CHEM 181 Chapter : woc 10- fortifying with iron.docx

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CHEM 181 Full Course Notes
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CHEM 181 Full Course Notes
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Iron deficiency is the most common nutritional disorder in the world (25% of the population, 5% in north america) Iron is an integral part of hemoglobin (oxygen-carrying molecule in rbc). Lack of iron causes anemia (tiredness, impairment of mental acuity and even itchiness). Sample is burned until only ash remains, then you treat a water extract of this with thiocyanate. Initially, scientists made a mistake with where they put the decimal point for iron content of spinach; there really isn"t that much! Iron in spinach is also not readily available; naturally occurring oxalate and tannins bind the mineral and prevent it from being absorbed. Meat contains heme iron (the most absorbable form), but beans, nuts and prunes are all good sources. The prime non-meat source for most people is fortified flour: flour began to be fortified when it was noticed in the mid-1900s that iron levels were dropping (probably because of switching from iron pots to aluminum/stainless steel)

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