A&D MX-50 Instruction Manual

LIT:MXUHB April 2003
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MXMF.Users.Handbook.V2.20.doc LIT:MXUHB April 2003
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Table of contents
¦MX/MF Specifications and Accessories.................................................................................................... 2
A¦Basic Measurement & Performance Q&A
1. What is moisture content? ...................................................................................................... 3
2. Method of measurement.........................................................................................................4
3. Accuracy ................................................................................................................................. 6
4. Samples.................................................................................................................................. 6
5. Calibration............................................................................................................................... 7
6. Others ..................................................................................................................................... 8
7. Heating method....................................................................................................................... 9
8. Measurement.......................................................................................................................... 9
9. Data Analysis ........................................................................................................................ 10
B¦Data Results & Analysis
1. Measurement samples ..........................................................................................................11
2. Typical measurement results by table .................................................................................. 12
3. Windows TM communication software : WinCT-Moisture ................................................... 18
4. Display sample of RsFig .................................................................................................... 19
5. Automatic determination of heating temperature by RsTemp............................................. 23
C¦Maintenance
1. Halogen lamp....................................................................................................................... 28
2. Cleaning ............................................................................................................................. 28
`

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MX/MF Specifications MX-50 MF-50
Measurement Method
Max Sample Weight Capacity 51g 51g
Weight Resolution 0.001g 0.002g
Moisture Content Display 0.01/0.1% 0.05/0.1/1%
Moisture Content Accuracy over 1g 0.10% 0.20%
over 5g 0.02% 0.05%
Heating Technology
Drying Temperature
Memory of Measurement Programs 20 sets 10 sets
Measurement Programs
Measurement Mode
Display Type
Interface
Data Memory Function 100 50
Operating Temperature
GLP/GMP/ISO
Self Check Function
Communication Software WinCT-Moisture standard WinCT standard
Sample Pan Size
Power
Physical Dimention/Weight
Standard Accessories 20 Sample Pans, 2 Pan Handles, Tweezers, Spoon,
Test Sample (30g of Sodium Tartrate Dihydrate),
CD-ROM(WinCT-Moisture for MX-50, WinCT for MF-50),
RS-232C Cable for MX-50, Display Cover, Dust Cover,
Instruction Manual, Quick Reference Card, Power Cable, 2 Fuses
Specifications are subject to change for improvement without notice.
Standard
Ø85mm
400W straight halogen lamp heating system
with SRA filter and SHS weighing technology
Halogen lamp(Straight type, 400Watt max, 5000hours)
5-40°C(41-104°F) less than 85%RH
50-200°C(1°C increment)
Standard Mode/Automatic Complete Mode/Timer Mode/Manual Mode
Wet base/Dry base/Solid content/Ratio
Large VFD
Available
215(W) x 320(D) x 173(H)/Approx. 6kg
AC 100V to 120 V(3A) or AC 200V to 240V(1.5A), 50/60Hz, Approx. 400W
RS-232C standard
Accessories
Accessories
AD-1700-20G Calibration Mass (20g)
AD-8121 Dot Matrix Compact Printer
AX-31 Sample Pans (Washable, 100 each)
AX-32 Glass Fiber sheet (Ø70mm x 100 sheets)
AX-33 Test Sample (Sodium Tartrate Dihydrate, 30g x 12pcs)
AX-34 Halogen Lamp for AC100V to 120V
AX-35 Pan Handle (2pcs)
AX-36 Tweezers (2pcs)
AX-37 Spoon (2pcs)
AX-38 Display Cover (5pcs)
AX-39 Dust Cover
AX-42 WinCT-Moisture (CD-ROM, Application Software for Windows)
AX-43 Certified Temperature Calibrator (only for MX-50)
CC:MX Storage / Carrying Case
¦Specifications

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A. ¦Basic Measurement & Performance Q&A
1. What is moisture content?
Moisture content is usually shown as a percentage of water contained in a solid, liquid or vapor material.
Where sample is vapor or liquid, it can be in percentage of weight of water contained in its sample’
s
volume and it can be called hygroscopic moisture or humidity. Since moisture content may be classified
into various statuses with names to them, evaluation of a
nd dealing with measured data require a special
care.
Moisture adhered to a material’s surface is called water of adhesion, free water or hygroscopic moisture
and moisture adhered to a material with a certain condition such as pressure, temperature, volume
etc. is
called absorbed water or equilibrium moisture content. Water chemically bonded to a material itself or
inside of the material is crystal water or hydrated water while its moisture is bond water or combined water.
REFERENCE
In measurement of moisture content with a moisture analyzer, some materials are measured with a stable
moisture content rate and a typical material with such character is Sodium Tartrate Dihydrate. Known by its
name, it is a well-known material secondarily produced while alcoholic beverages such as wine is made.
The material is a hydrate that has hydrate water in crystal and a combined material (molecular formula
:
Na2C4H4O6?2H2O, rational formula [H2O?CH(OH)COONa]2/ molecular mass 230.0823 )of Sodium
Tartrate (molecular formula : Na2C4H4O6?rational formula [ -CH(OH)COONa]2/ molecular mass
194.0517 )and two water molecules (2H2O?molecular mass 36.03056)
. Sodium Tartrate Dihydrate
changes into Sodium Tartrate (anhydrate) by releasing the two water molecules with heat energy. S
ince
Sodium Tartrate Dihydrate’s melting point is 150?
, at room temperature it is stable and does not release
crystal water in its molecules but starts releasing the decomposition
of other factors than crystal water.
Thus, in order to vaporize crystal water selectively when moisture is measured with a moisture analyzer
using heating and drying method, it is suffice to say that heating temperature should be between 150?to
200?. Its moisture content rate is logically deemed by the ratio of 2 water molecules, that is (36.03056/
230.0823)×100?15.66%.

