Moisture Analyzers

MS-70 / MX-50
MF-50 / ML-50
Q&A / Users’ Handbook

Version 2.30M
December 2009
International Div., A&D Company, Limited

Test with The Best

Table of contents■ Basics
A.

Measurement
1. Moisture content
2. Method of measurement
3. Accuracy (repeatability)
4. Samples

2
2
2
4
5

B.

Calibration

7

C.

Other questions

7■ Introduction to moisture analyzers (MS-70/MX-50/MF-50/ML-50)
A. Heating method

8

B.

9

Measurement■ Application of the analyzer
A.

Measurement samples
1. Measurement methods
2. Measurement report
3. Typical measurement results

11
11
12
13

B.

Data analysis
1. WindowsTM communication software: WinCT-Moisture
2. Example of RsFig display
3. Automatic determination of heating temperature by RsTemp

20
20
22
26

■ Maintenance
A. Halogen lamp
B. Cleaning

31
31

-1-

■ BasicsA.

Measurement

1.

Moisture content

What is moisture content?
Moisture content is usually expressed as the percentage of water mass in a solid, liquid or gas.
When the sample is a gas or partially liquid, it can also be expressed as a percentage of water mass versus
sample volume. Furthermore, for gases, moisture content can also be referred to as hygroscopic moisture or
humidity.
Since moisture content can be classified in various ways and with various names depending on the state of
the sample, the evaluation and handling of measurement data requires special care.
Moisture mechanically adhered to a material’s (sample’s) surface can be called adhesive moisture, free wateror hygroscopic moisture. Furthermore, under certain conditions (such as pressure, temperature, volume, etc.),
moisture absorbed by a material can be called absorbed water or equilibrium moisture content. Finally, waterchemically bonded to a material at the molecular level is referred to as water of crystallization or hydrated
water, while this moisture is referred to as bonding moisture or combined water.
Note
Sodium tartrate dihydrate has theoretically known moisture and is a typical standard sample for themeasurement of moisture content using a moisture analyzer. It is a by-product of the production andpreservation of alcohols such as wine and has been used by people for ages.
Using the classifications above, this material is a hydrate with water of crystallization. Sodium tartrate(molecular formula: Na2C4H4O6, rational formula [-CH(OH)COONa]2; molecular mass: 194.0517) and twowater molecules (2H2O, molecular mass 36.03056) combine chemically to form sodium tartrate dihydrate(molecular formula: Na2C4H4O.2H2O, rational formula [H2O.CH(OH)COONa]2 / molecular mass 230.0823).
Heating sodium tartrate dihydrate releases the two water molecules and changes the material to sodium
tartrate (anhydrate).
Sodium tartrate dihydrate’s melting point is 150℃. At room temperature, it is stable and does not release thewater of crystallization in its molecules. When the temperature rises to 200℃, intermolecular bonds other thanwater of crystallization start break. Accordingly, when using sodium tartrate dihydrate as a test sample for ameasurement with a heated-air moisture analyzer, the heating temperature should be greater than 150℃ but
less than 200℃ to ensure that only water of crystallization is evaporated.
Therefore, the moisture percentage (moisture content) of sodium tartrate dihydrate can be theoreticallyobtained from the ratio of the molecular weight of the two intermolecular water molecules and the sodium
tartrate dihydrate, as shown in the formula below.
(36.03056/230.0823) x 100 ≒ 15.66%

2.

Method of measurement

How a moisture analyzer measures moisture content
Moisture content can be measured by various methods, including drying, the Karl Fischer method, thedielectric method, the infrared absorption method, a neutron analyzer and the crystal oscillation method. Of
these methods, heating and drying and the Karl Fischer method are most frequently used in laboratories,
while the infrared absorption method and dielectric method are mainly used in processing.
In the heating method, the sample is heated for a period of time at or over the sample’s transpiration
temperature to dry the sample to evaporate its water. The moisture content is acquired as the reduction in-2-

■Basics/A. Measurement/2. Method of measurement

sample mass after heated-air drying. Weight loss gradually increases as a sample gets heated and finallyreaches a constant value. Depending on its characteristics, samples may thermally decompose and vaporize
if the heating temperature gets too high. This suggests that the loss in mass may not be completely water.
However, optimal sample sizes, along with optimal heating conditions such as temperature and heating time,
can lead results that are comparable to those obtained by methods such as the Karl Fischer method.
Compared to other methods, heating has clear and simple measurement principles and procedures.
Furthermore, it requires minimal amount of equipment, which can be purchased, run, and maintained at a low
cost. Due to these factors, it is suitable for a wide range of users and applications (samples). Its measurement
range is from 0.01% or 0.1% to 100%, so even samples with almost 100% moisture content can be correctly
and easily measured.
Heating method moisture analyzers use halogen lamps, infrared lamps, sheathed heaters, or microwave
heaters to heat a sample. An electric balance weighs the sample before and after the heating to determine themoisture loss. The electric balance requires an insulated load sensor and an advanced design that eliminates
effects such as temperature drift, since temperature can reach between 150 and 200 ºC.
In the Karl Fischer method, a Karl Fischer (KF) reagent, which includes iodine, hydrogen disulfide, andpyridine, responds specifically with water in the presence of methyl alcohol. Using this reaction, the moisture
content of the sample is measured using volumetric and quantitative determination.
H2O + I2+SO2+3RN+CH3OH -> 2RN.HI+RN.HSO4CH3 (anhydrate)
Water (reagent) KF reagent Methyl alcohol (RN: base, I: iodine, SO2: hydrogen disulfide)
The measurement principles of the Karl Fischer method are based on the chemical reaction listed above. In
other words, the KF reagent is added to the water in the sample to produce a selective chemical reaction andform an anhydrate. The end point of the reaction with water is detected electrically (by current) and the watermoisture content of the sample is determined by the quantity of KF reagent required to reach the end point.
Karl Fischer method is further divided into two methods, the coulometric and volumetric titration.
The Karl Fischer method requires a chemical reagent, which gradually deteriorates as natural internal
reactions, as well as mixing and reaction with moisture in the air during storage and usage, cause its waterequivalent to gradually decrease over time. Therefore, it is very important to confirm the water equivalent
before measurement and carefully store the reagent. Due to these requirements, the Karl Fischer method ismore complicated and requires more expensive equipment than heating methods, and therefore is more
appropriate for detecting moisture content in gases or when the material has a moisture content of only a few
ppm.
Moisture analyzers using infrared absorption utilize that fact that moisture absorbs specific wavelengths ofinfrared light. To eliminate variance due to irregularity or distance, the material surface is hit with three
wavelengths, one that is absorbed by water and two others that are not. Moisture content is obtained from theenergy ratio of the reflected light. This method can stably measure powder and grains in succession.
The ability to slow down neutrons varies by material. Neutron analyzers detect moisture in samples utilizing
the widely varying ability to slow hydrogen. Fast neutron rays are slowed by the water in the sample andbecome thermal neutrons. The number of thermal neutrons then determines moisture content. Moisture
content can be measured indirectly, non-destructively and consecutively on a line. Typical samples include
sintered materials.
Some moisture analyzers have crystal oscillators with electrodes that have a thin, moisture-sensitive film. The
moisture absorbed by the film changes the frequency of the crystal oscillator and analyzers use this change todetect the moisture content of the sample. This method is used to accurately measure trace quantities ofmoisture (at the ppm level) in gas samples.
-3-

■Basics/A. Measurement/3. Accuracy

No.

