1) | Mean values and repeatability of moisture content data and average analysis time are obtained by tests repeated 3 to 5 times. | ||||
2) | Standard drying is used to maintain a constant drying temperature. | ||||
3) | Moisture content is based on wet base moisture.
Wet base moisture = ((Wet sample mass - Dried sample mass) / Wet sample mass) x 100 (%) |
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4) | Grain samples are ground before measurement so that moisture in the sample can evaporate. | ||||
5) | Where a sample is liquid or has thin membrane on its surface, the optional glass fiber sheet (AX-MX-32-1) is applied. | ||||
6) | A sample whose moisture content is less than 1%, such as plastic, is measured with the MX-50 set to "Standard mode" and "HI" measurement accuracy. To measure under the equivalent conditions, set each model as follows:
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7) | The recommended sample weight in "Standard mode" is 5g when the measurement accuracy is set to "MID", and 10g, when "HI". However, when a sample is liquid, the quantity should be as much as a glass fiber sheet can absorb once (that is about 1g), and when solid, it should be as much as can be spread evenly on a sample pan after crushed. |
1) | Set higher heating temperature. |
2) | Lessen sample weight. |
3) | Obtain more surface area by crushing a solid sample or the use of a glass fiber sheet for liquid sample. |
1) | A pattern where the same moisture content rate can be obtained
despite the drying temperature change, as the sample can resist heat.
The higher the drying temperature is, the faster the measurement
completes.
Examples of such material are: Sodium Tartrate Dihydrate, Starch, Corn Starch, Hand Soap and Laundry Starch. |
2) | A pattern where as drying temperature reaches a certain point, the moisture content
rate increases rapidly. It is best to measure at a drying temperature that
is before the increase. The sudden shift after constant results means that
something other than water, such as oil content, additives and organic matter vaporizes as
they decomposes. Therefore, to get an accurate measurement result, setting the temperature to high is no recommended.
Examples of such material are: Soybean Powder, Ground Butter Peanuts and Citric Acid. |
3) | A pattern where the moisture content rate has difficulty stabilizing at any
drying temperature setting, The heating system and detection of weight
loss method may not suitable to determine the sample's moisture content. Sample
with volatile oil and black surface are easy to carbonize, which makes
it difficult to obtain correct moisture content rate. However the sample's
evaluation is possible when temperature setting, drying rate and sample
quantity are the same for each measurement. Also, analysis time may
be shortened and measurement accuracy improved if carbonization of sample's surface
can be avoided by placing a glass fiber sheet on the sample.
Examples of such material are: Ground Coffee Beans and Green Tea Leaves. |
1) | A pattern where the same moisture contents rate result can be obtained despite the heating temperature change, as the sample can resist heat. Examples of such material are: Sodium Tartrate Dihydrate, Starch and Corn Starch |
2) | A pattern where as heating temperature reaches a point moisture content rate leaps up. Examples of such material are: Soybean Powder and Ground Butter Peanuts |
3) | A pattern where moisture content rate can not be stabilized at any heating temperature setting. Examples of such material are: Ground Coffee Beans |
Reference) | Where sample is liquid and rich in sugar such as honey, repeatability may be better at a 20C to 40C lower temperature than one rated A. |
Other fundamental things to consider when using the moisture analyzer are as follows:
1) | Measure with appropriate sample weight. A sample lighter than the recommended
weight can impede the accuracy of moisture content measurement and the repeatability
of the result. A sample heavier than the recommended weight takes more time in
measuring. If same material is to be tested repeatedly,
use the sample weight for each measurement. Particularly, the sample weight is critical when measuring samples with low moisture content, such as plastic, because an accurate measurement may be difficult to obtain due to the small amount of moisture. Predicted moisture content and necessary sample weight are as below:
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2) | Spread sample on the pan to be evenly heated. | ||||||||
3) | Moisture analyzers, which heat and detect weight loss, are suitable
for moisture content measurement of samples where only water content
vaporizes. Weight loss due to vaporization or decomposition of materials other than
water could be measured as moisture content, which will result in a measurement error. | ||||||||
4) | The analyzer needs a pre-heating process before measurement. When measuring samples repeatedly or continuously, the first result is always different from the other results. | ||||||||
5) | Place a sample on the sample pan that has cooled to room temperature.
