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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.
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.
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]
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.
The global proportionality constant for the flow of water through a porous medium is called the hydraulic conductivity (K, unit: m/s). Permeability, or intrinsic permeability, ( k , unit: m 2 ) is a part of this, and is a specific property characteristic of the solid skeleton and the microstructure of the porous medium itself, independently of ...
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:
This excess is then consumed by adding a known amount of a standard solution with known water content. The result reflects the water content of the sample and the standard solution. Since the amount of water in the standard solution is known, the difference reflects the water content of the sample.