Collaborative Study of the Determination of Moisture in Chocolate by Karl Fischer Titration

1977 ◽  
Vol 60 (3) ◽  
pp. 654-657
Author(s):  
Robert A Martin
Keyword(s):  
Collaborative Study ◽  
Official Method ◽  
Oven Method ◽  
Karl Fischer Titration ◽  
Karl Fischer ◽  
Karl Fischer Method ◽  
Fischer Method

Abstract A collaborative study was conducted comparing the AOAC air oven method, 13.002, with the Karl Fischer titration for determining moisture in cacao products. Five samples (4 milk chocolates and 1 confectionery coating) were analyzed by 10 collaborators. The results indicate that the Karl Fischer method gives better precision than the official method. The former method has been adopted as official first action.

Determination of Water in Molasses by Karl Fischer Method

1971 ◽  
Vol 54 (5) ◽  
pp. 1231-1235
Author(s):  
Boris Kviesitis
Keyword(s):  
Collaborative Study ◽  
Oven Method ◽  
Vacuum Oven ◽  
Water Determination ◽  
Cane Molasses ◽  
Karl Fischer ◽  
Karl Fischer Method ◽  
Fischer Method

Abstract Successful use of the method depends on several factors, one of which is the size of the sample because it affects the result of the titration. In this study, 2 sizes of cane molasses samples were tested and the results were compared with those from the vacuum oven method. The use of larger samples with or without the addition of surfactant increased the precision of the analysis. It is recommended that the Karl Fischer method for water determination in molasses and sugar sirups be subjected to collaborative study.

Moisture in Dried Vegetables and Spices

1966 ◽  
Vol 49 (4) ◽  
pp. 726-730 ◽  
Author(s):  
Bobby R Eader
Keyword(s):  
Near Infrared ◽  
Collaborative Study ◽  
Oven Method ◽  
Vacuum Oven ◽  
Karl Fischer ◽  
Karl Fischer Method ◽  
Infrared Method ◽  
Dried Vegetables ◽  
Fischer Method

Abstract A collaborative study was conducted to compare the near-infrared spectrophotometric method and a Karl Fischer volumetric method with a vacuum oven method for the determination of moisture. Results by the near-infrared method were as accurate as and more rapid and specific than the vacuum oven method. Results by the Karl Fischer method were not as satisfactory; more study is needed to improve the precision of the method.

Evaluation of Methods for Determination of Moisture in Distillers Process Materials

1970 ◽  
Vol 53 (4) ◽  
pp. 812-814
Author(s):  
M K Meredith ◽  
S Baldwin ◽  
A A Andreasen
Keyword(s):  
Cereal Grains ◽  
Oven Method ◽  
Vacuum Oven ◽  
Karl Fischer ◽  
Karl Fischer Method ◽  
Speed And Accuracy ◽  
Evaluation Of Methods ◽  
Fischer Method

Abstract Four methods were compared for the determination of moisture in cereal grains and distillers by-product grains: Karl Fischer method, toluene method, vacuum oven method (95–100°C, 5 hr ), and modified vacuum oven method (60°C, 16 hr). The toluene method proved to be the most satisfactory because of its speed and accuracy.

Determination of Moisture in Molasses by the Karl Fischer Method, Using Formamide as the Solvent

1975 ◽  
Vol 58 (1) ◽  
pp. 164-166
Author(s):  
Boris Kviesitis
Keyword(s):  
Water Content ◽  
Collaborative Study ◽  
Karl Fischer ◽  
Karl Fischer Method ◽  
Time Required ◽  
Fischer Method

Abstract The use of formamide as a solvent for the determination of moisture in molasses by the Karl Fischer method reduces the time required for titration which, in turn, increases the accuracy of the method. Formamide has the advantage of dissolving molasses without increasing its water content. It is recommended that the use of formamide in the determination of moisture by the Karl Fischer method be submitted to collaborative study.

Karl Fischer Determination of Moisture in Soft-Moist Pet Foods: Collaborative Study

1990 ◽  
Vol 73 (3) ◽  
pp. 399-400 ◽  
Author(s):  
Roy E Schulze
Keyword(s):  
Propylene Glycol ◽  
Collaborative Study ◽  
Vacuum Drying ◽  
Volatile Components ◽  
Karl Fischer ◽  
Karl Fischer Method ◽  
Relative Standard ◽  
Standard Deviations ◽  
Fischer Method

Abstract Twelve collaborators participated in a study of a Karl Fischer method for determination of moisture in soft-moist, commercially available pet foods. The method avoids the erroneous high results noted In other methods (vacuum drying, toluene distillation, and drying at 135°C) when volatile components other than moisture, such as propylene glycol, are present. The standard deviations for repeatability (sr) and reproducibility (sR) were 0.3 and 0.4, respectively. The corresponding relative standard deviations (RSDr and RSDR) were 1.1 and 1.7%, respectively. The method has been approved interim official first action by AOAC.

Determination of Moisture in Dried Vegetables

1967 ◽  
Vol 50 (3) ◽  
pp. 701-703
Author(s):  
Bobby R Rader
Keyword(s):  
Near Infrared ◽  
Good Precision ◽  
Oven Method ◽  
Vacuum Oven ◽  
Karl Fischer ◽  
Karl Fischer Method ◽  
Infrared Methods ◽  
Dried Vegetables ◽  
Fischer Method

Abstract The determination of moisture in dried vegetables by a near-infrared speclrophotoraetric method, a Karl Fischer method, and a vacuum oven method was submitted to additional collaborative study. Results by the 3 methods showed good precision and agreement. The near-infrared and the Karl Fischer methods extract the moisture from the dried vegetables into dimethylformamide (DMF). In the near-infrared method the absorbance of the DMF solution is measured at 1.92 μ and compared to a standard curve. In the Karl Fischer method an aliquot of the DMF solution is added to formamide and titrated with the Karl Fischer reagent. The Karl Fischer and near-infrared methods are more specific than the vacuum oven method and can be used for a greater variety of samples. Both the Karl Fischer and near-infrared methods are recommended for adoption as official, first action.

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