It is related to the titratable acidity level of a wine but differs in significant ways.

Sometimes the displacer is specifically designed with a titratable functional group to shift its affinity.

Because this factor is titratable, it may be present at low concentrations and bind with high affinity to the mec-3 upstream sequence.

Hydrogen-ion concentration vs. titratable acidity in culture mediums.

See also titratable acid.

For example, in an unfolded protein an aspartic acid typically is in an environment which exposes the titratable side chain to water.

In chemistry, Titratable acid generally refers to any acid that can lose proton(s) in an acid-base reaction.

In acute dissection, rapidly acting, titratable parenteral agents (such as esmolol, propranolol, or labetalol) are preferred.

The titratable acidity or "TA" (also referred to as "total acidity") is the measure of the tartaric acid in the grapes.

It gets its name from the use of NaOH in acid-base titration to estimate the quantity of titratable acid.

It is, quoting Drever, "formally defined as the equivalent sum of the bases that are titratable with strong acid (Stumm and Morgan, 1981)."

Common tests include Brix, pH, titratable acidity, residual sugar, free or available sulfur, total sulfur, volatile acidity and percent alcohol.

When a protein folds, the titratable amino acids in the protein are transferred from a solution-like environment to an environment determined by the 3-dimensional structure of the protein.

For example, in renal physiology, Titratable acid is a term to describe acids such as phosphoric acid, sulfuric acid which are involved in renal physiology.

Modern winemakers use a refractometer to measure hi sugar levels and Brix or titration tests (using an indicator such as phenolphthalein) to determine the titratable acidity within the grape.

Urine specimens were processed as soon as possible after collection, both in the UK and the Gambia, and titratable acidity was determined by titration of each urine specimen to pH 7.4.

The interplay of the intrinsic pK values of a system with the electrostatic interaction energies between titratable groups can produce quite spectacular effects such as non-Henderson-Hasselbalch titration curves and even back-titration effects.

Furthermore, in the folded protein the aspartic acid will be closer to other titratable groups in the protein and will also interact with permanent charges (e.g. ions) and dipoles in the protein.

Opokua Kwapoing and Valerie Fedun-Jacklin of Valhalla, N.Y., won a patent for Pepsico for "soft drinks formulated to high total titratable acidity to suppress hunger when ingested prior to a meal."

The perception of sourness comes from the titratable acidity in the wine so the reduction in TA that follows MLF leads to a reduction in perceived sour or "tartness" in the wine.

The pH, dissolved oxygen content, titratable acidity, storage temperature, species and strains of associative fermented dairy product organisms and concentration of lactic and acetic acids are some of the factors that greatly affect the probiotic viability in the product.

The remaining 30-40% that comes from pressing can have higher pH levels, lower titratable acidity, potentially higher volatile acidity and higher phenolics than the free-run juice depending on the amount of pressure and tearing of the skins and will produce more astringent, bitter wine.

More recently, it is reported that LPE can also accelerate color development and promote shelf life of cranberries, and increase fruit qualities of Thompson seedless grapes, in such as soluble solids content (SSC), titratable acidity (TA), firmness, and size.

Proteins and enzymes consist of Amino acids, some of which are titratable (i.e. they can alter their charge when the pH of the solution changes), and an enzyme commonly needs a set of specific residues in its Active site to occupy a specific protonation state to be catalytically active.

The measure of the amount of acidity in wine is known as the "titratable acidity" or "total acidity", which refers to the test that yields the total of all acids present, while strength of acidity is measured according to pH, with most wines having a pH between 2.9 and 3.9.

Whether patients who relapse should be treated long term with a fixed or titrable dose or six month courses for each episode of relapse remains to be elucidated in future studies.