Karl Fischer titration for moisture content determination in food and pharmaceutical products.

The instructor welcomes students and explains that this demonstration will show moisture content determination in substances using Karl Fischer titration, an important analytical method in pharmaceutical and food industries.

Identify the Karl Fischer titration meter unit and explain its automatic titration capabilities. Point out the display panel with various control options including speed settings and timer functions for controlling the titration rate.

Describe the composition of Karl Fischer reagent containing iodine, sulfur dioxide, and buffer in a solvent system. Explain that this reagent reacts specifically with water present in the sample during titration.

Insert the test sample (such as milk, fertilizer, or pharmaceutical preparation) into the titration vessel. Ensure the sample is properly positioned in the 500ml capacity flask before starting the automated titration process.

Initiate the automatic titration by pressing the start button. The instrument automatically begins the titration as the Karl Fischer reagent reacts with and consumes all water present in the sample.

Observe the endpoint when the indicator light glows, signaling that all moisture has been consumed. Record the initial and final volume readings displayed on the instrument to calculate water content.

Use the formula: water content = (volume difference in ml × 5.8 × water equivalent factor) / sample weight in mg × 100 to determine the percentage of moisture in the tested sample.

Display the calculated moisture content results for the tested sample. Summarize findings and demonstrate how this technique is essential for quality control in pharmaceutical, food, and chemical industries.