Principles of Titration

What is Titration?

Titration is an analytical method of measuring the amount of a specific substance in a solution by adding drops of another solution to it, and finding the point at which the chemical reaction is complete. Typically, a solution with a known concentration, called a titrant, is used.

In the real world, familiar examples include determining the acidity of fruit beverages and the salt content of soy sauce. Titration is specified as an official measurement method in the Japanese Agricultural Standards (JAS).

In addition, the acidity of wine, the total acidity of alcoholic beverages, and the amino acids of sake are determined using the National Tax Agency prescribed analysis method. Meanwhile the purity of reagents and the degree of deterioration of oil (acid value/peroxide value) are determined using the Japanese Industrial Standards (JIS). The Japanese Pharmacopoeia is also widely used and contains provisions for measurements conducted by titration for each pharmaceutical product.

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