Kuivamassaa

Kuivamassa, or dry matter, is the portion of a sample that remains after all water content has been removed. It represents the non-water constituents of a material and is used to express composition on a moisture-free basis. In Finnish contexts the term kuivamassa is commonly used for this concept.

Measurement of dry matter is typically performed by drying a weighed sample in a laboratory oven at a temperature around 105°C until a constant weight is achieved. The moisture content is calculated as the difference between the fresh mass and the dry mass, and the dry-matter percentage is expressed as (dry mass / fresh mass) × 100. Other methods, such as freeze-drying or vacuum drying, may be used for heat-sensitive materials.

Dry matter is especially important in agriculture and animal nutrition, where it allows for meaningful comparisons of feed ingredients whose moisture content can vary widely. It is also used in food analysis, soil and plant tissue research, and the assessment of biomass for energy, among other fields. Results are commonly reported as a percentage of dry matter (DM) or directly as dry mass in grams.

Limitations include that dry-matter values depend on the specific method (temperature, duration) and may not reflect all forms of bound water. Dry matter is a proxy for nutrient content on a moisture-free basis and should be interpreted alongside moisture data and, where relevant, water activity.