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Titration. A burette and Erlenmeyer flask (conical flask) being used for an acid–base titration. Titration (also known as titrimetry[1] and volumetric analysis) is a common laboratory method of quantitative chemical analysis to determine the concentration of an identified analyte (a substance to be analyzed).
Karl Fischer titration. In analytical chemistry, Karl Fischer titration is a classic titration method that uses coulometric or volumetric titration to determine trace amounts of water in a sample. It was invented in 1935 by the German chemist Karl Fischer. [1][2] Today, the titration is done with an automated Karl Fischer titrator.
An example of an alkalimetric titration involving a strong acid is as follows: H 2 SO 4 + 2 OH − → SO 4 2-+ 2 H 2 O. In this case, the strong acid (H 2 SO 4) is neutralized by the base until all of the acid has reacted. This allows the viewer to calculate the concentration of the acid from the volume of the standard base that is used.
Winkler titration. The Winkler test is used to determine the concentration of dissolved oxygen in water samples. Dissolved oxygen (D.O.) is widely used in water quality studies and routine operation of water reclamation facilities to analyze its level of oxygen saturation. In the test, an excess of manganese (II) salt, iodide (I −) and ...
Standard solution. In analytical chemistry, a standard solution (titrant or titrator) is a solution containing an accurately known concentration. Standard solutions are generally prepared by dissolving a solute of known mass into a solvent to a precise volume, or by diluting a solution of known concentration with more solvent. [1]
In chemical thermodynamics, isothermal titration calorimetry (ITC) is a physical technique used to determine the thermodynamic parameters of interactions in solution. [1][2] It is most often used to study the binding of small molecules (such as medicinal compounds) to larger macromolecules (proteins, DNA etc.) in a label-free environment. [3][4 ...
The Kjeldahl method's universality, precision and reproducibility have made it the internationally recognized method for estimating the protein content in foods and it is the standard method against which all other methods are judged. It is also used to assay soils, waste waters, fertilizers and other materials.
Thermometric titrations. In the thermometric titration, titrant is added at a known constant rate to a titrand until the completion of the reaction is indicated by a change in temperature. The endpoint is determined by an inflection in the curve generated by the output of a temperature measuring device.