Experimental Design for Testing Iron in Iron-Fortified Soy Sauce
GUO Run1**, LU Jie1, LIN Sen1, 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 Using iron-fortified soy sauce as the subject of study, two qualitative methods for testing iron are developed based on the properties of FeNaEDTA and soy sauce: the potassium ferricyanide method and the potassium thiocyanate method. This study proposes that the chromatographic effect of white chalk can be used to further optimize these two testing methods via simplifying procedures. These testing methods are characterized by simple operation and distinct phenomena, making them applicable to both classroom teaching and extracurricular exploration, which is conducive to promoting students’ in-depth learning.
GUO Run, LU Jie, LIN Sen, CHENG Chang-Qin. Experimental Design for Testing Iron in Iron-Fortified Soy Sauce[J]. Chinese Journal of Chemical Education, 2025, 46(23): 90-93.
