CSC Scientific Blog

A blog about test equipment

CSC Scientific Blog

Karl Fischer Titration – Defined? or Over Simplified?

Posted by Art Gatenby on Jan 19, 2009 4:42:00 PM

Often I’m asked “What is Karl Fischer titration?” I’m always somewhat reticent to answer. If I can’t quickly change the subject I revert to a simple explanation, that even I (being somewhat challenged as a chemist) can understand. The explanation seems to help the novice understand Karl Fischer.

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Topics: Coulometric Karl Fischer, Volumetric Karl Fischer, Karl Fischer, Karl Fischer Titration, Moisture

Is Consistency Viscosity? Not really!

Posted by Art Gatenby on Jan 8, 2009 10:46:00 AM

We make the Bostwick Consistometer. The Bostwick is used extensively to measure the consistency of sauces and condiments. It has strong application in the quality control departments of ketchup and mustard producers. Results from a Bostwick Consistometer have been used for more than six decades to control the quality of many of the foods you use.

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Topics: Viscosity, Consistency, Surface Tension Measurement

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