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Katz, David A. – Chemecology, 1992
Describes an activity in which students can investigate and evaluate the amount of iron found in most fortified breakfast cereals or cream of wheat. Includes a list of necessary materials, safety precautions, experimental procedure, disposal protocol, and nutritional explanation, utilization, and variations. (JJK)
Descriptors: Elementary Secondary Education, Food Standards, Instructional Materials, Learning Activities
