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Study of the kinetics of the triiodide equilibrium (CAT#: STEM-AC-0074-WXH)

Introduction

In chemistry, triiodide usually refers to the triiodide ion. This anion, one of the polyhalogen ions, is composed of three iodine atoms. It is formed by combining aqueous solutions of iodide salts and iodine. Some salts of the anion have been isolated, including thallium triiodide and ammonium triiodide. Triiodide is observed to be a red colour in solution.
The triiodide ion is the simplest polyiodide; several higher polyiodides exist. In solution, it appears yellow in low concentrations, and brown at higher concentrations. The triiodide ion is responsible for the well-known blue-black color which arises when iodine solutions interact with starch. Iodide does not react with starch; nor do solutions of iodine in nonpolar solvents.




Principle

The temperature jump method is a technique used in chemical kinetics for the measurement of very rapid reaction rates.
The T-Jump technique provides a means to follow fast reactions with half-lives of just a few microseconds. The reaction volume is prepared so that it is in equilibrium and then rapidly perturbed by a rapid change in temperature. There is a new equilibrium constant at the higher temperature, but the initial concentrations are balanced for the lower temperature. The system therefore relaxes and the reaction proceeds until the concentrations have reached their new equilibrium values.

Applications

Used in chemical kinetics for the measurement of very rapid reaction rates

Materials

Temperature Jump System

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