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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.
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 ...
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.
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.
An EPA scientist samples water in Florida Everglades. Samples of water from the natural environment are routinely taken and analyzed as part of a pre-determined monitoring program by regulatory authorities to ensure that waters remain unpolluted, or if polluted, that the levels of pollution are not increasing or are falling in line with an agreed remediation plan.
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.
If the volatile content of the solid is primarily water, the loss on drying technique gives a good measure of moisture content. [5] Because the manual laboratory method is relatively slow, automated moisture analysers have been developed that can reduce the time necessary for a test from a couple of hours to just a few minutes.
Normalized Difference Water Index (NDWI) may refer to one of at least two remote sensing-derived indexes related to liquid water: One is used to monitor changes in water content of leaves, using near-infrared (NIR) and short-wave infrared (SWIR) wavelengths , proposed by Gao in 1996: [ 1 ]