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Microwave Digestion of Yogurt

Summary
Yogurt is digested in an acid solution using an Analytik Jena microwave digestion system.

Equipment Type Manufacturer

TOPwave® Analytik Jena AG
CX 100 Analytik Jena AG

Reagents
HNO3 65% 5 ml
HCl 32% 2 ml

Procedure
Weigh 500 mg of the sample into the digestion vessel and add 5 ml water, 5 ml nitric acid and 2 ml
hydrochloric acid. Shake the mixture carefully or stir with a clean PTFE bar. Wait at least 20 min.
before the vessel is closed. Heat in the microwave oven with the following program:

Temperature Program Step 1 2 3 4

T [°C] 170 190
P [bar] 80 80
Power [%] 80 90
Ramp [min] 2 5
Time [min] 10 15
To avoid foaming and splashing wait until the vessels have cooled to room temperature (about 20 min). Carefully open
the digestion vessel in a fume hood wearing hand, eye and body protection since a large amount of gas will be produced
during the digestion process.

Results
Clear solution

Notes: This application serves only as a guide line and may need to be optimized for your sample.
®
Chemicals of Sigma Aldrich were used.

Printing and further use permitted with a reference to the source.

© 2009 Analytik Jena AG
Publisher:
Analytik Jena AG
Konrad-Zuse-Straße 1 Telephone +49 (0) 36 41 / 77-70 www.analytik-jena.com
07745 Jena Fax +49 36 41 77-92 79 info@analytik-jena.com

Microwave digestion of Yogurt

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Reference: TOPwave_91_09_e | OB