Moisture Content Determination

Pipette filling tray with sample. Moisture Content Determination.

Step 1: Preparation of Weighing Bottle. Dry empty weighing bottle in a hot air oven at 105–110°C for 30 minutes. Remove and transfer it into a desiccator. Allow to cool to room temperature. Weigh accurately and record as W1..

Step 2: Adding Sample. Add 1–5 g of sample to the weighing bottle. Spread sample evenly (depth < 10 mm). Weigh bottle + sample and record as W2..

Bread in a toaster. Step 3: Drying in Oven. Place the open weighing bottle in the hot air oven. Lean stopper against bottle (do not close). Dry at 105–110°C for 4 hours or until constant weight..

Step 4: Cooling and Final Weighing. Remove bottle and close it immediately. Cool in desiccator to room temperature. Weigh bottle + dried sample and record as W3. Repeat drying if weight difference > 2 mg..

Step 5: Calculation of Moisture %. Splash. Use formula: Moisture % = (W2 – W3) × 100 / (W2 – W1) Where: W1 = empty bottle, W2 = before drying, W3 = after drying..

Important Notes. Ensure Ensure desiccant is fresh and active. Avoid Avoid sample clumping for proper drying. Use Use constant weight for accuracy..

Volume indicators. Conclusion. Oven drying is a standard and reliable method for moisture estimation. Accuracy depends on proper drying and precise weighing..

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