A&D MS-70 Instruction Manual

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Version 2.30M
December 2009
International Div., A&D Company, Limited
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Table of contents
■Basics
A. Measurement 2
1. Moisturecontent 2
2. Method of measurement 2
3. Accuracy (repeatability) 4
4. Samples 5
B. Calibration 7
C. Other questions 7
■ Introduction to moisture analyzers (MS-70/MX-50/MF-50/ML-50)
A. Heating method 8
B. Measurement 9
■ Application of the analyzer
A. Measurementsamples 11
1. Measurement methods 11
2. Measurement report 12
3. Typicalmeasurementresults 13
B. Data analysis 20
1. WindowsTM communicationsoftware:WinCT-Moisture 20
2. ExampleofRsFigdisplay 22
3. Automatic determination of heating temperature by RsTemp 26
■ Maintenance
A. Halogen lamp 31
B. Cleaning 31

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What is moisture content?
Moisture content is usually expressed as the percentage of water mass in a solid, liquid or gas.
When the sample is a gas or partially liquid, it can also be expressed as a percentage of water mass versus
sample volume. Furthermore, for gases, moisture content can also be referred to as hygroscopic moisture or
humidity.
Since moisture content can be classified in various ways and with various names depending on the state of
the sample, the evaluation and handling of measurement data requires special care.
Moisture mechanically adhered to a material’s (sample’s) surface can be called adhesive moisture, free water
or hygroscopic moisture. Furthermore, under certain conditions (such as pressure, temperature, volume, etc.),
moisture absorbed by a material can be called absorbed water or equilibrium moisture content. Finally, water
chemically bonded to a material at the molecular level is referred to as water of crystallization or hydrated
water, while this moisture is referred to as bonding moisture or combined water.
Note
Sodium tartrate dihydrate has theoretically known moisture and is a typical standard sample for the
measurement of moisture content using a moisture analyzer. It is a by-product of the production and
preservation of alcohols such as wine and has been used by people for ages.
Using the classifications above, this material is a hydrate with water of crystallization. Sodium tartrate
(molecular formula: Na2C4H4O6, rational formula [-CH(OH)COONa]2; molecular mass: 194.0517) and two
water molecules (2H2O, molecular mass 36.03056) combine chemically to form sodium tartrate dihydrate
(molecular formula: Na2C4H4O.2H2O, rational formula [H2O.CH(OH)COONa]2/ molecular mass 230.0823).
Heating sodium tartrate dihydrate releases the two water molecules and changes the material to sodium
tartrate (anhydrate).
Sodium tartrate dihydrate’s melting point is 150℃. At room temperature, it is stable and does not release the
water of crystallization in its molecules. When the temperature rises to 200℃, intermolecular bonds other than
water of crystallization start break. Accordingly, when using sodium tartrate dihydrate as a test sample for a
measurement with a heated-air moisture analyzer, the heating temperature should be greater than 150℃but
less than 200℃to ensure that only water of crystallization is evaporated.
Therefore, the moisture percentage (moisture content) of sodium tartrate dihydrate can be theoretically
obtained from the ratio of the molecular weight of the two intermolecular water molecules and the sodium
tartrate dihydrate, as shown in the formula below.
How a moisture analyzer measures moisture content
Moisture content can be measured by various methods, including drying, the Karl Fischer method, the
dielectric method, the infrared absorption method, a neutron analyzer and the crystal oscillation method. Of
these methods, heating and drying and the Karl Fischer method are most frequently used in laboratories,
while the infrared absorption method and dielectric method are mainly used in processing.
In the heating method, the sample is heated for a period of time at or over the sample’s transpiration
temperature to dry the sample to evaporate its water. The moisture content is acquired as the reduction in
A. Measurement
1. Moisture content
2. Method of measurement
■Basics
(36.03056/230.0823) x 100 ≒15.66%

