Iodine in ocean

We hope to reinforce his ideas by showing for the I -I03 couple that a combination of one- or two-electron stepwise redox processes is not adequate for equilibrium modeling of iodine in oceanic waters and that the kinetics of redox processes governs oceanic iodine chemistry. In fact, a rich chemistry relating to carbon dynamics is the result. 

Although iodine in oceans is only 0.8% of the total iodine on the earths crust (Muramatsu and Wedepohl, 1998), it enters the human food chain via three important processes (1) the evaporation of iodine from seawater into the air, its subsequent deposition onto soils and in fresh water, and final incorporation into terrestrial plants and animals (2) a higher incorporation into microorganisms, seaweeds, and fish, which are used as food and nutritional supplements and (3) extraction of iodine from pore water that contains no sediments and higher concentrations of iodine and using it for various purposes, e.g., as an additive to edible salt. 

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