%0 Journal Article
%T An¨¢lise de iodato em sais de cozinha
%A Freitas
%A Gutto Raffyson Silva de
%A Silva Junior
%A Humberto da
%A Pereira
%A Francisco R¨¦gis da Silva
%A Farias
%A Robson Fernandes de
%A Pereira
%A Francisco Claudece
%J Ecl¨¦tica Qu¨ªmica
%D 2011
%I Scientific Electronic Library Online
%R 10.1590/S0100-46702011000100007
%X iodate can be reduced in solution buffer b-r ph 2,0 by means of hydroxylamine. depending on the concentration of the reducing agent, it is possible to generate molecular iodine or the triiodide complex. iodine presents a set of three absorption peaks, whereas the complex only two in the ultraviolet region. using hydroxylamine excess it is possible to monitor the triiodide in ¦Ë max. 352 nm e ¦Ë max. 288 nm. employing the best experimental conditions, linear calibration curves between 2,3x10-4 mol l-1 to 5,0x10-4 mol l-1 were obtained for the determination of iodate. the methodology was applied in table salt samples from supermarkets of the city of natal, rn.
%K iodate
%K triiodide
%K hydroxylamine.
%U http://www.scielo.br/scielo.php?script=sci_abstract&pid=S0100-46702011000100007&lng=en&nrm=iso&tlng=en