CHEMICAL METHODS Karl Fisher Method-Standard technique for low moisture foods. Especially good for reducing sugars and protein-rich foods and good for foods with high volatile oils. Theory: 2H2O SO + 2 I + 2 H2SO4 HI + 2CHEMICAL METHODS Karl Fisher Method-Standard technique for low moisture foods. Especially good for reducing sugars and protein-rich foods and good for foods with high volatile oils. Theory: 2H2O SO + 2 I + 2 H2SO4 HI + 2