Currently the best established water detection methods, Karl Fischer (KF) titration and thermo-gravimetric analysis (TGA) do not necessarily allow the operator to distinguish between one form of water and another. This poster describes a study in which a number of freeze dried cakes have been analysed, ranging from purely amorphous to completely crystalline, using KF and nondestructive laser-based headspace analysis. Download this poster to further understand the relationship between the moisture measured and these different measurement techniques.