SAMPLING AND ANALYSIS OF COMMERCIAL FATS AND OILS

AOCS Official Method Ca 2b-38

Reapproved 2 009

Moisture and Volatile Matter

Hot Plate Method
DEFINITION
This method determines the moisture and any other material volatile under the conditions of the test.
SCOPE
Applicable to all of the ordinary fats and oils, including emulsions, such as butter, oleomargarine, and high­
acid coconut oil. It is not applicable to certain abnormal samples, such as solvent-extracted fats and oils,
which may contain residues from solvents with fairly high boiling points or to samples containing added
monoglycerides.

APPARATUS
1. Electric hot plate-The surface should have a high polish; otherwise, cover with a heat-resistant pad to prevent wear on the
moisture dish.
2. Glass beakers-100-150 mL, or other similar and convenient dish.
3. Desiccator-containing an efficient desiccant. Calcium chloride is not satisfactory. See AOCS Specification H 9-87.

PREPARATION OF TEST SAMPLE

1. Because water tends to settle in samples that have softened or melted, care must be taken to mix laboratory samples thor­
oughly so as to distribute the water uniformly. Soften with gentle heat (do not melt) and mix thoroughly with an efficient
mixer.

PROCEDURE
1. Weigh accurately 5-20 g of well-mixed test sample into a tared beaker that has been dried and cooled previously in a
desiccator.
2. Heat the test portion on the hot plate, rotating the beaker gently by hand to avoid spattering which may result from too rapid
ebullition of moisture.
3. The approach of the end point may be judged by the cessation of the rising bubbles of steam as well as by the absence of
foam. Another good method of judging the end point is to place a clean, dry watch glass on top of the beaker. The evolu­
tion of steam is indicated by condensation on the watch glass. The temperature of the sample is at no time to exceed 130°C,
except at the end of the test.
4. When the apparent end point has been reached, heat momentarily to the point of incipient smoking, but use caution not to
overheat.
5. Cool to room temperature in a desiccator and weigh.

CALCULATIONS
loss in mass, g
1. Mo1sture
. and voIan.1e matter, o/o = X 100
mass of test portion, g

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