Presentation on theme: "Sodium Chloride Analysis In French Fries By: Greg Thebeau, Michael Park, Chris Rideout, Makenzie Hill."— Presentation transcript:
Sodium Chloride Analysis In French Fries By: Greg Thebeau, Michael Park, Chris Rideout, Makenzie Hill
Our Investigation Our goal was to analyze the amount of Sodium Chloride (table salt) In the samples of French Fries, and compare the amount in each sample, to the stated amount to the respective franchise. Our samples included McDonalds Small Fry (2), and Burger King Small Fry(3)
Sodium Chloride Sodium Chloride – NaCl Molar Mass = 58.44g/mol CAS Registry number= 7647-14-5
Hypothesis We had assumed in our preparation that the Sodium levels would be drastically different, varying to many levels above and below the stated amount of Sodium Chloride.
Procedure First, we had bought our samples from McDonalds and Burger King. We had weighed the mass of each sample on a balance, and recorded mass in our lab book. We had created concentrated solutions of Sodium Chloride (10ppm, 100ppm, 500ppm) as standard solutions to compare our results with our samples. We blended each of our samples in 500ml of water, and filtered the homogeneous solution into a small beaker. When all of our samples and standard solutions were prepared, we used the Sodium Ion Selective Electrode to compare every one of our samples to our ppm standards.
Sodium Ion Selective Electrode When our solutions were prepared, we used the Sodium Ion Selective Electrode to analyze the levels of Sodium in our samples. We had first taken tests for our Standard Solutions, to find the general levels of Sodium in 10, 100, and 1000 ppm. Our Standard Solution sodium levels were: 93.7 mV (10ppm), 112.9 mV (100ppm), and 146.2 mV (1000ppm)