This standard was last reviewed and confirmed in 2016. Therefore this version remains current.
The method consists in decomposing the organic matter, followed by reduction of trivalent iron by hydroxyammonium chloride, forming, in a buffered medium, of the stable iron(II)/1,10 phenanthroline complex, and photometric measuring of the red-coloured complex at a wavelength of 508 nm.
Status : PublishedPublication date : 1978-05
Edition : 1Number of pages : 3
Technical Committee:Fruits and vegetables and their derived products
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