A new kinetic thermometric method for the determination of iron traces based on the catalytic action of the FeIII-EDTA complex on the oxidation of hydroxylamine
摘要:
A new kinetic thermometric method for the determination of iron traces, based on the catalytic action of the Fe(III)-EDTA complex on hydroxylamine oxidation by dissolved oxygen, is proposed. The use of EDTA allows the selective and sensitive determination of trivalent iron at the mu-g l-1 level, namely between 10 and 500-mu-g l-1, with a relative standard deviation of 4.8% for 80-mu-g l-1 of Fe (n = 8). The proposed method was applied to the determination of iron in water, beer and wine, where it provided similar results to those of the standard atomic absorption spectrometric procedure.