Determination Method Based on Conductometry for Salt in Worcester Sauces and Margarine

Abstract

The determination method based on conducto-metry was proposed for measuring salt content inworcester sauces and margarine. The equation(1)was set up between the specific conductance for 1, 500 times diluted solution of worcester sauces(x)and the salt content determined byargentometry(y).
y=0.07792x-1.417 (1)
x: specific conductance (μmho·cm^-1)
y= salt content (%)
The salt content could be estimated by the eq. (1)and the measured specific conductance. The esti-mated salt content agreed with that determined by argentometry within 0.1% as salt content. For margarine, the equation(2)was set up between the specific conductance(x)and the salt content deter-mined by argentometry(y).
y=0.01501x-0.040 (2)
x: specific conductance (μmho·cm^-1)
y: salt content (%)
The sample solution for measuring specific conductance was prepared as the following manner: 2.000g margarine was homogenized for 5 min with 50ml boiling H₂O and cooled at 0°C and a 2.5ml portion of the separated water phase was diluted 12 times. The salt content estimated with both the eq. (2)and the measured specific conductance agreed with that determined by argentometry within 0.02% as salt content.