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For a complex substance such as food, you'd weigh it first, remove the water, and then re-weigh.

This wold be done without (hopefully) removing other volatiles. And water bound up as water of crystallization would not be determined this way.

A suitable desiccant could be calcium sulphate, which you'd need to bake first to remove all of its water of crystallization. This is a cheap, safe desiccant.

You'll have to get some background data from reference material, about the baking temp for the CaSO4. And your experiment should not allow the food to spoil or change state (other than dehydration) during your experiment

But before all else, check whether there is a 'standard method' for this purpose.

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14y ago

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