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A Karl Fischer titrator. In analytical chemistry, Karl Fischer titration is a classic titration method that uses coulometric or volumetric titration to determine trace amounts of water in a sample. It was invented in 1935 by the German chemist Karl Fischer. [1] [2] Today, the titration is done with an automated Karl Fischer titrator.
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.
Karl Fischer Coulometer Auto Titrator. The Karl Fischer reaction uses a coulometric titration to determine the amount of water in a sample. It can determine concentrations of water on the order of milligrams per liter. It is used to find the amount of water in substances such as butter, sugar, cheese, paper, and petroleum.
Karl Fischer (24 March 1901 – 16 April 1958) was a German chemist. [1] In 1935 he published a method to determine trace amounts of water in samples. [2] This method is now called Karl Fischer titration and was originally performed manually but has been automated. It remains the primary method of water content determination used worldwide by ...
The word "titration" descends from the French word titrer (1543), meaning the proportion of gold or silver in coins or in works of gold or silver; i.e., a measure of fineness or purity. Tiltre became titre, [4] which thus came to mean the "fineness of alloyed gold", [5] and then the "concentration of a substance in a given sample". [6]
Moisture dew point is the temperature at which moisture condenses out of a gas. This parameter is inherently related to the moisture content, which defines the amount of water molecules as a fraction of the total. Both can be used as a measure of the amount of moisture in a gas and one can be calculated from the other fairly accurately.
Aquametry in analytical chemistry refer to analytical processes to measure the water present in materials. [1] The methods widely used in aquametry encompasses Karl Fischer titration, distillation, chromatography etc.
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.