Question

Answer1

What is the difference between
the MS/MX/MF/ML and a Karl
Fischer type analyzer?

1. The MS/MX/MF/ML is a heating and drying method analyzer
that compares weight before and after heating and drying.
Karl Fischer analyzers are electrochemical, with a KF
reagent containing iodine being added at a fixed quantity.
2. Karl Fischer method can measure from a few ppm to 100%water but operation is complicated and units are expensive.
The MS/MX/MF/ML is very easy to handle, measures quickly
and is reasonably priced.
3. When the required resolution is under 0.01%, theMS/MX/MF/ML is more suitable in terms of handling,accuracy and running cost. There is no difference with dataobtained with the Karl Fischer method and the
MS/MX/MF/ML is likely to have better repeatability.

3. Accuracy (repeatability)

No.

Question

Answer1

What does a measurement
accuracy of 0.02% mean?

This value represents the variation and repeatability of moisture
content rate data when the same sample is tested repeatedly
under the same conditions. In statistics, this value is referred toas standard deviation.

-4-■Basics/A. Measurement/4.Samples

4. Samples

No.

Question

Answer1

What is the reagent sodium
tartrate dihydrate and when is
it needed?

Sodium tartrate dihydrate (Na2C4H4O6･2H2O; molecular mass:
230.082) is sodium tartrate (Na2C4H4O6) chemically bonded to
two water molecules (2H2O; molecular mass: 36.031). The
water separates from the sodium tartrate when heated. The
moisture content rate of sodium tartrate dihydrate is the ratio of
the molecular mass of the two water molecules, or 15.66%(36.031/230.082). Since its moisture content is theoreticallyknown, it can be used as a test sample to confirm theperformance of analyzers. Samples are included with the
MS/MX/MF and are available as an option for the ML (12pieces of 30 g).

2

Why don’t I get a result of
15.66% when I measuresodium tartrate dihydrate?

1. Moisture bonded inside of the material as crystal water istheoretically 15.66%. However, ambient air during usage
and storage has moisture with a relative humidity of 10% to90%, and moisture equivalent to 0.09% of the sample masscan adhere to the sample. Furthermore, moisture andimpurities that have adhered to the pan, along withmeasurement instrument errors, can cause results to vary
between 15.0 and 16.0% in actual measurements.
2. If there is a large difference between the actual result and15.66, the heating temperature may be too low.
When using sodium tartrate dihydrate to test the accuracyof the MS/MX/MF/ML, set accuracy to MID and the heating
temperature to 160 ºC and then pre-heat for 8 minutes.
Next, spread approximately 5 g of the sample evenly on
the pan and then measure at 160 ºC.

3

Is sodium tartrate dihydrate
safe?
Is there any special handlingprocess?

1. Sodium tartrate dihydrate can be handled safely. It is used
as a flavoring in foods and is harmless at normal dosages.
(Acute toxicity: 218 g/50 kg (Median oral lethal dose forrats.)) However, contact with skin or the mucous
membranes of the eyes and nose may cause a reaction. In
such cases, wash the affected area immediately.
2. It can be disposed of as standard burnable waste. No
special disposal process is required.

4

Can sodium tartrate dihydrate
be reused?

No, it can be used for one test only. Once the moisture isreleased from the crystals from heating, it generally cannot be
rehydrated.

-5-■Basics/A. Measurement/4.Samples

No.

Question

Answer5

Are there any items that theanalyzer cannot test?

Do not test the following materials.
1. Explosive material, flammable material, and material that
becomes hazardous when heated.
2. Material that forms a surface membrane when heatedbecause the outer surface dries first. This may raise theinternal pressure and cause the material to rupture.
3. Unknown
materialandmaterial
withunknowncharacteristics.

6

What is minimum sample
weight?

The MS/MX/MF/ML can measure samples from 0.1g. When thesample amount is sufficient, the LCD displays a sample mark.

7

What is maximum sample
weight?

The MS and MX/MF/ML can measure samples up to 71 g and
51 g, respectively.
The LCD displays an “E” if a sample is heavier these values.

8

Is it true that the larger the
sample, the more accurate themeasurement will be?

No. A larger sample may not get heated evenly on the inside or
the heating time may become longer. In such cases, it may not
be possible to achieve high accuracy (repeatability).

9

Can the analyzer measure low
moisture samples (1% orless)?

The moisture mass of a sample with a moisture rate of 1% orless may be too low to accurately calculate the moisture
content.
The following chart lists the required sample weights for
estimated moisture contents.
Estimated moisture content
0.1%
0.5%
1%

10

Does placement of powder
samples affect measurement
results?

Required sample weight
20 g or more
5 g or more
2 g or more

Yes, it affects moisture content results and repeatability.
Accurate measurement requires even heating andvaporization, and poor sample distribution can negatively affectthe distribution of heat to the sample.
Always place samples on the pan evenly. (See diagram.)
Overheating and uneven distribution cause uneven heating andprevent complete drying.

-6-

B.

No.

■Basics/B. Calibration/C. Others

Calibration

Question

Answer1

Is sodium tartrate dihydrateused for moisture content
calibration of the
MS/MX/MF/ML?

No, it is not used for calibration. However, it can be used tocheck performance (accuracy) since moisture content rate of
the sample is theoretically known.
Since analyzers determine moisture content by weighing
samples before and after heating, they are calibrated using acounterweight. Temperature can also be calibrated.

2

Can users calibrate the weight
and temperature?

Yes. (Temperature calibration is possible with the MS-70 and
MX-50 only). The calibration results can be printed out inaccordance with GLP, GMP or ISO.
1. For weight calibration, use the optional AX-MX-41, acalibration mass of 20 g.
2. For temperature calibration, use the optional AX-MX-43, acertified temperature calibrator (for the MS-70 and MX-50
only.)

