Salt (including Sodium Chloride) by Titration (Volhard’s Method)


Background:  This analysis is used as a determination of the amount of salt, expressed in %, in the form of sodium chloride (NaCl).


Method

Apparatus

Turn Around Time

Sample Required

Type of Test

Reportable Units

Measurement Range

AOAC 935.43, 935.47, 937.09, 960.29 Chloride in Cheese, Meat, Seafood, Butter

Burette

5 to 10 Business Days

2.5 to 10 grams is analyzed from a homogenized sample

Titration

% Salt

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.