Abstract
Iodization of dietary salt is recommended to prevent and control iodine deficiency disorders. The kinetic study of dietary iodized salt proves to be of interest not only for the determination of the conditions of production of iodine, but also for a good knowledge of the kinetic and thermodynamic parameters of the reaction. In this work, two salt brands were studied and one of them was used for the kinetic study. The kinetic study showed that the reaction proceeded slowly at a medium rate. Since the reaction admits a global order equal to 1, potassium iodide has no influence on this reaction rate. The concentration of iodate ions introduced in the dietary salt is a kinetic parameter that affects the reaction rate. Calculated rate constant was inversely proportional to time. The study has therefore determined experimentally kinetic parameters of the reaction between iodate and iodide ions.
Highlights
Most of foods with the exception of those from the marine environment are devoid of significant amounts of iodine
Iodization of dietary salt is recommended to prevent and control iodine deficiency disorders
The kinetic study of dietary iodized salt proves to be of interest for the determination of the conditions of production of iodine, and for a good knowledge of the kinetic and thermodynamic parameters of the reaction
Summary
Most of foods with the exception of those from the marine environment are devoid of significant amounts of iodine. The iodization of edible salt (salt with iodine fortification). Salt is the ideal vehicle for iodine because it is an essential nutrient [2]. Iodine is an essential substrate for the body and for the synthesis of thyroid hormone [9] [10]. It is used in pharmaceutical and chemical industries. Aqueous solutions of di-iodine used in various assays are generally obtained in acid medium between iodate and excess of iodide. Iodine is found mainly in anionic form (iodide and iodate). The reaction between iodate and iodide is important because it allows the extraction of iodine from the liquid effluent for its industrial preparation. A hot and humid climate is afactor contributing to the impoverishment of food iodized salts [15]
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