Salt content of snack foods

Group number:U11

Title of investigation
Salt content of snack foods
Aims
To determination the salt content in potato chips by using Mohr method and
Volhard method.
Reason for carrying out the investigation
The nutrition labels are different from the experimental reports of The Centre of
Food Safety.
Number of experiments to be conducted: 2
Titles of the experiments

A. Mohr Method
In this method, the amount of chloride ions are determined by titrating the sample
with a standard solution of Ag+(aq), using CrO42-(aq) as an indicator. Ag+ (aq) ions
react with both Cl-(aq) and CrO42- (aq) ions to give precipitates. However, since
AgCl(s) has a lower solubility than Ag2CrO4(s), AgCl(s) is formed first. After all
Cl-(aq) ions in the sample are consumed, the first drop of Ag+ (aq) in excess will
react with the chromate indicator, giving a red precipitate.
Ag+ (aq) + Cl-(aq) AgCl(s)
2 Ag+ (aq) + CrO42- (aq) Ag2CrO4(s)

Precipitation Reaction
End-Point Reaction

In this method, neutral medium should be used since, in alkaline solutions, silver
ions will react with the hydroxide ions and form Ag2O(s). In acidic solutions,
silver chromate(VI) will be dissolved. Therefore, the pH of solution should be
kept at about 7. If an acidic solution of a chloride is to be analysed, the following
alternatives can be considered:
Neutralise the acid with excess calcium carbonate (chloride free) and use
potassium chromate as indicator in the titration;
Add excess silver nitrate and estimate the excess by potassium thiocyanate (see
Volhard Method below) ;
Use an adsorption indicator (Fajans Method).

Salt content of snack foods

Group number:U11

B. Volhard Method
In the Volhard method for the determination of chloride and other anions, a
measured volume of standard silver nitrate solution is added to the sample
solution; excess amount of silver nitrate is needed to react with the halide:
Ag+(aq) + X-(aq) AgX(s) + excess Ag+(aq)

Precipitation Reaction

The excess silver ion is then back-titrated with standard thiocyanate using
saturated ammonium iron(III) sulphate solution as indicator:
SCN-(aq) + excess Ag+(aq) AgSCN(s)
SCN-(aq) + Fe3+(aq) Fe(SCN)2+(aq)

Back-Titration Reaction
End Point Reaction

If the silver halide precipitate is less soluble than silver thiocyanate, the excess
silver ions can be titrated directly with potassium thiocyanate. This applies to
silver bromide and silver iodide.In the titration, the acid medium is necessary to
prevent the precipitation of Fe3+ ions as their hydrated oxides. However, silver
chloride is more soluble than silver thiocyanate and must be removed by filtration
so that it is not converted to silver thiocyanate during the titration:
SCN-(aq) + AgCl(s) AgSCN(s) + Cl-(aq)
Materials Required
1. Standard 0.1 M silver nitrate solution
2. Potassium chromate (VI) indicator solution (5 %, about 0.25 M)
3. Potassium thiocyanate solution (0.05 M)
4. Ammonium iron(III) sulphate solution (saturated)
5. Nitric acid (1:1, concentrated, 6M and very dilute)
Safety
1. No eating or drinking is allowed in the laboratory.
2. Never ingest any snacks used in the experiments.
3. Do not touch any hot objects with your bare hands.
4. Avoid direct contact with chemicals.
5. Wash immediately with plenty of tap water if chemicals spill on your skin.
6. Keep silver nitrate away from your skin and clothes. Silver salts are readily
reduced tometallic silver which forms stains that are difficult to remove.
2

Salt content of snack foods

7.

Group number:U11

Wear suitable gloves and eye protection. Use a fume cupboard if the solid is a
fine powder.

Risk Assessment
Hazards Identification of Potassium chromate(VI)
Emergency Overview
DANGER! STRONG OXIDIZER. CONTACT WITH OTHER MATERIAL MAY
CAUSE A FIRE. CORROSIVE. CAUSES SEVERE BURNS TO EVERY AREA OF
CONTACT.

HARMFUL

IF

SWALLOWED

OR

INHALED.

AFFECTS

THE

RESPIRATORY SYSTEM, LIVER, KIDNEYS, EYES, SKIN AND BLOOD. MAY

CAUSE ALLERGIC REACTION. CANCER HAZARD. CAN CAUSE CANCER. Risk
of cancer depends on duration and level of exposure.
Toxicological Information
Oral rat LD50: 180 mg/kg. Investigated as a tumorigen, mutagen,
reproductive effector.
Potential Health Effects
Inhalation:
Corrosive. Extremely destructive to tissues of the mucous membranes
and upper respiratory tract. May cause ulceration and perforation of the
nasal septum. Symptoms may include sore throat, coughing, shortness
of breath, and labored breathing. May produce pulmonary sensitization
or allergic asthma. Higher exposures may cause pulmonary edema.
Ingestion:
Corrosive. Swallowing can cause severe burns of the mouth, throat, and
stomach, leading to death. Can cause sore throat, vomiting, diarrhea.
May cause violent gastroenteritis, peripheral vascular collapse,
dizziness, intense thirst, muscle cramps, shock, coma, abnormal
bleeding, fever, liver damage and acute renal failure.
Skin Contact:
Corrosive. Symptoms of redness, pain, and severe burn can occur. Dusts
and strong solutions may cause severe irritation. Contact with broken
skin may cause ulcers (chrome sores) and absorption, which may cause
systemic poisoning, affecting kidney and liver functions. May cause skin
sensitization.
Eye Contact:
Corrosive. Contact can cause blurred vision, redness, pain and severe
3

Salt content of snack foods

Group number:U11

tissue burns. May cause corneal injury or blindness.

Chronic Exposure:
Repeated or prolonged exposure can cause ulceration and perforation of
the nasal septum, respiratory irritation, liver and kidney damage and
ulceration of the skin. Ulcerations at first may be painless, but may
penetrate to the bone producing "chrome holes." Known to be a human
carcinogen.
Aggravation of Pre-existing Conditions:
Persons with pre-existing skin disorders, asthma, allergies or known
sensitization to chromic acid or chromates may be more susceptible to
the effects of this material.
Handling and Storage
Keep in a tightly closed container. Protect from physical damage. Store
in a cool, dry, ventilated area away from sources of heat, moisture and
incompatibilities. Do not store on wooden floors. Wear special protective
equipment (Sec. 8) for maintenance break-in or where exposures may
exceed established exposure levels. Wash hands, face, forearms and
neck when exiting restricted areas. Shower, dispose of outer clothing,
change to clean garments at the end of the day. Avoid crosscontamination of street clothes. Wash hands before eating and do not
eat, drink, or smoke in workplace. Containers of this material may be
hazardous when empty since they retain product residues (dust, solids);
observe all warnings and precautions listed for the product.
First Aid Measures
Inhalation:
Remove to fresh air. If not breathing, give artificial respiration. If
breathing is difficult, give oxygen. Get medical attention immediately.
Ingestion:
If swallowed, DO NOT INDUCE VOMITING. Give large quantities of water.
Never give anything by mouth to an unconscious person. Get medical
attention immediately.
Skin Contact:
Immediately flush skin with plenty of water for at least 15 minutes while
removing contaminated clothing and shoes. Get medical attention
immediately. Wash clothing before reuse. Thoroughly clean shoes before
reuse.
4

Salt content of snack foods

Group number:U11

Eye Contact:
Immediately flush eyes with plenty of water for at least 15 minutes,
lifting lower and upper eyelids occasionally. Get medical attention
immediately.
Hazards Identification of Ferric Ammonium Sulfate
Emergency Overview
Caution! May cause irritation to skin, eyes, and respiratory tract.
Toxicological Information
No

LD50/LC50

information

found

relating

to

normal

routes

of

occupational exposure. Investigated as a mutagen.

Potential Health Effects
Inhalation:
May cause irritation to the respiratory tract. Symptoms may include
coughing, sore throat, labored breathing, and chest pain.
Ingestion:
Large oral doses may cause irritation to the gastrointestinal tract. Low
toxicity in small quantities but larger dosages may cause nausea,
vomiting, diarrhea, and black stool. Pink urine discoloration is a strong
indicator of iron poisoning. Liver damage, coma, and death from iron
poisoning has been recorded.
Skin Contact:
May cause irritation with redness and pain.
Eye Contact:
May cause irritation, redness and pain. Crystals may be abrasive.
Chronic Exposure:
No information found.
Aggravation of Pre-existing Conditions:
Persons with pre-existing skin disorders or eye problems, or impaired
liver, kidney or respiratory function may be more susceptible to the
effects of the substance.
Handling and Storage
Keep in a tightly closed container, stored in a cool, dry, ventilated area.
Protect against physical damage. Containers of this material may be
hazardous when empty since they retain product residues (dust, solids);
5

Salt content of snack foods

Group number:U11

observe all warnings and precautions listed for the product.