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sample mass after heated-air drying. Weight loss gradually increases as a sample gets heated and finally
reaches a constant value. Depending on its characteristics, samples may thermally decompose and vaporize
if the heating temperature gets too high. This suggests that the loss in mass may not be completely water.
However, optimal sample sizes, along with optimal heating conditions such as temperature and heating time,
can lead results that are comparable to those obtained by methods such as the Karl Fischer method.
Compared to other methods, heating has clear and simple measurement principles and procedures.
Furthermore, it requires minimal amount of equipment, which can be purchased, run, and maintained at a low
cost. Due to these factors, it is suitable for a wide range of users and applications (samples). Its measurement
range is from 0.01% or 0.1% to 100%, so even samples with almost 100% moisture content can be correctly
and easily measured.
Heating method moisture analyzers use halogen lamps, infrared lamps, sheathed heaters, or microwave
heaters to heat a sample. An electric balance weighs the sample before and after the heating to determine the
moisture loss. The electric balance requires an insulated load sensor and an advanced design that eliminates
effects such as temperature drift, since temperature can reach between 150 and 200 ºC.
In the Karl Fischer method, a Karl Fischer (KF) reagent, which includes iodine, hydrogen disulfide, and
pyridine, responds specifically with water in the presence of methyl alcohol. Using this reaction, the moisture
content of the sample is measured using volumetric and quantitative determination.
H
2O+ I2+SO2+3RN+CH3OH -> 2RN.HI+RN.HSO4CH3 (anhydrate)
Water (reagent) KF reagent Methyl alcohol (RN: base, I: iodine, SO2:hydrogen disulfide)
The measurement principles of the Karl Fischer method are based on the chemical reaction listed above. In
other words, the KF reagent is added to the water in the sample to produce a selective chemical reaction and
form an anhydrate. The end point of the reaction with water is detected electrically (by current) and the water
moisture content of the sample is determined by the quantity of KF reagent required to reach the end point.
Karl Fischer method is further divided into two methods, the coulometric and volumetric titration.
The Karl Fischer method requires a chemical reagent, which gradually deteriorates as natural internal
reactions, as well as mixing and reaction with moisture in the air during storage and usage, cause its water
equivalent to gradually decrease over time. Therefore, it is very important to confirm the water equivalent
before measurement and carefully store the reagent. Due to these requirements, the Karl Fischer method is
more complicated and requires more expensive equipment than heating methods, and therefore is more
appropriate for detecting moisture content in gases or when the material has a moisture content of only a few
ppm.
Moisture analyzers using infrared absorption utilize that fact that moisture absorbs specific wavelengths of
infrared light. To eliminate variance due to irregularity or distance, the material surface is hit with three
wavelengths, one that is absorbed by water and two others that are not. Moisture content is obtained from the
energy ratio of the reflected light. This method can stably measure powder and grains in succession.
The ability to slow down neutrons varies by material. Neutron analyzers detect moisture in samples utilizing
the widely varying ability to slow hydrogen. Fast neutron rays are slowed by the water in the sample and
become thermal neutrons. The number of thermal neutrons then determines moisture content. Moisture
content can be measured indirectly, non-destructively and consecutively on a line. Typical samples include
sintered materials.
Some moisture analyzers have crystal oscillators with electrodes that have a thin, moisture-sensitive film. The
moisture absorbed by the film changes the frequency of the crystal oscillator and analyzers use this change to
detect the moisture content of the sample. This method is used to accurately measure trace quantities of
moisture (at the ppm level) in gas samples.
■Basics/A. Measurement/2. Method of measurement

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N
o. Question Answer
1What is the difference between
the MS/MX/MF/ML and a Karl
Fischer type analyzer?
1. The MS/MX/MF/ML is a heating and drying method analyze
r
that compares weight before and after heating and drying.
Karl Fischer analyzers are electrochemical, with a KF
reagent containing iodine being added at a fixed quantity.
2. Karl Fischer method can measure from a few ppm to 100%
water but operation is complicated and units are expensive.
The MS/MX/MF/ML is very easy to handle, measures quickly
and is reasonably priced.
3. When the required resolution is under 0.01%, the
MS/MX/MF/ML is more suitable in terms of handling,
accuracy and running cost. There is no difference with data
obtained with the Karl Fischer method and the
MS/MX/MF/ML is likely to have better repeatability.
3.Accuracy (repeatability)
■Basics/A. Measurement/3. Accuracy
N
o. Question Answer
1What does a measurement
accuracy of 0.02% mean? This value represents the variation and repeatability of moisture
content rate data when the same sample is tested repeatedly
under the same conditions. In statistics, this value is referred to
as standard deviation.

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4. Samples ■Basics/A. Measurement/4.Samples
N
o. Question Answer
1What is the reagent sodium
tartrate dihydrate and when is
it needed?
Sodium tartrate dihydrate (Na2C4H4O6･2H2O; molecular mass:
230.082) is sodium tartrate (Na2C4H4O6) chemically bonded to
two water molecules (2H2O; molecular mass: 36.031). The
water separates from the sodium tartrate when heated. The
moisture content rate of sodium tartrate dihydrate is the ratio o
f
the molecular mass of the two water molecules, or 15.66%
(36.031/230.082). Since its moisture content is theoretically
known, it can be used as a test sample to confirm the
performance of analyzers. Samples are included with the
MS/MX/MF and are available as an option for the ML (12
pieces of 30 g).
2Why don’t I get a result of
15.66% when I measure
sodium tartrate dihydrate?
1. Moisture bonded inside of the material as crystal water is
theoretically 15.66%. However, ambient air during usage
and storage has moisture with a relative humidity of 10% to
90%, and moisture equivalent to 0.09% of the sample mass
can adhere to the sample. Furthermore, moisture and
impurities that have adhered to the pan, along with
measurement instrument errors, can cause results to vary
between 15.0 and 16.0% in actual measurements.
2. If there is a large difference between the actual result and
15.66, the heating temperature may be too low.
When using sodium tartrate dihydrate to test the accuracy
of the MS/MX/MF/ML, set accuracy to MID and the heating
temperature to 160 ºC and then pre-heat for 8 minutes.
Next, spread approximately 5 g of the sample evenly on
the pan and then measure at 160 ºC.
3Is sodium tartrate dihydrate
safe?
Is there any special handling
process?
1. Sodium tartrate dihydrate can be handled safely. It is used
as a flavoring in foods and is harmless at normal dosages.
(Acute toxicity: 218 g/50 kg (Median oral lethal dose fo
r
rats.)) However, contact with skin or the mucous
membranes of the eyes and nose may cause a reaction. In
such cases, wash the affected area immediately.
2. It can be disposed of as standard burnable waste. No
special disposal process is required.
4Can sodium tartrate dihydrate
be reused? No, it can be used for one test only. Once the moisture is
released from the crystals from heating, it generally cannot be
rehydrated.

