The determination of iron in iron salts of organic acids containing phosphorus
β Scribed by Bickford, C.F. ;Jurist, A.E. ;Christiansen, W.G.
- Publisher
- Elsevier
- Year
- 1939
- Weight
- 152 KB
- Volume
- 28
- Category
- Article
- ISSN
- 0898-140X
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
## Abstract Interference by ferrous iron in the determination of ascorbic acid in canned foods can be eliminated by passing an oxalic acid extract through the cationβexchange resin ZeoβKarb 215. This method has given satisfactory results when tested on a number of canned food products. The average
Solubilities of magnesium acetate tetrahydrate, magnesium DL-aspartate tetrahydrate, trimagnesium dicitrate nonahydrate, trimagnesium dicitrate tetradecanehydrate, tricalcium dicitrate tetrahydrate, calcium-l-lactate tetrahydrate, and iron(III) citrate monohydrate, in water at temperatures between \
The amounts of phosphorus and iron in various isolated ferritin preparations were investigated by: (i) chemical analysis on ferritin samples and (ii) electron probe X-ray microanalysis on ferritin particles from the same preparations. A high correlation was found between iron to phosphorus ratios ob
TIIE l)ISTEI1JIIXA'I'IOS OF SL;L1'IIUl1 IS IXOX ASI) STICISL. 1:T I.. ' ~I ~c I l I l t i m , P.I.C. TIIF: process of osidisiiig iron or stccl by n q ~n rcgin, evnporiitiiig to tlryiiess to sep:inrte silicn, redissolving iii liytlrocliloric acid, filteriiig, I I I ~ prccipitntiiig with bnriiiiii cl