Accidental Potassium bromate poisoning is uncommon in adults, can have varied manifestations in different patients and can sometimes be deceiving. Potassium bromate white powder and oxidizing agent is used predominantly in bakeries as a maturing agent for flour and as a dough conditioner. It is also occasionally used as a neutralizer in hair kits. This paper deals with nine cases of accidental ...

The development of an antisolvent crystallization process requires the construction accurate phase diagram for this ternary system compound, solvent and antisolvent, preferably as a function temperature. This study gives efficient methodology to systematically determine such diagrams, exemplified with four model compounds: Sodium bromate, DL-Asparagine Monohydrate, Mefenamic acid Lovastatin. Us...

A sensitive method for detecting bromate in bread by ion chromatography with inductively-coupled plasma mass spectrometry (IC/ICP-MS) was developed. Bromate was extracted from bread with water. The clean-up procedure included a 0.2 micron filter, a C18 cartridge for defatting, a silver cartridge to remove halogen anions, a centrifugal ultrafiltration unit to remove proteins, and a cation-exchan...

Bread loaves randomly sampled from nine outlets and bakeries within Ile-Ife were analysed to determine their safety levels for human consumption with respect to bromate and trace metal contents. Bromate determination was carried out via spectrophotometric method while trace metals in the digested bread samples were profiled using Flame Atomic Absorption Spectrophotometer. Bromate levels in the ...

The effects of various parameters on bromate reduction were tested using lab-scale batch reactors with sulfur based autotrophic and methanol based heterotrophic denitrification processes. The initial bromate (BrO3-) concentration of 100 and 500 μg/L was completely reduced and bromide (Br-) was produced stoichiometrically from bromate in all batch reactors. In all experiments, nitrate was comple...

The occurrence of Cryptosporidium in raw waters and bromate formation during ozonation of bromide-containing waters leads to a difficult optimisation of ozonation processes. On the one hand inactivation of Cryptosporidium requires high ozone exposures, on the other hand under these conditions bromate formation is favored. In order to overcome this problem we need information about (i) the oxida...

In this paper, a method of determining trace levels of bromate in flour and related foods by ion chromatography with large volume injection has been proposed. The detection of bromate was performed with a suppressed conductivity detector after separation on an IonPac AS19 column with KOH as the gradient eluent. Parameters affecting the extraction efficiency of bromate, such as the flour-to-wate...

Ozone process has been widely used for drinking water treatment recently. In the oxidation process, bromate is formed by three pathways, i.e., the direct pathway, the direct-indirect pathway and the indirect-direct pathway. This study developed a method to calculate the percentage of these three pathways for bromate formation during O3 process and O3/H2O2 process. Two kinds of water, distilled ...

The treatment by advanced oxidation processes (AOPs) of waters contaminated by organic pollutants and containing also innocuous bromide ions may generate bromate ions as a co-product. In the present work heterogeneous photocatalysis and ozonation have individually been applied and in combination (integrated process) to degrade the organic compounds in water containing also bromide anions. The r...