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How do you determine the amount of moisture in a food sample?

For a science food chemistry project, i have to be able to determine the amount of moisture in a known sample of food such as popping corn. We have less than 30 minutes to do this and can use only the following materials:

benedict's reagent, biuret's reagent, bromothymol blue, hydrochloric acid, iodine, lugol's reagent, sodium hydroxide, starch solution, sudan's reagent, vitamin C indicator solution, balance, beakers, cheesecloth, cover slips, erlenmeyer flasks, funnels, graduated cylinders, hot plates, jars, magnet, matches, microscope, pH paper, pipettes, ring stand with ring, ruler, slides, spot plates, stir rods, Test Tubes, thermometers, tin can calorimeter, wax paper, ziplock baggies

hey, do u have olympiad too? I have to do this and im trying to figure it out: its possibly

http://www.foodtechsource.com/rcenter/tech_data/td_moisture.htm

or

maybe u could use this formula: % Moisture = Initial Sample Weight - Final Sample Weight X ovr 100Initial Sample Weight

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