titrerbar
Titrerbar is an adjective used in some Scandinavian languages to describe substances, functional groups, or systems that can be subjected to titration. Titration is a quantitative chemical analysis in which a solution of known concentration (the titrant) is added to a sample until a defined endpoint is reached, allowing the amount of the titratable component to be calculated.
In practice, titrable components are those that participate in a stoichiometric reaction with the titrant. This
Measurement and calculation rely on detecting the endpoint, which can be determined visually with an indicator
Applications of titrable characteristics span various fields. In food science, titratable acidity is a common measure