Measure the water content in pasta

The water content of pasta can be determined by volumetric Karl Fischer titration. Pasta with a low water content of about 10% can be stored for many years. Pasta containing much more than 12% of moisture has a considerably shortened shelf-life as it can become musty and mouldy.
Prior to analysis the pasta is ground up as finely as possible in a cooled laboratory mill. As the sample could heat up during grinding (resulting in water loss), cooling is crucial for correct results. Extraction of the water from the powdery sample is accelerated by adding formamide and working at 50°C. This considerably shortens the time required for the Karl Fischer titration.
The 841 Titrando has the sophisticated control algorithm of the Titrando, which has been adapted to the characteristics of the Karl Fischer reaction and guarantees precise results.
You can choose between a polarised alternating current or a defined voltage to be applied to the electrode. Both working modes promise to yield fast and precise results.