Cannabis percent moisture analysis


  1. Association of Analytical Communities (AOAC) 1986. AOAC Official Method 986.21 Moisture in Spices: Distillation Method. AOAC: http://www.eoma.aoac.org/methods/info.asp?ID=11606

  2. Association of Analytical Communities (AOAC) 1985. AOAC Official Method 984.20 Loss on Drying (Moisture) and Volatile Matter in Oils and Fats: Karl Fisher Method. AOAC: http://www.eoma.aoac.org/methods/info.asp?ID=17335

  3. Association of Analytical Communities (AOAC) 2020. Determination of Moisture in Hemp and Cannabis Plant Matter. AOAC: https://www.aoac.org/wp-content/uploads/2020/02/Hemp-Cannabis-Moisture-SMPRv6.pdf

  4. International Standards Organization (ISO), 2009. “ISO 24557:2009 Pulses – Determination of Moisture Content – Air-oven Method.” https://www.iso.org/standard/42281.html

  5. International Standards Organization (ISO), 2021. “ISO 939:2021 Spices and condiments – Determination of moisture content.” https://www.iso.org/obp/ui/#iso:std:iso:939:ed-2:v1:en

  6. United States Department of Agriculture: Food Safety and Inspection Service, Office of Public Health Science (USDA FSIS). CLG-MOI.03 “Moisture Determination.” USDA 2018. https://www.fsis.usda.gov/sites/default/files/media_file/2020-11/CLG_MOI.pdf

  7. United States Pharmacopeia (USP), 2009. “<921>  Water Determination.” http://www.uspbpep.com/usp31/v31261/usp31nf26s1_c921.asp

  8. Yeshajahu, Pomeranz., Meloan, E., Clifton. (1994). Food Analysis: Theory and Practice 3rd Edition. Chapman & Hall: New York.