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The document outlines a laboratory practice conducted by Yaneli Lizzet Velázquez Torija at the Technological Institute of Boca del Rio, focusing on the determination of sodium chloride content in food using Mohr and Vohard methods. The objective is to quantify NaCl for flavor and preservation purposes, emphasizing its significance in food quality control. The results indicate the sodium chloride percentages in the analyzed samples, highlighting its role in enhancing flavor and preserving food products.

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