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The electrometric estimation of chloride in meat products. II. The influence of heating on the combination of silver with meat substances

✍ Scribed by Ingram, M. ;Bryan, J. M.

Publisher
Wiley (John Wiley & Sons)
Year
1948
Weight
379 KB
Volume
67
Category
Article
ISSN
0368-4075

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✦ Synopsis

Abstract

The paper describes a modification of the method for the estimation of chloride in meat products by clcctromctric titration with silver nitrate in presence of nitric acid using a silver/silvcr chloride reference electrode, which was described previously.

📜 SIMILAR VOLUMES

The electrometric estimation of chloride
The electrometric estimation of chloride in meat. IV.—The origin of errors and suggestions for their elimination
✍ J. M. Bryan 📂 Article 📅 1951 🏛 John Wiley and Sons 🌐 English ⚖ 245 KB 👁 1 views

## Abstract In the electrometric method for estimating chloride, more accurate results are obtained with a small wire‐type of silver electrode, coated with a film of silver chloride by electrolysis, than with a relatively large spade‐type of electrode coated with silver chloride by precipitation du

Determination of Chlorides in Meat Produ
Determination of Chlorides in Meat Products with Ion-Selective Electrode Using the Batch Injection Technique
✍ Emanuel Šucman; Jiří Bednář 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 132 KB

## Abstract A procedure was developed for determination of salt in various meat products using a chloride ion‐selective 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