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Food and Drug Administration, HHS § 184.1635 Food and Drug Administration, HHS § 184.1635 and Records Administration (NARA). of this chapter; and a stabilizer and For information on the availability of thickener as defined in § 170.3(o)(28) of this material at NARA, call 202–741– this chapter. 6030, or go to: http://www.archives.gov/ (2) The ingredient is used in food at federallregister/ levels not to exceed current good man- codeloflfederallregulations/ ufacturing practice. ibrllocations.html. (d) Prior sanctions for this ingredient (c) In accordance with § 184.1(b)(1), different from the uses established in the ingredient is used in food with no this section do not exist or have been limitation other than current good waived. manufacturing practice. (d) Prior sanctions for this ingredient [48 FR 52444, Nov. 18, 1983] different from the uses established in § 184.1634 Potassium iodide. this section, or different from those set forth in part 181 of this chapter, do not (a) Potassium iodide (KI, CAS Reg. exist or have been waived. No. 7681–11–0) is the potassium salt of hydriodic acid. It occurs naturally in [59 FR 63896, Dec. 12, 1994] sea water and in salt deposits, but can § 184.1631 Potassium hydroxide. be prepared by reacting hydriodic acid (HI) with potassium bicarbonate (a) Potassium hydroxide (KOH, CAS (KHCO3). Reg. No. 1310–58–3) is also known as (b) The ingredient meets the speci- caustic potash, potash lye, and potassa. fications of the ‘‘Food Chemicals The empirical formula is KOH. It is a Codex,’’ 3d Ed. (1981), pp. 246–247, which white, highly deliquescent caustic is incorporated by reference. Copies solid, which is marketed in several may be obtained from the National forms, including pellets, flakes, sticks, Academy Press, 2101 Constitution Ave. lumps, and powders. Potassium hydrox- NW., Washington, DC 20418, or may be ide is obtained commercially from the examined at the National Archives and electrolysis of potassium chloride solu- Records Administration (NARA). For tion in the presence of a porous dia- information on the availability of this phragm. material at NARA, call 202–741–6030, or (b) The ingredient meets the speci- go to: http://www.archives.gov/ fications of the Food Chemicals Codex, federallregister/ 3d Ed. (1981), which is incorporated by codeloflfederallregulations/ reference. Copies are available from ibrllocations.html. the National Academy Press, 2101 Con- (c) The ingredient is used as a nutri- stitution Ave. NW., Washington, DC ent supplement as defined in 20418, or available from inspection at the National Archives and Records Ad- § 170.3(o)(20) of this chapter. ministration (NARA). For information (d) The ingredient is used in table on the availability of this material at salt in accordance with § 184.1(b)(2) of NARA, call 202–741–6030, or go to: http:// this chapter as a source of dietary io- www.archives.gov/federallregister/ dine at a maximum level of 0.01 per- codeloflfederallregulations/ cent. ibrllocations.html. (e) Prior sanctions for this ingredient (c) In accordance with § 184.1(b)(1), different from the uses established in the ingredient is used in food with no this section do not exist or have been limitation other than current good waived. manufacturing practice. The affirma- [43 FR 11699, Mar. 21, 1978, as amended at 49 tion of this ingredient as generally rec- FR 5613, Feb. 14, 1984; 61 FR 14247, Apr. 1, ognized as safe (GRAS) as a direct 1996] human food ingredient is based upon the following current good manufac- § 184.1635 Potassium iodate. turing practice conditions of use: (a) Potassium iodate (KIO3, CAS Reg. (1) The ingredient is used as a formu- No. 7758–05–6) does not occur naturally lation aid as defined in § 170.3(o)(14) of but can be prepared by reacting iodine this chapter; a pH control agent as de- with potassium hydroxide. fined in § 170.3(o)(23) of the chapter; a (b) The ingredient meets the speci- processing aid as defined in § 170.3(o)(24) fications of the ‘‘Food Chemicals 559 VerDate Mar<15>2010 13:59 Jul 24, 2014 Jkt 232072 PO 00000 Frm 00569 Fmt 8010 Sfmt 8010 Y:\SGML\232072.XXX 232072 pmangrum on DSK3VPTVN1PROD with CFR.
