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Definition of Titer
1. Noun. The concentration of a solution as determined by titration.
Definition of Titer
1. Noun. (analytical chemistry) The concentration of a substance as determined by titration. ¹
2. Verb. To measure a concentration, especially by means of titration ¹
¹ Source: wiktionary.com
Definition of Titer
1. the strength of a chemical solution [n -S]
Lexicographical Neighbors of Titer
Literary usage of Titer
Below you will find example usage of this term as found in modern and/or classical literature:
1. Food Inspection and Analysis: For the Use of Public Analysts, Health by Albert Ernest Leach, Andrew Lincoln Winton (1913)
"The titer must be made at about 20° C. for all • fats having a titer above 30° C.
and at 10° C. below the titer for all other fats. ..."
2. Pharmaceutical and Food Analysis: A Manual of Standard Methods for the by Azor Thurston (1922)
"The highest point to which it rises is regarded as the titer of the fatty acids.
Test the fatty acids for complete saponification as follows: Place 3 cc. in ..."
3. Chemical Technology and Analysis of Oils, Fats and Waxes by Julius Lewkowitsch (1921)
"to have the " titer test" reported as quickly as possible ... The following table
gives a list of " titer tests " collated from a very large number of ..."
4. Text-book of Meat Hygiene: With Special Consideration of Antemortem and by Richard Heinrich Edelmann (1919)
"A titer test of 37° C. gives the proper consistency for compound, but if it is
to be used in warm climates this must be increased to 38° C. In making these ..."
5. Food Inspection and Analysis: For the Use of Public Analysts, Health by Albert Ernest Leach, Andrew Lincoln Winton (1913)
"The titer must be made at about 20° C. for all fats having a titer above 30° C.
and at 10° C. below the titer for all other fats. ..."
6. A Practical Treatise on Animal and Vegetable Fats and Oils: Comprising Both by William Theodore Brannt, Karl Schaedler (1896)
"In buying tallow for soap making it is usual to subject a sample to the test to
determine the " titer," or point at which the ..."
7. Foods: Their Composition and Analysis: A Manual for the Use of Analytical by Alexander Wynter Blyth (1896)
"... rises one or more tenths of a decree, to again stop, and then fall as before.
The last stationary point is called the "titer" or solidifying point. ..."
8. The Hydrogenation of Oils: Catalyzers and Catalysis and the Generation of by Carleton Ellis (1914)
"The material of the relatively higher titer may be denominated the stabilizer
and the proportions of fatty basis and stabilizer as well as their melting ..."
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