ScholarLens Back to search
2008•Shipin yanjiu yu kaifaRequires access

CATALYTIC KINETIC SPECTROPHOTOMETRIC DETERMINATION OF TRACE IRON IN FOOD WITH SURFACTANT SENSITIZER

Wang Xiao-ju

Open publisher page 0 citations

Abstract

A new catalytic spectrophotometrin method for the determination of trace amout of Fe(Ⅲ) has been developed.The method is based on the catalytic effect of iron(Ⅲ)on oxidation of alizalin green by hydrogen peroxide(H2O2) using surface of the Sodium dodecyl benzene sulfonic acid as sensitizer. The optimum condition of reaction,kinetic parameters were investigated. At the optimum experimental conditions, the linear range was 2 μg/L-40 μg/L, 40 μg/L-1 900 μg/L, the detection limit is 2.04×10-8 g/L. The sensitivity is increased by 10 times than in the absence of the surfactant.The method can be used for the determination of iron(Ⅲ) in arina and water samples with satisfactory results.

About this research paper

What this paper is about

A new catalytic spectrophotometrin method for the determination of trace amout of Fe(Ⅲ) has been developed.The method is based on the catalytic effect of iron(Ⅲ)on oxidation of alizalin green by hydrogen peroxide(H2O2) using surface of the Sodium dodecyl benzene sulfonic acid as sensitizer. The optimum condition of reaction,kinetic parameters were investigated. At the optimum experimental conditions, the linear range was 2 μg/L-40 μg/L, 40 μg/L-1 900 μg/L, the detection limit is 2.04×10-8 g/L. The sensitivity is increased by 10 times than in the absence of the surfactant.The method can be used for the determination of iron(Ⅲ) in arina and water samples with satisfactory results.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

A new catalytic spectrophotometrin method for the determination of trace amout of Fe(Ⅲ) has been developed.The method is based on the catalytic effect of iron(Ⅲ)on oxidation of alizalin green by hydrogen peroxide(H2O2) using surface of the Sodium dodecyl benzene sulfonic acid as sensitizer. The optimum condition of reaction,kinetic parameters were investigated. At the optimum experimental conditions, the linear range was 2 μg/L-40 μg/L, 40 μg/L-1 900 μg/L, the detection limit is 2.04×10-8 g/L. The sensitivity is increased by 10 times than in the absence of the surfactant.The method can be used for the determination of iron(Ⅲ) in arina and water samples with satisfactory results.

Key concepts: Catalysis, Hydrogen peroxide, Chemistry, Detection limit, Sulfonic acid, Pulmonary surfactant, Benzene, Linear range

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
CATALYTIC KINETIC SPECTROPHOTOMETRIC DETERMINATION OF TRACE IRON IN FOOD WITH SURFACTANT SENSITIZER — Research Paper | ScholarLens