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Our results varied with the different foods.However, we were pleased to note that we got readings on our calibration curve for many of the foods which we tested.
Here are our results:
Dilisk:This is a type of seaweed found on the north-east coast of Ireland.It is brownish in colour and can be eaten on bread or put into curries etc. We got a reading on our calibration curve which indicates quite a high quantity of iodide-64ug/g
Laminaria:This is another thype of seaweed found along the coast of Ireland. It is black in colour and can also be cooked and eaten. We got a reading for this sample on the calibration curve which indicates that it is a source of iodide.
Kelp:This seaweed is quite common in Ireland and is extracted from the sea in huge quantities. It is a known source of iodide and we got a reading on the calibration curve.This was equal to 56ug/g of iodide.
Salami: This meat is found in all supermarkets and so is more common than the seaweeds named above. However we got a reading of on our calibration curve indicating almost nothing with regard to the iodidde content
Broccoli: This a food eaten by most of the population of Ireland. We got a reading of and so , yes, broccoli is a good source of iodide
Cauliflower: We made a solution of this foods sample. However we did not have the equipment necessary to remove the whitish pigment. The result was a cloudy solution which must effected the reading on the colorimeter.
Carageen Moss:The carageen moss foods sample gave a reading which indicated a tiny quantity of iodide.
SMA baby food: We diluted this powder in 500ml of water and read from our calibration curve that it had 6.4mg/10g of iodide in it.
Tesco Milk: Once again, the milky colour interfered with the reading in the colorimeter. We were unable to extract the pigment and got a reading of which was quite crazy and obviously inaccurate
Iodised Salt: The salt completely dissolved in the water after about five minutes and so did not get a reading. However, when the salt ws only partially dissolved we got a reading of 0.13 which indicated that there was definetly iodide present.
Natural Yoghurt: Like the milk, the yoghurt was impossible to get a reading from on our calibration curve.