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N
o. Question Answer
5
A
re there any items that the
analyzer cannot test? Do not test the following materials.
1. Explosive material, flammable material, and material that
becomes hazardous when heated.
2. Material that forms a surface membrane when heated
because the outer surface dries first. This may raise the
internal pressure and cause the material to rupture.
3. Unknown material and material with unknown
characteristics.
6What is minimum sample
weight? The MS/MX/MF/ML can measure samples from 0.1g. When the sample amount is sufficient, the LCD displays a sample mark.
7What is maximum sample
weight? The MS and MX/MF/ML can measure samples up to 71 g and
51 g, respectively.
The LCD displays an “E” if a sample is heavier these values.
8Is it true that the larger the
sample, the more accurate the
measurement will be?
No. A larger sample may not get heated evenly on the inside o
r
the heating time may become longer. In such cases, it may not
be possible to achieve high accuracy (repeatability).
9Can the analyzer measure low
moisture samples (1% or
less)?
The moisture mass of a sample with a moisture rate of 1% or
less may be too low to accurately calculate the moisture
content.
The following chart lists the required sample weights for
estimated moisture contents.
Estimated moisture content Required sample weight
0.1% 20 g or more
0.5% 5 g or more
1% 2 g or more
10 Does placement of powder
samples affect measurement
results?
Yes, it affects moisture content results and repeatability.
A
ccurate measurement requires even heating and
vaporization, and poor sample distribution can negatively affect
the distribution of heat to the sample.
A
lways place samples on the pan evenly. (See diagram.)
Overheating and uneven distribution cause uneven heating and
prevent complete drying.
■Basics/A. Measurement/4.Samples

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■Basics/B. Calibration/C. Others
B. Calibration
C. Other Questions
N
o. Question Answer
1Is sodium tartrate dihydrate
used for moisture content
calibration of the
MS/MX/MF/ML?
No, it is not used for calibration. However, it can be used to
check performance (accuracy) since moisture content rate o
f
the sample is theoretically known.
Since analyzers determine moisture content by weighing
samples before and after heating, they are calibrated using a
counterweight. Temperature can also be calibrated.
2Can users calibrate the weight
and temperature? Yes. (Temperature calibration is possible with the MS-70 and
MX-50 only). The calibration results can be printed out in
accordance with GLP, GMP or ISO.
1. For weight calibration, use the optional AX-MX-41, a
calibration mass of 20 g.
2. For temperature calibration, use the optional AX-MX-43, a
certified temperature calibrator (for the MS-70 and MX-50
only.)
3
A
re traceability system
diagrams and certificates of
measurement available?
Yes, both are available upon request.
1. Documentation for analyzers covers both weight and
temperature.
2. Documentation for temperature calibrators (AX-MX-43)
covers temperature only. Traceability and measurement
certificates are included with calibrators at shipping free o
f
charge.
N
o. Question Answer
1Should I be concerned about
the moisture in a glass fiber
sheet when it is used?
Not usually. However, if you want to be very strict, dry the sheet
in the analyzer and store it in a desiccator prior to use.
2Is the absolute measurement
of the moisture content rate
possible? (Can only water
content be measured?)
No. While minerals such as metal, glass or sand have only
water as moisture content, most samples, including organic
matter, have materials other than water that can vaporize unde
r
certain temperature conditions. Also, samples that thermally
decompose easily may show different measurement results
depending on the heating temperature.

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■Introduction to Moisture Analyzers (MS-70/MX-50/MF-50/ML-50)
A．Heating method
1What are the benefits of the
halogen lamp in the
MS/MX/MF/ML?
Halogen lamps have a higher heating value per unit of time
than other heating methods, which can shorten measurement
time. A halogen lamp emits much more light than other lamps,
which is also beneficial when observing the sample during
heating. They also have a longer lifetime.
N
o. Question Answer
2What is difference between
halogen and infrared lamps?
How do they compare?
Ninety-five percent or more of the light emitted by a halogen
lamp is within infrared wavelength field. Its optical
characteristics are basically the same as an infrared lamp.
3How fast can the halogen lamp
heat? It can heat a pan from the room temperature to 200 ºC in 2
minutes, which is much faster than an infrared or sheathed
heater.
4What is an SRA filter? SRA stands for Secondary Radiation Assist and is an
innovative heating method developed by A&D for the
MS/MX/MF/ML moisture analyzer.
When a typical halogen lamp setup heats a sample on the pan,
the sample is not heated evenly because some parts of the
sample are closer to the lamp. With SRA, uniform secondary
radiated heat from glass located directly under the lamp heats
the sample evenly. (Patent approved)

