This method determines the iron content of a sugar sample by a colorimetric method, where the iron content is between 1 mg/kg and 40 mg/kg.
The method is based on the reaction between iron and 1,10-phenanthroline and the red complex formed measured by spectrophotometer at 490 nm.
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Please click here to open ICUMSA Method GS2/3/7/8-31 (1994).