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1 Determination of Moisture Content

Introduction.

The moisture content of soil also referred to as water content, is an indicator of the amount of water present in soil. Moisture content is the ratio of the mass of water contained in the pore spaces of soil to the solid mass of particles in that material, expressed as a percentage. A standard temperature of 110 ± 5°C is used to determine the mass of the sample.

Practical Application

Almost all soil tests determine the natural moisture content of the soil, and it is essential knowledge for all studies of soil mechanics. The natural moisture content provides an idea of the state of the soil in the field.
Moisture content is one of the most important index properties used for the correlation of soil behavior and its index properties.
The moisture content of the soil is used to express the phase relationships of water, air, and solids in a given volume or weight of the material.
For cohesive soil, the consistency of a given soil, along with its liquid and plastic limits is used to express its relative consistency.

The objective of this experiment is

To determine the moisture content of the given soil sample

Standard Reference

ASTM D2216: Standard Test Methods for Laboratory Determination of Water (Moisture) Content of Soil and Rock by Mass.
Non-corrodible container,
Vented, thermostatically controlled drying oven that maintains temperatures between 105°C to 115°C.
Balance of sufficient sensitivity (sensitive to 0.01 g),
Container handling apparatus.

Video materials

Lecture video.

A PowerPoint presentation is created to understand the background and method of this experiment.

Demonstration Video

A short video is executed to demonstrate the experiment procedure and sample calculation.

results and discussions

Sample datasheet.

$\begin{tabular}{|c|c|c|c|} \hline \textbf{Sample No.} & 1 & 2 & 3 \\ \hline Can No: & \#1 & \#2 & \#3 \\ \hline Weight of can, $W_1$ & 23.51 & 16.32 & 19.88 \\ \hline Weight of can + wet soil, $W_2$ & 165.21 & 149.77 & 158.23 \\ \hline Weight of can + dry soil, $W_3$ & 145.65 & 134.32 & 137.55 \\ \hline \end{tabular}$

Sample calculation

Can No: 1 Weight of can = 23.51 gm Weight of can + wet soil = 165.21 gm Weight of can + dry soil = 145.65 gm Weight of water in the soil sample, M w = (165.21 – 145.65) = 19.56 gm Weight of the dry soil. M s = (145.65 – 23.51) =122.14 gm Moisture content of the given soil sample = M w /M s ×100% = 19.56/122.14×100% = 16.01%

Blank datasheet

$\begin{tabular}{|c|c|c|c|} \hline \textbf{Sample No.} & \hspace{1cm} & \hspace{1cm} & \hspace{1cm} \\ \hline Can No: & & & \\ \hline Weight of can, $W_1$ & & & \\ \hline Weight of can + wet soil, $W_2$ & & & \\ \hline Weight of can + dry soil, $W_3$ & & & \\ \hline Water/Moisture content, W (\%) & & & \\ \hline \end{tabular}$

Use the template provided to prepare your lab report for this experiment. Your report should include the following:

Objective of the test
Applications of the test
Apparatus used
Test procedures (optional)
Analysis of test results – Complete the table provided and show one sample calculation
Summary and conclusions – Comment on the moisture content of the given soil sample

Properties and Behavior of Soil - Online Lab Manual Copyright © 2021 by MD Sahadat Hossain, Ph.D., P.E.; Md Azijul Islam; Faria Fahim Badhon; and Tanvir Imtiaz is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License , except where otherwise noted.

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Determination of Moisture Content

First Online: 26 November 2009

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S. Suzanne Nielsen 2

Part of the book series: Food Science Texts Series ((FSTS))

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The moisture (or total solids) content of foods is important to food manufacturers for a variety of reasons. Moisture is an important factor in food quality, preservation, and resistance to deterioration. Determination of moisture content also is necessary to calculate the content of other food constituents on a uniform basis (i.e., dry weight basis). The dry matter that remains after moisture analysis is commonly referred to as total solids.

While moisture content is not given on a nutrition label, it must be determined to calculate total carbohydrate content. Moisture content of foods can be determined by a variety of methods, but obtaining accurate and precise data is commonly a challenge. The various methods of analysis have different applications, advantages, and disadvantages (see Reading Assignment). If the ash content also is to be determined, it is often convenient to combine the moisture and ash determinations. In this experiment, several methods to determine the moisture content of foods will be used and the results compared. Summarized below are the food samples proposed for analysis and the methods used. However, note that other types of food samples could be analyzed and groups of students could analyze different types of food samples. It is recommended that all analyses be performed in triplicate, as time permits.

