Date:

EXPERIMENT NO: 2

Aim: To determine the total ash content in the given samples

Theory:
Ash refers to the inorganic residue remaining after either ignition or complete
oxidation of organic matter in a foodstuff. The ash content of foods can be expressed
on either a wet weight or on a dry weight basis. Three major types of ashing are
available:
 Dry ashing for majority of samples,

 Wet ashing (oxidation) for samples with high fat content (meat and meat
products) and as a preparation for elemental analysis,

 Low temperature plasma dry ashing for preparation of samples when volatile
elemental analysis is conducted.
MATERIALS REQUIRED

APPARATUS: Muffle furnace, Weighing balance, Silica crucibles, Dessicator,

Burner

SAMPLES:

Procedure:

I. Determination of total ash

1. Weigh 5-10g of sample into a tarred crucible. Pre dry if the sample is very moist.
2. Ignite the sample on flame to remove organic materials.
3. Place the crucible in muffle furnace.
4. Ignite for 12-18 hours at about 550oC.
5. Turn off the muffle furnace and take out the crucible when temperature drops to
5oC or lower.
6. Transfer the crucible to desiccator for cooling. Then weigh and calculate the total
ash.

Formula used:

1. Total ash percentage = Weight of ash X 100

Weight of sample
OBSERVATION TABLE

S.No. Sample Wt. of Wt. of Wt. of % Ash

Crucible Sample dried avg. *
(g) (g) sample
(g)

FORMULA USED*

Total ash percentage = Weight of ash X 100

Weight of sample

Comparison of experimental values standard values of ash

% Ash Reference
Sample Experimental Standard value
value

Result and Inference:

Precautions:

1. Muffle furnace should not be frequently opened and closed.

2. All the weighing should be done carefully.