Description

• Application: Evaluation of the chemical composition and nutritional value of lettuce biofortified with iodine: This research examines the impact of potassium iodate as an iodine source for hydroponically grown lettuce, enhancing its nutritional value which is significant for dietary iodine intake (Dyląg A et al., 2023). Selected adjuvants increase the efficacy of foliar biofortification of iodine in bread wheat: Potassium iodate used in foliar sprays significantly improves iodine content in wheat, demonstrating its potential to enhance the nutritional quality of basic food staples (Magor E et al., 2023). Quality of Rye Plants as Affected by Agronomic Biofortification with Iodine: Investigates how potassium iodate affects the growth and iodine content of rye plants, providing insights into iodine biofortification practices in agriculture (Krzepiłko A et al., 2022). Anti- and pro-oxidant potential of lettuce biofortified with iodine: Studies the antioxidant properties of lettuce treated with potassium iodate, contributing valuable data for food science, particularly in enhancing the health benefits of vegetables (Sularz O et al., 2021). Effectiveness of enriching lettuce with iodine using salicylic and diiodosalicylic acids and the chemical composition of plants: Highlights the use of potassium iodate in modifying the nutrient profile of lettuce, aiming at boosting iodine levels through agricultural practices (Smoleń S et al., 2022).
• Analysis Note: Assay (iodometric): 99.7 - 100.4 %Insoluble matter: ≤ 0.005 %pH-value (5 %; water): 5.0 - 8.0Chloride, Chlorate, Bromide, Bromate (as Cl): ≤ 0.01 %Iodide (I): ≤ 0.001 %Sulfate (SO₄): ≤ 0.005 %Total nitrogen (N): ≤ 0.002 %Heavy metals (ACS): ≤ 5 ppmHeavy metals (as Pb): ≤ 0.0005 %As (Arsenic): ≤ 0.0003 %Fe (Iron): ≤ 0.001 %Na (Sodium): ≤ 0.005 %Pb (Lead): ≤ 0.0004 %Loss on drying (130 °C): ≤ 0.05 %Corresponds to ACS, ISO, Reag. Ph Eur
• Legal Information: EMSURE is a registered trademark of Merck KGaA, Darmstadt, Germany