Titratieve

Titratieve is an adjective used mainly in analytical chemistry and related fields to describe properties, substances, or measurements that are determined or defined through titration. It conveys the idea that a given component can be quantified by a titration procedure, often by reacting it with a titrant of known concentration until a defined endpoint is reached. In practice, titratieve concepts appear in terms such as titratieve zuren (titratable acids) or titratieve alkaliniteit (titratable alkalinity), where the key value arises from the volume of titrant required to reach the endpoint.

Etymology and usage vary by language; the root is related to titration, a classical analytical method used to determine concentration. The term is commonly encountered in Dutch and other European languages, where it helps distinguish compositional elements that are specifically measurable by titration from those measured by other techniques. In English-language contexts, the closest equivalent is often “titratable” or “titratable acidity,” with the latter being a standard measure in food and beverage chemistry.

Methodologically, titratieve analyses follow standard titration procedures: a sample is titrated with a reagent of known concentration, an indicator or sensor marks the endpoint, and the amount of titrant used yields the quantity of the titratable component. Applications span food science (characterizing acidity in wines, dairy), water chemistry (buffering capacity and alkalinity), and pharmaceutical analysis (assay of active ingredients).

Limitations include variability due to indicator choice, endpoint interpretation, and sample matrix effects. As a descriptive term, titratieve remains a practical label for titration-dependent properties rather than a discrete, universally formalized category.