3

Are traceability system
diagrams and certificates ofmeasurement available?

Yes, both are available upon request.
1. Documentation for analyzers covers both weight andtemperature.
2. Documentation for temperature calibrators (AX-MX-43)
covers temperature only. Traceability and measurement
certificates are included with calibrators at shipping free ofcharge.

C.

Other Questions

No.

Question

Answer1

Should I be concerned about
the moisture in a glass fiber
sheet when it is used?

Not usually. However, if you want to be very strict, dry the sheet
in the analyzer and store it in a desiccator prior to use.

2

Is the absolute measurementof the moisture content ratepossible? (Can only watercontent be measured?)

No. While minerals such as metal, glass or sand have only
water as moisture content, most samples, including organic
matter, have materials other than water that can vaporize undercertain temperature conditions. Also, samples that thermallydecompose easily may show different measurement results
depending on the heating temperature.

-7-

■Introduction to Moisture Analyzers(MS-70/MX-50/MF-50/ML-50)

A． Heating method

No.

Question

Answer1

What are the benefits of the
halogen lamp in the
MS/MX/MF/ML?

Halogen lamps have a higher heating value per unit of timethan other heating methods, which can shorten measurement
time. A halogen lamp emits much more light than other lamps,
which is also beneficial when observing the sample during
heating. They also have a longer lifetime.

2

What is difference between
halogen and infrared lamps?
How do they compare?

Ninety-five percent or more of the light emitted by a halogen
lamp is within infrared wavelength field. Its opticalcharacteristics are basically the same as an infrared lamp.

3

How fast can the halogen lampheat?

It can heat a pan from the room temperature to 200 ºC in 2
minutes, which is much faster than an infrared or sheathedheater.

4

What is an SRA filter?

SRA stands for Secondary Radiation Assist and is aninnovative heating method developed by A&D for the
MS/MX/MF/ML moisture analyzer.
When a typical halogen lamp setup heats a sample on the pan,the sample is not heated evenly because some parts of thesample are closer to the lamp. With SRA, uniform secondary
radiated heat from glass located directly under the lamp heats
the sample evenly. (Patent approved)

-8-

B.

No.

■Introduction to moisture analyzers/B. Measurement

Measurement

Question

Answer1

What is the benefit of being
able to see the inside of theanalyzer during heating?

Being able to see inside the analyzer allows the user tocomprehend the measurement conditions and provides
assurance. Samples that may be scorched or burned fromexcess heating can partially vaporize from decomposition or
combustion instead of evaporation, which invalidates theresults. Therefore, it is very important for users to observe thesample through progress window to ensure the results areaccurate.
Because the sample can be directly observed during heating,this feature is particularly useful when determining the optimal
heating conditions for new samples.

2

What is the minimum
measurement time?

It depends on material and moisture content. However, the 400
W halogen lamp of the MS/MX/MF/ML can heat pans fromroom temperature to 200 ºC in only 2 minutes.
Also, the SHSTM sensor on analytical balances measures very
precisely, so smaller samples can be measured. With anappropriate heating temperature and sample mass,measurement can typically be completed within a few minutes
to 20 minutes.
Thanks to the faster heating rate and smaller required sample
size, the MS/MX/MF/ML heating and measurement times areshorter compared to conventional infrared heating.

3

Does the analyzer display thetrue sample temperature?

The temperature displayed by the analyzer during heating is
the temperature of the pan. In other words, when the sample isspread evenly, it is the sample temperature. However, when thesample is placed unevenly or has hard surface membrane, thedisplayed temperature is the surface temperature of thesample.
MS/MX/MF/ML does not have the sensor placed directly overthe pan. During design of the analyzer, two sensors, one above
the pan and one embedded in the analyzer, measured
temperature. A program uses the correlation of these sensors
to accurately calibrate and display the correct temperature.
Users of the MS/MX can calibrate the temperature using theoptional calibrator to compare the display and actual
temperature.

-9-

■Introduction to moisture analyzers/B. Measurement

No.

Question

Answer4

Why may the MS/MX/MF/ML
have a lower moisture content
rate and longer measurement
time than the FD-620 with thesame sample?

1. The FD-620 displays a measurement temperature lower
than the actual temperature above the sample. Therefore,
the MS/MX/MF/ML heats to a higher temperature and tends
to have longer measurement times and lower content
values than the FD-620.
2. The MS/MX/MF/ML improves on the FD-620 and was
designed so the actual temperature above the pan matches
the setting and display temperatures. If you want to get thesame result as the FD-620, reducing the sample mass by
1g and setting the end point condition to HI should produce
a similar result.

5What is highly accurate SHS?

SHS stands for Super Hybrid Sensor. A&D created this weight
sensor to enable weighing within 1 second on average andsignificantly improve accuracy and long-term stability. Thissensor is used in scales that require high resolution andaccuracy.
The SHS enables the MS/MX/MF/ML moisture analyzer tocapture dynamic weight changes during heating. Furthermore,
the high resolution and accuracy allow for smaller sample
sizes. These benefits enable the moisture content to bemeasured in shorter length of time. (Patent approved)6

Why are two pan handles
included?

If a pan is used for consecutive measurements and a sample isplaced on a still-hot pan, water may evaporate before the startof measurement and make the measurement data inaccurate.
To avoid this, alternate two pans and handles. (The ML has one
handle only because it has a lower resolution of 0.1%.)
Alternating enhances the reliability and repeatability of results.
Furthermore, it improves operability during repeatedmeasurements and prevents mishaps like burns.

- 10 -

■ Application of the analyzer
A.

Measurement samples

1.

Measurement methods

No.

Question

Answer1

Can soybeans and coffee
beans be tested without
processing?

No. Samples like beans should first be crushed in blender ormill because their surface and internal temperatures can bevery different. Crushing decreases sample size and increases
surface area and this results in more even heating andevaporation.
Note: Crushed samples must be measured quickly because theincreased surface area absorbs the moisture from the air.

2

Can materials like milk or
colloids be tested?

Colloids and liquids with solid particles floating on water suchas milk often have dotted surfaces due to surface tension,
which inhibits internal drying and prevents high-speed drying.
In such cases, absorb the liquid sample with an optional
accessory glass fiber sheet. This improves repeatability andshortens measurement time by one third to a half. Place theglass fiber sheet on the sample tray, zero the scale and thenapply the sample.
* AX-MX-32-1 (For liquid samples with high surface tension.
Sold separately. 70 mm dia., 100 sheets)* AX-MX-32-2 (Same as sheets included with the MS/MX/MF.
78 mm dia., 100 sheets)3

How should I measure items
such as vegetables, seaweeds
and mushrooms?

