I'm just wondering at what pH does EDTA stop working or become an insufficient chelator. I'm looking at pH 2 to pH 11.
Please look at the following below links which may help you in your analysis:
https://www.teknoscienze.com/Contents/Riviste/PDF/AF2_2011_RGB_46-51.pdf
https://www.dow.com/content/dam/dcc/documents/en-us/app-tech-guide/113/113-01326-01-versene-edta-trace-metal-control-for-food-applications.pdf?iframe=true
Thanks
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