When a sample is placed on a hot sample pan, the moisture content is diffused
before measurement, and precise results are not possible. It is recommend that
multiple sample pans. When measuring samples with low moisture content, in addition to replacing the sample pan, cooling the moisture analyzer for more than ten minutes may increase the repeatability of the test results. |
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6) | Where the sample's color is dark, place an optional glass fiber sheet (AX-MX-32-1 or AX-MX-32-2) on the sample. It may reduce the sample carbonization and increase the repeatability of the test results. |
1) | Measurement program:
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2) | Process time: Mean value of time from the start of the measurement to the completion. | ||||
3) | Mean value: Mean value of moisture content. | ||||
4) | Repeatability: Standard Deviation of moisture content. | ||||
5) | CV value: Coefficient Variation value = (Repeatability / Mean value of moisture content) x 100 (%) | ||||
6) | Click a sample's name to display a graph that shows measurement results. Note that Adobe Acrobat Reader (English version) is required to display. Note: When the PC has an inappropriate setting or has old software version, it may not show the graph data. |
Commodity | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|
No. | Classifi-cation | Sample | Weight (g) |
Measurement Program | Tempera-ture (C) |
Process time (Min) |
Moisture Content | Remarks | ||
Mean Value (%) |
Repeat-ability (%) |
CV Value (%) |
||||||||
1 | Commodity | Tobacco | 1 | Standard-MID | 100 | 6.5 | 10.58 | 0.339 | 3.20 | Flake leaves and test.
Smells strong while heating. |
2 | Commodity | Dried Dog Food | 1 | Standard-MID | 160 | 9.2 | 8.68 | 0.059 | 0.68 | Crush with hand mixer.
Smells strong while heating. |
3 | Commodity | Tooth Paste | 1 | Standard-MID | 180 | 6.4 | 36.43 | 0.472 | 1.30 | Place the sample evenly on the pan. |
4 | Commodity | Laundry Starch
(Liquid) |
1 | Standard-MID | 200 | 5.5 | 93.38 | 0.170 | 0.18 | Use a grass fiber sheet. |
5 | Commodity | Starch Glue
(Paste) |
5 | Standard-MID | 200 | 14.0 | 83.34 | 0.102 | 0.12 | Place the sample evenly on the pan. |
6 | Commodity | Bond
(Paste) |
1 | Standard-MID | 200 | 9.7 | 61.30 | 0.309 | 0.50 | Place the sample evenly on the pan. |
7 | Commodity | Hand Soap
(Liquid) |
1 | Standard-MID | 200 | 6.0 | 92.01 | 0.157 | 0.17 | Use a grass fiber sheet. |
8 | Commodity | Lipstick | 1 | Standard-MID | 100 | 1.9 | 0.778 | 0.1938 | 24.91 | Spread the sample directly. |
9 | Commodity | Liquid Foundation | 1 | Standard-MID | 140 | 12.6 | 75.93 | 0.126 | 0.166 | Use a grass fiber sheet. |
10 | Commodity | Silver Fir Chip (Dried) | 1 | Standard-MID | 200 | 3.7 | 11.17 | 0.081 | 0.73 | |
11 | Commodity | Silica Sand | 10 | Standard-HI | 200 | 2.3 | 0.498 | 0.0741 | 14.88 | |
12 | Commodity | Cement (Powder) | 5 | Standard-MID | 200 | 3.0 | 0.408 | 0.0222 | 5.44 | |
13 | Commodity | Putty (Paste) | 1 | Standard-MID | 200 | 7.3 | 33.73 | 0.549 | 1.63 | |
14 | Commodity | Synthetic Resin Paint (Acrylic and Aqueous Fluid Type) |