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B. Measurement ■Introduction to moisture analyzers/B. Measurement
N
o. Question Answer
1What is the benefit of being
able to see the inside of the
analyzer during heating?
Being able to see inside the analyzer allows the user to
comprehend the measurement conditions and provides
assurance. Samples that may be scorched or burned from
excess heating can partially vaporize from decomposition o
r
combustion instead of evaporation, which invalidates the
results. Therefore, it is very important for users to observe the
sample through progress window to ensure the results are
accurate.
Because the sample can be directly observed during heating,
this feature is particularly useful when determining the optimal
heating conditions for new samples.
2What is the minimum
measurement time? It depends on material and moisture content. However, the 400
W halogen lamp of the MS/MX/MF/ML can heat pans from
room temperature to 200 ºC in only 2 minutes.
A
lso, the SHSTM sensor on analytical balances measures very
precisely, so smaller samples can be measured. With an
appropriate heating temperature and sample mass,
measurement can typically be completed within a few minutes
to 20 minutes.
Thanks to the faster heating rate and smaller required sample
size, the MS/MX/MF/ML heating and measurement times are
shorter compared to conventional infrared heating.
3Does the analyzer display the
true sample temperature? The temperature displayed by the analyzer during heating is
the temperature of the pan. In other words, when the sample is
spread evenly, it is the sample temperature. However, when the
sample is placed unevenly or has hard surface membrane, the
displayed temperature is the surface temperature of the
sample.
MS/MX/MF/ML does not have the sensor placed directly ove
r
the pan. During design of the analyzer, two sensors, one above
the pan and one embedded in the analyzer, measured
temperature. A program uses the correlation of these sensors
to accurately calibrate and display the correct temperature.
Users of the MS/MX can calibrate the temperature using the
optional calibrator to compare the display and actual
temperature.

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4Why may the MS/MX/MF/ML
have a lower moisture content
rate and longer measurement
time than the FD-620 with the
same sample?
1. The FD-620 displays a measurement temperature lowe
r
than the actual temperature above the sample. Therefore,
the MS/MX/MF/ML heats to a higher temperature and tends
to have longer measurement times and lower content
values than the FD-620.
2. The MS/MX/MF/ML improves on the FD-620 and was
designed so the actual temperature above the pan matches
the setting and display temperatures. If you want to get the
same result as the FD-620, reducing the sample mass by
1g and setting the end point condition to HI should produce
a similar result.
N
o. Question Answer
5What is highly accurate SHS? SHS stands for Super Hybrid Sensor. A&D created this weight
sensor to enable weighing within 1 second on average and
significantly improve accuracy and long-term stability. This
sensor is used in scales that require high resolution and
accuracy.
The SHS enables the MS/MX/MF/ML moisture analyzer to
capture dynamic weight changes during heating. Furthermore,
the high resolution and accuracy allow for smaller sample
sizes. These benefits enable the moisture content to be
measured in shorter length of time. (Patent approved)
6Why are two pan handles
included?
If a pan is used for consecutive measurements and a sample is
placed on a still-hot pan, water may evaporate before the start
of measurement and make the measurement data inaccurate.
To avoid this, alternate two pans and handles. (The ML has one
handle only because it has a lower resolution of 0.1%.)
A
lternating enhances the reliability and repeatability of results.
Furthermore, it improves operability during repeated
measurements and prevents mishaps like burns.
■Introduction to moisture analyzers/B. Measurement

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A. Measurement samples
1. Measurement methods
N
o. Question Answer
1Can soybeans and coffee
beans be tested without
processing?
No. Samples like beans should first be crushed in blender o
r
mill because their surface and internal temperatures can be
very different. Crushing decreases sample size and increases
surface area and this results in more even heating and
evaporation.
Note: Crushed samples must be measured quickly because the
increased surface area absorbs the moisture from the air.
2Can materials like milk or
colloids be tested? Colloids and liquids with solid particles floating on water such
as milk often have dotted surfaces due to surface tension,
which inhibits internal drying and prevents high-speed drying.
In such cases, absorb the liquid sample with an optional
accessory glass fiber sheet. This improves repeatability and
shortens measurement time by one third to a half. Place the
glass fiber sheet on the sample tray, zero the scale and then
apply the sample.
* AX-MX-32-1 (For liquid samples with high surface tension.
Sold separately. 70 mm dia., 100 sheets)
* AX-MX-32-2 (Same as sheets included with the MS/MX/MF.
78 mm dia., 100 sheets)
3How should I measure items
such as vegetables, seaweeds
and mushrooms?
A
ll samples must be representative of item as a whole. Fo
r
items that have parts with different moisture rates like as
vegetables and seafood, select or mix parts appropriate fo
r
evaluating the overall water content, while considering the
sample mass.
Viscoelastic materials such as kelp and mushrooms should be
ripped or cut up into smaller sizes and then measured. In such
cases, quickly measure the sample to reduce the effects o
f
moisture exchange with the environment. Furthermore, keep
the heating temperature reasonably low to prevent combustion
of the sample.
■Application of the analyzer

