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BACKGROUND:Due to the large proportion of iodine present in milk and dairy products, they have been one of the important sources of nutritional iodine in several countries. Information about variation in milk iodine concentration in Iran is limited. OBJECTIVES:The present study was conducted to determine the iodine concentration in Iranian milk and dairy milk products. METHODS: In the first step, 10 commercial dairy farms (five located in tropical and other located in cold region) were included in the study. In the second step, the iodine concentration of six samples of different milk products from the retail market was determined by Sandell-Kolthoff (acid-digestion) reaction. RESULTS: The average iodine concentration of milk samples from cold region was significantly lower (50.7 ± 24.3 %) than the iodine concentration of milk samples from the tropical region (P0.05). CONCLUSIONS: Based on Iranian dairy product intake, raw, pasteurized and sterilized milk provides on average, 74.6, 84.6, 96.0 µg of iodine, approximately 29.8, 33.8, 37.6 % of the adult recommended dietary allowance for this nutrient, respectively.

The current study adopted a quantitative approach to investigating the mechanical properties, and their relationship to the microstructural features, of precipitation-strengthened 6061 aluminum alloy processed through accumulative roll bonding (ARB) and aging heat treatment. To serve this purpose, the contributions of different strengthening mechanisms including grain refinement, precipitation, dislocation and solid-solution strengthening to the yield strength of five-cycle ARB samples processed under pre-aged (ARBed) and aged (ARBed+Aged) conditions were examined and compared. Microstructural characterizations were performed on the samples through the transmission electron microscope (TEM) and X-ray diffraction (XRD). Also, the mechanical properties of the samples were investigated through the tensile test. The obtained results showed that an equiaxed ultrafine grain structure with nano-sized precipitates was created in the both ARBed and ARBed+Aged samples. The grain refinement was the predominant strengthening mechanism which was estimated to contribute 151 and 226 MPa to the ARBed and ARBed+Aged samples, respectively, while the dislocation and Orowan strengthening mechanisms were ranked second with regard to their contributions to the ARBed and ARBed+Aged samples, respectively. The overall yield strength, calculated through the root mean square summation method, was found to be in good agreement with the experimentally determined yield strength. It was also found that the presence of non-shearable precipitates, which interfered with the movement of the dislocations, would be effective for the simultaneous improvement of the strength and ductility of the ARBed+Agedsample .

BACKGROUND: Due to the large proportion of iodine present in milk and dairy products, they have been one of the important sources of nutritional iodine in several countries. Information about variation in milk iodine concentration in Iran is limited. OBJECTIVES: The present study was conducted to determine the iodine concentration in Iranian milk and dairy milk products. METHODS: In the first step, 10 commercial dairy farms (five located in tropical and other located in cold region) were included in the study. In the second step, the iodine concentration of six samples of different milk products from the retail market was determined by Sandell-Kolthoff (acid-digestion) reaction. RESULTS: The average iodine concentration of milk samples from cold region was significantly lower (50.7 ± 24.3%) than the iodine concentration of milk samples from the tropical region (P<0.05). Sterilized milk (282.0 ± 111.0 μg/l) had higher and raw milk (224.3 ± 116.9 μg/l) had lower iodine concentration (P<0.05). There was no effect of milk fat class (whole and semi-skimmed) on milk iodine concentration (P>0.05). CONCLUSIONS: Based on Iranian dairy product intake, raw, pasteurized and sterilized milk provides on average, 74.6, 84.6, 96.0 μg of iodine, approximately 29.8, 33.8, 37.6% of the adult recommended dietary allowance for this nutrient, respectively. [ABSTRACT FROM AUTHOR]