IodometryIodometry, known as iodometric titration, is a method of volumetric chemical analysis, a redox titration where the appearance or disappearance of elementary iodine indicates the end point. Note that iodometry involves indirect titration of iodine liberated by reaction with the analyte, whereas iodimetry involves direct titration using iodine as the titrant. Redox titration using sodium thiosulphate, (usually) as a reducing agent is known as iodometric titration since it is used specifically to titrate iodine.
TriiodideIn chemistry, triiodide usually refers to the triiodide ion, I3−. This anion, one of the polyhalogen ions, is composed of three iodine atoms. It is formed by combining aqueous solutions of iodide salts and iodine. Some salts of the anion have been isolated, including thallium(I) triiodide (Tl+[I3]−) and ammonium triiodide ([NH4]+[I3]−). Triiodide is observed to be a red colour in solution. Other chemical compounds with "triiodide" in their name may contain three iodide centers that are not bonded to each other as the triiodide ion, but exist instead as separate iodine atoms or iodide ions.
TitrationTitration (also known as titrimetry and volumetric analysis) is a common laboratory method of quantitative chemical analysis to determine the concentration of an identified analyte (a substance to be analyzed). A reagent, termed the titrant or titrator, is prepared as a standard solution of known concentration and volume. The titrant reacts with a solution of analyte (which may also be termed the titrand) to determine the analyte's concentration. The volume of titrant that reacted with the analyte is termed the titration volume.
StarchStarch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin.
