Karl Fischer titration: difference between revisions
Diff·revision 20 → 21·07:30, 24 May 2025
Difference between revision 20 and revision 21 of Karl Fischer titration. 6 lines changed; the page grew by 649 bytes.
| Revision 20 — 10:28, 28 Apr 2025 GradientGus (talk) ce per PP:MOS 7,300 bytes +91 | Revision 21 — 07:30, 24 May 2025 PreregPriya (talk) expand §Interpretation on a certificate of analysis 7,949 bytes +649 | ||
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| 79 | {{math|10\,mg × (1 − 0.052 − 0.064) × 0.986 ≈ 8.7\,mg}} | 79 | {{math|10\,mg × (1 − 0.052 − 0.064) × 0.986 ≈ 8.7\,mg}} |
| 80 | 80 | ||
| + | 81 | — roughly 13% below the label figure. Whether that constitutes [[Underfilling|underfilling]] depends entirely on whether the label claim is a gross fill weight or a net peptide claim, a distinction certificates frequently leave implicit and which [[Project:Sourcing_guidelines|this wiki treats as unresolved]] unless the supplier states it.{{r|usp1503}} | |
| + | 82 | ||
| 81 | == References == | 83 | == References == |
| 82 | {{reflist}} | 84 | {{reflist}} |
| ⋮ | ⋮ | ||
| 84 | <ref name="usp1503">United States Pharmacopeia, General Chapter <1503>, "Quality Attributes of Synthetic Peptide Drug Substances" (informational). USP–NF, current revision.</ref> | 86 | <ref name="usp1503">United States Pharmacopeia, General Chapter <1503>, "Quality Attributes of Synthetic Peptide Drug Substances" (informational). USP–NF, current revision.</ref> |
| 85 | <ref name="scholz1984">Scholz E. ''Karl Fischer Titration: Determination of Water''. Springer, Berlin (1984). The standard monograph on reagent chemistry and interferences.</ref> | 87 | <ref name="scholz1984">Scholz E. ''Karl Fischer Titration: Determination of Water''. Springer, Berlin (1984). The standard monograph on reagent chemistry and interferences.</ref> |
| + | 88 | ||
| + | 89 | == Further reading == | |
| + | 90 | * International Council for Harmonisation, ''Q6A: Specifications'' — the framework within which a moisture specification is set and justified. | |
| + | 91 | * Isengard H-D. "Water determination — scientific and economic dimensions." ''Food Chemistry'' 106(4):1393–1398 (2008). | |
| 86 | 92 | ||
| 87 | == See also == | 93 | == See also == |