1.05051

Potassium iodate

for analysis EMSURE^® ACS,ISO,Reag. Ph Eur

• Sinonimo/i: Potassium iodate
• Formula empirica (notazione di Hill): IKO₃
• Numero CAS: 7758-05-6
• Peso molecolare: 214.00
• Numero MDL: MFCD00011406
• Codice UNSPSC: 12352302
• Numero indice EU: 231-831-9
• NACRES: NA.21

Proprietà

• Grado: ACS reagent
• Livello qualitativo: 300
• agenzia: reag. ISO; reag. Ph. Eur.
• Nome Commerciale: EMSURE^®
• Saggio: 99.7-100.4% (iodometric)
• Forma fisica: solid
• Impurezze: ≤0.005% Insoluble matter
• Perdita: ≤0.05% loss on drying, 130 °C
• pH: 6 (20 °C, 50 g/L in H₂O)
• Punto di fusione: 560 °C (decomposes)
• Solubilità: 92 g/L
• Densità: 3.98 g/cm³ at 20 °C
• Densità bulk: 2000 kg/m³
• Anioni in tracce: bromide, bromate, chloride, chlorate (as Cl^-): ≤0.01%; iodide (I^-): ≤0.001%; sulfate (SO₄^2-): ≤0.005%
• Cationi in tracce: As: ≤0.0003%; Fe: ≤0.001%; N: ≤0.002%; Na: ≤0.005%; Pb: ≤0.0004%; heavy metals: ≤5 ppm; heavy metals (as Pb): ≤0.0005%
• Temperatura di conservazione: 2-30°C
• InChI: 1S/HIO3.K/c2-1(3)4;/h(H,2,3,4);/q;+1/p-1; JLKDVMWYMMLWTI-UHFFFAOYSA-M

Descrizione

Applicazioni

• Evaluation of the chemical composition and nutritional value of lettuce biofortified with iodine: This research examines the impact of potassium iodate as an iodine source for hydroponically grown lettuce, enhancing its nutritional value which is significant for dietary iodine intake (Dyląg A et al., 2023).


• Selected adjuvants increase the efficacy of foliar biofortification of iodine in bread wheat: Potassium iodate used in foliar sprays significantly improves iodine content in wheat, demonstrating its potential to enhance the nutritional quality of basic food staples (Magor E et al., 2023).


• Quality of Rye Plants as Affected by Agronomic Biofortification with Iodine: Investigates how potassium iodate affects the growth and iodine content of rye plants, providing insights into iodine biofortification practices in agriculture (Krzepiłko A et al., 2022).


• Anti- and pro-oxidant potential of lettuce biofortified with iodine: Studies the antioxidant properties of lettuce treated with potassium iodate, contributing valuable data for food science, particularly in enhancing the health benefits of vegetables (Sularz O et al., 2021).


• Effectiveness of enriching lettuce with iodine using salicylic and diiodosalicylic acids and the chemical composition of plants: Highlights the use of potassium iodate in modifying the nutrient profile of lettuce, aiming at boosting iodine levels through agricultural practices (Smoleń S et al., 2022).

Risultati analitici

Assay (iodometric): 99.7 - 100.4 %
Insoluble matter: ≤ 0.005 %
pH-value (5 %; water): 5.0 - 8.0
Chloride, Chlorate, Bromide, Bromate (as Cl): ≤ 0.01 %
Iodide (I): ≤ 0.001 %
Sulfate (SO₄): ≤ 0.005 %
Total nitrogen (N): ≤ 0.002 %
Heavy metals (ACS): ≤ 5 ppm
Heavy metals (as Pb): ≤ 0.0005 %
As (Arsenic): ≤ 0.0003 %
Fe (Iron): ≤ 0.001 %
Na (Sodium): ≤ 0.005 %
Pb (Lead): ≤ 0.0004 %
Loss on drying (130 °C): ≤ 0.05 %
Corresponds to ACS, ISO, Reag. Ph Eur

Note legali

EMSURE is a registered trademark of Merck KGaA, Darmstadt, Germany

Informazioni sulla sicurezza

• Pittogrammi: GHS03,GHS07
• Avvertenze: Danger
• Indicazioni di pericolo: H272 - H302 - H319
• Consigli di prudenza: P210 - P220 - P264 - P280 - P301 + P312 - P305 + P351 + P338
• Classi di pericolo: Acute Tox. 4 Oral - Eye Irrit. 2 - Ox. Sol. 2
• Codice della classe di stoccaggio: 5.1B - Oxidizing hazardous materials
• Classe di pericolosità dell'acqua (WGK): WGK 1
• Punto d’infiammabilità (°F): does not flash
• Punto d’infiammabilità (°C): does not flash