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How to check the level of Sodium Bicarbonate in cooked foods?

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anju

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Posted 09 April 2009 - 11:10 AM

:helpplease: hw to check the level of sodium bi carbonate in cooked food?
i need simple method to do in the in house lab.
Pls help me..................

"we are what we eat"

Charles.C

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Posted 10 April 2009 - 05:37 AM

Dear anju,

Any simple options will depend on yr knowledge regarding sample level of NaHCO3, possible interferences plus yr available in-house lab facilities. eg if no other sodium compounds, could use direct AA (if you hv AA) or if no other carbonates / acid reactants, could do direct titration / back titation. EDTA is also maybe possibility (not much experience this reagent personally).

I'm sure there are other possibilities also.

Rgds / Charles.C


Kind Regards,

 

Charles.C


Marco

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Posted 11 April 2009 - 05:38 PM

Hello Anju,

IMEX sodium bicarbonate is decomposed to sodium carbonate when heated at 50-60 degC.
I am not sure it is easy to determine it in cooked food because of the reasons explained above by Charles.C.
I attached a document for its determination in flat bread for your reference.

Regards,
Marco

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vin

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Posted 13 April 2009 - 01:48 PM

hi anju,
will it help u?

Rosalic acid test (Soda Test)

In milk neutralizers like hydrated lime, sodium hydroxide, sodium carbonate or sodium bicarbonate are added which are generally prohibited.

How to detect?

Take 5 ml of milk in a test tube and add 5 ml alcohol followed by 4-5 drops of rosalic acid. If the colour of milk changes to pinkish red, then it is inferred that the milk is adulterated with sodium carbonate / sodium bicarbonate and hence unfit for human consumption.

This test will be effective only if the neutralizers are present in milk. If the added neutralizers are nullified by the developed acidity, then this test will be negative. In that case, the alkaline condition of the milk for the presence of soda ash has to be estimated.

How to proceed?

2) Take 20 ml of milk in a silica crucible and then the water is evaporated and the contents are burnt in a muffle furnace. The ash is dispersed in 10 ml distilled water and it is titrated against decinormal (N/10) hydrochloric acid using phenolphthalein as an indicator. If the titre value exceeds 1.2 ml, then it is construed that the milk is adulterated with neutralizers.





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