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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 ...
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.
Although KF is a destructive analysis, the sample quantity is small and is typically limited by the accuracy of weighing. For example, in order to obtain an accuracy of 1% using a scale with the typical accuracy of 0.2 mg, the sample must contain 20 mg water, which is e.g. 200 mg for a sample with 10% water.
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.
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 ...
The moisture content of grains is an essential property in food storage. The moisture content that is safe for long-term storage is 12% for corn, sorghum, rice and wheat and 11% for soybean [1] At a constant relative humidity of air, the EMC will drop by about 0.5% for every increase of 10 °C air temperature. [2]
This equipment can be used in cases other than simple removal of water. One example is the esterification of butanol with acetic acid catalyzed by sulfuric acid. The vapor contains 63% ester, 29% water and 8% alcohol at reflux temperature and the organic layer in the trap contains 86% ester, 11% alcohol and 3% water which is reintroduced.
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