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AOAC Official Method 935.47 Salt (Chlorine as Sodium Chloride) in Meat

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  • Published: 2013-08-28
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Introduction
AOAC Official Method 935.47 Salt (Chlorine as Sodium Chloride) in Meat
Volumetric Method
First Action 1935
Final Action 1987
Moisten 2.5–3 g test sample in 300 mL flask with excess 0.5M AgNO3 solution, 941.18 (see A.1.11) (³5 mL, depending on NaCl content of test sample). Add 15 mL HNO3 and boil until meat dissolves (10 min is usually enough). Add concentrated aqueous KMnO4 solution in small portions, boiling after each addition until KMnO4 color disappears and solution becomes colorless or nearly so. Add 25 mL H2O and boil 5 min. Cool, dilute to ca 150 mL, add 25mLether, and shake. Determine as in 937.09B (see 35.1.18), beginning “and titrate with. . .”.

Reference: JAOAC 69, 288(1986).
CAS-7647-14-5 (sodium chloride)
 
 
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