Analytical Method: Chloride in pickled cabbage

Instruments and Reagents:

Cat.No. 173016  Spectroquant® VIS Spectrophotometer Prove 100 or

Cat.No. 173017  Spectroquant® UV/VIS Spectrophotometer Prove 300 or

Cat.No. 173018  Spectroquant® UV/VIS Spectrophotometer Prove 600 or

Cat.No. 109748  Spectroquant® Photometer NOVA 30 or

Cat.No. 109751  Spectroquant® Photometer NOVA 60 or

Cat.No. 173632  Spectroquant® Colorimeter Move 100

Cat.No. 114946  Rectangular cells 10 mm and/or

Cat.No. 114947  Rectangular cells 20 mm and/or

Cat.No. 114944  Rectangular cells 50 mm
Cat.No. 114730  Spectroquant® Chloride Cell Test
Cat.No. 114897  Spectroquant® Chloride Test
Cat.No. 116754  Water for analysis
Membrane filter with 0.45 μm pore diameter
Folded filter
  
Sample preparation:
Mix 100 g pickled cabbage (weighed exactly) with 200 ml water for analysis of 60 °C and crush with a home mixer. Transfer the crushed pickled cabbage into a big beaker quantitatively with water for analysis and heat on the steam bath to 75 - 80 °C for 1 hour. After cooling transfer the mixture into a 500-ml volumetric flask and fill up to volume with water for analysis. Filter off the undissolved parts of the pickled cabbage with a folded filter.
Pipette 25 ml of the filtrate into a 250-ml volumetric flask and fill up to volume with water for analysis. This solution is used for determination of chloride, in some cases a second filtration through a membrane filter might be required.
The chloride content in pickled cabbage brine can be determined in the same way after a dilution of 1:50 with water for analysis.
 
Analysis:
Determine with the above mentioned test kits.
 
Calculation:
Chloride content in g/kg Cl = analysis value in mg/l Cl x 0.05
Sodium chloride content in g/kg NaCl = analysis value in mg/l Cl x 0.0825

Materials

     
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