Bromate (BrO(3)(-)) is an oxidized contaminant produced from bromide (Br(-)) during ozonation and advanced oxidation of drinking water. Previous research shows that denitrifying bioreactors can reduce bromate to innocuous bromide. We studied a hydrogen-based, denitrifying membrane-biofilm reactor (MBfR) for bromate reduction, and report the first kinetics for a hydrogen-based bromate reduction ...

Despite the well-established nature of bromate-induced ototoxicity, cochlear implantation after bromate intoxication has been rarely documented. We hereby present a case of a 51-year-old female deafened completely after bromate ingestion. Her hearing was not restored by systemic steroid treatment and hearing aids were of no use. A cochlear implantation was performed on her right ear 3 months af...

Potassium bromate is a well known dough conditioner that has been used for many years in breadmaking around the world. It is used to improve dough-handling properties, oven rise, texture, and loaf volume and to control bread properties affected by changes in wheat qualities between crop years. Potassium bromate is a slow-acting oxidizing agent. It reacts until the end of the make-up stage, mode...

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 ...

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 potential of using sodium bromate as a cathodic electron acceptor in a microbial fuel cell (MFC) was determined in this study. The effects of sodium bromate concentration and initial catholyte pH on the electricity production of the MFC were investigated. The MFC performance improved with increasing sodium bromate concentration and decreasing catholyte pH. The maximum voltage output (0.538 ...

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...