titer
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also ti·tre (tī'tər) 
n.
n.
- Concentration of a substance in solution or the strength of such a substance determined by titration.
- The minimum volume needed to cause a particular result in titration.
[French titre, from Old French title, title. See title.]
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or (esp. US) titer
- a value found by titration; see titrate (def. 1, 2).
- (in microbiology and immunology) a measure of the concentration or activity of an active substance, e.g. an antibody, in a solution, usually expressed as the highest dilution of the solution in which the activity can be detected. By convention, if the highest dilution giving activity is 100-fold, the titre is said to be 100.
| titration pK, titration curve, titrate | |
| titrimetry, tld, tmRNA |
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The quantity of a substance required to react with or to correspond to a given amount of another substance.
- agglutination t. — the highest dilution of a serum which causes clumping of microorganisms or other particulate antigens.
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(tī′tur)
n
n
The standard amount by volume of a material required to produce a desired reaction with another material.
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A titer (or titre) is a way of expressing concentration.[1] Titer testing employs serial dilution to obtain approximate quantitative information from an analytical procedure that inherently only evaluates as positive or negative. The titer corresponds to the highest dilution factor that still yields a positive reading.[2] For example, positive readings in the first 8 serial twofold dilutions translate into a titer of 1:256 (i.e., 2−8). Titers are sometimes expressed by the denominator only, for example 1:256 is written 256.[3]
Examples
A specific example is a viral titer, which is the lowest concentration of virus that still infects cells. To determine the titer, several dilutions are prepared, such as 10−1, 10−2, 10−3,...,10−8.[1]
The titer of a fat is the temperature, in degrees Celsius, at which it solidifies.[4] The higher the titer, the harder the fat. This titer is used in determining whether an animal fat is considered tallow (titer higher than 40 °C) or a grease (titer below 40 °C).[5]
See also
References
- ^ a b Michael G. Kaplitt; Arthur D. Loewy (1 August 1995). Viral vectors: gene therapy and neuroscience applications. Academic Press. pp. 304. ISBN 978-0-12-397570-6. http://books.google.com/books?id=bKqy7YvJpoIC&pg=PA304. Retrieved 18 March 2012.
- ^ Morag Crichton Timbury (1994). Notes on medical virology. Churchill Livingstone. p. 27. ISBN 978-0-443-04872-2. http://books.google.com/books?id=4ZNrAAAAMAAJ. Retrieved 18 March 2012.
- ^ Harold E. Fox; Jessica Bienstock (21 December 2010). The Johns Hopkins Manual of Gynecology and Obstetrics. Lippincott Williams & Wilkins. pp. 226. ISBN 978-1-60547-433-5. http://books.google.com/books?id=4Sg5sXyiBvkC&pg=PR226. Retrieved 18 March 2012.
- ^ Richard D. O'Brien (5 December 2008). Fats and oils: formulating and processing for applications. CRC Press. pp. 207. ISBN 978-1-4200-6166-6. http://books.google.com/books?id=3wpHj3mvra8C&pg=PA207. Retrieved 18 March 2012.
- ^ van Gerpen, Jon Harlan; Rudy Pruszko; Davis Clements; Gerhard Knothe; Brent Shanks (2006). Building a Successful Biodiesel Business (2nd illustrated ed.). Biodiesel Basics. p. 93. ISBN 0-9786349-0-X. http://books.google.com/books?id=oN5b19Snx6wC&pg=PA93&dq=tallow+grease+titer+(40%C2%B0C+. Retrieved 2009-07-11.
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