Development of Karl Fischer Reagents
Development of Karl Fischer Reagents
Development of Karl Fischer Reagents
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
III-2. Foodstuffs<br />
172<br />
Substance<br />
Apple powder<br />
Dried carrot powder<br />
Dried onions<br />
Dried tomato powder<br />
Sweet potato starch<br />
Corn flour<br />
Soy protein<br />
Corn starch<br />
Wheat<br />
Soy protein<br />
Soy flour<br />
Potato powder<br />
Dehydrated<br />
solvents<br />
General-use<br />
"<br />
"<br />
"<br />
"<br />
"<br />
"<br />
Sugar-type<br />
"<br />
"<br />
"<br />
Sugar-type (45�C) Sample Quantity<br />
(g)<br />
0.0989<br />
0.1231<br />
0.0366<br />
0.1309<br />
0.1885<br />
0.0627<br />
0.0574<br />
0.1612<br />
0.0635<br />
0.0756<br />
0.0692<br />
0.0721<br />
Measurement Value<br />
(mg)<br />
2.16<br />
3.74<br />
2.81<br />
3.07<br />
31.10<br />
6.06<br />
4.09<br />
21.15<br />
9.05<br />
5.43<br />
5.26<br />
5.80<br />
Moisture Content<br />
(%)<br />
2.19<br />
3.04<br />
7.68<br />
2.35<br />
16.50<br />
9.67<br />
7.13<br />
13.10<br />
14.30<br />
7.18<br />
7.60<br />
8.04<br />
(2) Moisture vaporization - Volumetric titration<br />
<strong>Reagents</strong> used: <strong>Karl</strong> <strong>Fischer</strong> Reagent SS-Z (or SS)<br />
Dehydrated Solvent GEX (or MS) + PG (3:1) 50-100ml<br />
Substance<br />
Corn starch<br />
Maize<br />
Wheat flour<br />
Corn flour<br />
Devil's-tongue flour<br />
Apple powder<br />
Dried onions<br />
Soy flour<br />
Heating Temperature<br />
( � C)<br />
150<br />
130<br />
180<br />
180<br />
130<br />
110<br />
070<br />
150<br />
Sample Quantity<br />
(g)<br />
0.1103<br />
0.0529<br />
0.0826<br />
0.1421<br />
0.1270<br />
0.1647<br />
0.0457<br />
0.0719<br />
(3) Moisture vaporization - Coulometric titration<br />
<strong>Reagents</strong> used: Aquamicron AX (or AS) 150ml<br />
Aquamicron CXU 10ml<br />
Substance<br />
Corn starch<br />
Wheat<br />
Malt<br />
Maize<br />
Wheat flour<br />
Soy protein<br />
Potato powder<br />
Heating Temperature<br />
( � C)<br />
150<br />
150<br />
110<br />
150<br />
130<br />
150<br />
110<br />
Sample Quantity<br />
(g)<br />
0.0490<br />
0.0524<br />
0.0764<br />
0.0482<br />
0.0659<br />
0.0463<br />
0.0602<br />
Measurement Value<br />
(mg)<br />
13.77<br />
6.34<br />
13.10<br />
53.65<br />
11.30<br />
3.60<br />
3.44<br />
5.33<br />
Measurement Value<br />
(µg)<br />
6409<br />
7498<br />
4530<br />
7009<br />
6382<br />
3337<br />
4876<br />
Moisture Content<br />
(%)<br />
12.5<br />
12.0<br />
15.9<br />
37.8<br />
8.90<br />
2.19<br />
7.53<br />
7.41<br />
Moisture Content<br />
(%)<br />
13.10<br />
14.30<br />
5.93<br />
14.50<br />
9.68<br />
7.21<br />
8.10
Change language