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DE LA HUMEDAD
Duran Andrs Felipe, Joya Jimnez Adrin
Qumica Analtica, Grupo BB, Departamento de Ciencias Bsicas,
Universidad de Pamplona
ABSTRACT:
The determination of the humidity of the sample (flour) was carried out. The method used
was an indirect method for applied heating, as well as a determination of gravimetric type.
It was first weighed in the analytical balance, then it was placed in the stove at 105 C
during the hours, after the time elapsed it was left to cool in the desiccator for a few
minutes in such a way that it allowed us to calculate its percentage of humidity and total
solids.
Key words:
Method, gravimetric, stove 105 C, desiccator, flour, determination of humidity