| 释义 |
‖ titre, titer|ˈtiːtə(r), ˈtaɪtə(r)|
[a. F. titre: see titrate.]
1. The fineness of gold or silver; in Chem. the strength of a solution as determined by titration; in Med., the concentration of an antibody, as measured by the extent to which it can be diluted before ceasing to give a positive reaction with antigen.
1839Ure Dict. Arts 858 The French rule for finding the par of a foreign gold coin,..is to multiply its weight by its standard or titre. 1868Chem. News 13 Mar. 132/1 Provided the ‘tinctorial’ power, and consequently ‘titre’ of the ammonia standard be correctly ascertained in terms of the iodine solution, the former may be dispensed with. 1903Amer. Chem. Jrnl. Mar. 188 The solution was kept cooled to 15°. One cc. was removed at intervals (5 cc. in all), and the ‘immediate’ titer was found to gradually decrease from its original value of 6·4 to 1·2 in about one-half hour, the total active oxygen content..remaining the same. 1918[see peptidase]. 1947Ann. Rev. Microbiol. I. 337 If soluble antigen has been released it may be detected in relatively high titer in the supernatant fluid. 1958Spectator 19 Sept. 379/1 The shot I'm going to give you..ought to moderate the symptoms until you've developed a high anti-body titer of your own. 1979Jrnl. R. Soc. Arts CXXVII. 421/1 As the anti-body titres waned they would go through a succession of mid-gestation abortions.
2. (See quots.)
1895J. Lewkowitsch Chem. Analysis Oils, Fats, Waxes iv. 100 The temperature will continue to fall, but then it will rise suddenly..and reach a maximum, remaining thereat stationary for some little time before it falls again. This point is called the titer or solidifying point. 1951Kirk & Othmer Encycl. Chem. Technol. VI. 153 (heading of table) Fat or oil... Titer range, °C. 1972Materials & Technol. V. viii. 193 Fats containing fatty acids with a titre above 40°C are known as tallows. (The titre of an oil is the highest temperature reached when the liberated water-insoluble fatty acids are crystallizing under controlled conditions. It is generally taken to be the solidification point of the fatty acids.) |