What is a titration?

(Ana)

Titration, also known as titrimetry, is a common laboratory method of quantitative chemical analysis that is used to
determinate the unknown concentration of an identified analyte. Since volume measurements play a key role in titration, it
is also known as volumetric analysis. A reagent, called the “titrant” or “titrator” is prepared as a standard solution. A
known concentration and volume of titrant reacts with a solution of “analyte” or “titrand” to determine concentration.
The volume of tritant reacted is called “titration volume”.

Typical procedure (Julián)

A typical titration begins with an Erlenmeyer flask containing a very precise volume of the analyte and a small amount of
indicator placed underneath a calibrated burette containing the titrant. Small volumes of the titrant are then added to the
analyte and indicator, until the indicator changes color in reaction to the titrant saturation threshold, reflecting arrival at
the endpoint of the titration. Depending on the endpoint desired, single drops or less than a single drop of the titrant can
make the difference between a permanent and temporary change in the indicator. When the endpoint of the reaction is
reached, the volume of reactant consumed is measured and used to calculate the concentration of analyte by:

C t .V t
Ca =
Va

Where Ca is the concentration of the analyte and Ct is the concentration of the titrant, both typically in molarity; V t is the
volume of titrant used and Va is the volume of the analyte used, typically in liters.

Instruments and Reagents

Volumetric Pipette Erlenmeyer Flask Hydrochloric Acid Phenolphthalein

Burette Burette Clamp Sodium Hydroxide
Beakers Suction Pump Distilled Water

Procedure Step by Step (Nataly)

1. Rinse and purge your burette

2. Clean and rinse all glassware with tap water, using some detergent if necessary
3. Rinse all glassware with distilled water to lower the chances of contamination
4. Measure out a precise amount of analyte with a pipette
5. Put the analyte into your Erlenmeyer flask
6. Put a small amount (4-5 drops) of the indicator into the Erlenmeyer flask
7. Agitate the Erlenmeyer’s contents by swirling the beaker
8. Clamp the burette carefully to a burette stand. The tip of the burette should not be touching any surfaces
9. Fill the burette to above the zero mark
10. Run some solution through the stopcock to fill the burette tip completely, making sure there are no air bubbles
and that the level of the solution falls to the zero mark.
11. Place the Erlenmeyer flask under the burette
12. Turn the stopcock of the burette, so that titrant is added to the Erlenmeyer. Only let a small amount of the titrant
out. A color change should occur. Agitate the Erlenmeyer until the color disappears.
13. Repeat the above step until the color persists slightly (you may barely notice it, so be careful & go extremely
slowly).
14. Stop when you've reached endpoint, which is the point when the reactant within the analyte has been completely
neutralized. You can tell you've reached the endpoint with a color change persist, depending on which indicator
you chosen to use.
15. Record your final volume.
Types of Titrations and Applications (Miguel y Martha)

There are many types of titrations with different procedures. The most common types of quantitative titration are acid-
base and redox titrations

Types of titrations

Acid - Base Redox Gas Phase Complexometric Zeta Potential

Biodiesel Winkler Test Determine Ozone

Kjeldahl Method Vitamin C with Dioxide of
Acid value Benedict´s Reagent Nitrogen (II)
Saponification Value

Biodiesel: This removes free fatty acids from the waste vegetable oil that would normally react to make soap instead or
biodiesel.

Kjeldahl Method: A measure of nitrogen content in a sample, agriculture and crops.

Acid Value: Determine acidity in wines, vinegars, etc

Saponification Value: Fabrication of soaps

Winkler Test: Determine oxygen concentration in water, aquiculture.

Vitamin C: Determine ascorbic acid in blood.

Benedict´s Reagent: Determine glucose in urine.