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EXPERIMEN NO. 4
Determination of Moisture Content

Introduction

Moisture content in a soil sample is the measure of the amount of water present on the
surface of the soil particles and those held in the interstices of the soil bulk. This soil property
influences soil strength and behavior. Although indirectly, it can provide an indication of the
presence of voids in the soil.

Moisture content is the ratio o the weight of water in the soil to the weight of the soil
solids.

Objective:

To determine the water content in a soil specimen by the conventional method.

Apparatus/Materials:

Container Knife Moisture Cans

Balance Wire Saw
Spatula Oven Desiccator
Procedure:
1. Weigh the empty moisture cans.
2. From the sample obtained from the quartering or splitting method (Experiment No.2),
randomly take small quantities of different locations from the representative sample. Place it
in the moisture can. Do this quickly to avoid moisture loss.
3. Weigh the container with the soil sample.
4. Place the container with the sample in an oven to dry the sample to a constant mass at a
constant temperature of 110° ± 5℃. The drying time will depend upon the size and type of
soil (1-6 hours).
5. After the drying period, let the sample cool to room temperature. If the sample is not to be
weighed at once, let the sample cool in a desiccator to covid absorption of moisture from the
atmosphere.
6. Determine and record the weight (or mass) of the dried sample to be able to calculate
moisture content.

Drawing:
 Observations:

Moisture Can / Sample No.: 1 2 3

Weight of empty can 0.01kg 0.012kg 0.013kg

Weight of can & wet sample 0.074kg 0.090kg 0.082kg
Weight of can & dry sample 0.057kg 0.063kg 0.070kg

Data Analysis:
1. Weight of wet sample = Wt. of can & wet sample – Wt. of empty can

2. Weight of dry sample = Wt. of can & dry sample – Wt. of empty can

3. Weight of dry sample = Wt. of can & dry sample – Wt. of empty can

4. Weight of water in the sample = Wt. of wet sample – Wt. of dry sample

Weight of water in the sample

5. Moisture Content, w% = x 100%
Wt. of dried sample

Calculations:
Results:

Moisture Can / Sample No.: 1 2 3

Weight of Wet Sample 0.064kg 0.078kg 0.082kg

Weight of Dried Sample 0.047kg 0.051kg 0.057kg
Weight of water in the Sample 0.017kg 0.027kg 0.012kg
Moisture Content 36.7% 52.94% 21.05%

Discussion of Result

In doing the experiment we noticed that the factor that affects the moisture content of the
soil is water itself, but when the amount of dried soil is higher than the amount of water in the
sample. Then, the water moisture of the soil decreases.

Conclusion

In conclusion, and considering the outcomes of the test, the depth has a significant impact on
the moisture content of the soil. Additionally, the soil type also impacts both the soil's water content
and its resistance to penetration. Throughout the test, as we have dug farther into the earth, we have
noticed certain variations in the soil's qualities. Until we descended three feet to the ground. Initially
under the surface of the earth (1ft below the ground), despite having a high moisture content, the
earth changes when we descend three feet. Sandy Loam gradually loses moisture.

Post-lab questions:

1. After testing a soil sample, the fol

2. lowing measurements were found:

Total original weight of the sample . . . . . . . . . . . . . . . . . . . . . . . . 200 grams

Weight of container with the air-dried sample . . . . . . . . . . . . . . . . 225 grams

Weight of container with the oven-dried sample . . . . . . . . . . . . . . .210 grams

Weight of the container . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 grams

Determine: a.) hygroscopic moisture content

b.) natural moisture content
3. Explain the difference of the result of the calculations in 1a and 1b above.

Compared to an oven-dried sample, the air-dried sample contains more moisture because the sample
is exposed to the air and can pick up some moisture while drying. Due to the fact that the sample was
dried in an oven, it has decreased moisture content sample.