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Iron in Beer by Spectrophotometry with 2,2-Bipyridyl or 1,10-Phenanthroline (Archived method)


International method for the determination of iron in beer by spectrophotometry. Most of the cations of interest in brewing can be conveniently and quickly measured by atomic absorption spectrophotometry, using methods described in the literature.

Descriptors:  Iron in mg/litre, Calibration factor derived from the calibration graph, Absorbance at 505 or 520 nm with iron reagent added to the beer, Absorbance at 505 or 520 nm with water added to the beer.

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