All samples must be representative of item as a whole. For
items that have parts with different moisture rates like as
vegetables and seafood, select or mix parts appropriate for
evaluating the overall water content, while considering thesample mass.
Viscoelastic materials such as kelp and mushrooms should be
ripped or cut up into smaller sizes and then measured. In suchcases, quickly measure the sample to reduce the effects ofmoisture exchange with the environment. Furthermore, keep
the heating temperature reasonably low to prevent combustionof the sample.

- 11 -

2.

■Application of the analyzer/A.Measurement samples/2.Report

Measurement report

This section compares the measurement results of the MX-50 and a Karl Fischer type analyzer with aplastic sample, which has a comparatively low moisture.
1) Measurement conditions+ Sample: Plastic (PET)+ Heating temperature: 180 ºC+ Number of measurements: 5+ Analyzers: MX-50 heating and drying method moisture analyzer (A&D)
Karl Fischer method moisture analyzer (KF)
2) Results
Analyzer

Sampleweight(g)

Moisture

Repeatability

(%)

(%)

Coefficient ofvariation (CV)(%)

Heating time
(min)

MX-50

10

0.298

0.0045

1.49

6.8

KF

0.3

0.30720.0065

2.13

19*Values for moisture and heating time are averages of 5 measurements. The number of digits is in line with thedisplayed values of each device. (Weight is excluded.)(1) The results showed no significant difference between the two analyzers, indicating that the MX-50
obtained the same results as a Karl Fischer type analyzer.
(2) Furthermore, the MX-50 had a lower coefficient of variance and better repeatability when the same
sample was tested repeatedly.
(3) The MX-50 measured faster. The MX-50 took 6.8 minutes while the KF took 19 minutes, almost 3
times longer. Although not shown in the table above, the KF requires 6 minutes of preparation formeasurement. When set-up time for the unit and the reagent is included, an additional 2 hours is
required.
(4) In summary, the MX-50 can obtain a moisture ratio that is equal to or better than that of the KF whenmeasuring low-moisture plastics like PET. Furthermore, it was confirmed that the MX-50 has better
reliability (accuracy) and lower variance. Finally, it has much simpler operation and can greatly reduce
measurement time.

- 12 -

■Application/A.Measurement samples/3.Typical measurement results

3. Typical measurement results＊Data from Moisture_data.html in WinCT-MoistureVer.2.20M

1. Household articles
No.

SampleWt.
(g)Measurement
Mode

Pan
Temp.
(℃)

Meas.
Time
(min)

Moisture Content
Mean
RepeatCV
Value
ability
Value
(%)
(%)
(%)

Remarks
Leaves shredded for testing.
Strong smell emitted during
heating.
Sample was crushed with a handmixer.
Strong smell emitted during
heating.

1

Tobacco1Standard-MID

100

6.5

10.58

0.339

3.2

2

Dried dog food

1Standard-MID

160

9.2

8.68

0.059

0.68

3

Toothpaste

1Standard-MID

180

6.4

36.43

0.472

1.30

Sample was spread evenly on thepan.

4Laundry starch (liquid)1Standard-MID

200

5.5

93.38

0.170

0.18

Glass fiber sheet was used.

5

Starch glue (paste)

5Standard-MID

200

14

83.34

0.102

0.12

Sample was spread evenly on thepan.

6Bond (paste)

1Standard-MID

200

9.7

61.3

0.309

0.50

Sample was spread evenly on thepan.

7Hand soap (liquid)1Standard-MID

200

6

92.01

0.157

0.17

Glass fiber sheet was used.

8

Lipstick

1

Standard-MID

100

1.9

0.778

0.193824.91

Sample was spread directly on
the pan.

9

Liquid foundation

1

Standard-MID

140

12.6

75.93

0.126

0.17

Glass fiber sheet was used.

10

Silver fir chip (dried)

1Standard-MID

200

3.7

11.17

0.081

0.73

11

Silica sand

10Standard-HI

200

2.3

0.498

0.0741

14.88

12

Cement (powder)

5Standard-MID

200

3

0.408

0.0222

5.44

13

Putty (paste)

1Standard-MID

200

7.3

33.73

0.549

1.63

14

Synthetic resin paint(aqueous acrylic fluid)

1Standard-MID

200

13.6

53.93

0.150

0.28

Glass fiber sheet was used.

15

Copying paper

1Standard-MID

200

2.8

4.69

0.174

3.71

Sample was cut into small bits.

16

Cardboard

1Standard-MID

100

4.2

6.66

0.109

1.64

Sample was cut into small bits.

- 13 -

■Application/A.Measurement samples/3.Typical measurement results

2. Food A (grain, beans, sea foods, seasonings, spices, and flavoring)No.

SampleWt.
(g)Measurement
Mode

Pan
Temp.
(℃)

Meas.
time
(min)

Moisture Content
Mean
RepeatCV
Value
ability
Value
(%)
(%)
(%)

Remarks

17

Corn grits(powder)

5Standard-MID

160

17.5

12.06

0.072

0.6

18

Corn starch(powder)

5Standard-MID

200

7.1

12.74

0.137

1.08

19

Starch5Standard-MID

180

7.8

15.95

0.157

0.99

20

Buckwheat flour

5Standard-MID

180

10.2

15.13

0.191

1.26

21

Soft flour

5Standard-MID

200

7.3

13.03

0.260

2.00

22

Rice flour

5Standard-MID

200

7.6

12.89

0.134

1.04

23

Oats

5

Standard-MID

200

13.7

13.56

0.066

0.49

24

Pre-processed oats(grain)1Standard-MID

160

19.7

11.8

0.352

2.98

25

White rice

5

Standard-MID

200

14.3

15.88

0.198

1.25

26

Pre-washed rice

1

Standard-MID

200

9.4

16.08

0.214

1.33

27

Packaged rice

1

Standard-MID

200

15.3

64.51

0.384

0.60

28

Soybean powder

5Standard-MID

160

8.2

9.92

0.061

0.61

29

Cashew nuts

5Standard-MID

140

8.5

3.04

0.010

0.33

Sample was crushed withhand mixer.

30

Butter peanuts

5Standard-MID

140

9.6

2.1

0.077

3.67

Sample was crushed withhand mixer.

31

Ground coffee beans(powder)

5Standard-MID

140

9.8

4.43

0.036

0.81

32

Dried squid

2Standard-MID

180

20.5

26.21

0.312

1.19

Sample was cut into small
bits.

33

Dried squid(cooked)2Standard-MID

140

16.5

18.55

0.324

1.75

Sample was cut into small
bits.