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2. Method of measurement
How moisture content is measured with a moisture analyzer
Moisture content can be measured by heating method, Karl Fischer method, Dielectric?Infrared absorption
method, neutron analyzer or crystal oscillation method, among which mainly heating and drying method or
Karl Fischer method is utilized
in many laboratories. Infrared absorption method and Dielectric method are
suitable for process. H
eating method is a method where moisture content is rendered by the weight of
water evaporated from ground solid or liquid samples after heating the sample for a period of time at or
over the sample’s perspiration temperature. Weight loss occurs as samples get heated and finally
converge on a certain value. Sample may pyrolyze and vaporize depending on its characteristics, which
suggests that what is vaporized is not necessarily water. However suitable sample size and heating
temperature such as temperature
setting, heating time and so forth can lead a result comparable to the
one determined by Karl Fischer method.
Among all, moisture analyzers employed with heating method is easy to handle with its good operability
and clear formula of operation, low profile and can be run and maintained at a low cost, which contribute to
attracting a wide range of users who test many kinds of samples. Measurement range is from 0.01% or
0.1% to 100% and so samples even with almost 100% moisture content can be correctly and
easily
measured. Heating method moisture analyzers utilizes halogen, infrared lamp, sheathed heater or micro
wave heater as heating source to heat sample on an electric balance that weighs the sample before and
after the heating to determine the moisture loss. The electric balance then needs technology that insulates
heat to the load sensor and prevents temperature drift since temperature can get over 150 – 200? . Karl
Fischer method is a method where moisture content is measured by electric chemical titrati
on under favor
of the characteristics that in the presence of methyl alcohol, KF reagent including iodine, hydrogen
disulfide, pyridine responds specifically with water.
H2O+ I2+SO2+3RN+CH3OH ?2RN?HI+RN?HSO4CH3(anhydrate)
Water (reagent) KF reagent methyl alcohol (RN: base?I: Iodine?SO2: hydrogen disulfide)

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Measurement principle of Karl Fischer method is based on the chemical reaction described above. Which
is to say moisture content is deemed by the quantity of KF reagent that selectively responds to water and
produces anhydrate titrated and needed to react to water completely till end point. The quantity of the KF
reagent is electrically detected as the reagent is titrated into the sample in the water. Karl Fischer method
has two means of detection, volume method and coulometry method, the former of which is employed as
an official measurement. This method requires the reagent which is a chemical agent and thus, doesn’t
stop natural chemical reaction and deterioration of the reagent itself
, decreasing factor or water equivalent
in the reagent by gett
ing moisture out of air and reacting to it while keeping and/or using it. In which case,
before measurement
, the factor needs to be checked for its quantity of reagent that can be bonded to
water, and the reagent must be carefully stored. As just described, Karl Fischer method requires careful
control, check of the reagent and a complex procedure of operation while the heating method doesn’
t,
however it is suitable for detecting moisture content in a material such as vapor or that with very little
moisture in ppm.
Moisture analyzers using infrared absorption method work in the benefit of infrared of a specific
wavelength that is absorbed by water. Moisture content is obtained by the energy ratio of reflected light
when a sample is illuminated by the light whose wavelength is absorbed by water and other two wave
length that are not, in order not to have variance because of material surface’
s irregularity or location of the
material. It is suitable for stable measuring of powder and grains continuously.
Neutron analyzers detect moisture by the characteristics of hydrogen whose neutron’s speed is reduced
by water and differs from each material. Fast neutral ray becomes thermal neutron as water in sample
reduces neutron’s speed and thus, by the number of thermal
neutron moisture content is measured
non-contact, non-destructively and online without pausing. Typical samples are sintered materials.
Moisture analyzers with crystal oscillation method have a structure with a functional thin membrane on its
electrodes, which senses absorbed moisture crystal that changes crystal oscillator’s frequency. The
analyzer measures the frequency to detect moisture content in the sample. This method is suitable to
measure trace quantity of moisture in gas samples.
¦Basics