1 | Standard-MID | 200 | 13.6 | 53.93 | 0.150 | 0.28 | Use a grass fiber sheet. |
15 | Commodity | Xerox Paper | 1 | Standard-MID | 200 | 2.8 | 4.69 | 0.174 | 3.17 | Cut the sample into small bits. |
16 | Commodity | Cardboard | 1 | Standard-MID | 100 | 4.2 | 6.66 | 0.109 | 1.64 | Cut the sample into small bits. |
Food A(Grain, Beans, Sea Foods, Seasonings, Spices and Flavoring) | ||||||||||
No. | Classifi-cation | Sample | Weight (g) |
Measurement Program | Tempera-ture (C) |
Process time (Min) |
Moisture Content | Remarks | ||
Mean Value (%) |
Repeat-ability (%) |
CV Value (%) |
||||||||
17 | Food | Corn Grits
(Powder) |
5 | Standard-MID | 160 | 17.5 | 12.06 | 0.072 | 0.60 | |
18 | Food | Corn Starch
(Powder) |
5 | Standard-MID | 200 | 7.1 | 12.74 | 0.137 | 1.08 | |
19 | Food | Starch | 5 | Standard-MID | 180 | 7.8 | 15.95 | 0.157 | 0.99 | |
20 | Food | Buckwheat Flour | 5 | Standard-MID | 180 | 10.2 | 15.13 | 0.191 | 1.26 | |
21 | Food | Soft Flour | 5 | Standard-MID | 200 | 7.3 | 13.03 | 0.260 | 2.00 | |
22 | Food | Floured Rice | 5 | Standard-MID | 200 | 7.6 | 12.89 | 0.134 | 1.04 | |
23 | Food | Oats | 5 | Standard-MID | 200 | 13.7 | 13.56 | 0.066 | 0.49 | |
24 | Food | Preprocessed Oats
(Grain) |
1 | Standard-MID | 160 | 19.7 | 11.80 | 0.352 | 2.98 | |
25 | Food | White Rice | 5 | Standard-MID | 200 | 14.3 | 15.88 | 0.198 | 1.25 | Crush with hand mixer. |
26 | Food | Pre-cooked Rice | 1 | Standard-MID | 200 | 15.3 | 64.51 | 0.384 | 0.60 | |
27 | Food | Soybean Powder | 5 | Standard-MID | 160 | 8.2 | 9.92 | 0.061 | 0.61 | |
28 | Food | Cashew Nuts | 5 | Standard-MID | 140 | 8.5 | 3.04 | 0.010 | 0.33 | Crush with hand mixer. |
29 | Food | Butter Peanuts | 5 | Standard-MID | 140 | 9.6 | 2.10 | 0.077 | 3.67 | Crush with hand mixer. |
30 | Food | Ground Coffee Beans
(Powder) |
5 | Standard-MID | 140 | 9.8 | 4.43 | 0.036 | 0.81 | |
31 | Food | Dried Squid | 2 | Standard-MID | 180 | 20.5 | 26.21 | 0.312 | 1.19 | Cut the sample into small bits. |
32 | Food | Boiled Dried Fish | 2 | Standard-MID | 160 | 8.3 | 17.28 | 0.235 | 1.36 | Crush with hand mixer. |
33 | Food | Dried Whitebait | 5 | Standard-MID | 200 | 15.3 | 70.23 | 0.246 | 0.35 | |
34 | Food | Dried Bonito Fish Flake | 1 | Standard-MID | 120 | 6.0 | 14.69 | 0.770 | 5.24 | Crush with hand mixer. |
35 | Food | Fish Sausage | 2 | Standard-MID | 200 | 15.6 | 78.02 | 0.227 | 0.29 | Cut the sample into small bits. |
36 | Food | Sugar Crystals
(Powder) |
5 | Standard-MID | 160 | 1.7 | 0.162 | 0.0130 | 8.02 | |
37 | Food | Soft Brown Sugar
(Powder) |
5 | Standard-MID | 160 | 5.4 | 0.973 | 0.0386 | 3.97 | |
38 | Food | Seasoned Salt | 5 | Standard-MID | 100 | 1.1 | 0.086 | 0.0151 | 17.56 | |
39 | Food | Salt | 5 | Standard-MID | 200 | 1.7 | 0.160 | 0.0082 | 5.00 | |
40 | Food | Flavour Seasoning | 5 | Standard-MID | 100 | 8.5 | 1.55 | 0.020 | 1.29 | |
41 | Food | Ketchup | 1 | Standard-MID | 160 | 16.1 | 70.42 | 0.643 | 0.91 | Tuck the sample between two glass fiber sheets. |
42 | Food | Mayonnaise (Egg yolk type) | 1 | Standard-MID | 200 | 2.9 | 19.65 | 0.235 | 1.20 | |
