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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. Using a spectrophotometer, the absorbance of the resulting reddishbrown solution is compared to previously prepared standards.
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High School / Introductory ChemistryKeywords (Domain):
Analytical ChemistryKeywords (Feature):
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This article has been cited by 4 ACS Journal articles (4 most recent appear below).
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- Received: August 03, 2009
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