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  Home > JCE Print > Journal of Chemical Education > Issues > 1995  > July  >
Secondary School Chemistry
Filtrates and Residues
Determining Iron Content in Foods by Spectrophotometry
Paul E. Adams
Beall High School, E. Main Street, Frostburg, MD 21532
Cover
July 1995
Vol. 72 No. 7
p. 649
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.
More Information
*  Citation
 Adams, Paul E. J. Chem. Educ. 1995 72 649.
*  Keywords
*  History
 Created:
Last Updated:		 10/1/1999
5/22/2006
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