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Standard Test Method for Water Using Volumetric Karl Fischer Titration
STANDARD published on 10.10.2001
Designation standards: ASTM E203-96
Note: WITHDRAWN
Publication date standards: 10.10.2001
SKU: NS-44020
The number of pages: 9
Approximate weight : 27 g (0.06 lbs)
Country: American technical standard
Category: Technical standards ASTM
Keywords:
free water, Karl Fischer reagent, pyridine-free, volumetric, water, water of hydration, ICS Number Code 71.040.40 (Chemical analysis)
1. Scope | ||||||||||||||||||||||||||||||||||||||||||||||||
1.1 This test method is intended as a general guide for the application of the volumetric Karl Fischer (KF) titration for determining free water and water of hydration in most solid or liquid organic and inorganic compounds. This test method is designed for use with automatic titration systems capable of determining the KF titration end point amperometrically; however, a manual titration method for determining the end point visually is included as Appendix X1 . Samples that are gaseous at room temperature are not covered (see Appendix X4). This test method covers the use of both pyridine and pyridine-free KF reagents for determining water by the volumetric titration. Determination of water using KF coulometric titration is not discussed. By proper choice of the sample size, KF reagent concentration and apparatus, this test method is suitable for measurement of water over a wide concentration range, that is, parts per million to pure water. 1.2 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use. Specific warnings are given in 3.1 and 7.3.3. 1.3 Review the current Material Safety Data Sheets (MSDS) for detailed information concerning toxicity, first aid procedures, and safety precautions for chemicals used in this test procedure. |
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2. Referenced Documents | ||||||||||||||||||||||||||||||||||||||||||||||||
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