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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Patent•
14 Mar 2000
TL;DR: In this paper, the authors used an oxidizing agent for organic film and abrasive slurry containing abrasive grains to perform chemical mechanical polishing (CMP) of an organic film represented by CFx.
Abstract: PROBLEM TO BE SOLVED: To perform chemical mechanical polishing(CMP) of an organic film represented by CFx by using an oxidizing agent for organic film and abrasive slurry containing abrasive grains SOLUTION: Abrasive slurry 14 containing oxidizing agent and abrasive grains is employed It may be added with a pH conditioning agent The oxidizing agent causes chemical reaction on an organic film W1 and includes acid oxidizing agent, eg H2O2 (hydrogen peroxide water), Fe(NO3)3 (iron(II) nitrate), KIO3 (potassium iodate), and alkaline oxidizing agent, eg KOH (potassium hydroxide), amine based salt such as hydrochloride amine or monoethanol amine, peroxo based compound The peroxo based compound contains peroxonitrate, peroxocarbonate, peroxo titanic acid, and peroxotitanate
7 citations
TL;DR: In this article, the effect of potassium iodate on the water-soluble and acetic acid solubile wheat proteins during mechanical dough development has been investigated and it was found that under the conditions used, cysteic acid groups were formed in the dough proteins.
Abstract: The effect of potassium iodate on the water-soluble and acetic acid-soluble wheat proteins during mechanical dough development has been investigated. It was found that under the conditions used, cysteic acid groups were formed in the dough proteins. Performic acid-oxidised proteins when added to dough instead of potassium iodate lessen the extent of dough relaxation and produce good bread in the baking test. It is suggested that the cysteic acid groups of the proteins contribute to dough strength by forming electrostatic bonds with the basic amino-acid residues of the wheat proteins.
7 citations
TL;DR: In the titration method of Andrews using a standard solution of potassium iodate the end-point is usually detected by adding an immiscible organic solvent, and noting the disappearance of the purple colour due to dissolved iodine.
6 citations
Patent•
15 Dec 2017
TL;DR: In this paper, a preparation method of a bismuth oxyiodate photocatalyst is described, which includes the following steps: adding Bismuth nitrate pentahydrate into a glycol solvent, stirring and dissolving to obtain a solution; adding potassium iodate into the solution so that a molar ratio of the added potassium iodates to the BN is 1: 1, and continuing to stir; placing an obtained precursor into a high-speed centrifuge for centrifugal washing at a centrifugation rate of 6000-8000 rpm, washing with de
Abstract: The invention provides a preparation method of a bismuth oxyiodate photocatalyst. The preparation method comprises the following steps: adding bismuth nitrate pentahydrate into a glycol solvent, stirring and dissolving to obtain a solution; adding potassium iodate into the solution so that a molar ratio of the added potassium iodate to the bismuth nitrate pentahydrate is 1: 1, and continuing to stir; placing an obtained precursor into a high-speed centrifuge for centrifugal washing at a centrifugation rate of 6000-8000 rpm, washing with deionized water and absolute ethanol to remove impurities; placing samples obtained by centrifugation into an oven for drying; taking out the dried samples and placing into a muffle furnace, calcining in an air atmosphere for 1-2 h at 250-350 DEG C to obtain the bismuth oxyiodate photocatalyst. The bismuth oxyiodate photocatalyst obtained by the preparation method provided by the invention has excellent photocatalytic performance under ultraviolet light and visible light and has good photocatalytic removal ability on gas-phase zero-valent mercury in power plants.
6 citations
TL;DR: In this article, protein from flour and doughs mixed with a Do-Corder at high temperatures in the presence and absence of oxidants (potassium bromate, potassium iodate and Lascorbic acid) was fractionated according to solubility into water-, salt-, alcohol-, acetic acid-soluble protein fractions and insoluble residue protein.
Abstract: Protein from flour and doughs mixed with a Do-Corder at high temperatures in the presence and absence of oxidants (potassium bromate, potassium iodate and L-ascorbic acid) was fractionated according to solubility into water-, salt-, alcohol-, acetic acid-soluble protein fractions and insoluble residue protein. All fractions were freeze-dried and subjected to scanning electron microscopy to observe visually the changes in protein structure. Acetic acid-soluble and insoluble residue protein are alike in structure, but the former was thermally denatured easily, while the latter was very stable to heat treatment. Salt- and alcohol-soluble protein were not deformed, but the water-soluble protein was deformed by heat treatment in the absence of oxidant. Oxidants generally promoted deformation of protein structure with the exception that bromate partly protected acetic acid-soluble protein from deformation.
6 citations