IODOMETRY
IODOMETRY
IODOMETRY
In
Technical Analysis
(IODOMETRY)
ALEXIE B. BALLETA
BS-CHEMISTRY IV
Objectives
To define what is iodometry.
To know the oxidation of iodide in performing iodometric titration.
To know the important considerations in performing iodometric titration.
To know the sources of error in iodometric titration.
Oxidation of Iodide
In performing the iodometric titration, the oxidation of iodide is done in two steps;
First step
The first step is done by the reaction between the oxidizing agents (KMnO 4, K2Cr2O7,
CuSO4, peroxides, etc.) and KI (excess) in a neutral or in a weak acidic medium. Thus the iodine
is quickly liberated.
KI + Oxidizing Agent I2
Second step
In this step, the liberated iodine (in the first step) is titrated with standard solution of
sodium thiosulfate. Starch is used as indicator. At the end point, the blue or violet color of
starch indicator disappears due to the change of iodine to iodide.
So the titration in which the liberated iodine (from potassium iodide) is titrated with a
standard solution of sodium thiosulfate is known as “iodometric titration”.
Important Considerations
Iodometric titration needs to be done in a weak acid environment which is why we need
to remember the following;
1. The iodine solution used in the titration needs to be at pH < 8.5. Because at a base pH iodine
disproportionate – a particular kind of oxidoreduction reaction where one substance partly
oxidizes and partly reduces.
2. Sodium thiosulfate needs a neutral or weak acid environment. Because, in a strong acid
environment the thiosulfate decomposes to S2.
Sources of Error
1. Loss of iodine by evaporation from the solution. This can be minimized by having a large
excess of iodide in order to keep the iodine tied up as tri-iodide ion. It should also be apparent
that the titrations involving iodine must be made in cold solutions in order to minimize loss
through evaporation.
2. Starch solutions that are no longer fresh or improperly prepared. The indicator will then not
behave properly at the endpoint and a quantitative determination is not possible.
Application
• Food Industry – in food industry the iodometry is widely used to determine the concentration
of hydroperoxides in any given lipid matrix (oils and fats for human consumption).
• Wine Industry – it is used for determining sulphur dioxide in wine. Because sulphur
dioxide has a several important functions such as; it regulates the fermentation of alcohol, it
acts as an antioxidant and purifier, it aids in the extraction of polyphenolic substances and it
lowers the fermentation temperature.
In performing the iodometric titration, the oxidation of iodide is done in two steps; the
first step is done by the reaction between the oxidizing agents and KI (excess) in a neutral or in
a weak acidic medium and second the liberated iodine is titrated with standard solution of
sodium thiosulfate. Starch solution is used as indicator. At the end point, the blue or violet color
of starch indicator disappears.
Iodometry has many uses it can be used in determining elements and metals, it also
used in food and wine industry. In food industry it is used to determine the concentration of
hydroperoxides in any given lipids for the human consumption. While in wine industry it is
used for determining sulphur dioxide in wine.
References