determining iron content in foods by spectrophotometry
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Abstract. The mass of iron, in milligrams, present in a 5 gram sample of vegetable, nut, or tap water is determined by the reddishbrown color of the hexathiocyanatoferrate(III) ion. The iron in the ash of the incinerated food sample is dissolved with 2 M HCl, filtered, and mixed with KSCN.
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Abstract. The mass of iron, in milligrams, present in a 5 gram sample of vegetable, nut, or tap water is determined by the reddishbrown color of the hexathiocyanatoferrate(III) ion. The iron in the ash of the incinerated food sample is dissolved with 2 M HCl, filtered, and mixed with KSCN.
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