Residual moisture bound in an amorphous cake behaves differently from free water and Karl Fischer sees both. Thermal analysis distinguishes them where the distinction matters.
dsc_thermal
Thermal analysis of lyophilised cake and collapse temperature.
Section 1
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Section 2
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Thermal analysis of the cake would characterise the lyophilisate on Thymalin without needing any assumption about what is in it. Collapse temperature is a real, comparable number.
Showing 2 distinct comments of 3 annotations by this handle.