AN-K-029

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 homogenizer has to be used.

Download AN-K-029 (EN)

Contact

Metrohm India

Annai Indira Nagar, Thoraipakkam
600097 Chennai

Contact

Find Applications

Refine your search(4)

This application has been tagged under

// Food – spices

Oxidation stability of spices and seasonings with the PEG method

// Food – spices // EN ISO 6886 // AOCS Cd 12b-92

Trace Detection of Toxic Dye in Saffron

// Food – spices // Colorants – dyes, pigments, inks // Adulteration & food safety

Ion chromatography for food and beverage analysis

// Food – spices // Dairy // AOAC 2016.14

Trace Detection of Rhodamine B in Cayenne Powder

// Food – spices // Colorants – dyes, pigments, inks // Adulteration & food safety

2 / 4

Water in spices (marjoram, nutmeg, pepper)

Summary

Metrohm India

Contact

Optimizing lab efficiency with MiPT for versatile, high-precision sample handling

Edible oil analysis: A guide for beginners

Advancing precision and efficiency in ion chromatography with automated inline dilution