B-590.71.191 [2022-09] Iron (Fe) – AAS

The elements found in the human body are, according to their respective concentrations, divided into minerals and trace elements. These comprise elements, such as potassium, calcium, sodium, magnesium, iron, copper, zinc and manganese, which are already present in dissolved (ionized) form in wort or beer. The positively charged particles are known as cations.

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Raw materials may contribute to the iron content in beer (as well as filter aids or clarifying agents). Iron may also be taken up through contact with equipment, pipes or cans or may be present in beer foam stabilizers. Iron has a negative effect on the physical or colloidal stability, the flavor, the flavor stability, the foam stability and the gushing tendency of beer.

Application/Purpose

Determination of the iron content by means of AAS

Scope of Application

Suitable for all types of wort, beer and beer-based beverages

Principle

Iron is measured using the atomic absorption spectroscopy (AAS) by directly aspirating the diluted sample into an acetylene oxygen flame; the measurement is performed at 248.3 nm.

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