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CATALYTIC-PHOTOMETRIC DETERMINATION OF TRACE AMOUNTS OF IRON

Aihua Zhao

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Abstract

The catalytic effect of trace amounts of Fe(Ⅲ) on the color-fading reaction of safranin O oxidized by hydrogen peroxide in a dilute sulfuric acid medium heated in a boiling water bath were studied and the optimum reaction conditions were tested. Based on the experimental results, a new catalytic method for the determination of trace amounts of iron (Ⅲ) was proposed. Linear relationship between the decrease in absorbance of safranin O and the concentration of iron (Ⅲ) was held in the range 0 to 0.4μg per 25ml of solution. The limit of detection was found to be 3.54×10 -10g·ml -1. This method has been applied to the analysis of drinking water and grain samples.

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What this paper is about

The catalytic effect of trace amounts of Fe(Ⅲ) on the color-fading reaction of safranin O oxidized by hydrogen peroxide in a dilute sulfuric acid medium heated in a boiling water bath were studied and the optimum reaction conditions were tested. Based on the experimental results, a new catalytic method for the determination of trace amounts of iron (Ⅲ) was proposed. Linear relationship between the decrease in absorbance of safranin O and the concentration of iron (Ⅲ) was held in the range 0 to 0.4μg per 25ml of solution. The limit of detection was found to be 3.54×10 -10g·ml -1. This method has been applied to the analysis of drinking water and grain samples.

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Available abstract

The catalytic effect of trace amounts of Fe(Ⅲ) on the color-fading reaction of safranin O oxidized by hydrogen peroxide in a dilute sulfuric acid medium heated in a boiling water bath were studied and the optimum reaction conditions were tested. Based on the experimental results, a new catalytic method for the determination of trace amounts of iron (Ⅲ) was proposed. Linear relationship between the decrease in absorbance of safranin O and the concentration of iron (Ⅲ) was held in the range 0 to 0.4μg per 25ml of solution. The limit of detection was found to be 3.54×10 -10g·ml -1. This method has been applied to the analysis of drinking water and grain samples.

Key concepts: Absorbance, Catalysis, Detection limit, Hydrogen peroxide, Chemistry, Sulfuric acid, Trace Amounts, Boiling

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