STUDY OF METHODS FOR DETERMINATION OF MOISTURE IN MALT
Open Access
- 2 January 1954
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 60 (1) , 35-42
- https://doi.org/10.1002/j.2050-0416.1954.tb02745.x
Abstract
A literature survey revealed that the apparent value for the moisture content of a malt depended on the method used to determine it. This was confirmed by a comparison of four methods: (a) the Institute of Brewing Standard Method; (b) drying in vacuo; (c) Karl Fischer titration; and (d) distillation with toluene in the Dean & Stark apparatus. It was found that results obtained by methods (b), (c) and (d) were in satisfactory agreement, but that results for the Institute Standard Method were substantially lower. This is considered to be due to a chemical reation occurring during oven-drying, the most likely reaction being partial enzymic hydrolysis of starch or protein. The principle of differential thermal analysis was applied to demonstrate the occurrence of a chemical reaction under the conditions pertaining to oven-drying.Keywords
This publication has 2 references indexed in Scilit:
- Determination of Water by Karl Fischer ReagentAnalytical Chemistry, 1949
- An electrometric titration method for water determination, using the Karl Fischer reagentThe Analyst, 1945