Ask A Scientist Chemistry Archive

name         Jeffrey S.
status       other
age          50s

Question -   Many backpackers and travellers who use Iodine to
disinfect their drinking water know that a little vitamin C will kill the
Iodine taste. What are the products of this reaction? In particular, are
they of any less concern than Iodine for long-term consumption? Or worse,
should we have any more concern?
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Jeffrey,

Iodine is an oxidizing agent. Vitamin C is a substance that is easily
oxidized. When Vitamin C is added to water containing iodine, the reaction
that occurs converts iodine to iodide ion (I-) -- which no longer tastes
like iodine. In fact, it is the same ion that appears in iodized salt. Within
any reasonable limits, I do not think the backpacker's Vitamin C technique
will cause any harm.

Regards,
ProfHoff 481
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The iodine is reduced to iodide, and the vitamin C (ascorbic acid) is
oxidized to dehydroascorbic acid.  Iodide is an essential mineral, and
dehydroascorbic acid is just as effective as a vitamin as the ascorbic acid
form.

Richard E. Barrans Jr., Ph.D.
Director of Academic Programs
PG Research Foundation, Darien, Illinois
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