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Salt Titrimetry using Mohr Method


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#1 sheshe

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Posted 23 November 2016 - 03:32 AM

Hello everyone!

 

Advance Merry Christmas!

 

Can anyone help me with the Salt titration using Mohr Method. Our company doesn't have an AOAC Standard and I don't know where to get the exact procedure. 

 

The sample to be analyzed are soy sauce and fish sauce. For now, we are using a procedure given by one of our customer and the result it gives is 1 point higher than the test results from the third party.

 

Hope you can help me.

 

Thank you very much!


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#2 Charles.C

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Posted 23 November 2016 - 11:53 AM

Hello everyone!

 

Advance Merry Christmas!

 

Can anyone help me with the Salt titration using Mohr Method. Our company doesn't have an AOAC Standard and I don't know where to get the exact procedure. 

 

The sample to be analyzed are soy sauce and fish sauce. For now, we are using a procedure given by one of our customer and the result it gives is 1 point higher than the test results from the third party.

 

Hope you can help me.

 

Thank you very much!

 

Hi sheshe,

 

Have a look at this thread -

 

http://www.ifsqn.com...ation-in-brine/

 

Note that the choice may be determined by the pH of yr samples which is ??

 

Note that AOAC has a variety of procedures to determine salt  for a variety of product types.

 

Maybe the 3rd party is using a different procedure ?

 

PS - What is yr current procedure ?


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Kind Regards,

 

Charles.C


#3 sheshe

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Posted 24 November 2016 - 12:20 AM

Hi Charles.C

 

As per our customer, what they gave us was also Mohr Method.


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#4 Charles.C

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Posted 24 November 2016 - 01:46 AM

Hi Charles.C

 

As per our customer, what they gave us was also Mohr Method.

 

And the pH ?

 

the link below gives pH for soy sauce as typically in the range (4.4 - 5.4). If so, this would indicate Mohr's method preferably  not be used.

 

http://www.engineeri...d-ph-d_403.html


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Kind Regards,

 

Charles.C


#5 sheshe

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Posted 25 November 2016 - 01:41 AM

And the pH ?

 

the link below gives pH for soy sauce as typically in the range (4.4 - 5.4). If so, this would indicate Mohr's method preferably  not be used.

 

http://www.engineeri...d-ph-d_403.html

Yes, the same pH with our product. So what is the applicable procedure for this type of product so we can determine its percent salt?

 

Thank you!


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#6 Charles.C

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Posted 25 November 2016 - 03:39 AM

Hi sheshe,

Volhard's method or perhaps a more instrumental technique such as  potentiometric etc (more investment involved).

Please read back this thread and follow the aforementioned cross-links/attached files.


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Kind Regards,

 

Charles.C





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