34

Dried sardine

2Standard-MID

160

8.3

17.28

0.235

1.36

Sample was crushed withhand mixer.

35

Dried young sardine

5Standard-MID

200

15.3

70.23

0.246

0.35

36

Dried bonito fish flakes

1Standard-MID

120

6.0

14.69

0.770

5.24

Sample was crushed withhand mixer.

37

Fish sausage

2

Standard-MID

200

15.6

78.02

0.227

0.29

Sample was cut into small
bits.

- 14 -

Sample was crushed withhand mixer.

■Application/A.Measurement samples/3.Typical measurement results

No.

SampleWt.
(g)Measurement
Mode

Pan
Temp.
(℃)

Meas.
time
(Min)

Moisture Content
Mean
RepeatCV
Value
ability
Value
(%)
(%)
(%)

38

Sugar crystals(powder)

5Standard-MID

160

1.7

0.162

0.01308.02

39Soft brown sugar(powder)

5Standard-MID

160

5.4

0.973

0.0386

3.97

40

Seasoned salt

5Standard-MID

100

1.1

0.086

0.0151

17.56

41

Salt

5

Standard-MID

200

1.7

0.16

0.00825.00

42

Flavor seasoning

5

Standard-MID

100

8.5

1.55

0.02

1.29

43

Ketchup

1

Standard-MID

160

16.1

70.42

0.643

0.91

44

Mayonnaise(egg yolk type)

1

Standard-MID

160

8.5

22.00

0.050

0.23

45

Pepper(coarsely ground)

5Standard-MID

160

15.9

12.23

0.142

1.16

46

Chili pepper powder

5Standard-MID

120

17.3

5.81

0.060

1.03

47

Seasoned chili pepper
powder5Standard-MID

120

16.9

4.9

0.085

1.73

48

Powder mustard

5Standard-MID

140

9.3

4.76

0.051

1.07

49

Powder horse radish

5Standard-MID

140

11.4

3.7

0.082

2.22

50

Grated horse radish(paste)1Standard-MID

200

15.1

39.07

0.123

0.32

51

Grated ginger(paste)1Standard-MID

200

11.9

84.77

0.439

0.52

52

Dijon mustard(granular paste)

1Standard-MID

200

13.5

54.55

0.416

0.76

53

Citric acid

5Standard-MID

100

7.2

4.54

0.210

4.63

54

Anhydrous glucose

5Standard-MID

140

1.7

0.696

0.00540.78- 15 -

Remarks

Sample was pressed
between two glass fiber
sheets.

Sample was spread on
glass fiber sheet andcrushed.

■Application/A.Measurement samples/3.Typical measurement results

3. Food B (processed foods, dairy products, snacks and sweets, beverages, and others)
No.

SampleWt.
(g)Measurement
Mode

Pan
Temp.
(℃)

Meas.
time
(Min)

Mean
Value
(%)

Moisture Content
RepeatCV
ability
Value
(%)
(%)

Remarks

Sample was broken into
bits.

55

Bread

1

Standard-MID

160

7.3

36.65

0.550

1.50

56

Bread crumbs

1Standard-MID

200

6.2

32.36

0.505

1.56

57

Dried soup5Standard-MID

140

14.1

4.73

0.079

1.67

58

Instant bean paste soup1Standard-MID

160

12.9

63.43

0.728

1.15

Sample was pressed
between two glass fiber
sheets.

59

Instant Chinese noodles

2Standard-MID

140

9.6

1.53

0.091

5.96

Sample was crushed bylight tapping.

60

Crouton2

Standard-MID

160

8.4

5.68

0.119

2.10

Sample was crushed bylight tapping.

61

Brown rice cereal

2Standard-MID

160

7.9

4.42

0.071

1.61

Sample was crushed bylight tapping.

62

Dried spaghetti

2Standard-MID

200

15.8

13.7

0.211

1.54

Sample was crushed bylight tapping.

63

Dried wheat noodle

5Standard-MID

200

20

13.36

0.109

0.82

Sample was cut toabout 3cm.

64

Dried bean starch vermicelli

2Standard-MID

200

15.8

14.8

0.150

1.01

Sample was cut toabout 3cm.

65

Dried brown seaweed

1Standard-MID

200

9.2

11.49

0.367

3.19

Sample was crushedwith hand mixer.

66

Wood ear mushroom (sliced)

2Standard-MID

180

18.3

13.13

0.227

1.73

Sample was cut toabout 3cm.

67

Beef jerky

2Standard-MID

200

26.7

27.65

0.243

0.88

Sample was cut into
small bits.

68

Rice cracker

5Standard-MID

140

17.1

6.93

0.045

0.65

Sample was crushed bylight tapping.

69

Cookie5Standard-MID

140

5.5

2

0.054

2.70

Sample was crushed bylight tapping.

70

Caramel2Standard-MID

140

16.4

5.94

0.071

1.20

Sample was stretched
to 1mm thick and thenplaced on a glass fiber
sheet.

71

Banana chips(dried slice)

1Standard-MID

180

7.0

4.53

0.060

1.32

Sample was crushed bylight tapping.

72

Potato chips

5Standard-MID

140

9.3

1.88

0.054

2.87

Sample was crushed bylight tapping.

73

Snack
(shrimp flavor)

5Standard-MID

160

6.4

2.54

0.043

1.69

Sample was crushed bylight tapping.

74

Snack
(instant fried noodle)

5Standard-MID

140

8.7

1.31

0.039

2.98

Sample was crushed bylight tapping.

75

Jam

1

Standard-MID

160

17.0

33.96

0.109

0.32

- 16 -

■Application/A.Measurement samples/3.Typical measurement results

Measurement
Mode

Pan
Temp.
(℃)

Meas.
time
(Min)

Moisture Content
RepeatCV
ability
Value
(%)
(%)

No.

Sample

Wt.
(g)

76

Honey
(drying temp., 120℃)

1Standard-MID

120

20.3

17.76

0.282

1.59

Sample was placed ona glass fiber sheet.

77

Honey
(drying temp., 140℃)

1Standard-MID

140

14.5

19.38

0.539

2.78

Sample was placed ona glass fiber sheet.

78

Honey
(drying temp., 160℃)

1Standard-MID

160

20.4

22.92

1.599

6.98

Sample was placed ona glass fiber sheet.

79

Sweetened Condensed milk

1Standard-MID

140

11.9

25.59

0.400

1.56

Sample was placed ona glass fiber sheet.

80

Milk
(with vegetable oil)

1Standard-MID

200

4.5

61.83

0.491

0.79

Glass fiber sheet was
used.

