Quickly measure the salinity of brine soup with a portable salinometer

2022-10-20 10:04:57
Salt is a necessity for people. Salt is not only an important condiment, but also an indispensable substance for maintaining normal human development. People use salt to get salt every day, and salt is indispensable. It regulates the balanced distribution of water in the human body, participates in the formation of gastric acid, can increase appetite; people can not eat salt, too little salt will cause the body's sodium content is too low, loss of appetite, limb weakness, dizziness, etc. phenomenon. In severe cases, there will be symptoms such as anorexia, nausea, vomiting, accelerated heart rate, weak pulse, muscle spasm, blurred vision, and reduced reflexes. However, the amount of salt absorbed by the human body is increased, and the required water is also increased accordingly, so that too much water remains in the body, which is likely to cause multiple diseases such as hypertension and heart disease, and is also harmful to the human body.
All in all, the salinity is not only about taste, but also about health. Therefore, whether it is a food production enterprise or a daily food salt test is an important test indicator.
1. Experimental principles and materials
1.1 Principle
Conductivity method: The content of free chloride ions is detected by the cured conductivity electrode, and the true content of NaCl in the solution is calculated and displayed on the screen quickly.
1.2 Reagents: distilled water, brine juice A, brine juice B, brine juice C, soup A (customer sent for inspection)
1.3 Instruments: ATAGO ES-421 portable salinometer
   
2. Experimental steps
2.1 Instrument zeroing
Clean the sample tank of the instrument, add distilled water to zero before the salinity test, or zero with air, as shown in Figure 1, the data shows 0.00%.
figure 1
2.2 Test samples
After wiping the distilled water with a paper towel, take the sample to be tested and take about 0.3ml to the sample tank to ensure that the sample volume has not passed the indicator line of the instrument. Press the START measurement button, as shown in the figure 2, the data is the salt of the sample to be tested. degree. Repeat the reading at least 3 times and average. At the same time, each sample was tested in parallel 3 times and averaged.
figure 2
2.3 Clean the instrument. After each sample is tested, wipe the sample tank with paper towel and water, as shown in Figure 3, and finally ensure that the sample tank is clean. The water test showed 0.00%.
image 3
3. Experimental results
3.1 Salt content test results
Table 1 Determination of salt content
sample
Salt content
(g/100 ml)
Salt content
(g/100 ml)
Salt content
(g/100 ml)
Average salt content
(g/100 ml)
Brine A
A-1
0.28
0.28
0.28
0.29
A-2
0.29
0.29
0.29
A-3
0.29
0.29
0.29
Brine B
B-1
0.34
0.34
0.34
0.34
B-2
0.34
0.34
0.34
B-3
0.34
0.34
0.34
Brine C
C-1
0.19
0.19
0.19
0.19
C-2
0.19
0.19
0.19
C-3
0.19
0.19
0.19
Soup A
Soup A-1
0.39
0.39
0.39
0.40
Soup A-2
0.39
0.40
0.40
Soup A-3
0.40
0.40
0.40
3.2 Analysis of salt content data
sample
Average salt content
(g/100 ml)
standard deviation
Relative standard deviation (RSD)
Brine A
0.29
0.005
1.72%
Brine B
0.34
0
0%
Brine C
0.19
0
0%
Soup A
0.40
0.005270463
1.32%
The results show that the salinity of different materials is tested by portable fast salinity meter, and the RSD of the measured data is all <2%, and the data is stable and reliable.
4. Experimental conclusion
Conductive method Portable rapid salinity meter can quickly and accurately determine the salinity content of soy sauce, soup, sauce and other foods. It does not require complicated sample preparation and auxiliary equipment, and does not require digestive chemical reagents. It is suitable for easy carrying. It is used in standardization laboratories, industrial production line rapid testing, catering, hotel kitchen workshops, food processing workshops, home kitchens, etc.
A portable, fast and convenient salinity test tool that opens up new concepts in diet.

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