How to Ensure Moisture Reacts Fully with Karl Fischer Reagent
As a professional instrument for moisture determination, the Karl Fischer moisture analyzer is widely used across industries. Ensuring that moisture reacts fully with the Karl Fischer reagent is the key to accurate moisture measurement in samples. How can this be achieved? That is the question this article answers. As an expert in the moisture field, VicoMeter walks you through it.
WKT-A9 Karl Fischer Trace Moisture Analyzer Coulometric
As a professional instrument for moisture determination, the Karl Fischer moisture analyzer is widely used across industries. Ensuring that moisture reacts fully with the Karl Fischer reagent is the key to accurate moisture measurement in samples. How can this be achieved? That is the question this article answers. As an expert in the moisture field, VicoMeter walks you through it.
By the Karl Fischer principle, a sample is suitable only if its moisture fully releases and contacts the reagent. (The principle is explained in《Karl Fischer Moisture Analyzers》; interested readers are welcome to read it.)
Besides free moisture in solids, water also includes bound water:
Enclosed water, e.g., in food;
Water of crystallization (salts), e.g., gypsum (CaSO4·2H2O）；
Surface-adsorbed water, e.g., on sugar, pharmaceuticals;
Capillary-bound water, e.g., in plants, biological products;
Water exists in various forms in all substances, so different samples need appropriate preparation to ensure Karl Fischer accuracy.
Samples insoluble in Karl Fischer reagent must first be pulverized to release enclosed moisture. Treat them as shown below:
| Sample Characteristics | Treatment Method |
| Very hard | e.g., minerals, hard salts; Pulverize in a cooled, sealed grinder |
| Hard and brittle | e.g., inorganic salts, grains, noodles, coffee beans; Crush in a blender |
| Moderately hard and brittle | e.g., organic salts, crystals; Grind in a mortar |
| Viscous | e.g., jelly, marzipan; Cut into small pieces with a knife or scissors |
| Hard and oily | e.g., chocolate, solid fats; Melt the sample |
| Soft and oily | e.g., sausage, meat, cheese; Chop, then homogenize finer in an external solvent |
| Natural fiber products | e.g., preserved fruits, vegetables, berries; Homogenize into small pieces in an external solvent |
| Suspensions | e.g., fruit juice, vegetable juice; Mix thoroughly with a homogenizer |
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