Analysis of Moisture Content Using the Karl Fischer Method
Analysis of Moisture Content Using the Karl Fischer Method
Analysis of Moisture Content Using the Karl Fischer Method
Paid


SERVICE DESCRIPTION | 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…

  • Laboratorium Karakterisasi Lanjut Kimia Maju I
  • Puspiptek - Serpong
    Gedung 456 KST BJ Habibie Tangerang Selatan, Banten , 15314
  • 08119811561
  • labkarserpong@brin.go.id
  • Service Unit: Per Contract
  • Service Duration: 14 Working Days
  • Service Quota Per Day: 10
  • Service Capacity: 1 Per Contract
  • Minimum Amount: 1
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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.

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Template Other Supporting File 0 MB

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