Salt
Background:
This analysis is used as a determination of the amount of salt, expressed in %, in the form of sodium chloride (NaCl).
Method
AOAC 935.43, 935.47, 937.09, 960.29 Chloride in Cheese, Meat, Seafood, Butter
apparatus
Burette
Turn Around Time
5 to 10 Business Days
Sample Required
2.5 to 10 grams is analyzed from a homogenized sample
Type of Test
Titration
Reportable Units
% Salt
measurement range
Salt Lower Detection Limit: 0.01 % Salt
Analysis Description:
Sample undergoes preparation which releases the salt for detection; appropriate preparation is selected based upon the sample matrix.
The chloride ions present in the sample extraction solution are titrated with a silver nitrate solution and back titrated with potassium thiocyanate to a colorimetric endpoint.
This analysis presumes all of the chloride present is from NaCl and will not differentiate between other sources of Cl– including KCl, CaCl, etc.