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This section compares the measurement results of the MX-50 and a Karl Fischer type analyzer with a
plastic sample, which has a comparatively low moisture.
1) Measurement conditions
+ Sample: Plastic (PET)
+ Heating temperature: 180 ºC
+ Number of measurements: 5
+ Analyzers: MX-50 heating and drying method moisture analyzer (A&D)
Karl Fischer method moisture analyzer (KF)
2) Results Sample
weight Moisture Repeatability Coefficient of variation (CV) Heating time
Analyzer (g) (%) (%) (%) (min)
MX-50 10 0.298 0.0045 1.49 6.8
KF 0.3 0.3072 0.0065 2.13 19
*Values for moisture and heating time are averages of 5 measurements. The number of digits is in line with the
displayed values of each device. (Weight is excluded.)
(1) The results showed no significant difference between the two analyzers, indicating that the MX-50
obtained the same results as a Karl Fischer type analyzer.
(2) Furthermore, the MX-50 had a lower coefficient of variance and better repeatability when the same
sample was tested repeatedly.
(3) The MX-50 measured faster. The MX-50 took 6.8 minutes while the KF took 19 minutes, almost 3
times longer. Although not shown in the table above, the KF requires 6 minutes of preparation for
measurement. When set-up time for the unit and the reagent is included, an additional 2 hours is
required.
(4) In summary, the MX-50 can obtain a moisture ratio that is equal to or better than that of the KF when
measuring low-moisture plastics like PET. Furthermore, it was confirmed that the MX-50 has better
reliability (accuracy) and lower variance. Finally, it has much simpler operation and can greatly reduce
measurement time.
2. Measurement report ■Application of the analyzer/A.Measurement samples/2.Report

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Moisture Content
No. Sample Wt.
(g) Measurement Mode
Pan
Temp.
(℃)
Meas.
Time
(min) Mean
Value
(%)
Repeat-
ability
(%)
CV
Value
(%)
Remarks
1 Tobacco 1 Standard-MID 100 6.5 10.58 0.339 3.2
Leaves shredded for testing.
Strong smell emitted during
heating.
2 Dried dog food 1 Standard-MID 160 9.2 8.68 0.059 0.68
Sample was crushed with a hand
mixer.
Strong smell emitted during
heating.
3 Toothpaste 1 Standard-MID 180 6.4 36.43 0.472 1.30
Sample was spread evenly on the
pan.
4 Laundry starch (liquid) 1 Standard-MID 200 5.5 93.38 0.170 0.18 Glass fiber sheet was used.
5 Starch glue (paste) 5 Standard-MID 200 14 83.34 0.102 0.12
Sample was spread evenly on the
pan.
6 Bond (paste) 1 Standard-MID 200 9.7 61.3 0.309 0.50
Sample was spread evenly on the
pan.
7 Hand soap (liquid) 1 Standard-MID 200 6 92.01 0.157 0.17 Glass fiber sheet was used.
8 Lipstick 1 Standard-MID 100 1.9 0.778 0.1938 24.91
Sample was spread directly on
the pan.
9 Liquid foundation 1 Standard-MID 140 12.6 75.93 0.126 0.17 Glass fiber sheet was used.
10 Silver fir chip (dried) 1 Standard-MID 200 3.7 11.17 0.081 0.73
11 Silica sand 10 Standard-HI 200 2.3 0.498 0.0741 14.88
12 Cement (powder) 5 Standard-MID 200 3 0.408 0.0222 5.44
13 Putty (paste) 1 Standard-MID 200 7.3 33.73 0.549 1.63
14 Synthetic resin paint
(aqueous acrylic fluid) 1 Standard-MID 200 13.6 53.93 0.150 0.28 Glass fiber sheet was used.
15 Copying paper 1 Standard-MID 200 2.8 4.69 0.174 3.71 Sample was cut into small bits.
16 Cardboard 1 Standard-MID 100 4.2 6.66 0.109 1.64 Sample was cut into small bits.
3. Typical measurement results ■Application/A.Measurement samples/3.Typical measurement results
1. Household articles
＊ Data from Moisture_data.html in WinCT-MoistureVer.2.20M

