Author(s)

Gildas K. Gbassi^1,2*, Thodhekes N. S. J. Yao², Patrick G. Atheba³, Mariette D. Yehe^1,2, Germain A. Brou², Michele Ake², Albert Trokourey³

¹Service Contrôle des Aliments, Eaux et Boissons, Laboratoire National de la Santé Publique (LNSP), Abidjan, Côte d’Ivoire.
²Département de Chimie Analytique, Chimie Générale et Minérale, UFR Sciences Pharmaceutiques et Biologiques, Université Félix Houphouët Boigny, Abidjan, Cote d’Ivoire.
³Laboratoire de Chimie Physique, UFR SSMT, Université Félix Houphouët Boigny, Abidjan, Cote d’Ivoire.

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.

Dietary Iodized Salt, Reaction Rate, Reaction Order, Rate Constant

Gbassi, G. , Yao, T. , Atheba, P. , Yehe, M. , Brou, G. , Ake, M. and Trokourey, A. (2017) Kinetic Approach of Iodine Quantification in Dietary Salts. Open Journal of Physical Chemistry, 7, 27-34. doi: 10.4236/ojpc.2017.72003.