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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] There are many applications where trace moisture measurements are necessary for manufacturing and process quality ...
The Proctor compaction test is a laboratory method of experimentally determining the optimal moisture content at which a given soil type will become most dense and achieve its maximum dry density. The test is named in honor of Ralph Roscoe Proctor [ de ] , who in 1933 showed that the dry density of a soil for a given compactive effort depends ...
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 sample can then be remolded and the test repeated. As the moisture content falls due to evaporation, the thread will begin to break apart at larger diameters. The plastic limit is defined as the gravimetric moisture content where the thread breaks apart at a diameter of 3.2 mm (about 1/8 inch). A soil is considered non-plastic if a thread ...
Moisture sorption isotherm. The relationship between water content and equilibrium relative humidity of a material can be displayed graphically by a curve, the so-called moisture sorption isotherm. For each humidity value, a sorption isotherm indicates the corresponding water content value at a given temperature. If the composition or quality ...
Relationship to relative humidity: The relative humidity (RH) of air in equilibrium with a sample is also called the Equilibrium Relative Humidity (ERH) and is usually given as a percentage. [2] It is equal to water activity according to E R H = a w × 100 % . {\displaystyle \mathrm {ERH} =a_{w}\times 100\%.}
The water content of most compounds can be determined with a knowledge of its formula. An unknown sample can be determined through thermogravimetric analysis (TGA) where the sample is heated strongly, and the accurate weight of a sample is plotted against the temperature. The amount of water driven off is then divided by the molar mass of 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.