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The popularity of the Karl Fischer titration (henceforth referred to as KF) is due in large part to several practical advantages that it holds over other methods of moisture determination, such as accuracy, speed and selectivity. KF is selective for water, because the titration reaction itself consumes water.
Moisture analysis covers a variety of methods for measuring the moisture content in solids, liquids, or gases.For example, moisture (usually measured as a percentage) is a common specification in commercial food production. [1]
Food moisture analysis is the determination of the concentration of water in a food sample. A variety of techniques may be used including Karl Fischer titration and loss on drying. Many technical standards exist which define test methods for determining moisture in different types of food.
Methanol for chemical use normally corresponds to Grade AA. In addition to water, typical impurities include acetone and ethanol (which are very difficult to separate by distillation). UV-vis spectroscopy is a convenient method for detecting aromatic impurities. Water content can be determined by the Karl-Fischer titration.
Water chemistry analysis is often the groundwork of studies of water quality, pollution, hydrology and geothermal waters. Analytical methods routinely used can detect and measure all the natural elements and their inorganic compounds and a very wide range of organic chemical species using methods such as gas chromatography and mass spectrometry .
Water content or moisture content is the quantity of water contained in a material, such as soil (called soil moisture), rock, ceramics, crops, or wood. Water content is used in a wide range of scientific and technical areas, and is expressed as a ratio, which can range from 0 (completely dry) to the value of the materials' porosity at saturation.
in the condensation of the water-vapour of the air on the cold surface of a glass; in the capillarity of hair, wool, cotton, wood shavings, etc.; in the imbibition of water from the air by gelatine; in the deliquescence of common salt; in the absorption of water from the air by concentrated sulphuric acid; in the behaviour of quicklime". [4]
In thermodynamics, the cryoscopic constant, K f, relates molality to freezing point depression (which is a colligative property).It is the ratio of the latter to the former: