AUTOMATION OF POTENTIOMETRIC MEASUREMENTS - DETERMINATION OF WATER-EXTRACTABLE SODIUM IN BREAD USING A SODIUM-ION SELECTIVE ELECTRODE WITH MINIMUM SAMPLE PREPARATION

Different automated potentiometric procedures for the determination of NaCl in bread have been investigated and evaluated. The results are c ompared with data from atomic absorption spectrophotometry (AAS). A co ntinuous potentiometric Na+ determination using a sodium ion selective electrode (ISE) is superior to all other methods. The sodium content can be measured by a reliable, rapid, and inexpensive potentiometric m easurement of a finely ground and dried bread sample, extracted in the measurement beaker, as an alternative to the conventional and time-co nsuming AAS procedure.