Aplikasi

The titratable acidity gives an indication of the freshness of milk and yogurt as well as other fermented milk products. The determined titratable acidity in milk is mainly given through the absorption of hydroxyl ions by milk proteins and milk salts. The acidity increases with bacterial acidification and with enzymatic lipolysis. The titratable acidity corresponds to the amount of sodium hydroxide required to titrate 100 g sample to a pH value of 8.30.In this Application Note, an easy and accurate method to determine the titratable acidity in milk according to DIN 10316 and in yogurt according to ISO/TS 11869 and IDF/RM 150 is demonstrated.

In order to maintain product quality, the sodium chloride content in dairy products must be monitored and not exceed the limits defined by the respective public health authorities. The chloride content in food correlates with the salt content, its determination is therefore described in various norms and standards. However, preparation of such samples is time consuming, as it includes a chloride extraction with warm water. Whole milk powders in particular are difficult to handle as an inhomogeneous dispersion of fat in the titration suspension occurs.In order to reduce the workload, increase sample throughput, and eliminate the matrix challenges posed by high fat products, this Application Note presents a fully automatic potentiometric titration of chloride with silver nitrate in milk and milk powder based on ISO 21422, IDF 242, AOAC 2015.07, AOAC 2015.08 and AOAC 2016.03

The salt content in food is a critical parameter, given that the WHO recommends a maximum daily intake of 5 g for an adult. In butter with a salt content exceeding 0.1%, it can be determined by a precipitation titration of chloride with silver nitrate. However, during manual titration the operator cannot leave the system unattended because he has to exchange the sample beakers manually which is time consuming and prone to errors.This Application Note describes the automated determination of chloride in salted butter in accordance with ISO 15648, ISO 21422, IDF 179 and IDF 242. If automated according to the norms and standards, salt determination can be performed completely unattended with superior reproducibility of results increasing efficiency in the laboratory.

The WHO recommends a maximum daily intake of 5 g salt for an adult. The chloride content in food correlates with the salt content, its determination is therefore described by various standards. In cheese and cheese products with a chloride content higher than 0.2%, chloride is usually determined by a precipitation titration with silver nitrate. However, time-consuming sample preparation is required, as the cheese has to be homogenized and the chloride extracted with hot water.This Application Note describes the fully automatic determination of chloride in cheese according to EN ISO 5943, ISO 21422, IDF 242 and IDF 88 including sample preparation with a Polytron homogenizer. This increases productivity due to a higher sample throughput and lower work load for the operator.

The epoxy content of epoxy resins has a strong influence on the reactivity of the resins as well as on the properties of the coating obtained from the resin curing process. The epoxy content is thus an important quality control parameter for manufacturers as well as consumers. This analysis is based on the reaction of hydrogen bromide with the epoxy groups of the sample. Hydrogen bromide in turn is produced by the reaction of tetraethylammonium bromide (TEABr) with standardized perchloric acid. The standards EN ISO 3001 and ASTM D1652 describe the determination of the epoxy content expressed as epoxy equivalent weight (EEW) by titration. The use of a Titrando and Solvotrode easyClean instead of manual titration greatly increases the reproducibility and repeatability of the determination.

In accordance with the European Pharmacopoeia, sodium sulfate is determined with the PB ISE.

Inorganic sulfate is determined in secondary alklysulfonate (raw material) in accordance with DIN EN 14880 with the use of the Pb ISE.

Barium acetate is used as titrant for conductometric sulfate determination. It can be standardized with desiccated sodium sulfate.

Lead is determined at pH 4 to 5 using back titration with zinc sulfate. Xylenol orange is used as an indicator for visualization of the equivalence point. The equivalence point is detected with the Optrode at a wavelength of 574 mm.

Manganese is determined as Mn(II) in aqueous solutions at pH 10 with Eriochrome Black T as indicator. Ascorbic acid is added to ensure that manganese is present in its bivalent form. The precipitation of water-insoluble manganese hydroxide is prevented by adding triethanolamine (TEA). The Optrode is used for detection at a wavelength of 610 nm.