Loss on drying (revision 1)
Old revision·09:11, 18 Aug 2024·KarlFischerKit
This is an old revision of this page, as it stood at 09:11, 18 Aug 2024, saved by KarlFischerKit with the summary start article on the analytical method. It may differ substantially from the current revision, and any error it contains may since have been corrected.
| Loss on drying | |
|---|---|
| Abbreviation | LOD |
| Measures | Total volatile mass lost under defined conditions |
| Contrast with | Karl Fischer titration, which measures water specifically |
| Compendial chapter | USP <731> |
| Analytical method infobox · conventions | |
Loss on drying determines the mass a sample loses when heated under defined conditions of temperature, pressure and time. It is simple, requires no specialised reagent, and is widely reported on peptide certificates.[1]
It is not a water determination. The mass lost comprises water and any other volatile component — residual acetonitrile, acetic acid, ammonia from a salt-exchange step — so a loss-on-drying figure is an upper bound on water content rather than a measurement of it. Karl Fischer titration measures water specifically and will generally give a lower number on the same material.[2]
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