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The determination of free fatty acids in milk and cream: III. A simplified potentiometric titration method using a new titration






Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene 84(6): 687-699

The determination of free fatty acids in milk and cream: III. A simplified potentiometric titration method using a new titration

The present work proposes an improved, simplified version of the potentiometric titration method of free fatty acids in non aqueous medium that was previously developed using a Titroprocessor 686 of Metrohm. This new method uses a Titrino 716 of the same company, a smaller, more handy and less expensive titrator which could also be coupled to an automatic sampler. The main advantages of this new method are principally due to giving up the addition of myristic acid (addition technique), the replacement of this acid with benzoic acid as a primary calibration standard, the addition of lithium chloride as electrolyte as well as a series of simplifications of the analytical operation procedure, what results in saving time, work and reagents. The repeatability of this less expensive (in investments and operating costs) and improved method (approximately 3-7%) is quite comparable to that of the titration method previously developed using a Titroprocessor 686 (approximately 3-5%). Moreover, the results obtained using the new method agree closely with those measured by the previous one according to a comparison performed on 50 samples simultaneously titrated with both methods and equipments.

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Accession: 009554548



Related references

The determination of free fatty acids in milk and cream i. development of an automatic potentiometric titration method in nonaqueous solutions and its comparison with the visual titration method according to deeth. Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene 81(3): 296-318, 1990

Estimation of free fatty acids in milk and cream. III. A simplified potentiometric titration method using a new titrator. Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene 84(6): 687-699, 1993

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