81

Fat spread

1Standard-MID

140

5.8

28.67

0.060

0.21

82

Butter(solid, salted)

1Standard-MID

140

4.1

14.94

0.186

1.24

83

Grated cheese

1Standard-MID

160

8.1

10.65

0.252

2.37

84

Skimmed milk

2Standard-MID

140

16.7

6.49

0.255

3.93

85

Modified powdered milk(for nursing)2Standard-HI

120

6.7

3.29

0.015

0.46

86

Milk

1

Standard-MID

140

6.7

87.11

0.069

0.08

Glass fiber sheet was
used.

87

Yogurt A

1

Standard-MID

160

11.5

81.17

0.383

0.47

Glass fiber sheet was
used.

88

Yogurt B

1

Automatic(0.5%/min)

180

5.4

88.07

0.209

0.24

Sample was flattened
between a folded glass
fiber sheet.

89

Soy milk

1Standard-MID

180

5.6

90.11

0.142

0.16

Glass fiber sheet was
used.

90

Green tea leaves

5Standard-MID

140

11.6

5.53

0.023

0.42

Sample was broken up
with hand mixer.

91

Instant coffee A

1Standard-MID

120

7.1

7.66

0.100

1.30

92

Instant coffee B

4Standard-MID

100

5.9

2.06

0.055

12.67

93

Orange juice(from concentrate)

1Standard-MID

140

7.3

89.48

0.209

0.23

94

Sports drink(powdered)

5Standard-MID

120

2.7

0.408

0.0476

11.67

95

Sports drink(jelly)1Standard-MID

140

17.5

76.3

0.285

0.37

96

Agar powder

5Standard-MID

180

8.5

17.76

0.125

0.70

97

Gelatin(powder)

5Standard-MID

200

15.4

16.03

0.223

1.39

- 17 -

Mean
Value
(%)

Remarks

Glass fiber sheet was
used.

Glass fiber sheet wasused.

■Application/A.Measurement samples/3.Typical measurement results

4. Chemicals and industrial products
No.

Classification

SampleWt.
(g)Measurement
Mode

Pan
Temp.
(℃)

Meas
.
time
(Min)

Mean
Value
(%)

Moisture Content
RepeatCV
ability
Value
(%)
(%)

98

Chemicals

Skin-care cream(paste)1Standard-MID

160

16

77.06

0.543

0.70

99

Chemicals

Sodium tartrate
dihydrate

5Standard-MID

160

6.8

15.74

0.010

0.06

100

Chemicals

Cellulose

5Standard-MID

180

5.2

4.37

0.136

3.11

101

Chemicals

Calcium stearate

5Standard-MID

180

7.6

2.9

0.03

1.03

Strong smell emitted
during heating.
Karl Fischer method;
Temp: 200 ºC;
2 g sample;
5 measurements:
Average moisture
content: 0.080%,
Repeatability: 0.0099%;
Average measurement
time: 9.2 min.

102

Chemicals

Zinc oxide

5Standard-HI

200

2.1

0.148

0.0084

5.68

103

Chemicals

Aluminum oxide

5Standard-HI

200

2.4

0.098

0.013

13.27

104

Chemicals

Magnesium oxide

2Standard-HI

200

5.2

1.52

0.164

10.79

105

Chemicals

Talc

5Standard-HI

200

2.5

0.144

0.0114

7.92

106

Chemicals

Calcium
Carbonate

5StandardHi

200

3.1

0.228

0.0205

8.99

107

Industrial
products

Charcoal(Powder)

1Standard-MID

200

2.5

11.24

0.591

5.26

108

Industrial
products

Activated charcoal(Particulate, for
deodorant use)

5Standard-MID

120

6.6

9.96

0.142

1.43

109

Industrial
products

Silica gel(particulate)

5Standard-MID

200

5.2

11.74

0.072

0.61

110

Industrial
products

Silica gel (tablet)

3Standard-MID

200

4.7

8.25

0.068

0.82

111

Industrial
products

Printer toner(powder, black)5Standard-MID

100

1.6

0.298

0.01304.36- 18 -

Remarks
Sample was flattened
between a folded glass
fiber sheet.

Left at room
temperature (23℃) for
24 hours.
Left at room
temperature (23℃) for
24 hours.

■Application/A.Measurement samples/3.Typical measurement results

5. Plastic, electronic parts and rubber
No.

Classification

SampleWt.
(g)Measurement
Mode

Pan
Temp.
(℃)

Meas.
time
(Min)

Moisture Content
Mean
RepeatCV
Value
ability
Value
(%)
(%)
(%)

Remarks
Karl Fischer method;
Temp: 180 ºC; 0.3 g
sample; 5measurements:
Average moisture
content: 0.307%;
Repeatability: 0.0065%,
Average measurement
time: 19.1 min.
Karl Fischer method;
Temp: 140 ºC; 0.2 g
sample; 4measurements:
Average moisture
content: 0.27%;
Repeatability: 0.0177%;
Average measurement
time: 15.7 min.
Strong smell emitted
during heating.
Karl Fischer method;
Temp: 100 ºC; 0.2 g
sample; 4measurements:
Average moisture
content: 0.301%;
Repeatability: 0.0131%;
Average measurement
time: 30.4 min.
Left in a thermostaticchamber of 80% RH
and 30 ℃ for 48 hours.

112

Plastic

Polyethylene
terephthalatepellet10Standard-HI

180

6.8

0.298

0.0045

1.34

113

Plastic

ABS resin pellet

10

Automatic(0.005% /min)

140

12.1

0.425

0.0093

2.19

114

Plastic

Polymethylmethacrylate
resin pellet

10

Automatic(0.005% /min)

100

19.4

0.488

0.015

3.07

115

Electronicparts

CPU (100 pin,plastic QFP, 14 x 20mm)

10Standard-HI

120

1.7

0.064

0.0055

8.59

116

RubberGround tire

5

Standard-MID

200

4.3

22.3

0.08

0.36

Sample was crushed
finely.

SewageSewage (humanwaste, liquid)1Standard-MID

140

5.7

99.14

0.233

0.24

Glass fiber sheet wasused.
Strong smell emitted
during heating.

SewageSewage (Humanwaste,
dehydrated
paste)

5

Standard-MID

200

16.3

86.64

0.560

0.65

Strong smell emitted
during heating.

117

118

- 19 -

B.

Data analysis

1.

