Loss of Chloride in the Official Method for the Determination of Sodium Chloride in Cereal Foods

1976 ◽  
Vol 59 (6) ◽  
pp. 1396-1400 ◽  
Author(s):  
Wallace S Brammell
Keyword(s):  
Sodium Chloride ◽  
Sodium Carbonate ◽  
Potentiometric Method ◽  
Official Method ◽  
Cross Reference

Abstract The official final action method for sodium chloride in cereal foods, 14.129, was found to give erroneously low results because of loss of chloride during ashing. Comparison of the data with values obtained by the official first action potentiometric method, 32.A01–32.A06, which does not require ashing, showed that large and variable losses of chloride occurred. Official ashing methods for other foods specify addition of sodium carbonate to prevent conversion of chloride to volatile forms, but this was not specified in 14.129. In the present study it was found that sodium carbonate did not completely prevent loss of chloride. The official first action potentiometric method, 32.A01–32.A06, has been adopted as official first action for the determination of chloride in cereal foods to replace 14.129, which was repealed, official first action. A cross-reference to 32.A01–32.A06 has been added to 14.096.

Comparison of the Volhard and Potentiometric Methods for the Determination of Chloride in Meat Products: Collaborative Study

1985 ◽  
Vol 68 (3) ◽  
pp. 480-484
Author(s):  
Paul R Beljaars ◽  
William Horwitz
Keyword(s):  
Sodium Chloride ◽  
Collaborative Study ◽  
Meat Products ◽  
Potentiometric Method ◽  
Collaborative Studies ◽  
Relative Standard ◽  
Luncheon Meat ◽  
Iso 5725 ◽  
Good Agreement

Abstract A collaborative study of the determination of chloride in meat products was conducted by the International Organization for Standardization (ISO) to compare the ISO 1841 method (Volhard titration) with the FAO/WHO Codex Alimentarius Committee method (potentiometric titration). Five canned luncheon meat products containing 0.25-2.0% sodium chloride at 4 different spiking levels were analyzed by 11 laboratories. The data were analyzed by ISO statistics (ISO 5725) and by AOAC statistics (Youden-Steiner), the major differences being in the rejection of outliers and in the statement of precision parameters. Good agreement was found between the mean chloride contents of the products as determined by both methods and with the added amounts, although statistically significantly higher sodium chloride recoveries were obtained with the potentiometric method. The within-laboratory variability (repeatability) is greater for the Volhard method, especially for chloride levels below 1.0%. Therefore it is proposed to set the lowest level of determination for the Volhard method at about 1.0% sodium chloride. The among-laboratories variability (reproducibility) of the potentiometric method was comparable with the results from the collaborative studies for chloride in cheese, giving acceptable values for relative standard deviations of 1.5-3.0% for meat products with 0.3-2.0% added sodium chloride. It is recommended that further work be conducted to reduce or eliminate the systematic error present with the potentiometric method as applied to meat and meat

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