Titration

by Staff Writer - K. Ash | June 14, 2012

Titration is a method of chemical analysis that can be used to identify the concentration of a specific component of a sample. In a titration, quantitative analysis is utilized with known volumes playing a key role in the process.

The process of titration is an important measurement technique for consumer food products. In the winemaking process, titration is used as a quality control procedure. A titration can be used to determine total acidity, residual sugar and free sulfur dioxide of a wine. In the actual procedures of the titration process, precise amounts of a specific compound known to cause a chemical reaction are added to a sample. The process continues until a color change is noted, which indicates that a reaction has occurred. As the reaction will occur under conditions of known proportions, simple measurements can be used to calculate the concentration of the specific component of the sample.

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