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Mercurimetric Method for Salt Determination in Butter and New Cheese

Texas Agricultural Experiment Station

ABSTRACT

Discussion and Conclusions: The mercurimetric method for salt determination as reported in this paper is somewhat more delicate, gives accurate results and has the advantage of giving a sharp and permanent end-point in comparison to titrating with standard silver nitrate using potassium chromate as an indicator. An intense violet-blue color occurs upon the addition of one drop of mercuric nitrate in excess. Mercuric nitrate is considerably cheaper than silver nitrate, but the -diphenylcarbazone is not as readily available as potassium chromate as an indicator.

The results indicate that the mercurimetric titration method can be successfully adapted for use as a salt test for butter and new cheese and the s-diphenylcarbazone indicator can be used in a procedure for detecting the presence of mercuric chloride in milk. The mercurimetric method does not seem to be adaptable to procedures requiring digestion of the sample, and no satisfactory procedure was found for using the mercurimetric method as a direct titration procedure for determining the chlorine content of milk, nor for determining the chlorine content of chlorine sterilizers used in the dairy industry.