. Nutritional biochemists have known for decades that acidic foods cooked in cast-iron cookware can supply significant amounts of dietary iron (ferrous ion). (a) Write a balanced net ionic equation, with oxidation numbers, that supports this fact. (b) Measurements show an increase from 3.3 mg of iron to 49 mg of iron per-cup (125-g) serving during the slow preparation of tomato sauce in a cast-iron pot. How many ferrous ions are present in a 26-oz (737-g) jar of the tomato sauce?

. Nutritional biochemists have known for decades that acidic foods cooked in cast-iron cookware can supply significant amounts of dietary iron (ferrous ion). (a) Write a balanced net ionic equation, with oxidation numbers, that supports this fact. (b) Measurements show an increase from 3.3 mg of iron to 49 mg of iron per-cup (125-g) serving during the slow preparation of tomato sauce in a cast-iron pot. How many ferrous ions are present in a 26-oz (737-g) jar of the tomato sauce?

Chemistry

10th Edition

ISBN:9781305957404

Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Chapter4: Types Of Chemical Reactions And Solution Stoichiometry

Section: Chapter Questions

Problem 114AE: Some of the substances commonly used in stomach antacids are MgO, Mg(OH)2, and Al(OH)3. a. Write a...

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