Determination of Iron (III) in Natural Food Samples by Solvent Extraction Studies

Ch Sudhakar, AVLNSH Hariharan

Abstract

Effect of various diverse ions on the extraction of iron (III) with chloroform solutions of Tetra butyl ammonium bromide (TBAB) has been studied. Based on the results obtained, iron (III) was determined in natural food samples like Ragi, Green gram, Soya beans, Dextrin, and dried ferrous sulphate using solvent extraction studies. Iron (III) was estimated spectrophotometrically as thiocyanate complex at 480 nm in all the samples.