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为了掌握碘盐中碘丢失的程度,我站将刚运到的加碘食盐随机抽取10份样品经不同处理后观察含碘量变化,现报告如下。观察方法:将盐样于采回时作含碘量测定,随即分别装入10个敞口瓶内存放于平均室温为25℃的室内30天后测含碘量,然后将盐样瓶放在平均温度33℃的民用灶台上并经常调换位置。分别在10天、20天、30天各测一次含碘量.最后将盐样取下,分别取样放在功率为600W 的电炉上作水煮沸10分钟、30分钟、60分钟、油炒沸10分钟后的含碘量测定。前后各次含碘量测定均统一采用常用的溴氧化法。观察结果表明:
In order to grasp the degree of iodine salt in the loss of iodine, I station just arrived in iodized salt were randomly selected 10 samples were observed after different changes in iodine content, are as follows. Observation method: Salt samples were taken for the recovery of iodine determination, then were placed in 10 open bottles stored in the average room temperature of 25 ℃ for 30 days after the indoor test of iodine content, and then the salt sample bottles on the average Temperature 33 ℃ on the domestic stove and often change position. Respectively, in 10 days, 20 days, 30 days each measured once the iodine content.Finally, remove the salt samples were placed on the power of 600W for boiling on the water for 10 minutes, 30 minutes, 60 minutes, stir fry 10 Determination of iodine content after minutes. Determination of iodine before and after each test are uniform using common bromine oxidation method. Observations show that: