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 article, the effect of table salt iodinated with potassium iodide or iodate added to chopped pork on the stability of iodine during roasting and chilled or frozen storage was investigated.
Abstract: The objective of the study was to determine the effect of table salt iodinated with potassium iodide or iodate added to chopped pork on the stability of iodine during roasting and chilled or frozen storage. During thermal processing (roasting), and chilled or frozen storage of meatballs, better stability was found for iodine introduced along with salt iodinated with potassium iodate. Roasting of meatballs for 15 min resulted in a 5% loss of iodine. Extension of thermal treatment to 30 min resulted in an increase, almost threefold, of iodine loss. Along with the extension of chilled or frozen storage of meatballs a disadvantageous effect of a longer thermal processing was observed on the stability of iodine introduced along with iodinated salt. However, in the case of table salt iodinated with potassium iodide, better iodine retention was observed during storage of samples heated with an applied longer thermal treatment time in comparison to table salt iodinated with potassium iodate.
4 citations
TL;DR: In this paper, the authors aimed at increasing the level of iodine in commonly consumed vegetables by iodization of irrigation water with potassium iodate, and the results obtained showed that the increase in iodine concentration in fluted pumpkin ranged from 89.02 ± 0.31 to 140.36 ± 1.05 ig/100g in week 6.
Abstract: Iodine is a trace element in soil and water that is involved in some important metabolic functions in human development. In many areas of the world, the surface soil becomes progressively poorer in iodide through accelerated deforestation, flooding and soil erosion. Hence, the food grown in iodine deficient regions can never provide enough iodine for the people and livestock living there. This study was aimed at increasing the level of iodine in commonly consumed vegetables by iodination of irrigation water with potassium iodate. The results obtained showed that, the increase in iodine concentration in fluted pumpkin ranged from 89.02 ± 0.31 to 140.36 ± 1.08 ig/100 g in week 4 and 102.86 ± 0.60 to 115.89 ± 0.05 ig/100g in week 6. The increase in iodine concentration in the vegetable marrows ranged from 60.879 ± 0.32 to 76.786 ± 0.16 ig/100 g in week 4 and 62.078 ± 0.09 to 107.679 ± 0.24 ig/100 g in week 6. The increase in iodine concentration in water leaf ranged from 61.59 ± 0.24 to 73.41 ± 0.83 ig/100 g in week 4 and 62.06 ± 0.09 to 96.25 ± 0.025 ig/100 g in week 6. From the results, the vegetables treated with 40 ig/l potassium iodate showed the highest iodine level in week 4. These results from this iodine biofortification studies, suggest that the iodine added to the soil increased iodine uptake by the vegetables. Suggesting that iodination of irrigation water is an advantageous and cost-effective method of supplying iodine, since it requires simple technology. Key words : Fortification, iodine deficiency disorders, iodination, irrigation, potassium iodate.
4 citations
TL;DR: In this paper, a methodology for the Bayesian evaluation of total specific risks of false decisions on conformity of a substance or material due to measurement uncertainty was developed using Monte Carlo simulations, taking into account the mass balance constraint of the data.
4 citations
TL;DR: The stoicheiometry of the reaction of iron(II) with chromium(VI) and the suitability of potassium dichromate as a primary standard have been examined in this article.
Abstract: The stoicheiometry of the reaction of iron(II) with chromium(VI) and the suitability of potassium dichromate as a primary standard have been examined. To differentiate the effects of possible non-stoicheiometry and impurities in the samples, several different sources of chromium(VI) and three different standardisation schemes, based on the use of arsenic trioxide, sodium oxalate and potassium iodate, have been used. It is shown that the stoicheiometry of the reactions is satisfactory and that suitable grades of potassium dichromate are excellent primary standards.
4 citations
TL;DR: In the presence of bromide or in 0,4 n HCl the enamines 1 and 3a are halogenated to 2b, 2c or 4c.
Abstract: Wasser verhindert die Entalkylierung von 3-Trialkylammoniumphenolen in alkoholischer Kalilauge. Oxidation von 3-Dimethyl-aminophenol mit Kaliumjodat fuhrt zu den Chinonen 1, 3a und den Jodaminophenolen 5a – 7a. Bei Gegenwart von Bromid oder in 0,4 n HCl werden die Enamine 1 und 3a zu 2b bzw. 2c und 4c halogeniert.
Reactions of Neostigmin and Similar Products with Potassium Iodate
Water hinders the dealkylation of 3-trialkylammonium phenols in alcoholic potassium hydroxide. Oxidation of 3-dimethylaminophenol with potassium iodate leads to the quinones 1, 3a and the iodoaminophenols 5a – 7a. In the presence of bromide or in 0,4 n HCl the enamines 1 and 3a are halogenated to 2b, 2c or 4c.
4 citations