Quantification of water content in compound

[anilpan...@gmail.com]

Hi,

I wanted to quantify the exact amount of water present in my sample.
I am having issues of hydrolysis in my reactions.
I do reactions on peptides.

Any physical means of quantifying the water content would be really
helpful to me.

Any help would be highly appreciated.

Thanks

Anil

[Salmon Egg]

In article
<346ef092-6ce2-417a...@b2g2000yqi.googlegroups.com>,
"it...@gmail.com" <anilpan...@gmail.com> wrote:

I am not a professional chemist. How about nuclear magnetic resonance?
Maybe microwave spectroscopy. Look for water vibration and rotation
bands.

Bill

--
An old man would be better off never having been born.

[Mark Thorson]

Winemakers and beekeepers use refractometers for that.

You'd probably have to develop your own calibration
curve, if you could use it at all.

[Salmon Egg]

In article <4B395946...@sonic.net>,
Mark Thorson <nos...@sonic.net> wrote:

I am no expert on this, but I would expect that merely measuring
refractive index is insufficient for anything but a known binary
mixture. How can you separate out water from sugar from alcohol, from
vinegar, etc etc?

[Mark Thorson]

He didn't say what his mixture is. Presumably it has
a range of concentrations with regard to water.
If the water concentration is the only variable,
why could that not be correlated to a calibration
curve?

[Frank]

Karl Fischer is a standard technique:

http://www.ffcr.or.jp/zaidan/FFCRHOME.nsf/7bd44c20b0dc562649256502001b65e9/146fd852cd5e269049256f32001a133e/$FILE/B43.pdf