First Aid Measures
Inhalation:
Remove to fresh air. Get medical attention for any breathing difficulty.
Ingestion:
Give several glasses of water to drink to dilute. If large amounts were
swallowed, get medical advice.
Skin Contact:
Immediately flush skin with plenty of water for at least 15 minutes.
Remove contaminated clothing and shoes. Wash clothing before reuse.
Thoroughly clean shoes before reuse. Get medical attention if irritation
develops.
Eye Contact:
Immediately flush eyes with plenty of water for at least 15 minutes,
lifting upper and lower eyelids occasionally. Get medical attention if
irritation persists.
Hazards Identification of Potassium Thiocyanate
Emergency Overview
Warning! Harmful if swallowed or inhaled. Causes irritation to skin, eyes
and respiratory tract.
Toxicological Information
Oral rat LD50: 854 mg/kg. Investigated as a mutagen, reproductive
effector.
Potential Health Effects
Inhalation:
Causes irritation to the respiratory tract. Symptoms may include
coughing, shortness of breath.
Ingestion:
May cause psychosis, vomiting, disorientation, weakness, low blood
pressure, convulsions and death which may be delayed. The probable
lethal dose is between 15-30 grams.
Skin Contact:
Causes irritation to skin. Symptoms include redness, itching, and pain.
Eye Contact:
6

Salt content of snack foods

Group number:U11

Causes irritation, redness, and pain.

Chronic Exposure:
Prolonged or repeated skin exposure may cause dermatitis. Repeated
ingestion of small amounts may cause weakness, confusion, central
nervous system effects, nausea and skin eruptions.
Aggravation of Pre-existing Conditions:
No information found.
Handling and Storage
Keep in a tightly closed container, stored in a cool, dry, ventilated area.
Protect against physical damage. Isolate from oxidizing materials. Store
in the dark. Containers of this material may be hazardous when empty
since they retain product residues (dust, solids); observe all warnings
and precautions listed for the product.
First Aid Measures
Inhalation:
Remove to fresh air. If not breathing, give artificial respiration. If
breathing is difficult, give oxygen. Get medical attention.
Ingestion:
Induce vomiting immediately as directed by medical personnel. Never
give

anything

by

mouth to

an

unconscious

person. Get

medical

attention.
Skin Contact:
Wipe off excess material from skin then immediately flush skin with
plenty of water for at least 15 minutes. Remove contaminated clothing
and

shoes.

Get

medical

attention.

Wash

clothing

before

reuse.

Thoroughly clean shoes before reuse.

Eye Contact:
Immediately flush eyes with plenty of water for at least 15 minutes,
lifting lower and upper eyelids occasionally. Get medical attention
immediately.
Hazards Identification of Silver Nitrate
Emergency Overview
Poison! Danger! Corrosive. Causes burns to any area of contact. May be
fatal if swallowed. Harmful if inhaled. Strong oxidizer. Contact with other
material may cause fire.
7

Salt content of snack foods

Group number:U11

Toxicological Information
Oral rat LD50: 1173 mg/kg. Irritation data, rabbit, std Draize: eye: 1 mg,
severe. Investigated as a tumorigen, mutagen and reproductive effector.
Potential Health Effects
Inhalation:
Extremely destructive to tissues of the mucous membranes and upper
respiratory tract. Symptoms may include burning sensation, coughing,
wheezing,

laryngitis,

shortness

of

breath,

headache,

nausea

and

vomiting. May be absorbed into the body following inhalation with

symptoms paralleling those from ingestion exposure. Dust deposits in
the lungs may resemble a form of pneumoconiosis.
Ingestion:
Corrosive. Swallowing can cause severe burns of the mouth, throat, and
stomach. Can cause sore throat, vomiting, diarrhea. Poison. Symptoms
include pain and burning in the mouth, blackening of the skin and
mucous membranes, throat, and abdomen, salivation, vomiting of black
material, diarrhea, collapse, shock, coma and death.
Skin Contact:
Corrosive. Symptoms of redness, pain, and severe burn can occur.
Eye Contact:
Corrosive. Can cause blurred vision, redness, pain, severe tissue burns
and eye damage.
Chronic Exposure:
Repeated

application

discoloration

of

the

or

ingestion

skin,

causes

conjunctiva,

and

permanent

mucous

bluish

membranes.

Repeated inhalation may cause lung disease.

