[P1-3pm] 01. Education and History of Chemistry

Japanese

[P1-3pm-04] Teaching Material Linking the Dining Table and Chemistry: Determination of the Salt Concentration of Soy Sauce Using Sensory Evaluation and Microscale Titration

○Kazuyuki Yamada^1,2, Kumiko Kataoka³, Kazuko Ogino⁴ (1. Kirigaoka School for the Physically Challenged, University of Tsukuba, 2. Hyogo University of Teacher Education, 3. Seisen Junior and Senior High School, 4. Tohoku University)

Keywords:

Microscale titration,Salt concentration,Sensory evaluation,Mohr Method