Reflection and Improvement on Test of Iron Elements in Spinach From Grinding Water Immersion to Grinding Acid Immersion
GUO Run1**, CHEN Hui1, LU Jie1, CHENG Chang-Qin2
1. Huainan No.2 Senior High School, Huainan 232000, China; 2. Huainan City Primary and Secondary School Teaching Research Office, Huainan 232001, China
Abstract A research and practical activity in high school chemistry textbooks involves testing iron elements in food, specifically spinach. However, the original reference method using water immersion for extraction was suboptimal. By integrating the properties of chlorophyll and plant ferritin, this study improves the textbook method from water immersion to acid immersion. The revised acid grinding method is simpler, more effective, and suitable for various green vegetables rich in iron, such as spinach, cilantro, celery, and green peppers.
GUO Run, CHEN Hui, LU Jie, CHENG Chang-Qin. Reflection and Improvement on Test of Iron Elements in Spinach From Grinding Water Immersion to Grinding Acid Immersion[J]. Chinese Journal of Chemical Education, 2025, 46(15): 102-104.