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No. Q A
1 What is the difference between MX/MF
and Karl Fischer type analyzer?
1. MX/MF is a heating and drying method analyzer that
compares weight before and after heating and drying
while Karl Fischer type analyzer titrates KF reagent that
contains iodine to sample electric-chemically.
2. Karl Fischer method enables a measurement from some
ppm to 100% (water) but operation is complicated and the
unit is expensive. MX/MF is very easy to handle, needs a
shorter time to measure and is reasonably priced.
3. Where required resolution is under 0.01% MX/MF is more
suitable in handling, accuracy and running cost. There is
no difference between data obtained with Karl Fischer
method and heating and drying method. MX/MF is likely
to have better repeatability than Karl Fischer type.
3. Accuracy
No. Q A
1 What does 0.02% of accuracy mean? It’s the variation and repeatability of moisture content rate
data where same sample is tested with the same conditions
repeatedly. In statistics it is called standard deviation.
4. Samples
No. Q A
1 What is the reagent, Sodium Tartrate
Dihydrate like and when is it needed?
It is suitable for testing a moisture analyzer itself since its
moisture content rate is deemed theoretically. Sodium
Tartrate Dihydrate is what Sodium Tartrate is when
chemically bonded to two water molecules or crystal water
and becomes Sodium Tartrate again by releasing the water
molecules when heated. Its moisture content rate is the ratio
of the two water molecules, that is 36.031/230.082=15.66%.
This sample is a standard accessory of MX and optional
accessory of MF (30g x 12pcs).
2 Why isn’t the result of 15.66 obtained? 1. Moisture bonded inside of the material as crystal water
is theoretically 15.66% however ambience has 10%RH
~ 90%RH moisture, which can adhere to the sample in a
mechanical fashion. Also, moisture and/or impurities
left on a pan, and/or measurement accidental errors can
be the reason and the result may vary between 15.0%
and 16.0% in actual measurement.
2. If the difference between the actual result and 15.66 is
big it is concluded that heating temperature may be too
low.
When Sodium Tartrate Dihydrate is tested, accuracy of
measurement of MX/MF-50 should be set MID, heating
temperature, 160C and after pre-heating for 8 minutes 5g of
the sample should be placed on the pan evenly distributed.
3 Is Sodium Tartrate Dihydrate safe?
Is there any special process to handle?
1. It is perfectly harmless. Sodium Tartrate Dihydrate is
used as a flavoring to foods and thus, if eaten, unless it
is more than 218g which is a fatal dose, it is a safe
material. However if it gets on mucosa (In eyes and
nose) it should be washed immediately.
2. There should be no special treatment to the material
even when disposed. It can be disposed of as a
burnable waste.

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4 Can Sodium Tartrate Dihydrate be
recycled?
No. Moisture once decomposed from crystal of the sample
by heat cannot be reconstituted.
5 Can anything be tested with the
analyzer?
1. Material that is explosive and/or flammable or fumes
when heated are not suitable to be tested by heating
and drying method. Those materials must not be tested
with the analyzer.
2. Materials whose surface gets dried first and makes a
membrane which makes pressure inside high must not
tested because they may be dangerous.
3. Materials whose characteristics are should not be
tested.
6 What is minimum weight moisture
content rate measured at?
In the case of using MX/MF-50, sample more than 0.1g is
measurable. Sample mark on LCD display will light when
sample amount is enough.
7 What is maximum weight moisture
content measured at?
In the case of using MX/MF-50, sample less than 50g is
measurable. “E” will be displayed if sample is over 50g.
8 Is it true that the more sample used the
more accurate the measurement will
be?
No, that’s not true. Excess of a sample may not get heated
inside evenly or heating time may be longer. In such cases
measurement may be non-repeatable.
9 Does placement of sample such as
powder on a pan affect measurement
result?
Yes. How to put a sample on a pan determines heat
distribution. To measure moisture content rate accurately
even heating and vaporization are needed so sample should
be distributed over the pan.
5. Calibration
No. Q A
1 Can calibration of the moisture
analyzer, MX/MF with Sodium Tartrate
Dihydrate be possible?
No. However accuracy check can be done with the sample
since moisture content rate of the sample is theoretically
fixed. Heating and drying method moisture analyzer weighs
sample before and after heating and weight and
temperature calibration is possible.
2 Can a user do weight and temperature
calibration?
Yes (only MX can do temperature calibration). Also, results
of these calibrations can be printed out in accordance with
GLP, GMP or ISO.
1. For weight calibration optional accessory calibration
mass, 20g, AX-41 is recommended.
2. Use optional accessory temperature calibrator, AX-43,
with certificate for temperature calibration.
3 Are traceability system diagram and
certificate of measurement available?
Yes both are available upon request.
1. If it is of analyzer itself, certificate both covers weight
and temperature.
2. If it is of calibrator, certificate is only about temperature
calibration however the calibrator is sold with tracability
certificate and certificate of measurement no additional
charge.

