QUESTIONS:

1. Based on the method above, what will affect the rate and efficiency of the
moisture removal?
The rate and efficiency of the moisture removal will be affected by the moisture
content and the temperature of the sample and the temperature, the (relative)
humidity and the velocity of the air in contact with the sample.
2. Why is constant weight is important?
It is important to achieve a constant weight because we can get maximum yield
and maximum benefits of our reactants(raw material. If the same result obtained
after repeating the experiment several times , it means that the experiment is
reliable but it does not mean that it is valid. Its depends on experimental
design(variable).
3. List and describe briefly 2 methods other than the oven drying method that
may be used to determine the moisture content of your sample.
Another methods that can determine the moisture content of our sample is Karl
Fischer titration. This technique can be subdivided into two main techniques:
volumetric titration and coulometric titration. In 1935, Dr. Karl Fischer developed
a titrimetric determination of water content using a reagent which contained
ioine, sulphur dioxide, anhydrous pyridine and anhydrous methanol. This
volumetric technique involves dissolving a sample in a suitable sovent and
adding measured quantities of a reagent containing iodine until an end point is
reached. This end point is determined potentiometrically using a platinum
electrode. Besides that, Convection and forced draft ovens. Weighed samples
are placed in an oven for a specified time and temperature (e.g. 3 hours at 100
oC) and their dried mass is determined, or they are dried until they reach
constant mass. The thermal energy used to evaporate the water is applied
directly to the sample via the shelf and air that surround it. There are often
considerable temperature variations within convection ovens, and so precise
measurements are carried out using forced draft ovens that circulate the air so
as to achieve a more uniform temperature distribution within the oven. Samples
that contain significant quantities of carbohydrates that might undergo chemical
changes or volatile materials other than water should not be dried in a
convection or forced draft oven
4. Explain briefly the correct weighing procedure of your sample.
Firstly, close the balance door, while weighing an object, in order to prevent air
currents from disturbing the reading. When finished, the operator should close
the balance door to prevent dust and dirt from entering the balance. Only glass,
ceramic, metal or plastic objects and containers should be placed in direct
contact with the balance pan. Do not handle objects to be weighed with bare
hands. Moisture, grease and dirt on you fingers will affect the weight of the
sample. To be weighed accurately, all sample must be at room temperature. A
warm sample sets up convection currents inside the balance enclosure, which
will make an sample appear lighter than it really is. Also, warm air inside the
enclosure is less dense than the air that it displaces and this also leads to a
negative determinate error. Never weigh chemicals directly in contact with the
balance pan. Use containers such as beakers, flasks and weighing bottles. All

samples and materials that have recently been removed from a desiccator will
absorb moisture and thereby gain weight. It is therefore good practice to record
weights after identical time intervals. For example if you are taking crucibles to
constant weight. Always record the weight of the crucible exactly 5 seconds after
having placed the crucible on the balance pan. Using this technique it is possible
to minimize the effect of moisture absorption.
APPENDICES:
% of wet weight =

ab
a

x 100

Where a = weight of sample used

b = dry weight of sample

For Moisture 1
Weight of sample used = 3.0084 g
Initial reading of M1 = 59.5459 g
Average final reading of M1 = 61.5121 g
% of wet weight =

3.00841.9662
3.0084

x 100

= 34.64

For Moisture 2
Weight of sample used = 3.0047g
Initial reading of M1 = 49.7421 g
Average final reading of M1 = 51.7267 g
% of wet weight =

3.00471.9846
3.0047

x 100

= 33.95

For Moisture 3
Weight of sample used = 3.0050 g
Initial reading of M1 = 54.3469 g
Average final reading of M1 = 56.3247 g

% of wet weight =

3.00501.9778
3.0050

x 100

= 34.18

Mean =

34.64 +33.95+34.18
3

= 34.26

Standard deviation =

( 34.6434.26 )2+ ( 33.9534.26 )2 +(34.1834.26)

31

0.1444+0.0961+0.0064
2

= 0.12345
REFERENCES:
1. What is a Karl Fischer titration? Retrieved from
http://www.grscientific.com/faqs/what-is-a-karl-fischer-titration/ at 16th
March 2015 on 00:00.
2. Proper Uses of Balance. Retrieved from
http://www.csudh.edu/oliver/che230/labmanual/propuse.htm at 16th March
2015 on 01:12.
3. Eskin & Clough (2014), Research Highlights. Lipid Technology, 26: 187
190. DOI: 10.1002/lite.201400048