- 14 -
Moisture Content
No. Sample Wt.
(g) Measurement Mode
Pan
Temp.
(℃)
Meas.
time
(min) Mean
Value
(%)
Repeat-
ability
(%)
CV
Value
(%)
Remarks
17 Corn grits
(powder) 5 Standard-MID 160 17.5 12.06 0.072 0.6
18 Corn starch
(powder) 5 Standard-MID 200 7.1 12.74 0.137 1.08
19 Starch 5 Standard-MID 180 7.8 15.95 0.157 0.99
20 Buckwheat flour 5 Standard-MID 180 10.2 15.13 0.191 1.26
21 Soft flour 5 Standard-MID 200 7.3 13.03 0.260 2.00
22 Rice flour 5 Standard-MID 200 7.6 12.89 0.134 1.04
23 Oats 5 Standard-MID 200 13.7 13.56 0.066 0.49
24 Pre-processed oats
(grain) 1 Standard-MID 160 19.7 11.8 0.352 2.98
25 White rice 5 Standard-MID 200 14.3 15.88 0.198 1.25
Sample was crushed with
hand mixer.
26 Pre-washed rice 1 Standard-MID 200 9.4 16.08 0.214 1.33
27 Packaged rice 1 Standard-MID 200 15.3 64.51 0.384 0.60
28 Soybean powder 5 Standard-MID 160 8.2 9.92 0.061 0.61
29 Cashew nuts 5 Standard-MID 140 8.5 3.04 0.010 0.33
Sample was crushed with
hand mixer.
30 Butter peanuts 5 Standard-MID 140 9.6 2.1 0.077 3.67
Sample was crushed with
hand mixer.
31 Ground coffee beans
(powder) 5 Standard-MID 140 9.8 4.43 0.036 0.81
32 Dried squid 2 Standard-MID 180 20.5 26.21 0.312 1.19
Sample was cut into small
bits.
33 Dried squid
(cooked) 2 Standard-MID 140 16.5 18.55 0.324 1.75
Sample was cut into small
bits.
34 Dried sardine 2 Standard-MID 160 8.3 17.28 0.235 1.36
Sample was crushed with
hand mixer.
35 Dried young sardine 5 Standard-MID 200 15.3 70.23 0.246 0.35
36 Dried bonito fish flakes 1 Standard-MID 120 6.0 14.69 0.770 5.24
Sample was crushed with
hand mixer.
37 Fish sausage 2 Standard-MID 200 15.6 78.02 0.227 0.29
Sample was cut into small
bits.
2. Food A (grain, beans, sea foods, seasonings, spices, and flavoring)
■Application/A.Measurement samples/3.Typical measurement results

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Moisture Content
No. Sample Wt.
(g) Measurement Mode
Pan
Temp.
(℃)
Meas.
time
(Min) Mean
Value
(%)
Repeat-
ability
(%)
CV
Value
(%)
Remarks
38 Sugar crystals
(powder) 5 Standard-MID 160 1.7 0.162 0.0130 8.02
39 Soft brown sugar
(powder) 5 Standard-MID 160 5.4 0.973 0.0386 3.97
40 Seasoned salt 5 Standard-MID 100 1.1 0.086 0.0151 17.56
41 Salt 5 Standard-MID 200 1.7 0.16 0.0082 5.00
42 Flavor seasoning 5 Standard-MID 100 8.5 1.55 0.02 1.29
43 Ketchup 1 Standard-MID 160 16.1 70.42 0.643 0.91
Sample was pressed
between two glass fiber
sheets.
44 Mayonnaise
(egg yolk type) 1 Standard-MID 160 8.5 22.00 0.050 0.23
45 Pepper
(coarsely ground) 5 Standard-MID 160 15.9 12.23 0.142 1.16
46 Chili pepper powder 5 Standard-MID 120 17.3 5.81 0.060 1.03
47 Seasoned chili pepper
powder 5 Standard-MID 120 16.9 4.9 0.085 1.73
48 Powder mustard 5 Standard-MID 140 9.3 4.76 0.051 1.07
49 Powder horse radish 5 Standard-MID 140 11.4 3.7 0.082 2.22
50 Grated horse radish
(paste) 1 Standard-MID 200 15.1 39.07 0.123 0.32
Sample was spread on
glass fiber sheet and
crushed.
51 Grated ginger
(paste) 1 Standard-MID 200 11.9 84.77 0.439 0.52
52 Dijon mustard
(granular paste) 1 Standard-MID 200 13.5 54.55 0.416 0.76
53 Citric acid 5 Standard-MID 100 7.2 4.54 0.210 4.63
54 Anhydrous glucose 5 Standard-MID 140 1.7 0.696 0.0054 0.78
■Application/A.Measurement samples/3.Typical measurement results

