Filtro de Aplicações

The water content of tablets determines the release of their active ingredients as well as their chemical, physical, microbial and shelf-life properties. Accordingly, the water content is of crucial importance and has to be accurately determined. This paper describes the straightforward determination of the water content using automated volumetric Karl Fischer titration (KFT). Tedious sample preparation steps are eliminated by using a high-frequency homogenizer that additionally serves as a stirrer. Prior to titration, the homogenizer comminutes the tablets directly in the KF solution. As the comminution process takes place directly in the hermetically sealed titration vessels, interference from atmospheric humidity does not occur. Even after 24 h in the vessels, the moisture content of four different tablet type samples was within 93…108% of the initially determined values. With a coefficient of determination of 0.99993 the KF method is highly linear for water amounts between 4 and 215 mg. For all investigated tablet types, KFT provides results that lie within the range expected by the manufacturer.

For a variety of reasons, the water content of chocolate is of crucial importance and has to be accurately determined. This poster compares an automated version of the Karl Fischer titration (KFT) using the sequential addition of various solvents with the widespread manual titration at elevated temperatures using a chloroform/methanol mixture. The water contents determined by the two procedures show excellent agreement. However, manual titration requires laborintensive sample preparation, the side reactions are difficult to quantify and hazardous halogenated solvents have to be used. In contrast, automated KFT is straightforward, uses non-hazardous solvents, allows to quantify the side reactions and is easily applicable to water determinations in sugar- and fat-containing matrices.

The presence of excessive water in plastics adversely affects the performance of polymeric goods which is why water determination is of crucial importance. This article describes the accurate and straightforward determination of the water content using the Karl Fischer Oven Method in ten different plastic types that are not amenable to direct Karl Fischer titration. The experiments revealed that besides the determination of the oven temperature, sample preparation is one of the most important steps of the analysis, especially in case of hygroscopic plastic samples.

This poster describes the water determination in different biodiesel samples via direct coulometric titration, the Karl Fischer oven method and an automated KF pipetting system.

The poster describes the water determination in pharmaceuticals using the Karl Fischer oven technique.

The poster describes the development of an automated Karl Fischer method for determining the water content in different edible oils.

This poster describes a method for automated and precise dosing of liquid samples into the Karl Fischer titration cell using Metrohm Dosino liquid handling technology. First, the titer was automatically determined with ultrapure water. The same dosing procedure proved valuable for the automated water determination in highly viscous water-glycol fluids and low-boiling organic solvents such as n-pentane. Lastly, the method copes with the labor-intensive and human error-prone suitability test stipulated in chapter 2.5.12 in the European Pharmacopoeia.

Moisture in cannabis impacts potency and must be accurately determined. Loss on drying (LOD) is the most popular method for determining moisture in cannabis. Unfortunately, this technique is not specific to moisture and the loss of any volatile components, such as terpenes, will be incorrectly classified as moisture. Karl Fischer (KF) titration is the only chemically specific test for moisture. This poster describes the instrument used to determine moisture content by Karl Fischer titration and compares the results of this data to loss on drying.

The quality of egg-based pasta is primarily determined by its egg content. Also of importance, however, is the water content, which influences the storage life of the product, as well as the degree of acidity which, in the case of high values, indicates undesirable acidification during processing or drying. A check of the chloride content shows whether salt has been added to the pasta.

This Application Bulletin gives an overview of the volumetric water content determination according to Karl Fischer. Amongst others, it describes the handling of electrodes, samples, and water standards. The described procedures and parameters comply with the ASTM E203.