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)

Apply knowledge of production economics to real-world examples and case studies.

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Understand the structural and functional properties of smooth muscle.

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Definitions:

Debt

An amount of money borrowed by one party from another, under the condition that it is to be paid back at a later date, often with interest.

Liquidity

The ease with which an asset can be converted into cash without significant loss in value.

Profitability

Measures how much profit a company generates in relation to its revenues, assets, or equity, indicating its financial health and efficiency.