Technical note: the determination of chloride in vegetables, fruits and juices with an ion-selective electrode
β Scribed by G. J. MOODY; J. D. R. THOMAS
- Book ID
- 108801573
- Publisher
- John Wiley and Sons
- Year
- 2007
- Tongue
- English
- Weight
- 228 KB
- Volume
- 12
- Category
- Article
- ISSN
- 0950-5423
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
## Abstract A procedure was developed for determination of salt in various meat products using a chloride ionβselective electrode. The technique of batch injection analysis was used together with an ultrasound based sample extraction step. Various kinds of meat products were analyzed. The relative
Experimentally determined free Ca ion concentrations, measured with a Caselective electrode, were compared with values calculated with a computer program utilizing stability constants of the chelating agents: NTA, EDTA, and EGTA used to set the free ion concentrations in the range of 10d3 to 10-O M.