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6. Others
No. Q A
1 Should I consider moisture in a glass
fiber sheet when it is used?
You don’t usually have to. However if you want to be very
strict remove moisture in a sheet dry and store it in a
desiccator prior to use.
2 Is absolute measurement of moisture
content rate possible? (Can only water
content be measured?)
No. Minerals such as metal, glass or sand have only water
as moisture content. Most other samples are is organic
matter, and have other materials besides water that can
vaporize. Also, measurement results depend on heating
temperature.

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7. Heating Method
No. Q A
1 What is the benefit of halogen lamp
incorporated in MX/MF?
Heating value per unit of time is higher than other heating
methods and its useful lifetime is longer. Moisture
analyzers with halogen lamps can shorten measurement
time taken. Halogen lamps emit much more light than other
lamps, which is also beneficial when observing the sample
while heating.
2 What is difference between halogen
and infrared lamp?
How do they relate to each other?
A halogen lamp emits 95 % of light that is within infrared
wavelength field and its energy characteristics are basically
the same as with infrared lamps.
3 How fast can moisture analyzer with
halogen lamp heat up?
It can heat up the pan up to 200C from the ambient
temperature within 2 minutes, much faster than by infrared
or sheathed heater method.
4 What is SRA filter like? SRA stands for Secondary Radiation Assist and is an
innovative heating method A&D developed for the MX/MF
moisture analyzer. The old method where halogen lamp
directly heats sample on a pan, cannot heat the sample
evenly because of the difference of the varying distance
between the lamp and the sample. SRA improves on this
and can heat the sample up evenly with the secondary
radiated heat by the glass placed under the lamp.
8. Measurement
No. Q A
1 What is the benefit of being able to see
inside the analyzer while heating?
Being able to see inside of the analyzer gives users a sense
of safety. Not only water in a sample that can be overheated
or is burnable may be vaporized but also other material can
be carbonized or decomposed. It is very important for users
to check by looking at the sample through Progress Window
to evaluate the data.
2 What is the minimum measurement
time?
It depends on material and moisture content but because
MX/MF incorporates 400W halogen lamp as heating source
the pan can be heated from ambient temperature to 200C in
only 2 minutes. Also, since a SHSTM sensor designed for
analytical balances is installed sensing weight of sample
before and after heating is precise and thus, requires less
sample volume than before. With appropriate heating
temperature and sample mass, measurement can generally
be done within a few minutes to 20 minutes.
Therefore, for the following reasons MX/MF’s heating time
and thus, measurement time are shortened.
1. Heating to a set temperature is fast
2. Only very little quantity of sample is needed to measure
3 Are temperatures of sample and
displayed temperature the same?
Displayed temperature is the one right on the pan, that is, of
sample especially when spread on the pan evenly. However
when placed unevenly or it has hard skin membrane the
temperature is of the surface of the sample.
*MX/MF does not have the sensor right on the pan but
calculates the place whose temperature is assumed to be
the one of on the pan and puts the sensor there.
Temperature calibration is possible by users.

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4 What is SHS? SHS stands for Super Hybrid Sensor and is the weight
sensor A&D innovated to enable high speed weighing within
1 second necessary for analytical balances requiring high
resolution and accuracy.
SHS enables the analyzer to capture the dynamic weight
and measure moisture content in shorter length of time.
(Patent pending)
5 Why do the pans need two handles? When measurement is required repeatedly a hot sample
pan should not be used since once the new sample is put on
the hot pan moisture would vaporize, which makes
measurement data inaccurate. To avoid this 2 pans and
handles should be utilized in turns, which not only enhances
measurement repeatability and credibility but also prevent
mishaps like burns.
9. Data Analysis
No. Q A
1 Can soybeans or coffee beans be
tested as they are?
NO. Usually samples like peas should first be crushed in a
blender or mill because temperature of surface and inside
can be very much different, plus when crushed can be
heated evenly. Note that when crushing sample. User
should start measurement soon because the sample’s
crushed superficial area is bigger and can absorb additional
moisture in the ambient air.
2 Can materials like milk or colloids be
tested?
Colloids such as solid particles floating on water in milk or
colloids that have surface tension often become dotted. In
these cases use an optional accessory *glass fiber sheet to
absorb the sample. This improves repeatability rate and
shortens time taken from one third to a half. Be sure to tare
the weight of the glass fiber sheet. *AX-32
3 How should I measure vegetables,
seaweeds and mushrooms?
Sample should be a typical part of it.
¦Application of the analyzer

