In aqueous oxidative processes with ozone (O3), chlorine,
or chloramine, naturally occurring iodide (I-) can easily
be oxidized to hypoiodous acid (HOI) which can react with
natural organic matter (NOM) or be further oxidized to
iodate (IO3
-). Such processes can be of importance for the
geochemistry of iodine and for the fate of iodine in
industrial processes (drinking water treatment, aquacultures).
Whereas IO3
- is the desired sink for iodine in drinking
waters, iodoorganic compounds (especially iodoform, CHI3)
are problematic due to their taste and odor. To assess
the sink for iodine during oxidation of natural waters, we
determined the kinetics of several oxidation reactions of HOI.
Ozone, chlorine, and chloramine have been tested as
potential oxidants. Ozone oxidized both HOI and hypoiodite
(OI-) (k
O3+HOI = 3.6 × 104 M-1 s-1; k
O3+OI
−
= 1.6 × 106
M-1 s-1) in a fast reaction. Chlorine species oxidized HOI
by a combination of second- and third-order reactions
(k‘ ‘HOCl+HOI = 8.2 M-1 s-1; k‘ ‘‘HOCl+HOI = 8.3 × 104 M-2 s-1;
k
OCl
-
+HOI = 52 M-1 s-1). Monochloramine did not further
oxidize HOI. The probability of the formation of iodoorganic
compounds during drinking water disinfection therefore
increases in the order O3 < Cl2 < NH2Cl. In aquacultures,
I- is transformed to IO3
- within seconds to minutes in
the presence of chlorine or ozone. In the surface boundary
layer of seawater, O3 oxidizes I- to HOI but not to IO3
-.