Abstract
Coulometric titrations are determinations in which the titrant or reagent is electrically generated at the surface of an electrode (working electrode) immersed in a solution with a second electrode (counter electrode). Because the titrant is used almost at the instant it is generated at the electrode, coulometric methods can be designed to employ titrants. that cannot be easily used in burets, such as chlorine, bromine, iodine, titanium (II), copper (I), and chromium (II). Submicrogram quantities of materials can be determined. The instrumentation is generally quite simple and of low to moderate cost. The analyses are rapid and there are no dilution corrections. The electrodes can be placed in remote places and the system is easy to automate. These advantages combine to make coulometry a potentially powerful analytical technique.
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© 1994 Chapman & Hall, Inc.
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Pomeranz, Y., Meloan, C.E. (1994). Coulometry. In: Food Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-6998-5_13
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DOI: https://doi.org/10.1007/978-1-4615-6998-5_13
Publisher Name: Springer, Boston, MA
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