Titration Systems

• Applications include dairy farms wineries and breweries
• Supplied with needed solutions
• Easy to use

Titration: Some History

In 1855, the German chemist, Friedrich Mohrn, defined titration as the “weighing without scale” method, because this process allows determination of the concentration of a sample without using complex instrumentation. A manual titration requires high accuracy and precision, both in the preparation of the material, and the use of different precisely dosed reagents. The operation must be repeated at least 3 times to obtain a reliable measured value. This procedure makes the manual analytical technique very long and fastidious. On the other hand, the infinite applications that titration presents, can’t be neglected, both for the organic and inorganic parameters. In some applications, for example in the food industry, the determination of the content of sulphur dioxide in must and wine, and the level of acidity in cheese are still determined manually using the Soxhlet method. See the table below for other applications.