Determining Iron Content in Foods by Spectrophotometry

• Paul E. Adams ^[1]
  1. [1] Beall High School, Frostburg
• Localización: Journal of chemical education, ISSN 0021-9584, Vol. 72, Nº 7 (July), 1995, págs. 649-651
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • 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. Using a spectrophotometer, the absorbance of the resulting reddishbrown solution is compared to previously prepared standards.