Analysis of Moisture Content
Using the Karl Fischer Method
and Moisture Balance

Karl Fischer uses the volumetric method based on the principle of titration. The titrant used is the Karl Fischer reagent (a mixture of iodine, sulfur dioxide, and pyridine in methanol solution). Karl Fischer's reagent on this method is very unstable and sensitive to water vapor. Therefore, before use reagents must always be standardized. This method can be applied for water content analysis of foods that have very low water content (such as oil / fat, sugar, honey, and dry matter). This method can also be used to measure water content with a concentration of 1 ppm.

Important!!
- Minimum sample 5 grams (powder), 10 ml (liquid)
- Concentration below 0.1%, price IDR 250k, using the Karl Fischer method
- Concentration above 0.1% - 1%, price IDR 500k, using the Karl Fischer method
- Concentration above 1%, price IDR 200k, using the Moisture Balance Method
- Concentration 1% - 50% price IDR 250k, using the Moisture Balanced Method
- Concentration > 50%, cannot be analyzed

For more information, please contact us
https://wa.me/628119811561

Additional information:
- Samples that have been tested will be stored in the laboratory for a maximum of 3 months.
- Samples not taken within this time will be destroyed
- Maximum payment time is one month (1 month) after the Billing Code is issued

Application Requirements:

• Photo
• Other Supporting File

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