The Iron Content of Foods Can Be Determined by Dissolving

question 153

Multiple Choice

The iron content of foods can be determined by dissolving them in acid (forming Fe³⁺) ,reducing the iron(III) to iron(II) ,and titrating with cerium(IV) : Fe²⁺(aq) + Ce⁴⁺(aq) → Fe³⁺(aq) + Ce³⁺(aq) .
Identify the two half-reactions in the above reaction.

• A)oxidation half-reaction reduction half-reaction
• Fe²⁺(aq)+ e^-→ Fe³⁺(aq)Ce⁴⁺(aq)→ Ce³⁺(aq)+ e^-
• B)oxidation half-reaction reduction half-reaction
• Fe²⁺(aq)→ Fe³⁺(aq)+ e^- Ce⁴⁺(aq)+ e^- → Ce³⁺(aq)
• C)oxidation half-reaction reduction half-reaction
• Ce⁴⁺(aq)+ e^- → Ce³⁺(aq)Fe²⁺(aq)→ Fe³⁺(aq)+ e^-
• D)oxidation half-reaction reduction half-reaction
• Ce⁴⁺(aq)→ Ce³⁺(aq)+ e^- Fe²⁺(aq)+ e^- → Fe³⁺(aq)

---

Definitions:

Qualifications

The credentials, skills, or education required or useful for entering a career or job position.

Relevant Knowledge

Information or understanding that is directly applicable and important to the matter at hand.

Research Project

A systematic investigation into a specific area of inquiry, aiming to establish facts, acquire new knowledge, or solve problems.

Renewable Energy

Energy from sources that are naturally replenishing, such as solar, wind, hydroelectric, and geothermal power, which are alternatives to fossil fuels.