Studies on the Behaviour of Metals in Colloidal Solution of Foods by the Use of Radio-active Tracers (Report1)

The Behaviour of Iron in Colloidal Solution of Foods by the Use of 55Fe as a Tracer

Abstract

Studies on the behaviour of ferric iron in colloidal solution of casein and potato starchwere carried out at the constant temporature of 40°C by the use of55Fe as a tracer.
The sample solution was prepared by the addition of 1mg of ferric iron containing ⁵⁵Fe to a definite amount of the casein or potato starch solution of the known concentrationand pH. After standing, 1ml of the supernatant was pipetted out at the definiteintervals and the activity of ⁵⁵Fe was measured with a gas-flow counter and the followingresults were obtained.
The amount of ferric iron in the casein or potato starch solution increased with theincrease of the casein or starch contents.
The retained amount of ferric iron was almost 100% in the solution containing morethan 0.5% casein or 0.01% starch at the pH range of The retained amount of ferric iron in the sample solutions decreased with the less contentsof the above values.