Electrometric estimation of chloride in meat products

Autor:	J. R. Hawthorne, M. Ingram
Rok vydání:	1945
Předmět:	Curing (food preservation) Chromatography Inorganic chemistry food and beverages Reference electrode Chloride Silver chloride chemistry.chemical_compound Silver nitrate chemistry Nitric acid medicine Titration medicine.drug
Zdroj:	Journal of the Society of Chemical Industry. 64:196-200
ISSN:	0368-4075
Popis:	Electrometric titration with silver nitrate in presence of nitric acid using a silver/silver chloride reference electrode has proved a simple and rapid method for the estimation of chloride in meat products. Diluted curing brines may be titrated directly; the chloride in meats cannot be titrated directly but can be almost completely extracted by two extractions merely with water.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::cef76bfdda41604c186230acf0697637 https://doi.org/10.1002/jctb.5000640703 Zobrazit plný text záznamu Plný text