“…However, the presence of high concentrations of iron in ground water due to natural resources or human activity and the continuous exposure of high iron content to humans is associated with elevated health risks, including organ damage, heart diseases, and ophthalmic disorders [1,2,3,4,5,6,7]. The soluble form of iron (Fe 2+ ) is associated with an unpleasant taste, discoloration, turbidity, and microbial growth in water resources, and its removal from drinking water is the most cumbersome task [1,2,3,4,5,6,7]. Recently, tremendous efforts have been focused on the removal of iron(II) from water resources and some of the most studied techniques for this purpose are oxidation, electrolysis, ion exchange, adsorption, and electrocoagulation [1,2,3,4,5,6,7,8,9].…”