How to Determine Ash Content

Continues for 2 more pages »
Read full document

How to Determine Ash Content

By | April 2011
Page 1 of 3
RESULT:
SampleReading| 4A| 4B| 4C| AVERAGE|
Weight of crucible (g)| 53.8242| 60.9377| 56.7898| 57.1869| Weight of crucible+ sample (g)| 56.0800| 63.0159| 59.3516| 59.4825| Weight of sample (g)| 2.2558| 2.0782| 2.5527| 2.2956|

Weight of crucible + sample after 1 day (g)| 53.8813| 60.9910| 56.8657| 57.2460| Weight of ash (g)| 2.1987| 2.0249| 2.4859| 2.2365|
Percentage of ash (%)| 2.5313| 2.5647| 2.6168| 2.5709|

CALCULATION:
% of ash = weight of sample (g) – weight of ash (g) X 100 weight of sample (g)
For sample A:
% of ash = 2.2558 g-2.1987 g X 100 = 2.5313%
2.2558 g
For sample B:
% of ash = 2.0782 g-2.0249 g X 100 = 2.5647%
2.0782 g
For sample C:
% of ash = 2.5527 g-2.4859 g X 100 = 2.5709%
2.5527 g
For average:
% of ash = 2.2956 g-2.2365 g X 100 = 2.5745%
2.2956 g
Variance of Ash:

s2 = ∑ x2 – (∑x)2
n
n-1

=15.1142 g – (45.0174 g/3) = 0.0542
2

Standard Deviation of Ash:
s= √s2
=√0.0542
=0.2328

DISCUSSION:
Ash is the inorganic residue remaining after the water and organic matter have been removed by heating in the presence of oxidizing agents, which provides a measure of the total amount of minerals within a food. Analytical techniques for providing information about the total mineral content are based on the fact that the minerals (the “analyte”) can be distinguished from all the other components (the “matrix”) within a food in some measurable way. The most widely used methods are based on the fact that minerals are not destroyed by heating, and that they have a low volatility compared to other food components. The three main types of analytical procedure used to determine the ash content of foods are based on this principle: dry ashing, wet ashing and...
Hide

Rate this document

What do you think about the quality of this document?

Share this document

Let your classmates know about this document and more at Studymode.com