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.
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Sadler GD, Murphy PA (2010) pH and titratable acidity. Ch. 13. In: Nielsen SS (ed) Food analysis, 4th edn. Springer, New York
AOAC International (2007) Official methods of analysis, 18th edn., 2005, Current through revision 2, 2007 (On-line). AOAC International, Gaithersburg, MD
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Nielsen, S.S. (2010). Standard Solutions and Titratable Acidity. In: Nielsen, S.S. (eds) Food Analysis Laboratory Manual. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-1463-7_12
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DOI: https://doi.org/10.1007/978-1-4419-1463-7_12
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Publisher Name: Springer, Boston, MA
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Online ISBN: 978-1-4419-1463-7
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