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.

Determination of Potassium Iodate by Resonance Rayleigh Scattering Method with Ethyl Violet

Abstract: In H3PO4 solution, potassium iodate reacts with potassium iodide to form I-3, which further interacts with ethyl violet to form ion-association complexes. This results in significant enhancement of intensity of the resonance Rayleigh scattering (RRS) and the appearance of a new RRS spectrum. The maximum RRS peak is located at 319 nm, the intensity of RRS (ΔI) is directly proportional to the concentration of potassium iodate in the range of 2.33×10-3-3.00 μg·mL-1 and the detection limit is 0.7 ng·mL-1. The method has a good selectivity and can be applied to the determination of potassium iodate in table salt with satisfactory results.

Determination of Iodine in Edible Salt Added Potassium Iodate by Ultraviolet Spectrophotometry

Abstract: According to the ultraviolet absorption spectra of iodine,iodide ion and triiodide ion, a method for determination of iodine in edible salt added potassium iodate was proposed. In the medium of HCl with pH 2.4, 0.01?mol/L KI, 1 mol potassium iodate may be quantitatively converted into 3?mol I 3-.By measuring the absorbance of I 3- at 288 or 350 nm, quantity of iodine in edible salt can be calculated. A recovery percent of this method was found to be 96.8?%～102.6?%. Two samples of edible salt purchased from market were analyzed. The results were satisfactory.

The comparison of potassium iodate concentration in jangka salt of matang glumpang dua production from the cooking and natural drying process by iodometri method

Abstract: The need for salt at this time is very high, especially in the food sector, so analytes that are declared very good for health must meet the requirements of the KIO 3 compound (potassium iodate), SNI requirements are 30-80 ppm. The purpose of this study was to compare the levels of potassium iodate in term salt with two processes, namely cooking and natural drying. The sample used comes from the term salt produced in Matang Glumpang Dua. The method used in this research is iodometry. The results showed that the average levels of potassium iodate in cooked salt amounted to 32.13 mg/kg and dried salt content amounted to 50.32 mg/kg, with a ratio of levels of 18.19 mg/kg. From the results of the analysis of the two salts meet the requirements specified by SNI 01-3556-2010.

Photographic element with contiguous layer containing an oxidizing agent

Abstract: Photographic elements having a radiation-sensitive, colloid - silver halide emulsion layer and a contiguous light-insensitive layer containing an oxidizing agent selected from the group consisting of iodine and potassium iodate.