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Direct Titration of Sodium in Foodstuffs
Sodium in foodstuffs is a growing health concern. The traditional methods of testing the sodium content of food are either through expensive atomic absorption spectroscopy or with an indirect titration of chloride ions. Neither of these techniques is optimal for this analysis.
The novel technique of thermometric titration can be used to analyze the total sodium in a food sample. In thermometric titration the heat of entropy or enthalpy is used to determine the endpoint instead of the typical potentiometric or colorimetric endpoints. Thermometric titration is unsurpassed for use on foodstuffs because endpoint detection is extremely rapid (much quicker than traditional titration), the titration is independent of the solvent system and color of the sample is irrelevant to the performance of the titration.
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