Studies on the determination of camphor in camphor liniment. III. Vacuum oven method**Presented before the Scientific Section, A. Ph. A., Philadelphia meeting, 1926, and Miami meeting, 1931.

1932 ◽  
Vol 21 (4) ◽  
pp. 337-341
Author(s):  
Charles F. Poe
Keyword(s):  
Oven Method ◽  
Vacuum Oven ◽  
Scientific Section

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 Loss on Drying in Roasted Ground Coffee

1968 ◽  
Vol 51 (3) ◽  
pp. 577-579
Author(s):  
Eleanor A McCarron
Keyword(s):  
Reasonable Agreement ◽  
Collaborative Study ◽  
Moisture Loss ◽  
Oven Method ◽  
Vacuum Oven ◽  
Before And After ◽  
Ground Coffee ◽  
Good Agreement

Abstract Moisture loss on drying was determined on five "regular grind" coffees by the air oven method at 105°C and vacuum oven method at 98—100° C before and after grinding. Results for unground and ground samples by the vacuum oven method were in good agreement; results between the two oven methods for unground or ground samples were generally less satisfactory. Collaborative study was conducted by the vacuum oven method only on four unground (as is) samples. Results were in reasonable agreement, and the method is recommended for adoption as official, first action.

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.

Moisture Analysis of Freeze-Dehydrated Cottage Cheese

1967 ◽  
Vol 50 (6) ◽  
pp. 1279-1283
Author(s):  
James L Fowler ◽  
Charles H Coleman
Keyword(s):  
High Capacity ◽  
Cottage Cheese ◽  
Oven Method ◽  
Vacuum Oven ◽  
Drying Time ◽  
Alternative Method ◽  
Moisture Analysis ◽  
Government Laboratories

Abstract A large number of samples of dehydrated cottage cheese are received by government laboratories for moisture analysis, and the apparatus for performing the test by the prescribed method lacks adequate capacity to handle them. Therefore, an experiment was designed to test whether analysis by an alternative method making use of high capacity apparatus would give comparable results. It was concluded that the mechanical convection air oven, 100—102°C, 16—18 hr drying time, did not give results comparable to the specified vacuum oven method

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