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Potassium iodate

Name: Potassium iodate
Brand: SAJ

SAJ first grade, ≥99.5%

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About This Item

Linear Formula:

KIO₃

CAS Number:

7758-05-6

Molecular Weight:

214.00

UNSPSC Code:

12352302

PubChem Substance ID:

329752660

EC Number:

231-831-9

MDL number:

MFCD00011406

Assay:

≥99.5%

Grade:

SAJ first grade

Form:

crystalline

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Properties

grade

SAJ first grade

assay

≥99.5%

form

crystalline

availability

available only in Japan

mp

560 °C (lit.)

density

3.93 g/mL at 25 °C (lit.)

SMILES string

[K+].[O-]I(=O)=O

InChI

1S/HIO3.K/c2-1(3)4;/h(H,2,3,4);/q;+1/p-1

InChI key

JLKDVMWYMMLWTI-UHFFFAOYSA-M

Description

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signalword

Danger

Storage Class

5.1B - Oxidizing hazardous materials

wgk

WGK 1

flash_point_f

does not flash

flash_point_c

does not flash

ppe

dust mask type N95 (US), Eyeshields, Gloves, type P3 (EN 143) respirator cartridges

Hazard Classifications

Acute Tox. 4 Oral - Eye Irrit. 2 - Ox. Sol. 2 - Repr. 2

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Efficacy of wheat-based biscuits fortified with microcapsules containing ferrous sulfate and potassium iodate or a new hydrogen-reduced elemental iron: a randomised, double-blind, controlled trial in Kuwaiti women.

Ralf Biebinger et al.

The British journal of nutrition, 102(9), 1362-1369 (2009-08-06)

Adverse sensory changes prevent the addition of highly bioavailable ferrous sulfate (FeSO4) to most wheat flours. Poorly absorbable reduced Fe powders are commonly used. Encapsulation of FeSO4 can overcome these sensory changes, but the particle size of commercial compounds is

Validation of a user-friendly and rapid method for quantifying iodine content of salt.

Fabian Rohner et al.

Food and nutrition bulletin, 33(4 Suppl), S330-S335 (2013-03-01)

Despite considerable progress made in the past decade through salt iodization programs, over 2 billion people worldwide still have inadequate iodine intake, with devastating consequences for brain development and intellectual capacity. To optimize these programs with regard to salt iodine

Biofortification of lettuce (Lactuca sativa L.) with iodine: the effect of iodine form and concentration in the nutrient solution on growth, development and iodine uptake of lettuce grown in water culture.

Wim Voogt et al.

Journal of the science of food and agriculture, 90(5), 906-913 (2010-04-01)

Iodine is an essential trace element for humans. Two billion individuals have insufficient iodine intake. Biofortification of vegetables with iodine offers an excellent opportunity to increase iodine intake by humans. The main aim was to study the effect of iodine

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