Food PAC Methods

The methods delivered with the Food PAC package can easily be loaded into the following Metrohm Titrino models:

• With the 798 MPT Titrino and 799 GPT Titrino (also applies to 751 GPD Titrino with instrument program version 5.751.0020 or higher and 785 DMP Titrino) you use the methods memory card included in the package to load methods into the Titrino.
  
• With 794 Basic Titrino (also applies to 716 DMS Titrino, 736 GP Titrino and 751 GPD Titrino with instrument program version earlier than 5.751.0020) you use a PC and the demo version of Metrodata VESUV 3.0 contained in the package.

Or load the methods directly into a Titrando and let the method converter transform the methods for you.

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Overview of the Food PAC Methods

A pH value
Calibration and handling of electrodes, measuring pH

B Preparation and titer determination of the most important titrants
NaOH, KOH, HCl, H₂SO₄, iodine, thiosulfate, permanganate, AgNO₃, EDTA

C Drinking water and mineral waters
pH value, acid capacity, water hardness, Ca, Mg, chloride, sulfate, sulfide, chlorine, CO₂, O₂, oxidizability

D Milk and dairy products
pH value, acidity, chloride, Ca, vitamin C, Kjeldahl N

E Edible fats and oils
Acid number, free fatty acids, hydroxyl value, iodine value, peroxide value, saponification value

F Cereals, dry pasta
pH value, acidity, NaCl, Kjeldahl N/total protein, Ca, Mg

G Honey, sugar and sweets
pH value, free acid, formol number, reducing sugars

H Soft drinks, lemonades
Citric acid/citrate, phosphoric acid, K, total P

J Fruit and vegetable juices, jams
pH value, total acid, vitamin C, SO₂, chloride, total P, sulfate, Ca, Mg, K, ash alkalinity, Kjeldahl N, formol number, reducing sugars

K Beer, vinegar, liquor and wine
pH value, total acid, CO₂, SO₂, vitamin C, ash alkalinity, chloride, sulfate, total esters

L Coffee, cocoa and chocolate
pH value, acidity, chloride, reducing sugars, Kjeldahl N, free fatty acids, iodine value, saponification value

M Sweeteners, gelling and thickening agents
Methoxy- and ethoxy groups, cyclamate, saccharin

N Fruit, vegetable and mushroom preserves
Oxalic acid, NaCl, SO₂

O Table salt, spices, pickling salt, seasoning salt, herbal salt and flavored salt
NaCl, total iodine, fluoride, tricalciumphosphate, nitrite

P Meat products, meat extracts, consommé cubes, jellied meat, seasonings, soups, sauces
NaCl, Kjeldahl N/raw protein, SO₂

Q Qualification of the titrator, validation of a titration method

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