Redox Titration in investigating change of Iron in Avocado [closed]








**Closed**. This question needs to be more [focused](/help/closed-questions). It is not currently accepting answers.
 
 






---








**Want to improve this question?** Update the question so it focuses on one problem only by [editing this post](/posts/121581/edit).




Closed 3 years ago.








[Improve this question](/posts/121581/edit) 



I'm trying to investigate the change in iron in an avocado as it ripens. I'm planning on using redox titration but still a bit unsure of how to carry out the investigation (method). Do you have any suggestions? 




You cannot do simple volumetric redox titration to determine iron content because the amount of iron is very very small in a single fruit (on the order of fraction of a milligram). Imagine what would be the buret reading? Classical methods are good for large concentrations >> 1% wt/wt


With such small quantities, UV-Vis absorption spectroscopy or atomic spectroscopy comes to our rescue. Among the common (cheap) methods, iron- 1,10 phenanthroline complex method is often used for educational purposes. 


 2