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This is an accepted version of this page This is the latest accepted revision, reviewed on 9 January 2025. This article is about the chemical element. For other uses, see Iodine (disambiguation). Chemical element with atomic number 53 (I) Iodine, 53 I Iodine Pronunciation / ˈ aɪ ə d aɪ n, - d ɪ n, - d iː n / (EYE -ə-dyne, -din, -deen) Appearance lustrous metallic gray solid, black ...
Medical iodophor (Chinese povidone-iodine solution) An iodophor is a preparation containing iodine complexed with a solubilizing agent, such as a surfactant or water-soluble polymers such as povidone (forming povidone-iodine), [1] [2] The result is a water-soluble material that releases free iodine when in solution.
The cut surface of an apple stained with iodine, indicating a starch level of 4–5. The iodine–starch test is a chemical reaction that is used to test for the presence of starch or for iodine. The combination of starch and iodine is intensely blue-black. [1] [2] The interaction between starch and the triiodide anion (I − 3) is the basis ...
Iodine trichloride, which exists in the solid state as the planar dimer I 2 Cl 6, is a bright yellow solid, synthesised by reacting iodine with liquid chlorine at −80 °C; caution is necessary during purification because it easily dissociates to iodine monochloride and chlorine and hence can act as a strong chlorinating agent.
Tincture of Iodine 2%. Measuring Spoons. Warm Water. Watch the video above on how you can make your own kinetics experiment.
Povidone-iodine is a chemical complex of povidone, hydrogen iodide, and elemental iodine. [4] The recommended strength solution contains 10% Povidone, with total iodine species equaling 10,000 ppm or 1% total titratable iodine. [4] It works by releasing iodine which results in the death of a range of microorganisms. [1]
Salt is an effective vehicle for distributing iodine to the public because it does not spoil and is consumed in more predictable amounts than most other commodities. [ citation needed ] For example, the concentration of iodine in salt has gradually increased in Switzerland : 3.75 mg/kg in 1922, [ 6 ] 7.5 mg/kg in 1962, [ citation needed ] 15 mg ...
Sell-By dates—just how important are they? Are they the same as expiration dates? Many people toss food when the Sell-By date has passed, but could you be wasting perfectly good food? Experts ...