Chloride in milk and dairy products
 |  |
Chloride test is used to measure the quantity of salt present in different diary products as cheese, mozzarella, preservation liquid or in liquids used while processing food (for example: pickle).
Instrument
Reagents
R1 (pre filled in test tube) : mercury thiocyanate
R2 (in bottle): iron nitrate
Test method
Test type: End Point
Colour reading at 505 nm
Time of test: 3 minutes
It is possible to carry out several test sessions with a maximum of 14 samples.
Calibration can be performed by aligning the test to reference values.
Test principle
The chloride ions react with mercury thiocyanate and release thiocyanate ions. The thiocyanate ions react with the Fe(III) giving an orange coloured complex whose intensity, measured at 505 nm, is directly proportional to the concentration of the chlorides in the sample. CDR innovative method simplifies and speeds up the official procedure and utilizes a microquantity of sample, without any preventive treatment. For solid samples, the preparation is extremely simplified if compared to the official method (FIL-IDF 17A).
Sample
Milk as is.
Aqueous solutions.
Homogenized samples in diluted soda solution: cheeses, sauces, vegetable puree, pickled products.
Kit
The reagents are provided in sealed bags, each containing 10 test tubes. They have a 12 months duration, starting from the production date. Stocking requirements are described on the bag label.
Reagents do not contain dangerous solvents and are ready for use.
| CODICE KIT | VOLUME CAMPIONE | RANGE |
| *300028 (10 Test) *300025 (100 Test) |
5 µL acqueous solutions | 0,01-50 g/dL |
| *300204 (10 Test) *300200 (100 Test) |
20-50 µL homogenized sample | 0,02 – 7 g% |
| *300104 (10 Test) *300100 (100 Test) |
20 µL milk as is | 50 – 400 mg/dL |
Datasheet