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A. ¦Basic Measurement & Performance Q&A
1. Measurement Samples
Below is a comparative measurement result of MX and Karl Fischer type analyzer.
Sample is a material that has little moisture.
1) Measurement condition
+ Sample : Plastic (PET)
+ Heating Temp. : 180C
+ Number of times : 5
+ Analyzers : Heating and drying method moisture analyzer : MX/MF (A&D)
Karl Fischer method moisture analyzer : KF (tentative name) (K company)
2) Averaged 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
(1) By the data there is no evident difference between the two analyzer’s results and it could be said that data
taken by A&D’s MX/MF can match a Karl Fischer type analyzer.
(2) As for accuracy, repeatability and coefficient variation, MX has less variance.
(3) A&D MX took much less time for measurement. MX took 6.8 min while KF took 19 min. Also, although not
shown in the table above KF requires 6 min of preparation and set-up of the unit and reagent, all of which
takes about 2 hours.
(4) In short, to measure moisture content of a material like PET with A&D’s MX/MF you can get a faster result
versus a KF. As for accuracy, MX gives even better results than KF. In operation MX requires a
remarkably less complicated preparation than KF would and it takes much less time to measure.
B. ¦Data Results & Analysis

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2 Typical measurement results by table
Commodity
Weight Pan
Temp.
Process
Time Moisture Content
(g) (C) (Min) Mean
Value Repeatability CV Value
No. Classification Sample Measurement
Mode
(%) (%) (%)
Remarks
Flake leaves and test.
1Commodity Tobacco 1Standard-MID 100 6.5 10.58 0.339 3.2 Smells strong while heating.
Crush with hand mixer.
2Commodity
Dried Dog
Food 1Standard-MID 160 9.2 8.68 0.059 0.68 Smells strong while heating.
3Commodity Tooth Paste 1Standard-MID 180 6.4 36.43 0.472 1.3 Place the sample evenly on the pan.
Laundry
Starch
4Commodity (Liquid) 1Standard-MID 200 5.5 93.38 0.17 0.18 Use a glass fiber sheet.
Starch Glue
5Commodity (Paste) 5Standard-MID 200 14 83.34 0.102 0.12 Place the sample evenly on the pan.
Bond
6Commodity (Paste) 1Standard-MID 200 9.7 61.3 0.309 0.5 Place the sample evenly on the pan.
Hand Soap
7Commodity (Liquid) 1Standard-MID 200 692.01 0.157 0.17 Use a glass fiber sheet.
8Commodity Lipstick 1Standard-MID 100 1.9 0.778 0.1938 24.91 Spread the sample directly.
9Commodity
Liquid
Foundation 1Standard-MID 140 12.6 75.93 0.126 0.166 Use a glass fiber sheet.
Silver Fir
Chip
10 Commodity (Dried) 1Standard-MID 200 3.7 11.17 0.081 0.73
11 Commodity Silica Sand 10 Standard-HI 200 2.3 0.498 0.0741 14.88
Cement
12 Commodity (Powder) 5Standard-MID 200 30.408 0.0222 5.44
Putty
13 Commodity (Paste) 1Standard-MID 200 7.3 33.73 0.549 1.63
Synthetic
Resin Paint
14 Commodity
(Acrylic and
Aqueous
Fluid Type) 1Standard-MID 200 13.6 53.93 0.15 0.28 Use a glass fiber sheet.
15 Commodity
Xerox
Paper 1Standard-MID 200 2.8 4.69 0.174 3.17 Cut the sample into small bits.
16 Commodity Cardboard 1Standard-MID 100 4.2 6.66 0.109 1.64 Cut the sample into small bits.

