titratabele

Titratabele is a term used to describe substances whose quantity can be determined by titration, a chemical analysis method in which a solution of known concentration (the titrant) is added gradually to a sample until a reaction reaches a defined endpoint. In many contexts the concept is expressed as titratable or titratable acidity, especially when measuring acids in foods and beverages.

Titratable acidity (TA) refers to the total amount of acid in a sample that can be neutralized by a base, typically determined by titrating with a standard alkali such as sodium hydroxide to a predefined endpoint. TA captures the contribution of both strong and weak acids and is influenced by the chosen endpoint and indicator. By contrast, pH measures hydrogen ion activity at a specific moment rather than total acid content, so TA and pH provide complementary information about acidity.

Measurement methods commonly involve preparing a sample and titrating with a standard NaOH solution of known concentration. Endpoints are determined by a pH indicator (for example phenolphthalein) or a pH meter, and results are expressed in units such as milligrams of acid per gram or as a percentage of acid, depending on the application.

Applications are widespread: in the food and beverage industry TA is used to assess flavor, stability, and fermentation status in products like wine, juices, and milk; in environmental science TA helps estimate buffering capacity of waters. Limitations include dependence on endpoint choice, presence of buffers, volatility of certain acids, and sample preparation.

Etymology traceable to the verb “titrate,” with "titratabele" serving as the adjective form in some languages.