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  • Potassium Hydroxide Cas N°: 1310-58-3
    OECD SIDS POTASSIUM HYDROXIDE FOREWORD INTRODUCTION POTASSIUM HYDROXIDE CAS N°: 1310-58-3 UNEP PUBLICATIONS 1 OECD SIDS POTASSIUM HYDROXIDE SIDS Initial Assessment Report For SIAM 13 Bern, Switzerland, 6-9 November 2001 1. Chemical Name: Potassium hydroxide 2. CAS Number: 1310-58-3 3. Sponsor Country: Belgium Dr. Thaly LAKHANISKY J. Wytsman 16 B-1050 Brussels, Belgium Tel : + 32 2 642 5104 Fax : +32 2 642 5224 E-mail : [email protected] 4. Shared Partnership with: ICCA (Tessenderlo Chemie NV) 5. Roles/Responsibilities of the Partners: · Name of industry sponsor /consortium · Process used 6. Sponsorship History · How was the chemical or In 2001, ICCA (Tessenderlo Chemie NV)) had proposed sponsor category brought into the and prepared draft documents(Dossier, SIAR, SIAP). It was OECD HPV Chemicals submitted to the SIDS contact point of Belgium on May 2001. Programme? The draft documents were revised by Belgium after discussion with Tessenderlo Chemie NV. The revised draft was discussed in detail with Tessenderlo Chemie NV on June and July 2001. After agreement, the documents were finalized and the checklist was developed by jointly by Belgium and Tessenderlo Chemie NV 7. Review Process Prior to the SIAM: 8. Quality check process: 9. Date of Submission: 10. Date of last Update: February 2002 11. Comments: No testing 2 UNEP PUBLICATIONS OECD SIDS POTASSIUM HYDROXIDE SIDS INITIAL ASSESSMENT PROFILE CAS No. 1310-58-3 Chemical Name Potassium hydroxide Structural Formula KOH RECOMMENDATIONS The chemical is currently of low priority for further work. SUMMARY CONCLUSIONS OF THE SIAR Human Health Solid KOH is corrosive.
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  • Potassium Hydroxide (P6310)
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  • CHANGES in Ph ASSOCIATED with the APPLICATION of AMMONIA and POTASSIUM HYDROXIDE to DIAPAUSING EGGS of TELEOGRYLLUS OOMMODUS (WALK.) (ORTHOPTERA: GRYLLIDAE)
    CHANGES IN pH ASSOCIATED WITH THE APPLICATION OF AMMONIA AND POTASSIUM HYDROXIDE TO DIAPAUSING EGGS OF TELEOGRYLLUS OOMMODUS (WALK.) (ORTHOPTERA: GRYLLIDAE) By T. W. HOGAN* [Manuscript received September 9, 1964] Summary Diapausing eggs of T. commodus were exposed to a:mmonia evolved from solutions of ammonium hydroxide in desiccators for specific periods. It was found that the pH of the egg contents increased with increase in concentration of the ammonium hydroxide and the period of exposure. Toxic symptoms and mortality of eggs were associated with a rise of pH exceeding 0·4 of a unit. This occurred at the higher concentrations, viz. exposure for 3 days to O· 3M or for 2-3 days to 0 ·IM ammonium hydroxide. The most favourable effect on the termination of diapause was with exposure for 3 days to O· 01M ammonium hydroxide, which raised the pH to 7· O. This was also the highest non-toxic concentration. On the basis that the rise in pH might be the causal factor for the termination of diapause, the effect of potassium hydroxide solutions on the pH of the eggs was tested and found to be moderately effective both in this regard and in accelerating the rate of termination of diapause. However, there was some termination of diapause before any significant rise in pH occurred. It appears, therefore, that the action of ammonia and of potassium hydroxide must have a common factor other than raising the pH of the egg contents. 1. INTRODUCTION It has been shown that when diapausing eggs of Teleogryllu8 commodu8 (Walk.) are exposed to ammonia evolved from solutions of ammonium hydroxide for an adequate period, diapause is terminated in a high proportion of the eggs.
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  • Potassium Iodate, 0.00564N (0.00094M) Safety Data Sheet According to Federal Register / Vol
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  • TITRATIONS with POTASSIUM IODATE Potassium Iodate Is a Fairly
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  • Consideration of Mandatory Fortification with Iodine for Australia and New Zealand Food Technology Report
    CONSIDERATION OF MANDATORY FORTIFICATION WITH IODINE FOR AUSTRALIA AND NEW ZEALAND FOOD TECHNOLOGY REPORT December 2007 1 Introduction Food Standards Australia New Zealand is considering mandatory fortification of the food supply in Australia and New Zealand with iodine. Generally, the addition of iodine to foods is technologically feasible. However, in some instances the addition of iodine can lead to quality changes in food products such as appearance, taste, odour, texture and shelf life. These changes will depend on the chemical form of iodine used as a fortificant, the chemistry of the food that is being fortified, the food processes involved in manufacture and possible processing interactions that could occur during distribution and storage. Many foods have been fortified with iodine and the potassium salts of iodine compounds have been used as the preferred form. 2 Forms of Iodine Iodine is normally introduced, or supplemented, as the iodide or iodate of potassium, calcium or sodium. The following table lists different chemical forms of iodine along with their important physical properties. Table 1: Physical Properties of Iodine and its Compounds Name Chemical Formula % Iodine Solubility in water (g/L) 0°C 20°C 30°C 40°C 60°C Iodine I2 100 - - 0.3 0.4 0.6 Calcium iodide CaI2 86.5 646 676 690 708 740 Calcium iodate Ca(IO3)2.6H2O 65.0 - 1.0 4.2 6.1 13.6 Potassium iodide KI 76.5 1280 1440 1520 1600 1760 Potassium iodate KIO3 59.5 47.3 81.3 117 128 185 Sodium iodide NaI.2H20 85.0 1590 1790 1900 2050 2570 Sodium iodate NaIO3 64.0 - 25.0 90.0 150 210 Adapted from Mannar and Dunn (1995) 2.1 Potassium Iodide Potassium iodide (KI) is highly soluble in water.
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