Abstract : Several food products, such as pickles, chutneys, and sauces, include a significant amount of salt (NaCl). Vegetables and other low-acid canned foods are typically covered with a brine (dilute salt solution) layer. In items such as "pickles in brine," the minimal salt level is stipulated. A salinometer can be used to approximate the salt concentration in brine solutions (hygrometer). However, AgNO3 titration is most commonly used to determine NaCl with more precision.
When a sample extract containing sodium chloride and potassium chromate solution is titrated with standard AgNO3 solution, AgNO3 precipitates chloride as AgCl. Upon completion of the precipitation reaction, the excess of silver nitrate interacts with potassium chromate to produce reddish-brown silver chromate, the final product. The sample's NaCl concentration is determined by the quantity of AgNO3 used for precipitation.
Keywords : NaCl, hygrometer, AgNO3.
Cite : Diwan, A., & Kumar, K. (2022). Explain Quantitative Estimation Of Sodium Chloride (1st ed., p. 81). Noble Science Press. https://doi.org/10.52458/9789391842512.nsp2022.eb.asu.ch-15
