@article{article_496563, title={VALIDATION OF MOHR TITRATION METHOD TO DETERMINE SALT IN OLIVE AND OLIVE BRINE}, journal={Journal of the Turkish Chemical Society Section A: Chemistry}, volume={6}, pages={329–334}, year={2019}, DOI={10.18596/jotcsa.496563}, author={Sezey, Mürüvvet and Adun, Perihan}, keywords={Method validation,salt analysis,Mohr method,olive}, abstract={<p class="Default" style="text-align:justify;line-height:150%;"> <span style="font-size:10pt;line-height:150%;">The aim of this study was to test
Mohr method’s performance characteristics and to check acceptability of test
results during the routine salt analysis in the production phase of Çakıstes
table olives. The method was validated using three fortified samples, i.e. salt
solutions in water, cracked olive’s brine and olive at three different levels
of 3, 5 and 7% salt concentration at three different times. Overall recovery of
the method was 107% for all three commodities over the validation range with a
relative standard deviation of 5% (n=162). 
Regression coefficient (R <sup>2 </sup>) was found to be 0.998 in <a> </a>olive matrix. </span> <span style="font-size:10pt;line-height:150%;">Typical limit of detection was 0.01 % with the method. </span> <span style="font-size:10pt;line-height:150%;"> </span> </p> <p> </p>}, number={3}, publisher={Turkish Chemical Society}