Iodide is often added to salt to prevent the salt from caking. The Morton marketing slogan “when it rains, it pours” refers to the ability of their salt not to cake in damp weather because iodide had been added. In addition to preventing caking, the presence of iodide in salt also meets an important nutritional requirement.Iodide (I) oxidizes and becomes iodine (I2) when exposed to air as follows:4H++ 4I- + O2 Ü 2I2 + 2 H2OIf this reaction occurs in salt, the iodine would discolor the salt and give it a bad taste. If you read the label of some salts, you may wonder why sugar is listed as an ingredient. Sugars are reducing agents that prevent iodide from being oxidized into iodine. In this experiment, you will be able to circumvent the presence of the sugar. If Iodide is present, it will be converted to iodine. Starch will react with the iodine by turning a dark blue. Once this happens, you will know whether iodide was present in the salt.

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