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Karl Fischer Titration/Evidence
Method evidence record

Karl Fischer Titration

Karl Fischer Titration (KFT) is a precise analytical method for determining water content in food and pharmaceutical products. Developed by Karl Fischer in 1935, KFT uses a chemical reaction between water and an iodine-based titrant, allowing quantification of moisture with exceptional accuracy and sensitivity. KFT is the official gold-standard method for water determination in numerous food and pharmaceutical standards worldwide.

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Source record

Citations copied verbatim from the method’s source record. No claim-level verification is inferred from them.

Karl Fischer Titration
Taxonomic method record · process-pipeline / food-science
  • Karl Fischer. Neue Methode zur Maßstabbestimmung des Wassers in Flüssigkeiten und Gasen. Angewandte Chemie, 48(44), 394-396. (1935) · URL
  • Scholz, E. (2004). Karl Fischer titration (2nd ed.). Springer-Verlag. · URL
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Related methods

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Evidence status

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Sources

2 recorded citations, copied from the method source record.

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