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Food A(Grain, Beans, Sea Foods, Seasonings, Spices and Flavoring)
Weight Pan
Temp
Process
Time Moisture Content Remarks
(g) (C) (Min) Mean
Value Repeatability CV Value
No. Classification Sample Measurement
Program
(%) (%) (%)
Corn Grits
17 Food (Powder) 5Standard-MID 160 17.5 12.06 0.072 0.6
Corn Starch
18 Food (Powder) 5Standard-MID 200 7.1 12.74 0.137 1.08
19 Food Starch 5Standard-MID 180 7.8 15.95 0.157 0.99
20 Food
Buckwheat
Flour 5Standard-MID 180 10.2 15.13 0.191 1.26
21 Food Soft Flour 5Standard-MID 200 7.3 13.03 0.26 2
22 Food
Floured
Rice 5Standard-MID 200 7.6 12.89 0.134 1.04
23 Food Oats 5Standard-MID 200 13.7 13.56 0.066 0.49
Preprocessed
Oats
24 Food (Grain) 1Standard-MID 160 19.7 11.8 0.352 2.98
25 Food White Rice 5Standard-MID 200 14.3 15.88 0.198 1.25 Crush with hand mixer.
26 Food
Pre-cooked
Rice 1Standard-MID 200 15.3 64.51 0.384 0.6
27 Food
Soybean
Powder 5Standard-MID 160 8.2 9.92 0.061 0.61
28 Food
Cashew
Nuts 5Standard-MID 140 8.5 3.04 0.01 0.33 Crush with hand mixer.
29 Food
Butter
Peanuts 5Standard-MID 140 9.6 2.1 0.077 3.67 Crush with hand mixer.
Ground
Coffee
Beans
30 Food (Powder) 5Standard-MID 140 9.8 4.43 0.036 0.81
31 Food Dried Squid 2Standard-MID 180 20.5 26.21 0.312 1.19 Cut the sample into small bits.
32 Food
Boiled Dried
Fish 2Standard-MID 160 8.3 17.28 0.235 1.36 Crush with hand mixer.
33 Food
Dried
Whitebait 5Standard-MID 200 15.3 70.23 0.246 0.35
34 Food
Dried
Bonito Fish
Flake 1Standard-MID 120 614.69 0.77 5.24 Crush with hand mixer.
35 Food
Fish
Sausage 2Standard-MID 200 15.6 78.02 0.227 0.29 Cut the sample into small bits.
Sugar
Crystals
36 Food (Powder) 5Standard-MID 160 1.7 0.162 0.013 8.02
Soft Brown
Sugar
37 Food (Powder) 5Standard-MID 160 5.4 0.973 0.0386 3.97
38 Food
Seasoned
Salt 5Standard-MID 100 1.1 0.086 0.0151 17.56
39 Food Salt 5Standard-MID 200 1.7 0.16 0.0082 5
40 Food
Flavour
Seasoning 5Standard-MID 100 8.5 1.55 0.02 1.29
41 Food Ketchup 1Standard-MID 160 16.1 70.42 0.643 0.91
Spread the sample between two glass
fiber sheets.
Mayonnaise
42 Food
(Egg yolk
type) 1Standard-MID 200 2.9 19.65 0.235 1.20
Pepper
43 Food (Cracked) 5Standard-MID 160 15.9 12.23 0.142 1.16

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44 Food
Chilli
Pepper
Powder 5Standard-MID 120 17.3 5.81 0.06 1.03
45 Food
Seasoned
Chilli
Pepper
Powder 5Standard-MID 120 16.9 4.9 0.085 1.73
46 Food
Powder
Mustard 5Standard-MID 140 9.3 4.76 0.051 1.07
47 Food
Powder
Horse
Radish 5Standard-MID 140 11.4 3.7 0.082 2.22
Horse
Radish
48 Food (Grated) 1Standard-MID 200 15.1 39.07 0.123 0.32
Crush the sample from above a glass
fiber sheet.
Ginger
49 Food (Grated) 1Standard-MID 200 11.9 84.77 0.439 0.52
Dijon
mustard
50 Food (Paste)
1
Standard-MID 200 13.5 54.55 0.416 0.76
51 Food Citric Acid 5Standard-MID 100 7.2 4.54 0.21 4.63
52 Food
Anhydrous
Glucose 5Standard-MID 140 1.7 0.696 0.0054 0.78

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Food B(Processed foods, Dairy products, Snacks and Sweets, Beverage and others)
Weight Pan
Temp
Process
Time Moisture Content Remarks
(g) (C) (Min) Mean
Value Repeatability CV Value
No. Classification Sample Measurement
Program
(%) (%) (%)
53 Food Bread 1Standard-MID 160 7.3 36.65 0.550 1.50 Measure after breaking into bits.
54 Food
Bread
Crumbs 1Standard-MID 200 6.2 32.36 0.505 1.56
55 Food Dried Soup 5Standard-MID 140 14.1 4.73 0.079 1.67
56 Food
Instant
Bean Paste
Soup 1Standard-MID 160 12.9 63.43 0.728 1.15
Spread the sample between two glass
fiber sheets.
57 Food
Instant
Chinese
Noodle 2Standard-MID 140 9.6 1.53 0.091 5.96 Crush the sample by tapping the sample
58 Food Sippet 2Standard-MID 160 8.4 5.68 0.119 2.1
Crush the sample by tapping the
sample.
59 Food
Brown Rice
Cereal 2Standard-MID 160 7.9 4.42 0.071 1.61
Crush the sample by tapping the
sample.
60 Food Dried Pasta 2Standard-MID 200 15.8 13.7 0.211 1.54
Crush the sample by tapping the
sample.
61 Food
Dried
Wheat
Noodle 5Standard-MID 200 20 13.36 0.109 0.82 Cut the sample by about 3cm.
62 Food
Dried Bean
Starch
Vermicelli 2Standard-MID 200 15.8 14.8 0.15 1.01 Cut the sample by about 3cm.
63 Food
Dried
Brown
Seaweed 1Standard-MID 200 9.2 11.49 0.367 3.19 Crush with hand mixer.
Wood Ear
64 Food (Sliced) 2Standard-MID 180 18.3 13.13 0.227 1.73 Cut the sample by about 3cm.
65 Food Beef Jerky 2Standard-MID 200 26.7 27.65 0.243 0.88 Cut the sample into small bits.
66 Food
Rice
Cracker 5Standard-MID 140 17.1 6.93 0.045 0.65
Crush the sample by tapping the
sample.
67 Food Cookie 5Standard-MID 140 5.5 20.054 2.7
Crush the sample by tapping the
sample.
68 Food Caramel 2Standard-MID 140 16.4 5.94 0.071 1.2
Press the sample to 1mm thick and put
on a glass fiber sheet.
Banana
chips
69 Food
(Sliced and
Dried) 1Standard-MID 180 7.0 4.53 0.060 1.32 Measure after crushing.
70 Food
Potato
Crisps 5Standard-MID 140 9.3 1.88 0.054 2.87
Crush the sample by tapping
the sample.
Snack
71 Food
(Shrimp
Flavour) 5Standard-MID 160 6.4 2.54 0.043 1.69
Crush the sample by tapping
the sample.
Snack
72 Food
(Instant
Fried
Noodle) 5Standard-MID 140 8.7 1.31 0.039 2.98
Crush the sample by tapping
the sample.
73 Food Jam 1Standard-MID 160 17.0 33.96 0.109 0.32
Honey
74 Food
(Drying
temp.,
120C) 1Standard-MID 120 20.3 17.76 0.282 1.59 Put on a glass fiber sheet.
Honey
75 Food
(Drying
temp.,
140C) 1Standard-MID 140 14.5 19.38 0.539 2.78 Put on a glass fiber sheet.

