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Quantification of Sodium from Food Sources by Using Various Analytical Techniques

Quantification of Sodium from Food Sources by Using Various Analytical Techniques

Nauman Jamil Khan1, Rabia Tariq2, Hina Saleem2 and Muhammad Waheed Mushtaq2*

1Punjab Education Foundation, Lahore, Pakistan; 2Chemistry Department, Govt. Graduate College of Science, Wahdat Road, Lahore, Pakistan.

*Correspondence | Muhammad Waheed Mushtaq, Chemistry Department, Govt. Graduate College of Science, Wahdat Road, Lahore, Pakistan; Email: waheedjaami@gmail.com 

ABSTRACT

Sodium is an essential element to regulate the various functions of body. There are different sources of sodium such as table salt, breads and rolls, sandwiches, soups, cold cuts and cured meats, savory snacks, chicken etc. However, the excessive intake of sodium may cause health issues such as hypertension, brain strokes, renal irregularity, heart attack etc. Various analytical techniques including atomic absorption spectroscopy, chromatography methods, ion selective electrode method, laser-induced breakdown spectroscopy, complexometric titration method and thermometric endpoint titrimetry are developed to determine the quantity of sodium. Spectrophotometric methods are cheap, easy to handle and more precise to quantify sodium in food contents.

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Pakistan Journal of Zoology

June

Pakistan J. Zool., Vol. 56, Iss. 3, pp. 1001-1500

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