Determination of sodium in foods is a challenge? Not any more!

Milk shake
Thermometric Endpoint Titration (TET) is a simple, rapid and robust method for the determination of sodium in various foodstuffs.

It is a viable alternative to spectroscopic techniques, or argentometric titrimetry, which are either expensive, demanding of considerable skills, or produce unacceptable results. On the other hand, TET can be automated, is suitable for routine process control, and has been successfully used to analyze foods ranging from dairy products, instant noodles, cheese, canned fish, dry snack food, sauces, soups, and more.

More information on TET and its practical use is available from an article recently published in Journal of Agricultural Chemistry and Environment.
Sample preparation for analysis by TET is straightforward. Users must simply make sure that the analyte is fully liberated from the sample matrix, that the fluid containing the analyte is sufficiently mobile, and that there are no inferences from other constituents present in the solution. Usually, appropriate comminution and dilution of the sample are all that is required.

TET shares with other titration techniques the use of a sensor to detect the endpoint of the titration reaction. In the case of TET, the sensor is a thermometer. Because it relies merely on a change of solution temperature to find the endpoint, there is no need to calibrate the sensor. Sensor maintenance is minimal, and it is normally stored dry between titrations.

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