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AOAC 971.27. Sodium Chloride in Canned Vegetables
AOAC 971.27. Sodium Chloride in Canned Vegetables
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AOAC Official Method 939.10
Sodium Chloride
in Canned Vegetables
First Action 1939
Final Action
A. Method I
Proceed as in 928.04 (see 3.4.03) or 915.01B (see 3.4.04), using
HNO3 solution of ash, 928.04 (see 3.4.03). Calculate and report
results as % NaCl.
B. Method II (Rapid Method)
Weigh ca 5 g material, transfer with 80% alcohol to 100 mL
volumetric flask, and add enough 80% alcohol to give volume of ca
50 mL. Shake well to suspend all insoluble material. Add 1 mL
HNO3 and with pipet add excess of 0.1 N AgNO3 solution. Dilute to
100 mL with alcohol. Transfer mixture to centrifuge bottle and
centrifuge 5 min at ca 1800 rpm. Pipet 50 mL supernate into 300 mL
Erlenmeyer, add 2 mL saturated FeNH4(SO4)2 solution and 2 mL
HNO3, and titrate to permanent light brown with 0.1 N NH4SCN.