Nutritional biochemists have known for decades that acidic

Chapter 4, Problem 78P

(choose chapter or problem)

Nutritional biochemists have known for decades that acidic foods cooked in cast-iron cookware can supply significant amounts of dietary iron (ferrous ion).

Write a balanced net ionic equation, with oxidation numbers, that supports this fact.

Measurements show an increase from \(3.3 mg\) of iron to \(49 mg\) of iron per \(\frac{1}{2}-\operatorname{cup}(125-g)\) 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?

Equation Transcription:

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Text Transcription:

3.3 mg

49 mg

1/2-cup (125-g)

26-oz (737-g)