Re: Determining the Amount of Salt in Food?

Richard Schultz wrote:

In article <45F84800.5E7FE8BA@xxxxxxxxxxxxx>, Uncle Al <UncleAl0@xxxxxxxxxxxxx> wrote:
: Marvin wrote:
:> Richard Schultz wrote:

:> > : Weigh them, grind them up, boil. Skim off the oil. Measure the
:> > : volume of solution. Titrate an aliquote with standardized sodium
:> > : nitrate in distilled water. You now know chloride.
:> >
:> > I would point out the error in this procedure, but people might accuse me
:> > of being obsessed with Uncle Al.
:>
:> I just pointed out an error. If you spotted another one,
:> join the group.

: Oh dear, he won't thereby know chloride?

Most people titrate with *silver* nitrate in order to figure out how
much chloride they have. If you think that titrating with sodium
nitrate is a better method, then feel free to use it. Then again,
freshman chemistry was never your strong suit, as your lack of
knowledge of the difference between an exothermic reaction and an
endothermic one has shown.

Typo. Big deal. My investment in this is equal to your worth - about
zero. Plebeian inorganic is not interesting to anyone. What is
concrete compared to polymers, dyes, pharmaceuticals, and detergents?

Detergents, Schultzy - people wash with them. That's how civilization
gets by with one set of dishes.

--
Uncle Al
http://www.mazepath.com/uncleal/
(Toxic URL! Unsafe for children and most mammals)
http://www.mazepath.com/uncleal/lajos.htm#a2
.

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