Vol. 1, Issue 13, Part A (2015)

Abstract
Lack of Iodine causes various abnormalities qualified as ‘disorder due to iodine deficiency (endemic griters, hypothysodism, cretinism and anemia. Iodization of edible salt is recommended by WHO to prevent 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 fo 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 reactions between iodate and iodide ions.