Reagents and Buffers

Virtually every analytical method involving wet chemistry starts with preparing reagent solutions. This usually involves dissolving solids in a liquid or diluting from stock solutions. Preparing reagents of correct concentrations is crucial for the validity and reproducibility of any analytical method. Also, a wide range of standard methods in food analysis involve the concept of using a reagent of known concentration to titrate a solution with an analyte of unknown concentration. This chapter covers the calculations for both the proper preparation of reagents and their use for such a titration. Also covered is the calculations for the preparation of buffer solutions used in a variety of analytical techniques. This chapter includes practice problems, for which the answers are at the end of the lab manual.