“…However, in certain fields, such as petrochemical engineering, chemical production, and food storage, even minimal amounts of water can be detrimental. For instance, the presence of water in petroleum-based fuels can potentially lead to explosions and cause severe damage to engines and storage facilities. , Likewise, in chemical reactions that require anhydrous conditions, the presence of water can significantly impede the reaction process and greatly impact the reaction rate. , Additionally, water can accelerate the degradation and spoilage of oil-based food products, such as butter and edible oil. , Consequently it is imperative to develop straightforward and effective methods for determining the water content in different matrixes. The Karl Fischer titration method is a well-established technique commonly used for determination of the water content .…”