15.050.

Chloride test

15.051 chloride (salt), mohr method (class O)25,65

1. Scope: this method may by used for milk, cream, cottage cheese, whey, and similar
productos where the salt is easy to ge tinto solution.

2. References: chapter 2 on laboratory quality assurance and safety. Chapter 3 on sampling

dairy and related products.

3. Defenition: the chloride content as expressed by this method is the equivalent content of
sodium chloride (salt).

4. Principle: suspensin of simple in wter, followed by titration of chloride ion with standarized
silver nitrate using potassium chromate as indicator.

5. Reagents: unless otherwise specified all chemicals are reagent or ACS grade.

5.1. Potassium chromate (K2CrO4), 10% aqueous solution.

5.2. silver nitrate (AgNO3), 0,1000 or 0,1711 N: ACS.

5.3. wter (LG).

6. Apparatus and Gkassware

7. Sampling: chapter 3 on sampling dairy and related products.

8. Preparation of test sample: take a representative sample that has previously been mixed,
stirred, ground, blender, or otherwise prepared in order to make sample uniform.

9. Procedure: before beginning analysis review material safety data sheets on all chemicals and
use appropriate safety equpment such as hoods, aprons, face shields, and glasses.

9.1. transfer 9 g of milk, cream, or other liquid into a clean flask. Rinse a pipet with an equal
volumen of LG wter into the same flask. Proceed with step 9.3 below.

9.2. accurately weigh 10 g of cottage cheese or similar product into a 250 ml beaker. Add about
15 ml of warm LG wter (50-55C) and mix to a thin paste with a magnetic stirrer. Add about 25
ml of LG wter abd mix until the sample is dispersed.

Transfer the solution to a 100 ml volumetric flask. Rinse the beaker and stirrer bar with LG
wter several times and mix thorougly. Filter through fluted filter paper and collect
approximately 50 ml of flitrate. Pipet 25 ml of filtrate into a clean flask.

9.3. add 1 ml of potassium chromate indicator. Titrate with 0.1 N silver nitrate to the first visible
pale red-brown color lasting 30 seconds. The end points is much sharper if the titration is
conducted hunder a yellow light. (alternatively, titrate with 0.1711 N silver nitrate ising 1 g of
sample so that milliliters of titrant equal the percentage of salt).

The weight of 9 ml of sample is assumed to be 9 g. this is not exact, but the salt content of
most dairy products is so low that any error due to this difference is beyond the accuracy of the
test.

Aliquot weight is determined by dividing sample weight by dilution and multiplying by volumen
pipeted.