Topic
Potassium iodate
About: Potassium iodate is a research topic. Over the lifetime, 611 publications have been published within this topic receiving 5940 citations. The topic is also known as: KIO3.
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TL;DR: In this paper , the authors evaluated the kinetic and mechanistic aspects of the oxidative degradation of brilliant green by iodate in acidic solution at 303 K. The experimental results showed a first-order rate dependence on [BG] and zero-order kinetics with respect to [KIO3] and showed positive fractional order dependence on the rate for [H+].
Abstract: Brilliant green (BG), one of the triphenylmethane dyes, has been extensively applied and produced as
a colorant for different industries like medical, paper/textile printing, food additive, cosmetics, etc.
Dyes effluents discharged by these industries pose hazardous effects on environmental and human
health via releasing toxic and carcinogenic contaminants during its deterioration. The present work
evaluates kinetic and mechanistic aspects of oxidative degradation of brilliant green by iodate in acidic
solution at 303 K. The influence of different factors such as concentration of various reactants (μ), free
radicals, etc. has also been investigated to check feasibility of redox degradation for efficient, easy,
low-cost and eco-friendly removal of brilliant green from aquatic medium. The experimental result
shows a first-order rate dependence on [BG] and zero-order kinetics with respect to [KIO3]. The
reaction showed positive fractional order dependence on the rate for [H+]. Variations in ionic strength
of the medium and [Cl–] did not bring about any noticeable change on the rate of reaction. It was found
that the reaction rate declined with the decrease in the dielectric constant (D) of the medium in the
oxidation of brilliant green. Additionally, the process was carried out at different temperatures to
estimate the activation parameters and also to find rate controlling stages of the process. Finally, an
appropriate mechanism, a plausible with the experimental observations, also supported by UV-Vis
spectra has been proposed.
TL;DR: In this article , the content of iodine, iodides, iodates and iodates in iodized salt, drinking and mineral water, seaweed, to determine the stability of the iodine content in salt.
Abstract: Currently iodine deficiency diseases are one of the most important medical and social problems. In this regard, the purpose of the study is to determine the content of iodine, iodides, iodates in iodized salt, drinking and mineral water, seaweed, to determine the stability of the iodine content in salt. For the qualitative determination of iodides and iodates ions in salts and molecular iodine in seaweed, an iodine starch reaction has been carried out. The presence of iodide ions in iodized water has been determined by reaction with silver nitrate and chlorine water, the iodine released has been extracted with chloroform. Quantitative determination of iodine in salt has been carried out by the titrimetric method, in water – by colorimetric method, in seaweed – by gravimetric method with subsequent titration. The study has found that iodized salt contains iodine in the form of potassium iodate, in an amount of 18.65 μg / g of elemental iodine, kelp contains molecular iodine in the amount of 8.12 μg / g of elemental iodine, and iodized water contains potassium iodide in the amount of 0.327 μg / ml of elemental iodine. The study has proved that over time, the amount of iodine in the salt iodized with potassium iodate decreases after a month by 5.6 times. In order to comply with the daily rate of iodine intake, it is necessary to include in your diet about 9.7 g of iodized salt, which exceeds the daily norm of its consumption in 5 g. In this regard, it is recommended to use iodized salt (not more than 5 g) or iodized water (0.7 L of water) or kelp (18.47 g) as a prevention of iodine deficiency.
TL;DR: In this article, the conductances of dilute solutions of potassium iodate in water and water-dioxane solutions, extending over the dielectric constant range from D'78.54 to D'29.71, have been measured over the concentration range from zero up to Ka'<'0.2 at 25.00 °C.
Abstract: Conductances of dilute solutions of potassium iodate in water and water–dioxane solutions, extending over the dielectric constant range from D = 78.54 to D = 29.71, have been measured over the concentration range from zero up to Ka < 0.2 at 25.00 °C. By applying the Fuoss–Onsager treatment to the data obtained, the association constants for the electrolyte in the various solvents, as well as a, the distance of closest approach of the ions, have been determined.
Patent•
12 Mar 2020
TL;DR: In this paper, the authors proposed a method for iodised edible salt, which allows to reduce energy consumption for salt iodization in 3-5 times to increase shelf life of the obtained product, to increase share of potassium iodate contained inside salt crystals.
Abstract: FIELD: food industry.SUBSTANCE: invention can be used in food industry. Method of iodised edible salt production includes introduction of potassium iodate in brine and treatment of brine with potassium iodate in ultrasound in cavitation mode at ultrasound frequency of more than 18 kHz and intensity of more than 4 W/cm. Time of ultrasonic exposure is selected so that the volume of evaporated brine decreases by more than 2 times when exposed to ultrasound. Ultrasonic treatment is started at temperature of brine differing from boiling point by not more than 30 °C. Then, iodine-containing additive (potassium iodate) and salt crystallized during sonication are mixed with non-iodised salt till concentration of potassium iodate 40 ± 15 mg/kg of salt in terms of on iodine.EFFECT: proposed method for production of iodised edible salt allows to reduce energy consumption for salt iodization in 3–5 times, to increase shelf life of the obtained product, to increase share of potassium iodate contained inside salt crystals.1 cl, 1 ex