Determination of Water in Nylon by the Karl Fischer Method
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چکیده
منابع مشابه
Measuring water content of feces by the Karl Fischer method.
We describe a technique for measuring the water content of stools by the Karl Fischer method. The analysis is based on removal of water into a mixture of methanol/chloroform (1/2), after dispersion of the stool by sonication in presence of solvent. An aliquot of the solution thus obtained is placed in themeasuring cell of a Karl Fischer apparatus and then analyzed in the classic way. We further...
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One of the most widely used techniques for water content determination in food is Karl Fischer (KF) titration. Compared to other methods based on loss of weight, the primary advantage of the Karl Fischer titration method is its high selectivity to water. The aim of the study was to develop and validate the Karl Fischer method for moisture determination in pollen loads, royal jelly, bee venom an...
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The most commonly used technique for water content determination is Karl-Fischer titration with electrometric detection, requiring specialized equipment. When appropriate equipment is not available, the method can be performed through visual detection of a titration endpoint, which does not enable an analysis of colored samples. Here, we developed a method with spectrophotometric detection of a...
متن کاملDetermination of trace water in gas samples by an improved Karl Fischer coulometer.
The determination of trace water in gas samples, such as isobutene, chloromethane (polymeric staple gases) and SF6 by a conventional Karl Fischer coulometer is very difficult, because of the adsorption of trace water on the surface of sample pipe, the gasification of the liquefied samples, and the migration of moisture into the measuring cell from the surroundings. To solve these problems, we i...
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Saffron is a spice obtained from the dried stigmas of the purple-flowered saffron crocus (Crocus sativus L.). The determination of the water content in saffron is very important in order to establish its microbiological stability and consequently to determine the commercial value. The average moisture content in dried saffron powder ranges between 10-12% causing a slow degradation of the produc...
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ژورنال
عنوان ژورنال: BUNSEKI KAGAKU
سال: 1954
ISSN: 0525-1931
DOI: 10.2116/bunsekikagaku.3.413