Karl Fischer Titration

1 Karl Fischer.- 2 The Karl Fischer Reaction.- 2.1 Stoichiometry.- 2.1.1 The Effect of the Solvent.- 2.1.2 The Effect of the Water Concentration.- 2.2 Kinetics.- 2.3 Own Investigations.- 2.3.1 The Stoichiometry in Presence of Various Amines.- 2.3.2 The Alcohol-Sulphur Dioxide-Water System.- 2.4 The Karl Fischer Equation.- 3 Titration Techniques.- 3.1 Titrations Using a One-Component Reagent.- 3.2 Titrations Using a Two-Component Reagent.- 3.3 Coulometric Determination.- 3.4 Back Titration.- 3.5 Titrations at Different Temperatures.- 3.6 Continuous Determinations.- 3.7 Indication.- 3.7.1 Visual Indication.- 3.7.2 Instrumental Indication.- 4 Reagent Solutions.- 4.1 Reagent Solutions for Volumetric Titrations.- 4.2 Reagent Solutions for Coulometry.- 4.3 Stability of Solutions.- 4.4 Preparation of Solutions.- 4.5 Standardization of Titre.- 4.5.1 Standardization Using Solid Hydrates.- 4.5.2 Standardization Using Water.- 4.5.3 Stardardization Using Alcohol-Water-Mixtures.- 5 Equipment.- 5.1 Equipment for Volumetric Analysis.- 5.1.1 Simple Titration Set-Ups.- 5.1.2 Multipurpose Titration Equipment.- 5.1.3 Karl Fischer Titrators.- 5.2 Equipment for Coulometry.- 6 Application and Sources of Error.- 6.1 Working Medium.- 6.2 The pH.- 6.3 Side Reactions.- 6.4 Atmospheric Moisture.- 6.5 Indication.- 6.6 Sample Handling.- 6.6.1 Taking Samples and Sample Storage.- 6.6.2 Administration of Samples.- 6.6.3 Liquids.- 6.6.4 Solids.- 6.6.5 Gases.- 6.7 Safety Precautions.- 7 Organic Compounds.- 7.1 Hydrocarbons.- 7.2 Halogenated Hydrocarbons.- 7.3 Alcohols and Phenols.- 7.4 Ethers.- 7.5 Aldehydes and Ketones.- 7.6 Acids, Esters and Salts.- 7.7 Nitrogen-Containing Compounds.- 7.7.1 Amines and N-Heterocycles.- 7.7.2 Amides.- 7.7.3 Nitriles and Cyanohydrins.- 7.7.4 Hydrazine Derivatives.- 7.7.5 Other Nitrogen Compounds.- 7.8 Sulphur Compounds.- 8 Inorganic Compounds.- 8.1 Halides.- 8.2 Oxides, Hydroxides and Peroxides.- 8.3 Sulphur Compounds.- 8.4 Selenium and Tellurium Compounds.- 8.5 Nitrogen Compounds.- 8.6 Phosphorus Compounds.- 8.7 Arsenic and Antimony Compounds.- 8.8 Carbonates, Bicarbonates.- 8.9 Silicon Compounds.- 8.10 Boron Compounds.- 9 Foodstuffs.- 9.1 Handling Samples.- 9.2 Titration Techniques.- 9.3 Carbohydrates.- 9.3.1 Sugars and Sugar Products.- 9.3.2 Starch, Dextrins, Pectins, Flour.- 9.4 Fats.- 9.5 High-Protein Foods.- 9.6 Various Foodstuffs.- 9.6.1 Fruit Juices, Alcoholic Beverages.- 9.6.2 Mayonnaise.- 9.6.3 Baby Food.- 9.6.4 Coffee, Instant Coffee.- 9.6.5 Egg Powder.- 9.6.6 Pudding Powder.- 9.6.7 Cocoa Powder, Cocoa Beans.- 9.6.8 Chocolate.- 9.6.9 Almonds, Hazelnuts.- 9.6.10 Marzipan.- 9.6.11 Pastries.- 9.6.12 Pasta.- 9.6.13 Grain.- 9.6.14 Dried Vegetables, Dried Fruit.- 9.6.15 Meat and Meat Products.- 10 Technical Products, Natural Products.- 10.1 Technical Gases.- 10.2 Liquid Products of Mineral Oil.- 10.3 Insulating Oils, Lubricating Oils and Greases.- 10.4 Plastics.- 10.5 Ion Exchange Resins.- 10.6 Cellulose, Paper, Wood.- 10.7 Insulating Paper.- 10.8 Surfactants.- 10.9 Cigarette Smoke Condensate.- 10.10 Paints and Varnishes.- 10.11 Fertilizers.- 10.12 Cement.- 10.13 Minerals.- Literature.- Author Index.