Titration

Titration is a common laboratory method of quantitative chemical analysis that is used to determine the concentration of an identified analyte. A reagent, called the titrant or titrator, is prepared to react with a solution of analyte or titrand to determine concentration.

History

The concept of titration originated in the late 18th century. The first titration was performed by French chemist François Antoine Henri Descroizilles in 1791. The term "titration" comes from the Latin word titulus, which means inscription or title. The French word titre, also from this origin, means rank.

Procedure

Titration involves delivering a measured amount of a solution of known concentration into a solution of unknown concentration. The titrant reacts with a solution of analyte to determine concentration. The volume of titrant reacted is called titration volume.

Types of Titration

There are several types of titration methods in use in a variety of scientific fields. Some of the most common types include:

• Acid–base titration is based on the neutralization reaction between the analyte and an acidic or basic titrant.
• Redox titration is based on an oxidation-reduction reaction between the analyte and titrant.
• Complexometric titration involves the formation of a colored complex compound.
• Zeta potential titration is a titration of the solution of the particle with the solution of the potential determining ion.

Applications

Titration is used in the food industry to determine product quality and in the pharmaceutical industry for quality control and development of new drugs. It is also used in environmental studies and in clinical laboratories for the determination of unknown concentrations of chemicals of interest.

See Also

• Analytical chemistry
• Volumetric analysis
• Phenolphthalein
• Burette
• Erlenmeyer flask

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