Water in flour (meal)

Water in flour (meal)

The water content of flour is determined according to Karl Fischer. To shorten the analysis times and to obtain more precise results, the determinations are carried out at 50 °C.

Pour 25 mL methanol into the titration vessel, heat the solution to 50 °C and condition it. Add ca. 0.3 g sample using a glass weighing spoon (the exact sample mass is determined by difference weighing) and start the automatic determination with an extraction time of 60 s.

Questions? Contact us

Connect with Metrohm Siam Ltd.

Please complete the form below. Fields marked with * are required.



Would you like to subscribe to our newsletters? We will send you the link to customise your preferences.

Subscribe to our Newsletters

Subscribe