Moisture Content is a key parameter for all food and feed laboratories. It is needed for dry base calculations as well as for the general water content determination. In milk and milk products, the amount of total solids TS is an important parameter. Additionally, dairy products such as cheese require water content analysis for dry base calculations. This webinar gives an overview of automated thermogravimetry system, that analyzes simultaneously up to 16 samples for moisture content.
Thermogravimetric Analysis of Moisture, Ash, Volatile Content, and Loss-on-Ignition
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Moisture Content is a key parameter for all food and feed laboratories. It is needed for dry base calculations as well as for the general water content determination. In milk and milk products, the amount of total solids TS is an important parameter. Additionally, dairy products such as cheese require water content analysis for dry base calculations. This webinar gives an overview of automated thermogravimetry system, that analyzes simultaneously up to 16 samples for moisture content.
Explore the differences between the Kjeldahl and Dumas methods and describe the benefits of the latter. We also cover the advantages of the ballast/aliquot principle, provide analytical examples, and conduct a live demonstration, followed by a Q&A session.
The presentation will outline TOC determination in soil using two different approaches. First, we will explore the use of acid treatment of the soil to remove carbonates followed by analysis using conventional combustion techniques. Next, we will explore using a ramped furnace temperature approach to differentiate organic and inorganic carbon species. TOC results from both approaches will be presented. Jeffrey Gast
