast Cereals
  • Total®
  • Special K®
  • Fruit Loops®
  • Cheerios®
  • Kix®
  • Any other kind of cereal you like!
• Blender
• Clear plastic 16 oz. cups
• Plastic spoon
• Distilled water
• Heavy duty magnet (of any type)
• Metric measuring cup
• Plastic wrap

Experimental Procedure

1. Choose several kinds of breakfast cereal to test. For each cereal, you will need 2 cups for the experiment.
2. Put 250 mililiters (mL) of cereal in the blender and add 250 mL of distilled water.
3. Blend the water and cereal on high until you have a smooth slurry and there are no visible lumps or chunks of cereal left.
4. Carefully pour the slurry into a clear plastic cup. Label the plastic cup with the name of the cereal you are testing.
5. Rinse the blender with a small amount of water (20 mL) and pour into the cup.
6. Hold the magnet against the outside of the cup and slowly stir the slurry with a plastic spoon.
7. While you are stirring the cereal, you may notice iron particles collecting near the magnet on the inside of the cup where you are holding the magnet. Continue to stir for 1 minute. Your cup may look like this:

8. Carefully decant (pour off) the cereal slurry. Be very careful not to move the magnet from the side of the cup, or to disturb the pellet of iron collected on the magnet.
9. Add 200 mL of water to the cup and stir for an additional minute. This will clean the pellet of iron of any cereal debris.
10. Carefully decant (pour off) the water. Be very careful not to move the magnet or to disturb the pellet of iron.
11. Leave the plastic cup to air-dry for 1–2 hours. Choose a location that is not windy or breezy so that your cups will not tip over.
12. If you like, transfer your iron powder to a square of plastic wrap. Carefully fold the plastic wrap over a few times to seal in the iron powder. Label each square with the type of cereal the iron powder came from using a permanent marker. Now you can attach your iron collection to your poster!
13. Create a scale for rating the amount of iron in each pellet. A very simple scale, using only four states, could be: not present, small pellet, medium pellet, or large pellet. Be sure to write the code for your scale on your poster so that others will know how you scored your results.
14. Write your data in a data table:

    Name of Cereal	Percent Daily Value of Iron (%)	Did a Pellet Form? (Y/N)	Relative Iron Pellet Size

15. Make a scatter plot of your data. Make a scale of the percent daily value of Iron on the left side (y-axis) of the graph. Make a scale of the "Relative Iron Pellet Size" on the bottom (x-axis) of the graph. Draw a symbol for each type of cereal where the "Relative Iron Pellet Size" and the "Percent Daily Value of Iron" intersect.
16. Analyze your data and make your conclusions. Which cereal(s) had the most iron? The least?

Variations

• If you have access to a scientific balance at your school, you can accurately weigh your results to get more quantitative data. For this to work, it will be important to also weigh your cereal in grams (g) before you put it in your blender and write this value in your data table. Each time you use the balance, you will need to place a piece of weight paper on the scale and tare (zero) the scale. After you are done with the experiment, carefully open your plastic wrap and pour the iron powder onto the paper. Record the mass in milligrams (mg) in a data table. Next you will need to divide the weight of the iron in milligrams by the weight of the cereal in grams so that your measurement of iron will be in MG of iron PER GRAM of cereal (mg/g). Now you can graph the Percent Daily Value of Iron (%) versus the Amount of Iron per Gram of Cereal (mg/g). Does your data make a line? What do you think it means?
• There are other foods that also contain iron supplements. Try testing other types of foods with a similar experiment. Here are some other ideas:
  • Enriched breads
  • Baby formula
  • Infant cereals
  • Energy bars
  • Vitamin supplements

• For more science project ideas in this area of science, see Cooking & Food Science Project Ideas.

Credits

This project was adapted from a student project submitted to the Marin County Science Fair in California.

Sara Agee, Ph.D., Science Buddies