titration
There are answers elsewhere on the web. In summary, a titrand is the solution (or other substance) which one has in a conical flask or beaker into which the titrant is titrated from a burette.
This is necessary only for very concentrated acids or bases.
the aim of a thermometric titration is to determine the concentration of the titrand and also to calculate the enthalpy change of neutralization.
Sodium chloride (and other compounds) are diluted only if it is necessary, this depends on each application.
'Titrant' is the compound in the titration buret, mostly its concentration is exactly known.'Titrand' is the substance which is being analysed in the titration.Added:A typical titration begins with a beaker or Erlenmeyer flask containing a precise volume of the titrand (or analyte) and a small amount of indicator placed underneath a calibrated burette or chemistry pipetting syringe containing the (or reactant).When the endpoint of the reaction is reached, the volume of titrant (or reactant) consumed is measured and used to calculate the concentration of analyte, using:Ca = Cr . Vr . M / Vawhere M is the mole ratio of the analyte and reactant from the balanced chemical equation.
No, but it adds a lot of complexity to the nose (smell) of the whiskey. Whiskey drinkers call this effect, "opening the bouquet."
I believe that ingesting certain types of foods may dilute the test and therefore decrease the accuracy of the analysis.
Slightly dilute white whine vinegar, apply to area with a cloth,,let dry, and repeat if necessary.
more dilute not less dilute. "Less Dilute" means more concentrated.
It is necessary to filter in different volumes of a sample because it may take more or less liquid for a solid to completely dilute in the solution. The amount of solution you use is completely dependant on the formula.
dilute