43 | Food | Pepper (Cracked) | 5 | Standard-MID | 160 | 15.9 | 12.23 | 0.142 | 1.16 | |
44 | Food | Chilli Pepper Powder | 5 | Standard-MID | 120 | 17.3 | 5.81 | 0.060 | 1.03 | |
45 | Food | Seasoned Chilli Pepper Powder | 5 | Standard-MID | 120 | 16.9 | 4.90 | 0.085 | 1.73 | |
46 | Food | Powder Mustard | 5 | Standard-MID | 140 | 9.3 | 4.76 | 0.051 | 1.07 | |
47 | Food | Powder Horse Radish | 5 | Standard-MID | 140 | 11.4 | 3.70 | 0.082 | 2.22 | |
48 | Food | Horse Radish (Grated) | 1 | Standard-MID | 200 | 15.1 | 39.07 | 0.123 | 0.32 | Crush the sample from above a glass fiber sheet. |
49 | Food | Ginger (Grated) | 1 | Standard-MID | 200 | 11.9 | 84.77 | 0.439 | 0.52 | |
50 | food | Dijon mustard (Paste) | 1 | Standard-MID | 200 | 13.5 | 54.55 | 0.416 | 0.76 | |
51 | Food | Citric Acid | 5 | Standard-MID | 100 | 7.2 | 4.54 | 0.210 | 4.63 | |
52 | Food | Anhydrous Glucose | 5 | Standard-MID | 140 | 1.7 | 0.696 | 0.0054 | 0.78 | |
Food B(Processed foods, Dairy products, Snacks and Sweets, Beverage and others) | ||||||||||
No. | Classifi-cation | Sample | Weight (g) |
Measurement Program | Tempera-ture (C) |
Process time (Min) |
Moisture Content | Remarks | ||
Mean Value (%) |
Repeat-ability (%) |
CV Value (%) |
||||||||
53 | Food | Bread | 1 | Standard-MID | 160 | 7.3 | 36.65 | 0.550 | 1.50 | Measure after breaking into bits. |
54 | Food | Bread Crumbs | 1 | Standard-MID | 200 | 6.2 | 32.36 | 0.505 | 1.56 | |
55 | Food | Dried Soup | 5 | Standard-MID | 140 | 14.1 | 4.73 | 0.079 | 1.67 | |
56 | Food | Instant Bean Paste Soup | 1 | Standard-MID | 160 | 12.9 | 63.43 | 0.728 | 1.15 | Tuck the sample between two glass fiber sheets. |
57 | Food | Instant Chinese Noodle | 2 | Standard-MID | 140 | 9.6 | 1.53 | 0.091 | 5.96 | Crush the sample by tapping the sample |
58 | Food | Sippet | 2 | Standard-MID | 160 | 8.4 | 5.68 | 0.119 | 2.10 | Crush the sample by tapping the sample. |
59 | Food | Brown Rice Cereal | 2 | Standard-MID | 160 | 7.9 | 4.42 | 0.071 | 1.61 | Crush the sample by tapping the sample. |
60 | Food | Dried Pasta | 2 | Standard-MID | 200 | 15.8 | 13.70 | 0.211 | 1.54 | Crush the sample by tapping the sample. |
61 | Food | Dried Wheat Noodle | 5 | Standard-MID | 200 | 20.0 | 13.36 | 0.109 | 0.82 | Cut the sample by about 3cm. |
62 | Food | Dried Bean Starch Vermicelli | 2 | Standard-MID | 200 | 15.8 | 14.80 | 0.150 | 1.01 | Cut the sample by about 3cm. |
63 | Food | Dried Brown Seaweed | 1 | Standard-MID | 200 | 9.2 | 11.49 | 0.367 | 3.19 | Crush with hand mixer. |
64 | Food | Wood Ear (Sliced) | 2 | Standard-MID | 180 | 18.3 | 13.13 | 0.227 | 1.73 | Cut the sample by about 3cm. |
65 | Food | Beef Jerky | 2 | Standard-MID | 200 | 26.7 | 27.65 | 0.243 | 0.88 | Cut the sample into small bits. |
66 | Food | Rice Cracker | 5 | Standard-MID | 140 | 17.1 | 6.93 | 0.045 | 0.65 | Crush the sample by tapping the sample. |
67 | Food | Cookie | 5 | Standard-MID | 140 | 5.5 | 2.00 | 0.054 | 2.70 | Crush the sample by tapping the sample. |
68 | Food | Caramel | 2 | Standard-MID | 140 | 16.4 | 5.94 | 0.071 | 1.20 | Press the sample to 1mm thick and put on a glass fiber sheet. |
