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Study on the Stability of Iodine Content in Commercial Iodized Salt in Sudan

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dc.contributor.author Abdelmageed, Amna Alameldeen Hassan
dc.date.accessioned 2018-09-24T10:21:06Z
dc.date.available 2018-09-24T10:21:06Z
dc.date.issued 2014-08-06
dc.identifier.uri http://repo.uofg.edu.sd/handle/123456789/1972
dc.description A Dissertation Submitted to the University of Gezira in Partial Fulfillment of the , Requirements for the Award of the Degree of Master of Science in Chemistry Department of Applied Chemistry and Chemical Technology, Faculty of Engineering and Technology, July,2014 en_US
dc.description.abstract Iodine deficiency disorders are recognized as a major global public health Problem. Iodine is a key regulator of the body's basic metabolic activity and insufficiency of this micronutrient can lead to enlargement of the thyroid gland (goiter) as well as physical and mental disorders in both adults and children. it is possible to root out this problem by universal salt iodization. (WHO) and International Council for Control of Iodine Deficiency Disorders (ICCIDD) recommend that the amount of added iodine should be 20-40 mg/kg of salt. iodine readily sublimes at high temperatures, iodate is typically used due to its better resistance to oxidation. The aim of this study was to determine iodine concentration in iodized salt and its stability under different storage conditions. Four samples of iodized salt( three of which were collected from the market of Hassahissa (1.Alrashed , 2. Riyadh and Zad ) and the fourth sample was prepared in the local laboratory) were subjected to storage in the laboratory cupboard and exposure to direct sunlight for several days . An iodometric titration method was used for analyzing the iodine content of the salt samples. The Initial iodine(mg/kg) for all Samples were (17.20, 37.48, 56.88, 38.81) Respectively, these results showed high and low levels of iodine, with some values closer to the reported values indicated on the labels. The Initial iodine obtained from the analysis for sample two and sample four was very close to that of the value on the label while those of sample one and sample three were quite different from that on the labels. The actual availability of iodine from iodated 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 and storage. All samples retained the iodine content after storage in laboratory cupboards for five weeks, except sample four which showed a decrease in iodine content after five weeks. All the salts after the exposure to sun light decreased in iodine concentration during the period of storage. The losses do not occur readily when salt samples are stored in cool, dry and dark places away from direct sunlight. It is recommended that to encourage and support the production of iodized salt, raise of the quality control standards procedures and storage the salt under appropriate conditions. en_US
dc.description.sponsorship Mohammed Osman Babiker (Main Supervisor) Abobaker Khidir Ziyada (Co-supervisor) en_US
dc.language.iso en en_US
dc.publisher University of Gezira en_US
dc.subject Thyroid en_US
dc.subject Iodized salt en_US
dc.subject Applied Chemistry en_US
dc.title Study on the Stability of Iodine Content in Commercial Iodized Salt in Sudan en_US
dc.type Thesis en_US


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