Chemistry:Calcium iodate
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| Names | |
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| IUPAC name
Calcium diiodate
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| Other names
Lautarite
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| Identifiers | |
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| Properties | |
| Ca(IO3)2 | |
| Molar mass | 389.88 g/mol (anhydrous) 407.90 g/mol (monohydrate) |
| Appearance | white solid |
| Density | 4.519 g/cm3 (monohydrate) |
| Melting point | 540 °C (1,004 °F; 813 K) (monohydrate) |
| Boiling point | decomposes |
| 0.09 g/100 mL (0 °C) 0.24 g/100 mL (20 °C) 0.67 g/100 mL (90 °C) | |
Solubility product (Ksp)
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6.47×10−6 |
| Solubility | soluble in nitric acid insoluble in alcohol |
| -101.4·10−6 cm3/mol | |
| Structure | |
| monoclinic (anhydrous) cubic (monohydrate) orthorhombic (hexahydrate) | |
| Hazards | |
| Flash point | non-flammable |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
 verify (what is   ?)
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| Infobox references | |
Calcium iodate is any of two inorganic compounds with the formula Ca(IO3)2(H2O)x, where x = 0 or 1. Both are colourless salts that occur as the minerals lautarite and bruggenite, respectively. A third mineral form of calcium iodate is dietzeite, a salt containing chromate with the formula Ca2(IO3)2CrO4.[1] These minerals are the most common compounds containing iodate.
Production and uses
Lautarite, described as the most important mineral source of iodine, is mined in the Atacama Desert.[1] Processing of the ore entails reduction of its aqueous extracts with sodium bisulfite to give sodium iodide. This comproportionation reaction is a major source of the sodium iodide.[1]
Calcium iodate can be produced by the anodic oxidation of calcium iodide or by passing chlorine into a hot solution of lime in which iodine has been dissolved.
Calcium iodate is used as an iodine supplement in chicken feed.[1] Ethylenediamine dihydroiodide (EDDI) is a more typical source of nutritional iodine.
References
- ↑ 1.0 1.1 1.2 1.3 Lyday, Phyllis A.; Kaiho, Tatsuo (2015). "Ullmann's Encyclopedia of Industrial Chemistry". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. pp. 1–13. doi:10.1002/14356007.a14_381.pub2.
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