Potassium Iodate: A New Versatile Reagent to Determine the Iodine Value of Edible Oils

Iodine value is regarded as one of the essential parameters to establish edible oils' quality and identity. The research paper describes a simple visual titrating procedure to ascertain the iodine number of oils. The method involves adding potassium iodate to polyunsaturated constituents (alkene double bonds) in fatty material along with ethanoic acid, followed by the determination of unreacted potassium iodate by titrating against a standard solution of sodium thiosulfate in the presence of potassium iodide via the iodometric method. The iodine value of various edible oils determined by the new reagent potassium iodate was found to agree with the results of standard methods like the Hnaus method.

SPECTROPHTOTOMETRIC DETERMINATION OF PURE SULFAMETHOXAZOLE IN PHARMACEUTICAL PREPARATIONS BY OXIDATIVE COUPLING REACTION

A new, simple, rapid and sensitive spectrophotometric method for the determination of sulfamethoxazole in both pure form and pharmaceutical preparations has been reported.The adapted technique based on utilization 4-aminobenzene sulfonic acid as a new modern chromogenic through an oxidative coupling reaction with sulfamethoxazole and potassium iodate in basic media to form orange soluble dye product with absorption maxima at 490 nm. Subject to Beer's law in the range 2–32μg mL-1. The values of molarabsorption coefficient (ε) and correlation coefficient were found to be 9.118 × 103 and0.9999 respectively whereas the Sandels index was 0. 02778 µg.cm-2

Simple Method for Detection of Potassium Iodate (KIO3) in a Kitchen Salt Using cassava starch (Manihot esculenta)

This research has been made a simple method for the detection of potassium iodate (KIO3) in a kitchen salt using cassava starch (Manihot esculenta). The process of making this test kits using acid solvent as the reagent, KIO3 solution, and indicator of cassava starch. The used cassava starch is in two conditions are dry starch for H2SO4 and wet starch for H3PO4. Based on the two solvents are then made a standard color series based on KIO3 levels of 10, 20, 30, 40, and 50 ppm. Validation of this method has analyzed using Spectrophotometer UV-Vis. From the results of this analysis obtained calibration curve of each standard with both solvent. Coefficients determination for linearity using H3PO4 and H2SO4 solution is 0.9874 and 0.9656. From that results from the H3PO4 solution applied to the detection of potassium iodate (KIO3) in a kitchen salt using cassava starch (Manihot esculenta) with a concentration in the range 30-40 ppm.

Do salt storage practices affect the iodine content of salt? - A school-based study in North India

Introduction: In India, IDD has been identified as a public health problem. At present best source for iodine supplementation is iodinated salt in the form of "Iodised Salt" containing potassium iodide (KI) and "Iodated Salt" containing potassium iodate (KIO3). Objectives: To find out salt storage practices in the houses and association of storage practices and iodine content. Methods: From 1st to 5th standard children (age group 6–12 years) were the “sampling units.” The required sample was selected by “Multistage sampling” by doing a sub-sampling. The sample size (N) calculated was 879. However, a total of 950 participants were included in the study. To check on spot salt storage practices, 70 families of school children were visited. The iodine content of salt samples was tested with spot testing kit (STK). Results: Out of 950 students, most of them (92.1%) used to take powdered salt. Out of 915 salt samples, collected, 79.0% samples were iodized and only 16.1% of salt samples had >15 ppm iodine content. Salt was kept in containers in 36 (51.4%) houses, but only 6 (8.7%) families were using airtight containers. The percentage of nil iodine was highest in open packets (35.7%). As the distance of salt storage from chullah increased, the level of iodine content was also improved. Conclusions: School children and their families should be told about the importance of taking adequately iodized salt and to follow correct salt storage practices. Sustained IEC activities should be carried out more vigorously to sensitize the students and community.

Development Of Single -Residue Method To Validate Detection Of Alphacypermethrin

Intention of this research was to develop an analytical technique for analysis of alphacypermethrin (ACYM). It is a pyrethroid insecticide used in agriculture for destroying harmful insects and for killing malaria vector as a public health program. To measure residues of the ACYM in some vegetable samples, a novel method is developed for determination of ACYM. Literatures reveal minimum information about the spectrophotometric determination of ACYM. When ACYM is brominated, it forms dibromoalphacypermethrin which reacts with potassium iodide and potassium iodate in the presence of starch to form blue color dye. The dye show highest absorbance at λmax = 625 nm. Parameters which effect on the reaction were studied and conditions were optimized. Linear calibration curve was obtained from 40 to 120 μg mL-1 ACYM and lower detection limit was 10 μg mL-1. This method was applied on some vegetables and fruit samples for the determination of ACYM.