69 | Food | Banana chips (Sliced and Dried) | 1 | Standard-MID | 180 | 7.0 | 4.53 | 0.060 | 1.32 | Measure after crushing. |
70 | Food | Potato Crisps | 5 | Standard-MID | 140 | 9.3 | 1.88 | 0.054 | 2.87 | Crush the sample by tapping the sample. |
71 | Food | Snack (Shrimp Flavour) | 5 | Standard-MID | 160 | 6.4 | 2.54 | 0.043 | 1.69 | Crush the sample by tapping the sample. |
72 | Food | Snack (Instant Fried Noodle) | 5 | Standard-MID | 140 | 8.7 | 1.31 | 0.039 | 2.98 | Crush the sample by tapping the sample. |
73 | Food | Jam | 1 | Standard-MID | 160 | 17.0 | 33.96 | 0.109 | 0.32 | |
74 | Food | Honey (Drying temperature,120C) | 1 | Standard-MID | 120 | 20.3 | 17.76 | 0.282 | 1.59 | Put on a glass fiber sheet. |
75 | Food | Honey (Drying temperature,140C) | 1 | Standard-MID | 140 | 14.5 | 19.38 | 0.539 | 2.78 | Put on a glass fiber sheet. |
76 | Food | Honey (Drying temperature,160C) | 1 | Standard-MID | 160 | 20.4 | 22.92 | 1.599 | 6.98 | Put on a glass fiber sheet. |
77 | Food | Condensed Milk | 1 | Standard-MID | 140 | 11.9 | 25.59 | 0.400 | 1.59 | Put on a glass fiber sheet. |
78 | Food | Milk Substitute
(Liquid) |
1 | Standard-MID | 200 | 4.5 | 61.83 | 0.491 | 0.79 | Use a grass fiber sheet. |
79 | Food | Fat spread | 1 | Standard-MID | 140 | 5.8 | 28.67 | 0.060 | 0.21 | |
80 | Food | Butter (Solid,Salted) | 1 | Standard-MID | 140 | 4.1 | 14.94 | 0.186 | 1.24 | |
81 | Food | Grated Cheese | 1 | Standard-MID | 160 | 8.1 | 10.65 | 0.252 | 2.37 | |
82 | Food | Skimmed Milk | 2 | Standard-MID | 140 | 16.7 | 6.49 | 0.255 | 3.93 | |
83 | Food | Modified Power milk (for nursing) | 2 | Standard-HI | 120 | 6.7 | 3.29 | 0.015 | 0.46 | |
84 | Food | Milk | 1 | Standard-MID | 140 | 6.7 | 87.11 | 0.069 | 0.08 | Use a grass fiber sheet. |
85 | Food | YoghurtA | 1 | Standard-MID | 160 | 11.5 | 81.17 | 0.383 | 0.47 | Use a grass fiber sheet. |
86 | Food | YoghurtB | 1 | Automatic-(0.5%/min) | 180 | 5.4 | 88.07 | 0.209 | 0.24 | Tuck the sample between two glass fiber sheets. |
87 | Food | Soy Milk | 1 | Standard-MID | 180 | 5.6 | 90.11 | 0.142 | 0.16 | Use a grass fiber sheet. |
88 | Food | Green Tea Leaves | 5 | Standard-MID | 140 | 11.6 | 5.53 | 0.023 | 0.42 | Crush with hand mixer. |
89 | Food | Instant Coffee A | 1 | Standard-MID | 120 | 7.1 | 7.66 | 0.100 | 1.31 | |
90 | Food | Instant Coffee B | 4 | Standard-MID | 100 | 5.9 | 2.06 | 0.055 | 2.67 | |
91 | Food | Orange Juice | 1 | Standard-MID | 140 | 7.3 | 89.48 | 0.209 | 0.23 | Use a grass fiber sheet. |
92 | Food | Powdered Cold Beverage | 5 | Standard-MID | 120 | 2.7 | 0.408 | 0.0476 | 11.67 | |
93 | Food | Cold Beverage (Jellylike) | 1 | Standard-MID | 140 | 17.5 | 76.30 | 0.285 | 0.37 | Use a grass fiber sheet. |
94 | Food | Agar Powder | 5 | Standard-MID | 180 | 8.5 | 17.76 | 0.125 | 0.70 | |
95 | Food | Gelatin (Powder) |
5 | Standard-MID | 200 | 15.4 | 16.03 | 0.223 | 1.39 | |
Chemicals, Industrial Products, Plastic, Electronic Parts and Rubber | ||||||||||
No. | Classifi-cation | Sample | Weight (g) |
Measurement Program | Tempera-ture (C) |
Process time (Min) |
Moisture Content | Remarks | ||
Mean Value (%) |
Repeat-ability (%) |
