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  • Determine NaCl Content Using Mohr and Volhard Methods

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    Suriati Tam
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    This document summarizes the results of NaCl concentration measurements using the Mohr and Volhard methods on several food samples. The samples tested include Pocari, salted eggs, anchovies, mackerel, and shrimp paste. The document lists the volume of reagents used, sample weights, calculated NaCl weights, and NaCl concentrations in parts per million (ppm) or percentages for each sample and method. The average NaCl concentrations ranged from about 10,000 ppm for shrimp paste to over 74,000 ppm for a Pocari drink sample using the Volhard method.

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    haspeng kitik FIX.xlsx

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    This document summarizes the results of NaCl concentration measurements using the Mohr and Volhard methods on several food samples. The samples tested include Pocari, salted eggs, anchovies, mackerel, and shrimp paste. The document lists the volume of reagents used, sample weights, calculated NaCl weights, and NaCl concentrations in parts per million (ppm) or percentages for each sample and method. The average NaCl concentrations ranged from about 10,000 ppm for shrimp paste to over 74,000 ppm for a Pocari drink sample using the Volhard method.

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    6 views3 pages

    Determine NaCl Content Using Mohr and Volhard Methods

    Uploaded by

    Suriati Tam
    This document summarizes the results of NaCl concentration measurements using the Mohr and Volhard methods on several food samples. The samples tested include Pocari, salted eggs, anchovies, mackerel, and shrimp paste. The document lists the volume of reagents used, sample weights, calculated NaCl weights, and NaCl concentrations in parts per million (ppm) or percentages for each sample and method. The average NaCl concentrations ranged from about 10,000 ppm for shrimp paste to over 74,000 ppm for a Pocari drink sample using the Volhard method.

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    © All Rights Reserved
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    of 3

    Kadar NaCl Metode Mohr

    Kelompok Sampel V AgNO3 (ml) W sampel (g) W NaCl (mg) PPM


    1A Pocari 0.6 5 0.66954708 93736.5912
    1B 0.7 0.78113826 109359.3564
    2A Telur Asin 2.2 1.009 2.45500596 24331.079881
    2B 2.1 2.34341478 23225.121705
    2C 2 2.2318236 22119.163528
    3A 17.7 19.75163886 197516.3886
    3B Ikan Teri 18.1 1 20.19800358 201980.0358
    4A 15 16.738677 167386.77
    4B Ikan Peda 15.3 1 17.07345054 170734.5054
    5A 9.5 10.6011621 105800.02096
    5B Terasi 9.5 1.002 10.6011621 105800.02096

    Kadar NaCl Metode Volhard


    Kelompok Sampel V NH4CNS (ml) W sampel W NaCl (mg) PPM
    6A Pocari 14.8 5 5.306224 742871.36
    6B
    7A 2.2 20.50132 203184.53915
    7B Telur asin 1.2 1.009 21.70728 215136.57086
    8A 0.2 22.91324 229132.4
    8B ikan teri 0.4 1 22.672048 226720.48
    9A 10.8 10.130064 101300.64
    9B ikan peda 6 1 15.918672 159186.72
    10A 11 9.888872 98691.337325
    10B terasi 10.8 1.002 10.130064 101098.44311
    BM NaCl 58.44
    rata2 ppm rata2 %
    NO V AgNO3 N AgNO3
    101547.9738 10.15479738
    1 10.5 0.01905
    2 10.4 0.01923
    23225.1217046581 2.3225121705 3 10.5 0.01905
    4 10.5 0.01905
    Rata2 10.475 0.019095
    199748.2122 19.97482122

    169060.6377 16.90606377

    105800.020958084 10.5800020958

    Rata2 ppm rata2 % V blanko


    BM HCl
    742871.36 74.287136

    NO
    209160.555004955 20.9160555005
    1
    2
    227926.44 22.792644
    3
    4
    130243.68 13.024368
    Rata2
    99894.8902195609 9.989489022
    19.2
    58.4

    V NH4CNSN NH4CNS
    10.5 0.021
    10 0.02
    10.4 0.0208
    10.4 0.0208
    10.325 0.02065

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