Introduction:

Atomic Absorption Spectroscopy is a device that been used in qualitative or quantitative

applications such as detection or measuring the amount of certain analyte of a given
sample. This device used atomization which is described as a given sample being
volatilized to produce atomic gas or cloud. Beside of having several advantages in speed,
high selectivity factor, lower cost and easy to use, there are two main factors that affect the
AAS spectroscopy; the intensity of the light source and the probability of transition. For the
analytical testing, several standards are used to form the connection of measured
absorbance and the concentration of analyte which give in to the reliance on the Beer-
Lambert Law. Thus in this experiment, the purpose is to determine the concentration of iron
in breakfast cereal.

Purpose:

To prepare graph of correlation coefficient=0.999 and determination of concentration of iron

in food sample.
Procedure:

Standard Preparation

The standards used in this experiment derived from 100ppm iron (III) solution which is made
from a given stock iron (III) solution by lab instructor. From the 100ppm iron (III) solution of
100ml, seven standards are prepared as stated in the following table in 50.0mL volumetric
flasks.

Standard (ppm) Volume of 100ppm Iron (III) Volume of deionised water

solution (mL) (mL)
5 2.5 47.5
10 5.0 45.0
15 7.5 42.5
20 10.0 40.0
25 12.5 37.5
30 15.0 35.0
35 17.5 32.5

Sample Preparation

The sample is prepared from Honeystar cereal which has been grounded with mortar and
pestle. About 5g of the sample is obtained which is added with 50mL of 3M hydrochloric acid
solution and is left treated at a temperature near to boiling for 45 minutes. The mixture is left
to cool down at room temperature before filtered into 100mL volumetric flask and deionised
water is added up to its calibrated mark. The mixture is then separated from fine solid
particles by the usage of centrifuge. The obtained solution is then collected for Uv-vis
testing.
Discussion:

The main principle of the atomic absorption spectroscopy is atomization of the sample which
involves high temperature as a base of energy source. The standards are made from stock
100ppm iron solution into seven standards in ppm unit; 5, 10, 15, 20, 25, 30 and 35 ppm in
50 mL volumetric flask. These standards are tested to obtain correlation coefficient and the
graph which assist in the determination of iron in a sample. The obtain coefficient is at
0.999355.

The sample is made by dry ashing a certain amount of Milo cereal which 2.5g of sample is
obtained. It is then added with 50mL of 3M hydrochloric acid which the mixture is heated to
simmer for 45 minutes to extract the iron content within the sample. The mixture, after
cooled to room temperature, if filtered into 100ml volumetric flask which deionised water is
added to the calibration mark. The solution is then centrifuge in small amount to separate
fine solid particles. The clear solution is then tested for its concentration of iron. The
obtained concentration of iron in food sample is at 9.936 mg per litre.

Conclusion:

The concentration of iron in Honeystar cereal is at 9.936 mg per litre

References:

1. Explaination on AAS, http://www.galbraith.com/spectroscopy.htm

2. Simplified picture on AAS, http://www.sjsu.edu/faculty/chem55/55aaovw0.jpg
3. Notes on AAS, CHM 260 by Mdm Faridah Hanum Hj Badrun
4. Drescription of AAS, http://en.wikipedia.org/wiki/Atomic_absorption_spectroscopy