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Moisture Content Determination

Moisture and Total Solids Analysis

Ash content determination, resource materials.

AACC International (2010) Approved methods of analysis, 11th edn. (On-line) AACC International, St. Paul, MN

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AOAC International (2007) Official methods of analysis, 18th edn, 2005; Current through revision 2, 2007 (On-line). AOAC International, Gaithersburg, MD

Bradley RL Jr (2010) Moisture and total solids analysis, Ch. 6. In: Nielsen SS (ed) Food analysis, 4th edn. Springer, New York

Wehr HM, Frank JF (eds) (2004) Standard methods for the examination of dairy products, 17th edn. American Public Health Association, Washington, DC

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Acknowledgments

This experiment was developed in part with materials provided by Dr Charles E. Carpenter, Department of Nutrition and Food Sciences, Utah State University, Logan UT, and by Dr Joseph Montecalvo, Jr., Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA. Arizona Instrument Corp., Tempe, AZ, is acknowledged for its partial contribution of a Computrac moisture analyzer for use in developing a section of this laboratory exercise.

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Department of Food Science, Purdue University, West Lafayette, IN, USA

S. Suzanne Nielsen

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Nielsen, S.S. (2010). Determination of Moisture Content. In: Nielsen, S.S. (eds) Food Analysis Laboratory Manual. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-1463-7_3

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Published : 26 November 2009

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Chapter 2 REVIEW OF RELATED LITERATURE Importance of Moisture Content of the Rice Grain

Related Papers

Indonesian Journal of Science and Technology

The mechanical properties of agricultural grains are required in the design of agricultural processes and machinery. These properties are influenced by moisture content and grain type. This study aimed to determine the effect of moisture content and grain type on the mechanical properties of white rice. There are three different types of white rice, namely short-bold (Koshihikari), long-medium (IR 64), and very long-slender (Basmati) grains within three levels of moisture content of 9%, 14%, and 19% were used as the samples in the experiment. The experiment was designed into Completely Randomized Design, factorial 3 x 3. The dimension, internal friction angle, and rupture force of the grain samples were respectively measured using a digital calliper, direct shear cell apparatus, and compression test apparatus. It could be concluded that moisture content, grain type, and the interaction of these two factors significantly affected almost all parameters of the mechanical properties of ...

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In recent years, postharvest loss has been a serious concern. However, knowledge of the mechanical properties is vital to developing any postharvest technology for rice production better. The objective of this research is to conduct a comparative analysis of the mechanical properties of selected paddy rice at different variety-moisture content interactions. The mechanical properties of AGRA rice, CRI-Amankwatia, CRI-Enapa, and CRI-Dartey, four local varieties developed in Ghana, are compared at 11.5%, 13.0% and 16.5% on wet basis moisture content. Tukey's Honest Significant Difference (HSD) comparisons test was conducted during data analysis to compare all possible pairwise combinations of the various varieties and moisture content interaction. From the results, it was concluded that CRI-Dartey, at 16.5%, recorded the highest Sphericity and Aspect Ratio of 0.391 mm3 and 0.298 mm3, respectively. For grain mass, AGRA rice at 13.0% also recorded 0.0312 g as the highest score. The GM1000, Angle of Repose and Bulk density CRI-Amankwatia at 16.5 % moisture content recorded the highest score of 29.33 g, 47.3o, and 654.0 kg/m3, respectively. AGRA rice at 13.0% observed the highest value of 1685.8 for kg/m3 true density, and the highest value for porosity was 70.83%, which was recorded by CRI-Enapa at 11.5 % moisture content. In all cases, the difference in mean value was less than the Least Square Difference. This indicates that there were no significant statistical differences between their mean values, indicating that technologies developed and adapted for one variety can equally be used for all the other varieties.

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A hysteresis model suitable for numerical simulation of moisture content in wood

Henrik Lund Frandsen , Staffan Svensson and Lars Damkilde

The equilibrium moisture content in wood depends not only on the current relative humidity in ambient air, but also on the history of relative humidity variations. This hysteresis dependence of sorption in wood implies that in the worst case the moisture content for a given relative humidity may deviate by 30–35%. While researchers seem to have reached a general agreement on the hypothesis for the sorption hysteresis phenomenon, only a few models describing the phenomenon are available. Current models such as the independent domain model have numerical deficiencies and drawbacks. This paper presents a new hysteresis model, which mathematically resolves in closed-form expressions, with the current relative humidity and moisture content as the only input parameters. Furthermore, the model has the advantage of being applicable to different sorption isotherms, i.e., different species and different temperatures. These features make the model relatively easy to implement into a numerical method such as the finite element method.

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