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.

Kinetic spectrophotometric method for the quantitative analysis of streptomycin sulfate

Abstract: Kinetic method has been developed for the quantitative analysis of streptomycin. The method is based on the oxidation of the drug with the mixture of potassium iodide and potassium iodate to form a yellow colored product. Two methods are adopted for the determination process, the initial rate method and fixed time, absorbance difference method. Both the method followed Beer’s law in the range of 4 µg ml-1- 72 µg ml-1. The linear regression equation of initial rate and fixed time (absorbance difference) method was evaluated to be Rate (Ʋ) = -1.026 × 10 -6 + 5.93 × 10-4 C and ∆A = -1.63×10-3 + 8.0×10-3C. The limit of detection of initial rate method and fixed time method was obtained to be 0.011 and 0.50, respectively while limit of quantitation upon calculation came out to be 0.032 and 1.5 for initial rate and fixed time absorbance difference methods, respectively. Another important study in the proposed method is the activation parameter study which was done at four different temperatures i.e 298 K, 303 K, 308 K and 313 K. Using the elevated temperature various activation parameters such as change in enthalpy (∆ H), change in entropy (∆ S) and Gibbs free energy (∆ G) was calculated and obtained to be -34.41 kJ mol-1, -143.16 and -77.059 × 103 kJ, respectively. Probable mechanism of the reaction has been mentioned in the text.

The Selection of the Optimal Impregnation Conditions of Vegetable Matrices with Iodine

Abstract: This study aimed to determine the use of selected vegetables (pumpkin, cauliflower, broccoli, carrot) as carriers of potassium iodide (KI) and potassium iodate (KIO3) by determining changes in iodine content under various conditions of impregnation as the degree of hydration, impregnated sample temperature, and impregnation time. The influence of these conditions on iodine contents in vegetables after their fortification and storage (21 °C/230 days) was analyzed. The results showed that all selected vegetables could be efficient iodine carriers. However, the conditions of the impregnation process are crucial for fortification efficiency, particularly the degree of hydration and the temperature of the impregnated samples before drying. The results showed that the lowest iodine content was in samples fortified at 4 °C and 1:4 hydration. On the other hand, the highest reproducibility of iodine was for the following fortification conditions: temperature of −76 °C and hydration of 1:1. The studies confirmed the higher stability of iodine in KIO3 form compared to KI. To increase recovery of the introduced iodine in the product after drying, using the conditioning step at 4 °C is not recommended. We recommend freezing vegetables immediately after the impregnation process

Development and evaluation of a simple kit for iodated salt

Abstract: Regular monitoring of salt at consumption level is very important for the control of iodine deficiency disorders through iodine fortified salt A simple and inexpensive single solution field kit, specific to iodate, was developed for this purpose The kit showed reproducible results for the target range of 0–50 parts per million (ppm) of iodine The minimum detectable iodine level was 102 ± 0012 ppm (mean ± 2SD, 95 % CI) The shelf-life of the kit was more than 2 years The cost of one kit that monitors 100–150 salt samples was 7 cents (007$) Instructions for preparing the field kit are presented The performance of the kit was evaluated against laboratory iodometric titration About 2,32,000 salt samples in the field and 1,224 samples in the laboratory were tested Excellent agreement was observed between the results of the kit and iodometric titration (R2 = 0999) The intake of adequately iodated salt determined by the kit and iodometric titration was 43 % and 44 % respectively There were no false positive results when bromate or bleaching powder was substituted in place of iodate in salt

Sterilizing agent and preparation method thereof

Abstract: The invention provides a sterilizing agent and a preparation method thereof. The sterilizing agent comprises alkyl glycoside, modified glycoside, ethanol, iodine, potassium iodide, potassium iodate and water. The preparation method comprises the following steps: mixing, dissolving, complexing and adding additives. The preparation method is characterized in that a carrier subjected to complexation with iodide is a non-toxic non-irritating green environment-friendly product, has sterilization performance and can form a stable complex with the iodide, a final complex has the characteristic of thickening after being diluted and has the performances of green environmental protection and multiple sterilization, the preparation method is simple, the prepared product has good usability, good solubility, good stability, thickening after dilution and the like, and the preparation method is simple in technological process, easy to control, short in production cycle, low in production cost and suitable for industrial production.