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Honey
76 Food
(Drying
temp.,
160C) 1Standard-MID 160 20.4 22.92 1.599 6.98 Put on a glass fiber sheet.
77 Food
Condensed
Milk 1Standard-MID 140 11.9 25.59 0.4 1.59 Put on a glass fiber sheet.
Milk
Substitute
78 Food (Liquid) 1Standard-MID 200 4.5 61.83 0.491 0.79 Use a glass fiber sheet.
Butter
79 Food (Solid,Salted) 1Standard-MID 140 4.1 14.94 0.186 1.24
80 Food
Grated
Cheese 1Standard-MID 160 8.1 10.65 0.252 2.37
81 Food
Skimmed
Milk 2Standard-MID 140 16.7 6.49 0.255 3.93
82 Food Milk 1Standard-MID 140 6.7 87.11 0.069 0.08 Use a glass fiber sheet.
83 Food YoghurtA 1Standard-MID 160 11.5 81.17 0.383 0.47 Use a glass fiber sheet.
84 Food YoghurtB 1
Automatic-
(0.5%/min) 180 5.4 88.07 0.209 0.24
Measure after putting the sample
between folded glass fiber sheet and
pressing it hard.
85 Food Soy Milk 1Standard-MID 180 5.6 90.11 0.142 0.16 Use a glass fiber sheet.
86 Food
Green Tea
Leaves 5Standard-MID 140 11.6 5.53 0.023 0.42 Crush with hand mixer.
87 Food
Instant
Coffee A 1Standard-MID 120 7.1 7.66 0.100 1.31
88 Food
Instant
Coffee B 4Standard-MID 100 5.9 2.06 0.055 2.67
89 Food
Orange
Juice 1Standard-MID 140 7.3 89.48 0.209 0.23 Use a glass fiber sheet.
90 Food
Powdered
Cold
Beverage 5Standard-MID 120 2.7 0.408 0.0476 11.67
Cold
Beverage
91 Food (Jellylike) 1Standard-MID 140 17.5 76.3 0.285 0.37 Use a glass fiber sheet.
92 Food
Agar
Powder 5Standard-MID 180 8.5 17.76 0.125 0.7
Gelatin
93 Food (Powder) 5Standard-MID 200 15.4 16.03 0.223 1.39

