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(a) Determination of moisture
Practical 1-Proximate composition analysis of feed ingredients and prepared feeds
(a) Determination of moisture
Principle
The moisture content of the sample is the weight lost by volatisation caused by heat, which can be estimated by deducting the final weight of the dried sample from the initial weight.
The moisture content of the sample is the weight lost by volatisation caused by heat, which can be estimated by deducting the final weight of the dried sample from the initial weight.
Apparatus
- Hot air oven
- Moisture cup
- Dessicator
Weigh and place 4-5 g of the sample in a moisture cup and dry to a constant weight at 100-105°C in a hot air oven. Transfer the dried sample to a dessicator and weigh to calculate the moisture percentage as given bellow.
Last modified: Monday, 23 May 2011, 9:47 AM