Titratable

Titratable is an adjective used in chemistry and related fields to describe a substance or property that can be quantified by titration, a method in which a solution of known concentration (the titrant) is gradually added to a solution of unknown quantity (the analyte) until a controlled endpoint is reached. The term underpins measurements such as titratable acidity and titratable alkalinity and contrasts with the direct measurement of hydrogen ion activity by pH.

Titratable acidity refers to the total amount of acid in a sample that can be neutralized by a base under defined conditions. It is determined by titrating with a standard base to a specified endpoint, typically using an indicator or a pH meter. This metric is widely used in food and beverage analysis, agriculture, and environmental science. In winemaking, titratable acidity is commonly reported as grams of tartaric acid equivalents per liter; in other foods it may be expressed as grams of acid per liter or per unit mass.

Key distinctions include that pH measures hydrogen ion activity at a given moment and does not directly quantify total acid content, whereas titratable acidity accounts for all acid species that can be neutralized under the test conditions, including polyprotic acids. The concept also extends to titratable alkalinity and related quantities in water, soils, and industrial processes. Methods and endpoints can vary by regulatory framework or standard method.