DETERMINING OF MICRO-QUANTITY OF IRON IN FRUITS
For determining the method of photometric used the reaction of Fe with 1-phinil 2,3-dimethil pirazol 5 azo-piraqalol with 1-10 phenantralin and α,α’-dipiridil. The complex product which is getting from the reaction of Fe with reagents shows and prove that, by existing hydrophobic amines, we get different ligand complex and at this time, shift to absorption spectrum happens bathochrome replacement and in the compare with the same ligand’s complex getting maximal complex which shift to acidic medium. We investigate the influence of ligand formation with time and temperature differences and with changing concentration of interaction of components and obtained by different ways, stoichiometry coefficient. We obtained the involvement of Fe in obtaining of 1-10 phenantralin has high selectivity, also this methods is involved to determine the micro-quantity of Fe in fruits: white and red cherry, in strawberry.