[Determination of sodium chloride in preserving brines using ion selective electrodes]

The determination of sodium chloride content in salt brines is important for many reasons, including that of influencing the organoleptic properties of final products already prior to production. The method of determination by direct potentiometry is rapid, simple, requires no chemicals and has sufficient accuracy for use in producers' laboratories. The comparison of both methods of sodium chloride determination--direct potentiometry and direct titration without previous adjustment of samples--showed that titration gave higher sodium chloride levels (by 2.5 g per litre, i. e. 2.15%) than did ISE determination. For current laboratory examinations and for sodium chloride determination in meat plants, this difference is almost negligible. However, if sodium chloride is to be determined by the so called conclusive method, the measurement cannot be performed without previous mineralization of samples and without the use of buffer to damp down the effect of interfering ions.