Magnetic Properties of Commercial Cornflakes

This study reports on the magnetic properties of commercial cornflakes, which are primarily influenced by the iron content. An initial analysis of X-ray fluorescence on a brand of cornflakes evidenced the presence of a high concentration of Cl and up to 10.9 mg/100 g of Fe. After the extraction of iron from the cornflakes of two different brands, as iron filings, X-ray diffraction measurements indicate the presence of crystals of elemental iron, and no traces of other crystals of iron-derived compounds were found. The Fourier Transform Infrared analysis on the iron filings does not show any binding between iron and oxygen, which further discards the presence of iron oxides. The magnetic hysteresis loops of whole powdered cornflakes exhibit weak Langevin-like magnetizations, which principally correspond to the iron used as a fortification element. The diamagnetic behavior of the higher organic material content significantly attenuates this magnetic response. The hysteresis loops of the iron filings reached magnetic saturations 1% and 5% lower than those of a pure iron sample. Additionally, the indirect measurement of magnetic susceptibility of the iron filings by magneto-thermograms revealed only one Curie transition very close to 771 °C, which corresponds to pure elemental iron.