CONSIDERATIONS IN SELECTING THE METHODS OF WATER ANALYSIS 1. Form of water present (free vs. bound water) Example: % water in milk vs. non-fat dried milk. 2. Nature of product: Volatile compounds Heat stable - loss of some food compounds Unsaturated fat - oxidation - weight. 3. How fast you can analyze sample. 4. Accuracy and reproducibility. 5. Availability and cost of equipment.CONSIDERATIONS IN SELECTING THE METHODS OF WATER ANALYSIS 1. Form of water present (free vs. bound water) Example: % water in milk vs. non-fat dried milk. 2. Nature of product: Volatile compounds Heat stable - loss of some food compounds Unsaturated fat - oxidation - weight. 3. How fast you can analyze sample. 4. Accuracy and reproducibility. 5. Availability and cost of equipment