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.

Effects of adding potassium iodate to milk before UHT treatment: I. Reduction in the amount of deposit on the heated surfaces

Abstract: Additions of potassium iodate to milk at 0.05 and 0.1 mM (10 and 20 ppm) before UHT treatment markedly reduced the rate at which pressure built up during processing. This permitted the use of longer processing times before unacceptable pressures were reached in the heat exchangers. Iodate reduced the amount of protein deposited, particularly in the higher temperature sections of the plant, but had no effect on the deposition of minerals. The more compact nature of the highly mineral deposits offered less resistance to the flow path. Reduction in the amount of protein deposited is likely to be caused by increased denaturation of beta-lactoglobulin and oxidation of heat activated sulphydryl groups by the iodate, thus reducing the formation of high molecular weight polymers of sulphur-containing proteins at the heated surfaces. Increasing the level of sulphydryl groups in the milk through the addition of L-cysteine-HCl caused an increase in the amount of deposit formed during UHT treatment. Whilst little detrimental effect on the quality of milk resulted from additions of iodate at 0.05 mM, milks with 0.1 mM-iodate became bitter during subsequent aseptic storage. Bitterness was a result of iodate-induced proteolysis of casein.

Iodine Fortification Plant Screening Process and Accumulation in Tomato Fruits and Potato Tubers

Abstract: Iodine is an essential microelement for human health, and the recommended daily allowance (RDA) of such element should range from 40 to 200 µg day −1 . Because of the low iodine contents in vegetables, cereals, and many other foods, iodine deficiency disorder (IDD) is one of the most widespread nutrient-deficiency diseases in the world. Therefore, investigations of I uptake in plants with the aim of fortifying them can help reach the important health and social objective of IDD elimination. This study was conducted to determine the effects of the absorption of iodine from two different chemical forms—potassium iodide (I − ) and potassium iodate (IO − 3)—in a wide range of wild and cultivated plant species. Pot plants were irrigated with different concentrations of I − or IO − 3, namely 0.05% and 0.1% (w/v) I − and 0.05%, 0.1%, 0.2%, and 0.5% (w/v) IO − 3. Inhibiting effects on plant growth were observed after adding these amounts of iodine to the irrigation water. Plants were able to tolerate high levels of iodine as IO − 3 better than I − in the root environment. Among cultivated species, barley (Hordeum vulgare L.) showed the lowest biomass reductions due to iodine toxicity and maize (Zea mays L.) together with tobacco (Nicotiana tabacum L.) showed the greatest. After the screening, cultivated tomato and potato were shown to be good targets for a fortification-rate study among the species screened. When fed with 0.05% iodine salts, potato (Solanum tuberosum L.) tubers and tomato (Solanum lycopersicum L.) fruits absorbed iodine up to 272 and 527 µg/100 g fresh weight (FW) from IO − 3 and 1,875 and 3,900 µg/100 g FW from I − . These uptake levels were well more than the RDA of 150 µg day −1 for adults. Moreover, the agronomic efficiency of iodine accumulation of potato tubers and tomato fruits was calculated. Both plant organs showed greater accumulation efficiency for given units of iodine from iodide than from iodate. This accumulation efficiency decreased in both potato tubers and tomato fruits at iodine concentrations greater than 0.05% for iodide and at respectively 0.2% and 0.1% for iodate. On the basis of the uptake curve, it was finally possible to calculate the doses of supply in the irrigation water of iodine as iodate (0.028% for potato and 0.014% for tomato) as well as of iodide (0.004% for potato and 0.002% for tomato) to reach the 150 µg day −1 RDA for adults in 100 g of such vegetables, to efficiently control IDD, although these results still need to be validated.

Iodine stability in salt double-fortified with iron and iodine.

Abstract: Deficiencies in small quantities of micronutrients, especially iodine and iron, severely affect more than a third of the world's population, resulting in serious public health consequences, especially for women and young children. Salt is an ideal carrier of micronutrients. The double fortification of salt with both iodine and iron is an attractive approach to the reduction of both anemia and iodine-deficiency disorders. Because iodine is unstable under the storage conditions found during the manufacturing, distribution, and sale of salt in most developing countries, the effects of packaging materials and environmental conditions on the stability of salt double-fortified with iron and iodine were investigated. Salt was double-fortified with potassium iodide or potassium iodate and with ferrous sulfate or ferrous fumarate. The effects of stabilizers on the stability of iodine and iron were followed by storing the salt under three conditions that represent the extremes of normal distribution and sale for salt in developing countries: room temperature (25 degrees C) with 50%-70% relative humidity, 40 degrees C with 60% relative humidity, and 40 degrees C with 100% relative humidity. The effects of stabilizers, such as sodium hexametaphosphate (SHMP), calcium carbonate, calcium silicate, and dextrose were investigated. None of the combinations of iron and iodine compounds was stable at elevated temperatures. Essentially all of the iodine was lost over a period of six months. SHMP effectively slowed down the iodine loss, whereas magnesium chloride, a typical hygroscopic impurity, greatly accelerated this process. Calcium carbonate did not have a sparing effect on iodine, despite contrary indications in the literature. Ferrous sulfate-fortified salts generally turned yellow and developed an unpleasant rusty flavor. Salt fortified with ferrous fumarate and potassium, iodide was reasonably stable and maintained its organoleptic properties, making it more likely to be acceptable to consumers. We confirmed that application of the iodine compounds as solutions resulted in a more even distribution of the iodine throughout the sample. The effect of the packaging materials was overshadowed by the other variables. None of the packaging materials was clearly better than any other. This may have been due to the fact that the polymer bags were not heat sealed, and thus some moisture penetration was possible. The results indicate that with careful control of processing, packaging, and storage conditions, a double-fortified salt could be stabilized for the six-month period required for distribution and consumption. Unfortunately, the processing and storage required are difficult to attain under typical conditions in developing countries.

Investigation of the Kinetics of Tungsten Chemical Mechanical Polishing in Potassium Iodate‐Based Slurries: I. Role of Alumina and Potassium lodate

Abstract: We investigated aspects of the kinetics of tungsten chemical mechanical polishing (CMP) in iodate‐based slurries. Specifically, we performed experiments in which we measured the tungsten polish rate and process temperature as a function of alumina concentration, potassium iodate concentration, platen temperature, polish pressure, polish rotation rate, and pad type. We found that the polish rate data fit a multiterm regression model better than the empirical Preston equation. Polish rate was found to vary with all of the factors investigated. Process temperature varied with all of the factors except potassium iodate concentration. These results, in combination with an energy balance on the entire process, indicate the change in temperature due to alumina concentration is mostly due to energy input from increased shaft work. This implies that the chemical and physical interactions between the alumina and tungsten surfaces are complex and play an important role in the mechanism of tungsten removal during CMP. © 1999 The Electrochemical Society. All rights reserved.