WindowsTM

communication■Application/B.Data analysis/1.WinCT-Moisturesoftware: WinCT-Moisture

WinCT-Moisture enables easy transfer of measurement data via RS-232C from A&D MS/MX/MF/ML
heating and drying moisture analyzers to PCs for storage and analysis.
WinCT-Moisture (CD-ROM) is included with the MS and MX, but it can also be obtained as Accessory No.
AX-MX-42.
WinCT-Moisture Windows data transmission software includes the following four applications along withmeasurement data of 100 typical samples.
(1) Data transmission applications
RsFig --- Graphically displays moisture content measurement processes and results
RsTemp --- Automatically determines the heating temperature of samples
RsCom --- Sends and receives data
RsKey --- Transfers data
SoftwareDetails

RsFig

RsFig receives data from the MS/MX/MF/ML via RS-232C and displays the data ingraphs in real time. Users can observe the entire change process of the moisture content
and grasp the process in which the change in moisture content drops off (theconvergence process).
Multiple graphs can be overlaid so data from measurements under different heating
temperatures can be shown in a single graph. Furthermore, data can be saved as CSV
files. These features make this software very useful for examining conditions ofmeasuring moisture content.

RsTempRsTemp automatically determines a suitable heating temperature for measuring sample
moisture content by raising the heating temperature of the MS/MX/MF/ML by 20 ºC every
5 minutes, from 100 ºC to 200 ºC. The heating temperature can be automaticallydetermined in about 30 min. (The parameters for the heating pattern can be changed
when needed.)
Moisture content (M) and moisture loss (dM/dt) are displayed in graphs during operation(measurement). Measurement data can be saved as CSV files.
RsTemp is very useful for investigating the optimal heating temperature for samples.
*Patent approved

RsCom

Sends and receives data between the MS/MX/MF/ML and PC via RS-232C. RsCom isuseful for controlling the MS/MX/MF/ML. Recorded data can be stored as text files. GLP
output data can also be received from the moisture analyzer.

RsKey

Transfers data from the MS/MX/MF/ML to commercial application software (Microsoft
Excel, etc.) via RS-232C. RsKey is useful when editing data with other application
software.
Output data from MS/MX/MF/ML moisture analyzers can be automatically input into otherapplications as if it was input via a keyboard. Data can be transferred to various types ofapplications, including spreadsheet applications, and text editors (Word, Notepad). GLP
output data can also be received from the moisture analyzer.

- 20 -

■Application/B.Data analysis/1.WinCT-Moisture(2) Moisture content measurement sample table
Moisuture_data.html
The WinCT-Moisture CD-ROM contains 118 examples of moisture content rate data measured with the
MX-50. To access this data file, browse to the English folder on the disk and click the file named
Moisuture_data.html. Techniques for measuring moisture with the MX-50 (including typical moisturemeasurement data of samples and their relevant measurement conditions) can also be found there.
This sample data collection can also be found under Application, A. Measurement Samples, 3. Typical
Measurement Results in the Q&A Sales Handbook.

- 21 -

■Application/B.Data analysis/2.RsFig

2. Examples of RsFig display

RsFig imports CSV data for moisture content rate measurement process and results and displays it as agraph.
The horizontal axis represents elapsed time (min.) from start of measurement, while the vertical axis
represents moisture content rate (%). Heating evaporates moisture and the sample mass begins todecrease. The moisture content rate is calculated from this decrease and displayed as a graph. The
point where changes no longer occur (where the line flattens) determines the moisture rate.
Measurement results can be overlapped on a single screen (page), as shown below.
Sodium tartrate dihydrate heated from 100 ºC to 200 ºC at intervals of 20 ºC.

Sodium tartrate dihydrate measured five times at 160 ºC. All five moisture content
lines overlap, which indicates high repeatability.

- 22 -

■Application/B.Data analysis/2. RsFig*The following are samples of measurements using RsFig. (The data was processed using Excel.)

Example 1: Final moisture content rate remains unchanged at different temperatures due to the highheat-resistance of the sample
Measurement of such samples can be completed in a short time by heating at the highest possible
temperature.
In addition to the items below, sodium tartrate dihydrate, hand soap, washing powder, soft flour, milk(vegetable fat), and agar powder have similar measurement processes.

Starch (MX-50, 5 g, Standard-MID)

Corn Starch (MX-50, 5 g, Standard-MID)- 23 -

■Application/B.Data analysis/2. RsFig

Example 2. Moisture content measurement inclines sharply above a certain temperature
Such samples should be measured at a temperature where moisture content is stabilized but before rapidchanges in the curve occur.
If a moisture content curve flattens out and then rises again, materials other than water (lipids, additives,
organic matter) may have evaporated. In such cases, excessively high temperatures can lead to a lack ofreliability, repeatability and accuracy in measurement values.

- 24 -

■Application/B.Data analysis/2. RsFig

Example 3. A stable heating condition cannot be found at any temperature
Samples like this are difficult to measure using heating and drying.
The sample may have a high content of volatile oil (fat) or its surface may carbonize easily due to its darkcolor.
However, it is possible to measure and evaluate moisture content of such samples by measuring under thesame conditions (sample quantity, heating temperature, measurement termination condition), withpreviously set heating temperatures and measurement termination conditions (measurement terminates
when the moisture loss value per unit of time is below certain conditions).
Furthermore, carbonization of sample surface can be avoided by placing a glass fiber sheet on top of thesample. This enables heating under high temperature, which may shorten measurement time and improvemeasurement accuracy.
Such samples include coffee beans, as shown below, as well as green tea.

- 25 -

3. Automatic determination of heating temperature by RsTemp■Application/B.Data analysis/2. RsFig

The RsTemp software determines the optimum heating temperature for measuring moisture content with
the MS/MX/MF/ML.
The graph shown above shows an example in which sodium tartrate dihydrate is measured with RsTemp.
Horizontal axis represents elapsed time. Moisture content is measured while the temperature is raised
20 ℃ every 5 minutes.
0-5 min.: 100 ℃, 5-10 min.: 120 ℃, 10-15 min.: 140 ℃, 15-20 min.: 160 ℃, 20-25 min.: 180 ℃, 25-30
min.: 200 ℃.
( Starting temperature = 100 ℃; Interval temperature=20 ℃; Interval time = 5 min.)
The red curve shows the change of moisture content and corresponds with the vertical axis at the left. Thisline inclination changes with changes in the heating temperature.
The green curve plots the inclination of moisture content curve (red curve) at 1-minute intervals (%/min.)and its unit is indicated by the vertical axis on the right. In other words, the green curve shows the resultsof primary differential of red curve (function) by time (t)=dM (t)/dt. (Temperature T remains unchanged ineach heating temperature zone).
"Starting temperature", "Step temperature" and "Step time" can be changed when needed. For further
information, refer to RsTemp_ReadMe.
Measured and calculated results are displayed in tables below the graph. From the top column to bottom:
Temperature: Heating temperature, which is automatically set
Moisture (%):
Moisture content rate
Rate (%/min.): Change of moisture content per minuteJudgment rates the suitableness of heating temperature for moisture content measurement using analphabetical rating (A, B, C, D, E, and F). A temperature rated “A” would be the temperature most suitable
for measurement of moisture content.
This judgment is determined from the measurement results by evaluating the stability (inclination) of the
moisture content at each temperature and the primary differential value (Rate (%/min).
While RsTemp determines an appropriate temperature from these measurements and calculations, testers
must also observe the sample during measurement. It is important to consider any melting, burning, odor
or decomposition when deciding the optimal temperature.
- 26 -

