Food Analysis Laboratory Manual pp 95-102

Part of the Food Science Texts Series book series (FSTS) | Cite as

Standard Solutions and Titratable Acidity

  • S. Suzanne Nielsen
Chapter

Abstract

Many types of chemical analyses are made using a method in which a constituent is titrated with a solution of known strength to an indicator endpoint. Such a solution is referred to as a standard solution. From the volume and concentration of standard solution used in the titration, and the sample size, the concentration of the constituent in the sample can be calculated.

RESource Materials

  1. Sadler GD, Murphy PA (2010) pH and titratable acidity. Ch. 13. In: Nielsen SS (ed) Food analysis, 4th edn. Springer, New YorkGoogle Scholar
  2. AOAC International (2007) Official methods of analysis, 18th edn., 2005, Current through revision 2, 2007 (On-line). AOAC International, Gaithersburg, MDGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • S. Suzanne Nielsen
    • 1
  1. 1.Department of Food SciencePurdue UniversityWest LafayetteUSA

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