Aggravation of Pre-existing Conditions:
Persons with pre-existing skin disorders or eye problems or impaired
respiratory function may be more susceptible to the effects of the
substance.
Handling and Storage
Keep in a tightly closed container, stored in a cool, dry, ventilated area.
Protect against physical damage and moisture. Isolate from any source
of heat or ignition. Avoid storage on wood floors. Separate from
incompatibles,

combustibles,

organic
8

or

other

readily

oxidizable

Salt content of snack foods

Group number:U11

materials. Protect from light. Containers of this material may be

hazardous when empty since they retain product residues (dust, solids);
observe all warnings and precautions listed for the product.
First Aid Measures
Inhalation:
Remove to fresh air. If not breathing, give artificial respiration. If
breathing is difficult, give oxygen. Get medical attention immediately.
Ingestion:
If swallowed, DO NOT INDUCE VOMITING. Give large quantities of water.
Never give anything by mouth to an unconscious person. Get medical
attention immediately.
Skin Contact:
Immediately flush skin with plenty of water for at least 15 minutes while
removing contaminated clothing and shoes. Get medical attention
immediately. Wash clothing before reuse. Thoroughly clean shoes before
reuse.
Eye Contact:
Immediately flush eyes with plenty of water for at least 15 minutes,
lifting lower and upper eyelids occasionally. Get medical attention
immediately.
Hazards Identification of Nitric Acid
Emergency Overview
Poison! Danger! Strong oxidizer. Contact with other material may cause
fire. Corrosive.
Liquid and mist cause severe burns to all body tissue. May be fatal if
swallowed or inhaled. Skin turns yellow on contact and may peel off.
Great care should be taken when handling concentrated acid
Toxicological Information
Nitric acid: Inhalation rat LC50: 244 ppm (NO2)/30M; investigated as a
mutagen, reproductive effector. Oral (human) LD50: 430 mg/kg.
Potential Health Effects
Nitric acid is extremely hazardous; it is corrosive, reactive, an oxidizer,
and a poison.
Inhalation:
9

Salt content of snack foods

Group number:U11

Corrosive! Inhalation of vapors can cause breathing difficulties and lead

to pneumonia and pulmonary edema, which may be fatal. Other
symptoms may include coughing, choking, and irritation of the nose,
throat, and respiratory tract.
Ingestion:
Corrosive! Swallowing nitric acid can cause immediate pain and burns of
the mouth, throat, esophagus and gastrointestinal tract.
Skin Contact:
Corrosive! Can cause redness, pain, and severe skin burns. Concentrated
solutions cause deep ulcers and stain skin a yellow or yellow-brown
color.
Eye Contact:
Corrosive! Vapors are irritating and may cause damage to the eyes.
Contact may cause severe burns and permanent eye damage.
Chronic Exposure:
Long-term exposure to concentrated vapors may cause erosion of teeth
and lung damage. Long-term exposures seldom occur due to the
corrosive properties of the acid.
Aggravation of Pre-existing Conditions:
Persons with pre-existing skin disorders, eye disease, or
cardiopulmonary diseases may be more susceptible to the effects of this
substance.
Handling and Storage
Store in a cool, dry, ventilated storage area with acid resistant floors
and good drainage. Protect from physical damage. Keep out of direct
sunlight and away from heat, water, and incompatible materials. Do not
wash out container and use it for other purposes. When diluting, the
acid should always be added slowly to water and in small amounts.
Never use hot water and never add water to the acid. Water added to
acid can cause uncontrolled boiling and splashing. Containers of this
material may be hazardous when empty since they retain product
residues (vapors, liquid); observe all warnings and precautions listed for
the product.
First Aid Measures
Immediate first aid treatment reduces the health effects of this
substance.
10

Salt content of snack foods

Group number:U11

Inhalation:
Remove to fresh air. If not breathing, give artificial respiration. If
breathing is difficult, give oxygen. Call a physician.
Ingestion:
DO NOT INDUCE VOMITING! Give large quantities of water or milk if
available. Never give anything by mouth to an unconscious person. Get
medical attention immediately.
Skin Contact:
In case of contact, immediately flush skin with plenty of water for at
least 15 minutes while removing contaminated clothing and shoes. Wash
clothing before reuse. Thoroughly clean shoes before reuse. Get medical
attention immediately.
Eye Contact:
Immediately flush eyes with plenty of water for at least 15 minutes,
lifting lower and upper eyelids occasionally. Get medical attention
immediately.

