تقدير تركيز اليود في بعض المنتجات الغذائية المتوفرة في السوق الليبي

عبد الناصر التركي; عزالدين محمد ابراهيم

doi:10.59743/aujas.7.1.3

Authors

Abdunnaser Mohamed Etorki Department of chemistry, Faculty of science, University of Tripoli, Tripoli, Libya Author
Ezuldeen Mohammad Aposhaloa Chemistry Department, Faculty of Education, University of Tripoli Libya Author

DOI:

https://doi.org/10.59743/aujas.7.1.3

Keywords:

اليود, السردين المعلب, الحليب, ملح الطعام, الأجبان, التونة المعلبة

Abstract

Iodine is one of the most important elements that regulate metabolic processes in the human body, and although the body needs it in small quantities, its deficiency can cause an enlargement of the thyroid gland, and its deficiency can also cause physical and mental disorders in children and adults alike. This can easily be prevented by adding an amount of iodine to salt. The aim of this study is to determination the concentration of iodine in 32 different products (canned tuna, canned sardines, canned milk, salt, cheese and yogurt), where the average concentration of iodine in the tuna samples ranged canned (0.608-5.790mg/l) and in samples of canned sardines the average concentration of iodine ranged (0.719-3.071mg/l) and in milk samples the average concentration of iodine ranged (0.09-0.035mg/l) and in cheese samples the average concentration of iodine ranged (0.071-0.071) 3.60mg/l) and in the salt samples the average iodine concentration ranged (0.084-39.417mg/l) and in the yoghurt samples the average iodine concentration ranged (0.07-6.43mg/l).

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