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The Influence of Light and Acid on the Measurement of Ferrous Iron in Lake Water

✍ Scribed by J. W. McMahon


Book ID
125111076
Publisher
Association for the Sciences of Limnology and Oceanography
Year
1967
Tongue
English
Weight
642 KB
Volume
12
Category
Article
ISSN
0024-3590

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## 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 cation‐exchange resin Zeo‐Karb 215. This method has given satisfactory results when tested on a number of canned food products. The average