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.
