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High iron concentration affects the taste.
The resultant iron concentration became approximately 5 mg l−1.
Subsequently, under acidic conditions the iron concentration kept increasing with time.
Over this interval, total iron concentration increases from 4.4 to 5.3 wt%.
Open image in new window Fig. 1 Mean iron concentration from the Kpeshi lagoon.
As shown Fig. 8a, the signal intensities decayed significantly with the increase of the iron concentration.
Iron concentration was obtained from absorbance measurement by a Jenway spectrophotometer model 6505 (Jenway, England, UK).
The iron concentration was then used to calculate the mass magnetizations of each sample.
The relationship between iron concentration in mg/L and pH is also good (R2 = −0.585).
The x is the iron concentration and µ B is the Bohr magneton.
The signal intensity of SPPTC and SPPC decayed significantly with the increasing iron concentration (Figure 2a).
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