Karl Fischer titration as an alternative method for determining the water content of Indonesian spices
1999
Supartono, W. (Universitas Gadjah Mada, Yogyakarta (Indonesia). Fakultas Teknologi Pertanian)
Karl Fischer Titration (KFT) is a well established and effective direct primary method to determine water content in various materials. It is based on a specific chemical reaction methods. The KFT was introduced as an alternative method to determine the water content in some Indonesian spices (clove, coriander, ginger and white pepper), which generally contain appreciable amount of volatile compounds to distract accurate moisture. The samples used were prepared by cutting and grinding with a morser. The KFT system used was one component reagent with methanol as working medium. The samples were introduced into a KFT titration cell and titrated directly with the KFT reagent. The extraction time of determination was 60 seconds. The determination of the water drying method served as control of reference method. The distillation methods which used was a mixture of toluene and xylene 95:5 (v/v) took 2 hours. The drying method was conducted at temperature of 105 deg. C for 3-4 hours
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