Remarks
1. Snacks such as potato chips should not be grinded as the filtration of the solution
mixture takes a long time to complete. Instead, hot water can be used to dissolve
the chloride ions of the samples.
2. Nutrition information regarding sodium content may be provided on labels of
some snack packages. The information can be used to estimate the volume of
titrant. Typical salt content of potato chip is around 1 g sodium per 100 g sample.
Procedure

A.Mohr Method
Determination of Chloride Content of Potato Chips
1. Weigh accurately approximate 10 g of potato chips in a 250 cm3 beaker, then
add about 125 cm3 of hot distilled water into the beaker.
2. Stir the mixture carefully for 30 s, wait for 1 minute, stir again for 30 s, then
let it cool down to room temperature.
3. Filter the solution through glass wool. Transfer the filtrate to a 250 cm3
volumetric flask and make it up to the mark with distilled water.
4. Using a pipette, transfer 25.0 cm3 of the filtered solution to a 250 cm3 conical
flask. Add 1 cm3 of 5% potassium chromate(VI) indicator to the solution.
11

Salt content of snack foods

Group number:U11

5. Titrate the solution with standard 0.1 M AgNO3 to the first visible pale
reddish brown colour of silver chromate(VI) that persists for 30 s. The
potassium chromate(VI) indicator initially gives a cloudy solution of a faint
lemon-yellow colour. Record the volume of titrant used.
6. Repeat the titration two to three times to obtain concordant results.

Experimental Set-up

B. Volhard Method
Part A: Standardisation of 0.05 M Potassium Thiocyanate Solution
KSCN is a very deliquescent solid. Standardisation with standard silver nitrate
solution is required to determine the concentration of the KSCN solution
prepared.
1. Pipette 10.0 cm3 of standard 0.1 M silver nitrate solutions to a 125 cm3 conical
flask. Add 5 cm3 of 1:1 nitric acid and 1 cm3 of ammonium iron(III) sulphate
solution as indicator.
2. Titrate with potassium thiocyanate solution, swirl the solution constantly until
the reddish brown colour begins to spread throughout the solution.
3. Then add potassium thiocyanate solution dropwise, shaking the solution
thoroughly between additions of drops. The end point is the first appearance
of a dark red colour due to the presence of iron(III) thiocyanate complex. This
is more easily seen if the precipitate is allowed to settle after each addition
near the end point. Besides, it will be helpful to compare the colour with a
12

Salt content of snack foods

Group number:U11

solution made by adding 5 cm3 of 6M nitric acid and 2 cm3 of ammonium

iron(III) sulphate indicator to 75 cm3 of water. Record the volume of titrant
used.
4. Repeat the titration two to three times to obtain concordant results.
Part B: Determination of Chloride Content of Potato Chips
1. Weigh accurately approximate 10 g of potato chips in a 250 cm3 beaker, then
add about 125 cm3 of hot distilled water into the beaker.
2. Stir the mixture carefully for 30 s, wait for 1 minute, stir again for 30 s, then
let it cool down to room temperature. Filter the solution through glass wool
into a 250 cm3 conical flask.
3. Add 50.0 cm3 of 0.1 M AgNO3(aq) to the filtrate, and then 5 cm3 of 1:1 nitric
acid into the conical flask. Stopper the flask with a rubber bung and shake
until the precipitated silver chloride settles, leaving a clear supernatant liquid.
4. Filter the solution through a piece of dry filter paper (the solution must be
filtered because silver chloride is more soluble than silver thiocyanate and
tends to react with iron(III) thiocyanate.). Transfer the filtrate to a 250 cm3
volumetric flask and make it up to the mark with distilled water.
5. Using a pipette, transfer 50.0 cm3 of the filtrate solution into a conical flask,
add 1 cm3 of saturated ammonium iron(III) sulphate indicator and titrate the
excess silver nitrate with 0.05 M potassium thiocyanate solution. The end
point is the first appearance of a dark red colour due to the iron(III)
thiocyanate complex. Record the volume of titrant used.
6. Repeat the titration two to three times to obtain concordant results.
Experimental Set-up

13

Salt content of snack foods

Group number:U11

Expected results

A. Mohr Method
The end point changes from pale yellow to persists pale reddish
brown.

B. Volhard Method
Part A: Standardisation of 0.05 M Potassium Thiocyanate Solution
The end point changes from reddish brown to dark red complex.
Part B: Determination of Chloride Content of Potato Chips
The end point changes from reddish brown to dirty green..
Findings
Mass of potato chips used:

A. Mohr Method
Burette readings:
Titration no.

Trial

Final
reading(cm3)
Initial
reading(cm3)
Volume
used(cm3)

B. Volhard Method
14

Salt content of snack foods

Group number:U11

Part A: Standardisation of 0.05 M Potassium Thiocyanate Solution

Burette readings:
Titration no.

Trial

Final
reading(cm3)
Initial
reading(cm3)
Volume
used(cm3)

Part B: Determination of Chloride Content of Potato Chips

Burette readings:
Titration no.

Trial

Final
reading(cm3)
Initial
reading(cm3)
Volume
used(cm3)

15