This is a full project material on Determination Of Iodine Concentration Of Iodized Salt
CHAPTER ONE
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INTRODUCTION
Iodine is an essential element for human health. It plays an important role in metal and physiological development. World health organization (W.H.O, 1924) recommends daily iodine requirement as 50 – 200 mg/day depending on the age. In the case of gotrogens iodine deficiency may increase. WHO defines the effect of iodine deficiency on growth and development by the term “iodine deficiency disorder”.
Iodine is a non metal. It has the atomic number of 53 and atomic weight of 131 gram per mole. The reason for its non-metallic property is that it has an oxidation state -1 and it belongs to group vii of the periodic table.
The inadequate iodine content of the food supply is supplemented by the addition of iodine to salt in more than 100 countries world wide as a result of the universal salt iodization (USI) initiative the virtual elimination of IDD in the world by the year 2000 has been set as a goal at several international forum including the world health assembly (1986, 1990), the world summit for children (1990) and the international conference on nutrition (1992).
Iodine is added to salt in the form of potassium iodide or iodate eithes as a dry solid or acqueos solution at the point of production iodate is typically used in tropical climates, due to its better resistance to oxidation.
The actual availability of iodine for iodized salt at the consumer level can vary widely due to a number of factors, including the variability in the amount of iodine added during production, it is uneven distribution within the batches or bags produced due to poor mixing and due to losses in distribution, retail and the house hold during storage and meal preparation.
Air sea exchange provide the mechanism by which iodine is transferred from the ocean to the atmosphere and on land. This exchange occurs primarily by the emission of gasses, such as methyl iodine from the oceans. The normal iodine or table iodine is consumable and is of vital role in the body as dietary factor.
This table iodine is found in different proportions in different plants or fruits (Helen, 1987). The most common consequence of iodine deficiency in the diet can lead to the medical condition known as “goiter” and other iodine deficiency disorders in all age groups. Goiter rate is accepted as reliable indication of iodine deficiency in a population (Grenade, 1931).
While some countries suffer iodine deficiency some countries have excessive iodine in diet. Population suffering from iodine deficiency should be supplemented in their diet, thus iodine concentration range in diet is very important for public health. The relationship between iodine deficiency goiter and cretinism was discovered in 1813.
Since the pioneering work of the French scientist Boussingault, in Colombia in 1831, dealing with the use of natural iodine water and salt to prevent the goiter, iodine, has been used for the treatment of goiter. Infect, the salt iodized with sodium iodide was used only on a large scale in USA Since 1924 and proved it effectiveness in preventing goiter (Marine and Kimball, 1921).
One method of protection of population from iodine deficiency is iodization of the consumed salt. Nigeria is one of the country suffering from iodine deficiency. As the benefit of iodine supplementation appeared convincing, salt iodization should be made mandatory and recommended iodine concentration should be 50-70mg/kg potassium iodine or 25-40 mg/kg potassium iodate (Hartstock, 1926). Iodine is commonly found sea weeds as iodides.
It is also found in plants grown on loamy soil which contains iodine in its composition as iodates. Iodine is a blue black lustrous solid, it volatilizes at ambient temperature into a purely blue violet gas with imitating smell but is less reaction than the other halogens. Iodine occurs in sea water but on much smaller quantities than chlorides (James, 1963).
A common way of iodide analysis is the kinetic spectrophotometric method base on a catalytic redox reaction. However, there have been conflicting evaluation of the determination of iodide in the presence of excess of chloride by this method on the other hand, neutron activation analysis is also sensitive and accurate method for measuring inorganic iodide but it is not suitable for routine practice.
1.2 IODIZATION LEVEL
During the past few years, the minimum goal of iodine fortification has been set at 150 mg/day per person. Many countries am at mum higher levels.
The actual iodate addition level to salt based on the average per capital salt consumption and anticipated loss of iodine during distribution. Specifically (Mannar and Dunn, 1995) base on their earlier experience recommended that the addition level be based on the assumption of 50% iodine loss between iodization and consumption /CCID/WHO/UNICEF, WHO, 1990) have described desirable average levels of iodine in salt at various points in the salt distribution chain, taking into account level of salt intake, climatic conditions and packaging.
In a 1996 broklet (Anonymous, WHO UNICEF, ICCIDD) the loss of iodine from production to household has be estimated to be 20%. The present study adds experimental data that should be usefull for up dating these recommendation.
1.3 AIMS AND OBJECTIVES
The purpose of the present study was to determine the iodine concentration of iodized salt and to expose the students of routine laboratory analysis.
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