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THE RELATIVE VALUES OF THE MITSCHERLICH AND HYDROFLUORIC ACID METHODS FOR THE DETERMINATION OF FERROUS IRON. 1

✍ Scribed by Hillebrand, W. F.; Stokes, H. N.


Book ID
126459188
Publisher
American Chemical Society
Year
1900
Tongue
English
Weight
311 KB
Volume
22
Category
Article
ISSN
0002-7863

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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