Iodine is a non-metallic element, formerly derived largely from kelp, but now obtained chiefly from Chilean saltpetre. It should be kept in glass-stoppered bottles in a cool place.

Properties:

Appearance...................................................

Solubility:

Color ...........................................

H2O.........................................................

Discoloration of skin ................

Odor .............................................

H20 + KI .........................................

Apply NH4OH .............................

Taste .................................................................

C2H5OH...............................................

What is the characteristic test for Iodine?..................................................................................................................

Iodine, in the form of the tincture, is used in medicine as a counterirritant, and in surgery as a surface disinfectant.

Official preparations made from Iodine are: the Compound Liquor, the Tincture, and the Unguent.

Derived from Iodine are potassium iodide, used extensively as an alterative in syphilis; thymol iodide, used for a surgical dressing; iodoform, which should be discarded; and the iodides of ammonium, sodium, strontium - all superfluous preparations.

Properties:

Iodoform:

Potass. Iod.:

Thymol Iod.:

Appearance .............................................

Appearance ............................................

Appearance .............................................

Color ...............................................................

Color..........................................

Color ..........................................................

Odor ...............................................................

Odor ...............................................................

Odor ...............................................................

Taste ...............................................................

Taste...............................................................

Taste ...............................................................