<p>Abstract (in English)</p><p>The task for the diploma work was to develop methods for measuring of moisture content by the Karl Fischer method, in jam, jelly sweets, and fudge.</p><p>The start premises was a for the company whole new equipment, which should be started up. Then programs should be developed for different kind of samples.</p><p>In the task it was as well included to develop methods for dissolving the different kind of samples, since the Karl Fischer method demands completely dissolved sample material.</p>
| Identifer | oai:union.ndltd.org:UPSALLA/oai:DiVA.org:vxu-1023 |
| Date | January 2006 |
| Creators | Andersson, Hanna |
| Publisher | Växjö University, School of Technology and Design |
| Source Sets | DiVA Archive at Upsalla University |
| Language | Swedish |
| Detected Language | English |
| Type | Student thesis, text |
| Relation | Rapporter från Växjö universitet : Matematik, naturvetenskap och teknik, 1404-045X ; TD 087/2006 |
Page generated in 0.0113 seconds