Vol2 Paper 11

posted Aug 14, 2018, 1:44 AM by Yaseen Raouf Mohammed   [ updated Sep 4, 2018, 1:36 AM ]
 INVESTIGATING THE QUALITY OF THE DIFFERENT TABLE SALTS AVAILABLE IN CHAMCHAMAL DISTRICT


 Aryan H. Fatah

 General Science Department, College of Education and Natural Sciences, Charmo University, Chamchamal/ Sulaimani-Kurdistan Region-Iraq.

 Hayman J. Abdoul

General Science Department, College of Education and Natural Sciences, Charmo University, Chamchamal/ Sulaimani-Kurdistan Region-Iraq.

 Chrakhan R. Rashid

 General Science Department, College of Education and Natural Sciences, Charmo University, Chamchamal/ Sulaimani-Kurdistan Region-Iraq.

 Dana Khdr Sabir

 General Science Department, College of Education and Natural Sciences, Charmo University, Chamchamal/ Sulaimani-Kurdistan Region-Iraq.

 ABSTRACT
Table salt, or sodium chloride salt, has a significant role in food industry worldwide and it is an essential dietary intake for any healthy human-being. Bread, soy sauce, salted vegetables, fruits, meats and fish provide most of the dietary salt to all individuals. In this paper, several parameters of the common table salts in the Chamchamal region were assessed. The salts used in this study are those which are widely available in the region and they have either been completely produced and packed in Iran; or produced in Iran, but packed in Iraqi-Kurdistan or entirely produced and packed in Iraqi-Kurdistan. The quality of the salts were assessed using several parameters including chemical tests: purity%, iodine, pH, insoluble content, as well as physical tests: water content%, odour, colour, and taste. The tested parameters of the table salt samples were compared to each other and to the standard limits of the World Food Programme (WFP,) Iraq and Kurdistan regional government parameters. This study resulted listing those brands of salts that are in good agreement with the standards required by Kurdistan regional government, as well as classifying the salt brands which are in disagreement to meet the quality control requirements.


 Keywords:
Table salts, quality, purity, iodine, sodium, thyroid hormones.



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