- 16 -
Moisture Content
No. Sample Wt.
(g) Measurement Mode
Pan
Temp.
(℃)
Meas.
time
(Min) Mean
Value
(%)
Repeat-
ability
(%)
CV
Value
(%)
Remarks
55 Bread 1 Standard-MID 160 7.3 36.65 0.550 1.50
Sample was broken into
bits.
56 Bread crumbs 1 Standard-MID 200 6.2 32.36 0.505 1.56
57 Dried soup 5 Standard-MID 140 14.1 4.73 0.079 1.67
58 Instant bean paste soup 1 Standard-MID 160 12.9 63.43 0.728 1.15
Sample was pressed
between two glass fiber
sheets.
59 Instant Chinese noodles 2 Standard-MID 140 9.6 1.53 0.091 5.96
Sample was crushed by
light tapping.
60 Crouton 2 Standard-MID 160 8.4 5.68 0.119 2.10
Sample was crushed by
light tapping.
61 Brown rice cereal 2 Standard-MID 160 7.9 4.42 0.071 1.61
Sample was crushed by
light tapping.
62 Dried spaghetti 2 Standard-MID 200 15.8 13.7 0.211 1.54
Sample was crushed by
light tapping.
63 Dried wheat noodle 5 Standard-MID 200 20 13.36 0.109 0.82
Sample was cut to
about 3cm.
64 Dried bean starch vermicelli 2 Standard-MID 200 15.8 14.8 0.150 1.01
Sample was cut to
about 3cm.
65 Dried brown seaweed 1 Standard-MID 200 9.2 11.49 0.367 3.19
Sample was crushed
with hand mixer.
66 Wood ear mushroom (sliced) 2 Standard-MID 180 18.3 13.13 0.227 1.73
Sample was cut to
about 3cm.
67 Beef jerky 2 Standard-MID 200 26.7 27.65 0.243 0.88
Sample was cut into
small bits.
68 Rice cracker 5 Standard-MID 140 17.1 6.93 0.045 0.65
Sample was crushed by
light tapping.
69 Cookie 5 Standard-MID 140 5.5 2 0.054 2.70
Sample was crushed by
light tapping.
70 Caramel 2 Standard-MID 140 16.4 5.94 0.071 1.20
Sample was stretched
to 1mm thick and then
placed on a glass fiber
sheet.
71 Banana chips
(dried slice) 1 Standard-MID 180 7.0 4.53 0.060 1.32
Sample was crushed by
light tapping.
72 Potato chips 5 Standard-MID 140 9.3 1.88 0.054 2.87
Sample was crushed by
light tapping.
73 Snack
(shrimp flavor) 5 Standard-MID 160 6.4 2.54 0.043 1.69
Sample was crushed by
light tapping.
74 Snack
(instant fried noodle) 5 Standard-MID 140 8.7 1.31 0.039 2.98
Sample was crushed by
light tapping.
75 Jam 1 Standard-MID 160 17.0 33.96 0.109 0.32
3. Food B (processed foods, dairy products, snacks and sweets, beverages, and others)
■Application/A.Measurement samples/3.Typical measurement results

- 17 -
Moisture Content
No. Sample Wt.
(g) Measurement Mode
Pan
Temp.
(℃)
Meas.
time
(Min)
Mean
Value
(%)
Repeat-
ability
(%)
CV
Value
(%)
Remarks
76 Honey
(drying temp., 120℃)1 Standard-MID 120 20.3 17.76 0.282 1.59
Sample was placed on
a glass fiber sheet.
77 Honey
(drying temp., 140℃)1 Standard-MID 140 14.5 19.38 0.539 2.78
Sample was placed on
a glass fiber sheet.
78 Honey
(drying temp., 160℃)1 Standard-MID 160 20.4 22.92 1.599 6.98
Sample was placed on
a glass fiber sheet.
79 Sweetened Condensed milk 1 Standard-MID 140 11.9 25.59 0.400 1.56
Sample was placed on
a glass fiber sheet.
80 Milk
(with vegetable oil) 1 Standard-MID 200 4.5 61.83 0.491 0.79
Glass fiber sheet was
used.
81 Fat spread 1 Standard-MID 140 5.8 28.67 0.060 0.21
82 Butter
(solid, salted) 1 Standard-MID 140 4.1 14.94 0.186 1.24
83 Grated cheese 1 Standard-MID 160 8.1 10.65 0.252 2.37
84 Skimmed milk 2 Standard-MID 140 16.7 6.49 0.255 3.93
85 Modified powdered milk
(for nursing) 2 Standard-HI 120 6.7 3.29 0.015 0.46
86 Milk 1 Standard-MID 140 6.7 87.11 0.069 0.08
Glass fiber sheet was
used.
87 Yogurt A 1 Standard-MID 160 11.5 81.17 0.383 0.47
Glass fiber sheet was
used.
88 Yogurt B 1 Automatic
(0.5%/min) 180 5.4 88.07 0.209 0.24
Sample was flattened
between a folded glass
fiber sheet.
89 Soy milk 1 Standard-MID 180 5.6 90.11 0.142 0.16
Glass fiber sheet was
used.
90 Green tea leaves 5 Standard-MID 140 11.6 5.53 0.023 0.42
Sample was broken up
with hand mixer.
91 Instant coffee A 1 Standard-MID 120 7.1 7.66 0.100 1.30
92 Instant coffee B 4 Standard-MID 100 5.9 2.06 0.055 12.67
93 Orange juice
(from concentrate) 1 Standard-MID 140 7.3 89.48 0.209 0.23
Glass fiber sheet was
used.
94 Sports drink
(powdered) 5 Standard-MID 120 2.7 0.408 0.0476 11.67
95 Sports drink
(jelly) 1 Standard-MID 140 17.5 76.3 0.285 0.37
Glass fiber sheet was
used.
96 Agar powder 5 Standard-MID 180 8.5 17.76 0.125 0.70
97 Gelatin
(powder) 5 Standard-MID 200 15.4 16.03 0.223 1.39
■Application/A.Measurement samples/3.Typical measurement results

