Structural Characterization of Salts Using X-ray Fluorescence Technique:

Bashdar I. Meena; Hawbash H. Karim; Kurdistan F. Aziz; Faten A. Chaqmaqchee; Dashne M. Kokhasmail; Khabat N. Hussein

doi:10.14500/aro.11418

Bashdar I. Meena Department of Chemistry, Faculty of Science and Health, Koya University, Koya KOY45, Kurdistan Region - F.R. Iraq https://orcid.org/0000-0002-5985-8437
Hawbash H. Karim Department of Physics, Faculty of Science and Health, Koya University, Koya KOY45, Kurdistan Region - F.R. Iraq https://orcid.org/0000-0001-7611-7828
kurdistan F. Aziz Department of Chemistry, Faculty of Science and Health, Koya University, Koya KOY45, Kurdistan Region - F.R., Iraq https://orcid.org/0000-0002-4358-2704
Faten A. Chaqmaqchee Department of Physics, Faculty of Science and Health, Koya University, Koya KOY45, Kurdistan Region - F.R. Iraq https://orcid.org/0000-0001-8057-2495
Dashne M. Kokhasmail Department of Chemistry, Faculty of Science and Health, Koya University, Koya KOY45, Kurdistan Region - F.R., Iraq https://orcid.org/0000-0003-0935-0544
Khabat N. Hussein Department of Food Science and Technology, College of Agricultural Engineering Sciences,University of Duhok, Kurdistan Region - F.R. Iraq https://orcid.org/0000-0002-5499-0623

Keywords: Salts, X-ray fluorescence technique, Iodine concentration,, Chemical composition

Abstract

This study investigates the structure of 21 table salts that were collected from different local markets in the Kurdistan region of Iraq. The major trace elements and iodine concentrations in tablesalt are analyzed through the X-ray fluorescence (XRF) technique and the titration method, respectively. The study shows that using XRF spectral analysis, the collected table salt samples are rich in chlorine, sodium, and contain a lower percentage of bromine, strontium, tin, tellurium, and iodine. Moreover, these samples have a high percentage of sulfur and sirconium, where the molybdenum is >0.2%. Other elements such as zinc and copper are essential and found in low concentrations <0.0086% and 0.001%. Iodine is a trace element that is necessary nutrients for human life, and it is naturally present in some foods. Iodine deficiency is brought on by a lack of iodine consumption. Iodized salt is highly recommended as a source of iodine to prevent iodine deficiency disease. Iodine is added to table salt in two different ways, either through iodate or through iodine. The results show that only 25% of the salt samples have an adequate level of iodine, while the other samples have low or no iodine content. According to the World Health Organization, quality of salt depends on iodine concentration and other trace elements, which are necessary for human health.

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Author Biographies

Bashdar I. Meena, Department of Chemistry, Faculty of Science and Health, Koya University, Koya KOY45, Kurdistan Region - F.R. Iraq

Bashdar I. Meena is a lecturer at the Department of Chemistry, Faculty of Science and Health, Koya University. He got the B.Sc. degree in Chemistry, the M.Sc. degree in Inorganic Chemistry and the Ph.D. degree in Inorganic Chemistry. His research interests are Syntheses complex compounds, catalytic application of complexes and investigations of heavy metals. Dr. Bashdar is a member of reviewer team of Oriental Journal of Chemistry (OJC).

Hawbash H. Karim, Department of Physics, Faculty of Science and Health, Koya University, Koya KOY45, Kurdistan Region - F.R. Iraq

Hawbash H. Karim is a Lecturer at the Department of Physics, Faculty of Science and Health, Koya University. He got a B.Sc. degree in physics, M.Sc. degree in electromagnetic physics, and a Ph.D. degree in nanoscience. his research interests include the intersection of physics and nanotechnology, specifically focusing on electromagnetic theory and accurate temperature measurement.

kurdistan F. Aziz, Department of Chemistry, Faculty of Science and Health, Koya University, Koya KOY45, Kurdistan Region - F.R., Iraq

Kurdistan F. Azeez is an Assistance Lecturer at the Department of Chemistry, Faculty of Science and Health, Koya University. She got the B.Sc. degree in Chemistry Science and the M.Sc. degree in Analytical chemistry.

Faten A. Chaqmaqchee, Department of Physics, Faculty of Science and Health, Koya University, Koya KOY45, Kurdistan Region - F.R. Iraq

Faten A. Chaqmaqchee is a Professor at the Department of Physics, Faculty of Science and Health, Koya University. She got the B.Sc. degree from Salahaddin University, the M.Sc. degree fromSecuk University and the Ph.D. degree fromUniversityof Essex. Her research interests are in Optoelectronic devics, Semiconductor matarials and Laser Physics.

Khabat N. Hussein, Department of Food Science and Technology, College of Agricultural Engineering Sciences,University of Duhok, Kurdistan Region - F.R. Iraq

Khabat N. Hussein is a Lecturer at the Department of Food Science and Technology, College of Agricultural Engineering Science, University of Duhok. He got a B.Sc. degree in Animal production, an M.Sc. degree in Livestock Production science, and a Ph.D. degree in Food Science. His research interests include Food Preservation, Natural Bioactive Compounds/Antioxidants/Antimicrobials, and Meat Science and Technology. Dr. Khabat is a member of The Society of Food Hygiene and Technology (SOFHT) 2019, Kurdistan Agronomist Syndicate 2008, Canadian Meat Science Association 2018, and Hungarian Society of Nutrition, 2019.

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Structural Characterization of Salts Using X-ray Fluorescence Technique

Experiments on Samples Collected from Kurdistan Region of Iraq

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