Simplified Titration Vessel for Determination of Water by Karl Fischer Method

1953 ◽  
Vol 25 (5) ◽  
pp. 840-840 ◽  
Author(s):  
R. L. Menville ◽  
S. R. Henderson
Keyword(s):  
Karl Fischer ◽  
Karl Fischer Method ◽  
Titration Vessel ◽  
Fischer Method

scholarly journals Comparisons of Karl Fischer Method with Oven Methods for Determination of Water in Forages and Animal Feeds

1999 ◽  
Vol 82 (4) ◽  
pp. 799-808 ◽  
Author(s):  
Nancy Thiex ◽  
Terri Van Erem
Keyword(s):  
Standard Error ◽  
Near Infrared ◽  
Corn Silage ◽  
Infrared Reflectance ◽  
Near Infrared Reflectance ◽  
Karl Fischer ◽  
Animal Feeds ◽  
Karl Fischer Method ◽  
Fischer Method

Abstract In a comparative study of the Karl Fischer method with oven methods for determination of water in forages and animal feeds, oven methods yielded the following relative recoveries (expressed as a percentage of the recovery obtained by the Karl Fischer method) for hay, haylage, and corn silage, respectively: (1) drying at 135°C for 2 h (AOAC 930.15), 113,162, and 133%; (2) drying at 104°C for 3 h (AOAC 935.29), 96,122, and 113%; and (3) drying at 104°C for 6 h, 97, 129, and 117%. Relative recoveries for nonurea-containing and urea-containing feed, respectively, were as fol lows: (1) drying at 135°C for 2 h (AOAC 930.15), 116 and 2746% (2) drying at 104°C for 3 h (AOAC 935.29), 88 and 239%; (3) drying at 95°C for 5 h under vacuum (AOAC 934.01), 83 and 727% (4) drying at 104°C for 6 h, 90 and 427%; and (5) drying at 110°C for 3 h, 94 and 425%. Preliminary near-infrared reflectance calibrations for water (moisture) based on the Karl Fischer method were promising (r2 = 0.98; standard error of calibration = 0.20).

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.

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