- 18 -
Moisture Content
No. Classifi-
cation Sample Wt. (g) Measurement Mode
Pan
Temp.
(℃)
Meas
.
time
(Min)
Mean
Value
(%)
Repeat-
ability
(%)
CV
Value
(%)
Remarks
98 Chemicals Skin-care cream
(paste) 1 Standard-MID 160 16 77.06 0.543 0.70
Sample was flattened
between a folded glass
fiber sheet.
99 Chemicals Sodium tartrate
dihydrate 5 Standard-MID 160 6.8 15.74 0.010 0.06
100 Chemicals Cellulose 5 Standard-MID 180 5.2 4.37 0.136 3.11
101 Chemicals Calcium stearate 5 Standard-MID 180 7.6 2.9 0.03 1.03
Strong smell emitted
during heating.
102 Chemicals Zinc oxide 5 Standard-HI 200 2.1 0.148 0.0084 5.68
Karl Fischer method;
Temp: 200 ºC;
2 g sample;
5 measurements:
Average moisture
content: 0.080%,
Repeatability: 0.0099%;
Average measurement
time: 9.2 min.
103 Chemicals Aluminum oxide 5 Standard-HI 200 2.4 0.098 0.013 13.27
104 Chemicals Magnesiumoxide 2 Standard-HI 200 5.2 1.52 0.164 10.79
105 Chemicals Talc 5 Standard-HI 200 2.5 0.144 0.0114 7.92
106 Chemicals Calcium
Carbonate 5 Standard-
Hi 200 3.1 0.228 0.0205 8.99
107 Industrial
products Charcoal (Powder) 1 Standard-MID 200 2.5 11.24 0.591 5.26
108 Industrial
products
Activatedcharcoal
(Particulate, for
deodorant use) 5 Standard-MID 120 6.6 9.96 0.142 1.43
109 Industrial
products Silicagel (particulate) 5 Standard-MID 200 5.2 11.74 0.072 0.61
Left at room
temperature (23℃) for
24 hours.
110 Industrial
products Silica gel (tablet) 3 Standard-MID 200 4.7 8.25 0.068 0.82
Left at room
temperature (23℃) for
24 hours.
111 Industrial
products Printer toner (powder, black) 5 Standard-MID 100 1.6 0.298 0.0130 4.36
4. Chemicals and industrial products
■Application/A.Measurement samples/3.Typical measurement results

- 19 -
Moisture Content
No. Classifi-
cation Sample Wt. (g) Measurement Mode
Pan
Temp.
(℃)
Meas.
time
(Min) Mean
Value
(%)
Repeat-
ability
(%)
CV
Value
(%)
Remarks
112 Plastic Polyethylene terephthalate
pellet 10 Standard-HI 180 6.8 0.298 0.0045 1.34
Karl Fischer method;
Temp: 180 ºC; 0.3 g
sample; 5
measurements:
Average moisture
content: 0.307%;
Repeatability: 0.0065%,
Average measurement
time: 19.1 min.
113 Plastic ABS resin pellet 10 Automatic
(0.005% /min) 140 12.1 0.425 0.0093 2.19
Karl Fischer method;
Temp: 140 ºC; 0.2 g
sample; 4
measurements:
Average moisture
content: 0.27%;
Repeatability: 0.0177%;
Average measurement
time: 15.7 min.
114 Plastic Poly- methylmethacrylate
resinpellet 10 Automatic
(0.005% /min) 100 19.4 0.488 0.015 3.07
Strong smell emitted
during heating.
Karl Fischer method;
Temp: 100 ºC; 0.2 g
sample; 4
measurements:
Average moisture
content: 0.301%;
Repeatability: 0.0131%;
Average measurement
time: 30.4 min.
115 Electronic
parts
CPU (100 pin,
plastic QFP, 14 x 20
mm) 10 Standard-HI 120 1.7 0.064 0.0055 8.59
Left in a thermostatic
chamber of 80% RH
and 30 ℃for 48 hours.
116 Rubber Ground tire 5 Standard-MID 200 4.3 22.3 0.08 0.36
Sample was crushed
finely.
117 Sewage Sewage (human
waste, liquid) 1 Standard-MID 140 5.7 99.14 0.233 0.24
Glass fiber sheet was
used.
Strong smell emitted
during heating.
118 Sewage
Sewage (Human
waste,
dehydrated
paste)
5 Standard-MID 200 16.3 86.64 0.560 0.65
Strong smell emitted
during heating.
5. Plastic, electronic parts and rubber
■Application/A.Measurement samples/3.Typical measurement results