So you need to measure the amount of sodium chloride in your food products. While we have written about this topic previously in other posts and addressed some of the approaches used to test for % sodium chloride (including the use of hand-held salt meters) we have found that it is a more common practice to use an automatic titrator to accomplish this task. In fact we think it is the preferred instrument and method of choice. To be sure there are pros and cons to using different methods but we still find that titration is accepted as the primary method for getting the most accurate results.
How it's used
Although salt meters using the conductive method are faster (3 seconds vs. 2 to 3 mintues) and can be employed quickly in a production line process, titrators can also be implemented in the same testing environment with modest effort. Additionally and regardless of how the tests were performed on the production line, titrators are generally put to work in the Quality Control/Quality Assurance Lab as a final check against periodic production line testing.
Supporting the use of titration as an accepted method includes some well known documented techniques including Mohr's and Volhard's methods making titration a recognized and trusted approach.
Once you have made the decsion to use titration as the testing method it's just a matter of knowing:
What items you need
How to prep your sample
How to setup the titrator
Luckily we have already thought about this and put together a list of 8 items your going to need. We also created an application-note providing step-by-step instructions for you to follow to conduct a titration.