Salt (Sodium Chloride) in Foods

  • Ernest R. Vieira
Part of the Food Science Texts Series book series (FSTS)

Abstract

Salts are made when an acid and a base react. They are formed by total or partial replacement of hydrogen with a metal. The most common of the salts is formed when sodium hydroxide and hydrochloric acid react, giving sodium chloride and water: \(NaOH + HCl \to NaCl + HOH\) In measuring the presence of salt in foods, a number of methods may be used. Salt dissolves in water; therefore it may be measured in aqueous solution by use of a hydrometer. Another method employs a titration using silver nitrate. In this method, a known normal strength of silver nitrate (AgNO3) is allowed to react with the salt in a food product that has been liberated through a nitric acid (HNO3) digestion. After the salt and silver nitrate have reacted, the nitrate that remains is titrated against a known normal solution of ammonium thiocyanate (NH4SCN) in the presence of a ferric nitrate Fe(NO3)3 indicator. In an excess of ammonium thiocyanate, ferric thiocyanate, FeSCN2+, which has a salmon-colored complex, will form, indicating the end point.

Keywords

Ammonium Nitrate Silver Nitrate Sodium Nitrate Ferric Ammonium Ammonium Thiocyanate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1996

Authors and Affiliations

  • Ernest R. Vieira
    • 1
  1. 1.Department of Food Science, Nutrition and Culinary ArtsEssex Agricultural and Technical InstituteHathorneUSA

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