■Application/B.Data analysis/2. RsFig

Heating temperature is judged upon results of measurement performed at different temperatures, evaluatingstability of moisture content rate at each temperature (inclination of moisture content rate curve, or primaryderivative value Rate (%/min.)).
RsTemp is a software designed to determine heating temperature most suitable for the sample, frommeasured and calculated results. However, it is important to take into consideration the importance of visualand olfactory evaluation of sample condition by the test conductor, that is, to make a final decision on thesuitable heating temperature based upon observance of sample description, such as dissolution,
carbonization, odor, fragmentation, etc.

- 27 -

■Application/B.Data analysis/2. RsFig*The following are examples in which the heating temperatures were judged with RsTemp. (Printed format)
Example 1: Final moisture content rate remains unchanged at different temperatures due to the highheat resistance of the sample
Starch (MX-50, 5 g)

The upper and lower graphs display
measurement results for starch andcornstarch.
The graphs show that the Rate(%/min.) is stable in the higher
temperature range and the value islow.
Measurement of such samples canbe completed in a short time bymeasuring at the highest possible
heating temperature.
Samples with similar measurement
processes include sodium tartrate
dihydrate, hand soap, washingpowder, soft flour, milk (vegetablefat), and agar powder.

Corn Starch (MX-50, 5 g)

- 28 -

■Application/B.Data analysis/2. RsFig

Example 2. The moisture content curve inclines sharply above a particular heating temperature
Soy Bean Flour (MX-50, 5 g)

The upper and lower graphs display
measurement results for soy powder
and butter peanuts.
Rate (%/min.) increases shortly after
the start of heating, then decreases,
and then increases again.
The Rate likely increased above
180 ℃ due to an component otherthan water (other liquids, additives,
organic
matter)vaporizing,or
because the sample started tocarbonize.
In such cases, an excessively hightemperature could lead to lack ofreliability, repeatability and accuracy
in measurement values.
It is recommended that such samples
be measured at a temperature where
moisture content is stable and before
curves rapidly change.

Butter Peanuts (MX-50, 5g)- 29 -

■Application/B.Data analysis/2. RsFig

Example 3. No temperature setting produces a heating condition for stable moisture measurement
Coffee Beans Flour (MX-50, 5g)

This graph shows results ofmeasurement on coffee beans.
Moisture content rate curve (red)does not stabilize to a horizontal line.
The differential curve (green line)
increases and decreases after thestart of heating, and increases again
when heated above 180 ℃ . Withsuchsamples,
continuous
vaporization of other ingredients orcarbonization is assumed to follow
water vaporization.
Such samples are not suitable formeasurement with heat and dry
moisture analyzer.
However, it is possible to measureand evaluate moisture content ofsuch samples by measuring undersame conditions (sample quantity,
heating temperature, measurement
termination condition), with previously
setheating
temperatureandmeasurement termination conditions.
(Measurement is terminated when
the time variation of the moisture loss
falls below certain conditions.)
Carbonization of sample surfaces
can be avoided by placing a glass
fiber sheet on top of the sample,
which enables heating under hightemperatures. This can shorten
measurement time and improvemeasurement accuracy.
Samples of this type include coffee
beans and green tea.

- 30 -

■MaintenanceA.

Halogen lamp

No.

Question

Answer1

How long do the halogen
lamps last?

About 5,000 hours. If you use a halogen lamp for 8 hours aday, its lifetime is about 2 years.

2

Can users exchange thehalogen lamp?

Yes, it can be replaced with A&D’s optional accessory
AX-MX-34 for the MS/MX/MF/ML. Read the instruction manual
before replacing the lamp.

B.

Cleaning

No.

Question

Answer1

If the glass housing below the
halogen lamp gets dirty, will
the measurement of the
moisture content rate beaffected?

Yes, it may. Heat conduction may worsen, making it difficult toheat the sample evenly. This in turn may lengthen
measurement time and lead to low repeatability.
The MS/MX/MF/ML is easy to clean. If glass gets stained,
perform the following procedure as soon as possible.
1. Wait for the unit to cool down to room temperature.
2. Remove the 2 screws and detach the SRA unit.
3. Clean with a water-based or neutral detergent. Do not use
organic solvents or chemical wipes.
(For details on how to remove the glass, refer to “How tochange halogen lamps” in the Maintenance section of the
instruction manual.)- 31 -

3-23-14 Higashi-Ikebukuro, Toshima-ku, Tokyo 170-0013 JAPAN
Telephone: [81](3) 5391-6132 Fax: [81](3) 5391 6148

http://www.aandd.jp

A&D INSTRUMENTS LTD.
Unit 24/26 Blacklands Way Abington Business Park,
Abington, Oxon OX14 1DY United Kingdom
Telephone: [44](1235) 550420 Fax:[44](1235) 550485

A&D ENGINEERING, INC.

<German Sales Office>1756 Automation Parkway, San Jose, CA 95131 U.S.A.
Telephone: [1](408) 263-5333 Fax: [1](408) 263-0119

Große Straße 13 b 22926 Ahrensburg Germany
Telephone: [49](0) 4102 459230 Fax:[49](0) 4102 459231

A&D AUSTRALASIA PTY LTD.

A&D RUS CO., LTD.

32 Dew Street, Thebarton, South Australia 5031 AUSTRALIA
Telephone: [61](8) 8301-8100 Fax: [61](8) 8352-7409

Vereyskaya str.17, Moscow, 121357 RUSSIA
Telephone: [7] (495) 937-33-44 Fax: [7] (495) 937-55-66

A&D KOREA LIMITEDA&D INSTRUMENTS INDIA PRIVATE LIMITED

Manhattan Bldg. 8F, 36-2 Yoido-dong, Youngdeungpo-gu, Seoul, KOREA
Telephone: [ 82](2) 780-4101 Fax: [82](2) 782-4280

509 Udyog Vihar Phase V, Gurgaon-122 016, Haryana, INDIA
Telephone: [91](124) 471-5555 Fax: [91](124) 471-5599

MS/MX/MF/ML-ADCH-03-TP1-09c02