Water in smoked fish (salmon, trout)

KF Application Note No. K- 29 Title: Water in spices (marjoram, nutmeg, pepper) Summary: The water content of spices is determined according to Karl Fischer. To release the water from the cells a high-frequency mixer has to be used. Sample:…

KF Application Note No. K- 7 Title: Water in yoghurt powder Summary: The water content of yoghurt powder is determined according to Karl Fischer. Because of the relatively high water and fat content the sample is prediluted with a 1…

KF Application Note No. K- 15 Title: Water in sweet liquorice Summary: The water content of sweet liquorice is determined according to Karl Fischer. To dissolve the sample a mixture of methanol and formamide is used as solvent and a…

KF Application Note No. K- 3 Title: Water in ammonium and potassium peroxodisulphate (persulphates) Summary: The water content of ammonium and potassium peroxodisulphate is determined according to Karl Fischer using two-component reagents. To prevent unwanted side reactions the determinations are…