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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.
An accurate method for determining the amount of water is the Karl Fischer titration, developed in 1935 by the German chemist, whose name it bears. This method detects only water, contrary to loss on drying, which detects any volatile substances. [7] [5]
The methods widely used in aquametry encompasses Karl Fischer titration, distillation, chromatography etc. Sources McGraw-Hill Dictionary of Scientific & Technical ...
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. Food moisture content can impact food safety, food quality, shelf life, texture, legal compliance, and consumer acceptance.