Solutions of tannic (digallic) acid at concentrations of 5 or 50 parts per million reduce dissolved ferric iron to the ferrous state when the pH is less than 4. In solutions with a pH of 4 or more, a black material containing ferric iron and tannic acid is precipitated. In a solution containing 500 parts per million of tannic acid, a ferrous complex forms at a pH of more than 5. This complex is...

The regulation of the expression of the rus operon, proposed to encode an electron transfer chain from the outer to the inner membrane in the obligate acidophilic chemolithoautroph Acidithiobacillus ferrooxidans, has been studied at the RNA and protein levels. As observed by Northern hybridization, real-time PCR and reverse transcription analyses, this operon was more highly expressed in ferrou...

Iron deficiency and related iron deficiency anaemia (IDA) are the most prevalent nutritional disorders worldwide. The standard treatment involves supplementation with solid or liquid iron supplement preparations, usually based on a ferrous salt such as ferrous sulphate, ferrous fumarate, or ferrous gluconate. In the present study, we compared iron uptake and absorption from various solid and li...

Iron deficiency anaemia represents a major public health problem, particularly in infants, young children, pregnant women, and females with heavy menses. Oral iron supplementation is a cheap, safe, and effective means of increasing haemoglobin levels and restoring iron stores to prevent and correct iron deficiency. Many preparations are available, varying widely in dosage, formulation (quick or...

In a hydrothermal preparation of crystalline magnetite (Fe3O4) nanoparticles, the influence of the experimental parameters (initial molar ratio of ferrous/ferric ions, initial concentration of ferrous ions, and heating time), and their interactions, on the particle formation was studied using response surface methodology (RSM), based on a statistical design of experiments (DOE). As indices indi...

The oxidation of ferrous iron by Acidithiobacillus ferrooxidans in the pH range 2.5–7.0 was characterized. In order to measure the rate of bacterial oxidation of ferrous iron with A. ferrooxidans in this high pH range, a novel experimental methodology was developed. The results showed that the inhibition of ferrous iron oxidation activity by A. ferrooxidans observed at pH values above 3.0 is pa...