Extraction-photometric determination of iron in fruit, berries and in natural waters

Abstract

To study the formation of a mixed ligand complex of iron with 2-hydroxy-5-halogenthiophenol and hydrophobic amines. The effect of reagent concentration, time and temperature on the formation of ternary complexes and the determination of their stoichiometry by various methods. It was found that the extracted compound is formed in a ratio of 1:2:2. The complex includes the ions Fe3+ and Fe (OH)2+. The molar absorption coefficient of the complexes is (3.0-4.5)×104 (λ = 545-595 nm). The method was used to determine traces of iron in fruits and natural waters.