Acidity

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PHYSICAL & AGGREGATE PROPERTIES (2000)

4. BARTELS, J.H.M., B.M. BRADY & I.H. SUFFET. 1989. Appendix B in
Taste and Odor in Drinking Water Supplies—Phases I and II.
American Water Works Assoc. Research Foundation, Denver, Colo.
5. KRASNER, S.W., M.J. MCGUIRE & V.B. FERGUSON. 1985. Tastes and
odors: the flavor profile method. J. Amer. Water Works Assoc.
77:34.
6. BARTELS, J.H.M.,B.M. BRADY & I.H. SUFFET. 1989. Appendix A in
Taste and Odor in Drinking Water Supplies—Phases I and II.
American Water Works Assoc. Research Foundation, Denver, Colo.
7. MALLEVIALLE, J. & I.H. SUFFET, eds. 1981. Identification and Treatment of Tastes and Odors in Drinking Water. Appendix A. American Water Works Assoc., Denver, Colo.
8. BARTELS, J.H.M., B.M. BRADY & I.H. SUFFET. 1987. Trainingpanelists for the flavor profile analysis method. J. Amer. Water Works
Assoc. 79:26.
9. SUFFET, I.H., J. HO, D. CHIOU, D. KHIARI & J. MALLEVIALLE. 1995.
Taste-and-odor problems observed during drinking water treatment.
In I.H. Suffet, J. Mallevialle & E. Kawczynski, eds. Advances in

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2310 ACIDITY*

2310 A. Introduction
Acidity of a water is itsquantitative capacity to react with a
strong base to a designated pH. The measured value may vary
significantly with the end-point pH used in the determination.
Acidity is a measure of an aggregate property of water and can
be interpreted in terms of specific substances only when the

*Approved by Standard Methods Committee, 1997.

chemical composition of the sample is known. Strong mineralacids, weak acids such as carbonic and acetic, and hydrolyzing
salts such as iron or aluminum sulfates may contribute to the
measured acidity according to the method of determination.
Acids contribute to corrosiveness and influence chemical reaction rates, chemical speciation, and biological processes. The
measurement also reflects a change in the quality of the source
water.

2310 B. TitrationMethod
1.

General Discussion

a. Principle: Hydrogen ions present in a sample as a result of
dissociation or hydrolysis of solutes react with additions of
standard alkali. Acidity thus depends on the end-point pH or
indicator used. The construction of a titration curve by recording
sample pH after successive small measured additions of titrant
permits identification of inflection pointsand buffering capacity,
if any, and allows the acidity to be determined with respect to
any pH of interest.
In the titration of a single acidic species, as in the standardization of reagents, the most accurate end point is obtained from
the inflection point of a titration curve. The inflection point is the
pH at which curvature changes from convex to concave or vice
versa.
Because accurateidentification of inflection points may be
difficult or impossible in buffered or complex mixtures, the
titration in such cases is carried to an arbitrary end-point pH
based on practical considerations. For routine control titrations

or rapid preliminary estimates of acidity, the color change of an
indicator may be used for the end point. Samples of industrial
wastes, acid mine drainage, or...
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