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Loss on Drying Test by Drying Oven (CAT#: STEM-PPA-0003-WXH)
Introduction
The advantages of the drying oven technique include high reproducibility and reliable results, and as a result it is the standard in many manufacturing procedures. It has the serious disadvantage of requiring a long time for completion.
Principle
This is based on the thermogravimetric principle, in which a substance is heated until no more weight is lost, that is, it is completely dry. At the beginning and after dryness is achieved, the weight of the substance is measured. The final weight loss is calculated, and represents the moisture content of the sample. Moisture refers to all matter within a sample which can be vaporized, and thus includes not just water but fats, volatile solvents, and alcohols.
Applications
Moisture content determination
Procedure
Once placed in the room or convection oven, the sample is weighed repeatedly following a preset schedule, and the weight loss is recorded. Once the weight remains unchanged, the difference between the initial weight and the final weight is calculated, which is equivalent to the moisture vaporized. This is used to calculate the percentage of moisture.
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