Ash refers to the inorganic residues that remain after the complete oxidation of all of the organic matter in a foodstuff. Minerals such as phosphates, chlorides, sulfates, and silicates as well as salts of sodium, potassium, calcium, magnesium, iron, and manganese will be created. Different sample preparation techniques may be required based on sample moisture content and / or fat content.
Ash refers to the inorganic residues that remain after the complete oxidation of all of the organic matter in a foodstuff. Minerals such as phosphates, chlorides, sulfates, and silicates as well as salts of sodium, potassium, calcium, magnesium, iron, and manganese will be created. Different sample preparation techniques may be required based on sample moisture content and / or fat content.
Ash refers to the inorganic residues that remain after the complete oxidation of all of the organic matter in a foodstuff. Minerals such as phosphates, chlorides, sulfates, and silicates as well as salts of sodium, potassium, calcium, magnesium, iron, and manganese will be created. Different sample preparation techniques may be required based on sample moisture content and / or fat content.