CV Value (%) |
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96 | Chemicals | Skin-Care Cream (Paste) | 1 | Standard-MID | 160 | 16.0 | 77.06 | 0.543 | 0.70 | Tuck the sample between two glass fiber sheets. |
97 | Chemicals | Sodium Tartrate Dihydrate | 5 | Standard-MID | 160 | 6.8 | 15.74 | 0.010 | 0.06 | |
98 | Chemicals | Cellulose | 5 | Standard-MID | 180 | 5.2 | 4.37 | 0.136 | 3.11 | |
99 | Chemicals | Calcium Stearate | 5 | Standard-MID | 180 | 7.6 | 2.90 | 0.030 | 1.03 | Smells strong while heating. |
100 | Chemicals | Zinc Oxide | 5 | Standard-HI | 200 | 2.1 | 0.148 | 0.0084 | 5.68 | Reference:
Average moisture content 0.080%, Repeat-ability 0.0099% and average process time 9.2 mins at 200C with 2g by Karl Fischer method. |
101 | Chemicals | Aluminum Oxide | 5 | Standard-HI | 200 | 2.4 | 0.098 | 0.0130 | 13.27 | |
102 | Chemicals | Magnesium Oxide | 2 | Standard-HI | 200 | 5.2 | 1.52 | 0.164 | 10.79 | |
103 | Chemicals | Talc | 5 | Standard-HI | 200 | 2.5 | 0.144 | 0.0114 | 7.92 | |
104 | Chemicals | Calcium Carbonate | 5 | Standard-HI | 200 | 3.1 | 0.228 | 0.0205 | 8.99 | |
105 | Industrial Products | Charcoal (Powder) | 1 | Standard-MID | 200 | 2.5 | 11.24 | 0.591 | 5.26 | |
106 | Industrial Products | Activated charcoal (Particulate,For deodrant use) | 5 | Standard-MID | 120 | 6.6 | 9.96 | 0.142 | 1.43 | |
107 | Industrial Products | Silica gel (Particulate) | 5 | Standard-MID | 200 | 5.2 | 11.74 | 0.072 | 0.61 | Left 23C room temperature for 24 hours. |
108 | Industrial Products | Silica gel (Tablet) | 3 | Standard-MID | 200 | 4.7 | 8.25 | 0.068 | 0.82 | Left 23C room temperature for 24 hours. |
109 | Industrial Products | Printer toner (Powder,Black) | 5 | Standard-MID | 100 | 1.6 | 0.298 | 0.0130 | 4.36 | |
110 | Plastic | Polyethylene Terephthalate Pellet | 10 | Standard-HI | 180 | 6.8 | 0.298 | 0.0045 | 1.34 | Reference:
Average moisture content 0.307%, Repeat-ability 0.0065% and average process time 19.0 mins at 180C with 0.3g by Karl Fischer method. |
111 | Plastic | ABS Resin | 10 | Automatic-(0.005%/min) | 140 | 12.1 | 0.425 | 0.0093 | 2.19 | Reference:
Average moisture content 0.271%, Repeat-ability 0.0177% and average process time 15.7 mins at 140C with 0.2g by Karl Fischer method. |
112 | Plastic | Polymethyl-methacrylates | 10 | Automatic-(0.005%/min) | 100 | 19.4 | 0.488 | 0.0150 | 3.07 | Smells strong while heating. Reference: Average moisture content 0.301%, Repeat-ability 0.0131% and average process time 30.4 mins at 100C with 0.2g by Karl Fischer method. |
113 | Electronic parts | CPU (100pin,Plastic QFP,14*20mm) | 10 | Standard-HI | 120 | 1.7 | 0.064 | 0.0055 | 8.59 | Left in a thermostatic chamber of 80%RH and at 30C for 48hours. |
114 | Rubber | Ground Tire | 5 | Standard-MID | 200 | 4.3 | 22.30 | 0.080 | 0.36 | Crush finely. |
115 | Sewage | Sewage (human waste,Liquid) |
1 | Standard-MID | 140 | 5.7 | 99.14 | 0.233 | 0.24 | Smells strong while heating. Use a grass fiber sheet. |
116 | Sewage | Sewage (human waste,dehydrated,Paste) |
5 | Standard-MID | 200 | 16.3 | 86.64 | 0.560 | 0.65 | Smells strong while heating. |