Difference between revisions of "Potassium iodate"
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| − | | Reference = <ref>{{citation | journal = Acta Crystallogr. | year = 1985 | volume = C41 | pages = 1388–91 | doi = 10.1107/S0108270185007880 | title = Structure (neutron) of potassium iodate at 100 and 10 K | first = B. W. | last = Lucas}}.</ref> | + | | Reference = <ref>{{citation | journal = Acta Crystallogr., Sect. C: Cryst. Struct. Commun. | year = 1985 | volume = C41 | pages = 1388–91 | doi = 10.1107/S0108270185007880 | title = Structure (neutron) of potassium iodate at 100 and 10 K | first = B. W. | last = Lucas}}.</ref> |
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Potassium iodate, KIO3, is a common iodine compound. It is used for the prophylaxis of iodine deficiency,[4][5] in radiological protection and in analytical chemistry. It has also been used as a flour treatment agent,[6] although this is no longer recommended.
Preparation
Potassium iodate is commercially available in both reagent and analytical grades. It may be prepared by the reaction of elemental iodine with a concentrated aqueous solution of potassium hydroxide: at appropriate concentrations, the potassium iodate will precipitate leaving the by-product potassium iodide in solution.[7]
- I2 + 6 KOH → KIO3 + 5 KI + 3 H2O
Potassium iodate can also be prepared by the high-pressure oxidation of KI with oxygen at 600 °C or by the reaction of elemental iodine with potassium chlorate.[8]
- 2 KI + 3 O2 → 2 KIO3
- I2 + 2 KClO3 → 2 KIO3 + Cl2
Notes and references
Notes
References
- ↑ 1.0 1.1 CRC Handbook of Chemistry and Physics, 62nd ed.; Weast, Robert C., Ed.; CRC Press: Boca Raton, FL, 1981; pp B-133, B-134. ISBN 0-8493-0462-8.
- ↑ Lucas, B. W. Structure (neutron) of potassium iodate at 100 and 10 K. Acta Crystallogr., Sect. C: Cryst. Struct. Commun. 1985, C41, 1388–91. DOI: 10.1107/S0108270185007880.
- ↑ HSNO Chemical Classification Information Database, <http://www.ermanz.govt.nz/Chemicals/ChemicalDisplay.aspx?SubstanceID=1913> (accessed 9 September 2010), New Zealand Environmental Risk Management Authority.
- ↑ Clements, F. W.; Gibson, H. B.; Howeler-Coy, J. F. Goitre Prophylaxis by Addition of Potassium Iodate to Bread. Lancet 1970, 295, 489–92. DOI: 10.1016/S0140-6736(70)91578-3.
- ↑ Jooste, Pieter L. Assessment of the iodine concentration in table salt at the production stage in South Africa. Bull. W. H. O. 2003, 81 (7), 517–21, <http://whqlibdoc.who.int/bulletin/2003/Vol81-No7/bulletin_2003_81%287%29_517-521.pdf>.
- ↑ Endo, Shigeru; Negishi, Yoshie; Shiiba (Nisshin Flour Milling Co.) New modified gluten product and bread improver composition. US Patent 4871577, issued 3 October 1989.
- ↑ Behrman, Abraham Sidney Process for the preparation of iodides. US Patent 2800390, issued 23 July 1957.
- ↑ Greenwood, Norman N.; Earnshaw, A. Chemistry of the Elements; Pergamon: Oxford, 1984; p 1010. ISBN 0-08-022057-6.
External links
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See also the corresponding article on Wikipedia. |
- FAO/WHO Joint Expert Committee on Food Additives (JECFA) evaluation (summary): Potassium iodate
- FAO/WHO Joint Expert Committee on Food Additives (JECFA) monograph: Iodine (WHO Food Additives Series 24)
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