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.

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Metrohm SG

31 Toh Guan Road East, LW Technocentre, #06-08
608608 Singapore

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Water in spices (marjoram, nutmeg, pepper)

Summary

Metrohm SG

Contact

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