Moisture content, also known as water content, refers to the quantity of water contained in a material such as soil, rock, ceramics, crops, or wood. It is expressed as a ratio, which can range from 0 (completely dry) to the value of the materials porosity at saturation. Moisture content can be given on a volumetric or mass (gravimetric) basis. In food science, moisture content is an important factor in growing crops and can have a significant impact on factors such as the products taste, texture, appearance, shape, and weight. Moisture content influences the physical properties of a substance, including weight, density, viscosity, conductivity, and others. It is generally determined by weight loss upon drying. There are many methods for determining moisture content, including loss on drying and Karl Fischer titration. Moisture content is usually expressed as a percentage of weight. In wood, moisture content is the measurement of how much water is present in the wood compared to the dry matter of the wood. Wood is a hygroscopic material, meaning that it tends to absorb and release moisture until it reaches equilibrium with its surrounding environment.