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Chemicals, Plastic and Rubber
Weight Pan
Temp
Process
Time Moisture Content Remarks
(g) (C) (Min) Mean
Value Repeatability CV Value
No. Classification Sample Measurement
Program
(%) (%) (%)
Skin-Care
Cream
94 Chemicals (Paste) 1Standard-MID 160 16 77.06 0.543 0.7
Spread the sample between two glass
fiber sheets.
95 Chemicals
Sodium
Tartrate
Dihydrate 5Standard-MID 160 7.7 15.7 0.026 0.17
96 Chemicals Cellulose 5Standard-MID 180 5.2 4.37 0.136 3.11
97 Chemicals
Calcium
Stearate 5Standard-MID 180 7.6 2.9 0.03 1.03 Smells strong while heating.
98 Chemicals Zinc Oxide 5Standard-HI 200 2.3 0.142 0.0216 15.21
99 Chemicals
Aluminum
Oxide 5Standard-HI 200 2.4 0.098 0.013 13.27
100 Chemicals
Magnesium
Oxide 2Standard-HI 200 5.2 1.52 0.164 10.79
101 Chemicals Talc 5Standard-HI 200 2.5 0.144 0.0114 7.92
102 Chemicals
Calcium
Carbonate 5Standard-HI 200 3.1 0.228 0.0205 8.99
Charcoul
103 Commodity (Powder) 1Standard-MID 200 2.5 11.24 0.591 5.26
104
Industrial
Products
Activated
charcoal
(Particulate,
For deodrant
use) 5Standard-MID 120 6.6 9.96 0.142 1.43
Silica gel
105
Industrial
Products (Particulate) 5Standard-MID 200 5.2 11.74 0.072 0.61 Left 23C room temperature for 24 hours.
Silica gel
106
Industrial
Products (Tablet) 3Standard-MID 200 4.7 8.25 0.068 0.82 Left 23C room temperature for 24 hours.
Printer
toner
107
Industrial
Products
(Powder,
Black) 5Standard-MID 100 1.6 0.298 0.0130 4.36
Reference:
108 Plastic
Polyethylene
Terephthalate
Pellet 10 Standard-HI 180 6.8 0.298 0.0045 1.34
A
verage moisture content 0.307%,
Repeat-ability 0.0065% and average
process time 19.0 mins at 180C with
0.3g by Karl Fischer method.
109 Plastic ABS Resin 10
Automatic-(0.0
05%/min) 140 12.1 0.425 0.0093 2.19
110 Plastic
Polymethyl-
methacrylates 10
Automatic-(0.0
05%/min) 100 19.4 0.488 0.015 3.07 Smells strong while heating.
CPU
111
Electronic
parts
(100pin,
Plastic QFP,
14*20mm) 10 Standard-HI 120 1.7 0.064 0.0055 8.59
Left in a thermostatic chamber of
80%RH and at 30C for 48hours.
112 Rubber Ground Tire 5Standard-MID 200 4.3 22.3 0.08 0.36 Crush finely.

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?RsTemp
?RsFig
Software
Details
RsFig processes data received from MX-50 and MF-50 through RS-232C into graphs
during measurement. Users are able to observe the entire process of change and how
it converges (convergence process).
Overlapped display of multiple graphs is also possible. Processes of measureme
nts
performed repeatedly under different heating temperatures could be displayed in a single
graph. Data could be stored in CSV files. A useful software for examining
measurement conditions of moisture content.
RsTemp automatically determines optimum heating temperature for measurement of
moisture content, by raising heating temperature of MX-50 and MF-50 every 5minutes by
20C, from 100C to 200C. Heating temperature is automatically determined in about
30min.
Moisture content (M) and moisture loss (dM/dt) is displayed in graphs during operation
(measurement). Data could be stored in CSV files.
RsTemp is a software useful for examining heating temperature most suitable for
samples.
*Patent pending.
3. Windows TM communication software: WinCT-Moisture
“WinCT-Moisture”, in combined use with heating and drying method moisture analyzer MX-50 and MF-50,
manufactured by A&D, enables easy transfer of measurement data to PC through RS-232C for storage
and analysis.
WinCT-Moisture (CD-ROM) is a standard accessory attached to MX-
50, but it could also be obtained on
its own under accessory No. AX-42
WinCT-Moisture, includes four operation modes:
(1) Data transmission softwares
?RsFig ???designed for graphic display of moisture content measurement procedure and results.
?RsTemp ??? designed to automatically determine heating temperature of samples
?RsCom???data transmission software
?RsKey ??? data collection into other application software
?RsKey
?RsCom Data could be transmitted between MX-50/MF-50 and PC, through RS-232C. RsCom is
a software useful for operating MX-50/MF-50. Data could be stored in text files
. GLP
output data could be received from the moisture analyzer.
Output data from MX-50 and MF-50 can be transferred to commercial application
software (Microsoft Excel, etc.) through RS-232C.
Output can be automatically entered in the same manner as with keyboard operation.
Transferable to various types of applications, such as Excel, Text Editor (Word, notepad),
etc. GLP output data could also be received from the moisture analyzer.

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4. Display sample of RsFig
¦Advanced Usage/ B. Data Analysis/2. RsFig
RsFig reads data of
moisture content rate measurement process (CSV files) and processes it into graphs.
The horizontal axis represents elapsed time from commencement of measurement (min.), while the
vertical axis represents moisture content rate (%). Moisture content rate is calculated from decrease in
sample quantity, caused by vaporization of moisture from heati
ng. It is determined at a point where
changes no longer occur (displayed on graph with planarized line). Measurement results can be graphed
out overlapping one another, as shown below, in a single window.
Sodium Taratrate Dihydrate: heated from 100C to 200C, temperature raised by 20C.
Sodium Tartrate Dihydrate: measured five times at 160C heating temperature. All five moisture
content measurement lines are shown overlapping one another, proving high repeatability.
Sodium Tartrate Dihydrate 5g MID Repeatability