Total Sodium in Foodstuffs – New Video Explains the Better Determination Method

Thermometric titration uses a fast responding thermometer, the Thermoprobe, as a sensor to detect the endpoint of the titration reaction. The endpoint of the titration is marked precisely by the moment when the reaction stops and no significant temperature change is registered any longer in the solution. Because the detection of the endpoint relies merely on temperature change rather than the absolute temperature, there is no need to calibrate the sensor. The Thermoprobe is furthermore essentially maintenance-free and it can be stored dry between titrations.

As for sample preparation, users only need to ensure that the sample is homogeneous. Accurate results are available in less than 2 minutes. The method is robust, can be fully automated and copes with challenging food matrices such as ketchup, instant soups, gravies, and salty snacks. Thermometric titration and its application to food samples is described in detail in a Metrohm white paper.