Are you an EPFL student looking for a semester project?
Work with us on data science and visualisation projects, and deploy your project as an app on top of GraphSearch.
Concept
Ash (analytical chemistry)
Summary
In analytical chemistry, ashing or ash content determination is the process of mineralization for preconcentration of trace substances prior to a chemical analysis, such as chromatography, or optical analysis, such as spectroscopy.
The ash content of a sample is a measure of the amount of inorganic noncombustible material it contains. The residues after a sample is completely burnt - in contrast to the ash remaining after incomplete combustion - typically consist of oxides of the inorganic elements present in the original sample. Ash is one of the components in the proximate analysis of biological materials, consisting mainly of salty, inorganic constituents. It includes metal salts which are important for processes requiring ions such as Na+ (Sodium), K+ (Potassium), and Ca2+ (Calcium). It also includes trace minerals which are required for unique molecules, such as chlorophyll and hemoglobin.
Procedures for ash content determination are similar to procedures for Loss on ignition. Typically, the term ash is used for primarily organic material such as fuels and foodstuffs, while the term loss on ignition is used for primarily inorganic material such as rocks and combusted ash.
A crucible can be used to determine the percentage of ash contained in a sample of material such as coal, wood, oil, rubber, plastics, foodstuffs, or any burnable material. The appropriate method for ash determination varies depending upon the type of sample analyzed. Each method may vary in parameters such as furnace temperature, residence time in the furnace, number of heating steps, and sample preparation procedures.
The ISO mandates ash content determination for most foodstuffs. Examples include
ISO 2171: Cereals, pulses and by-products — Determination of ash yield by incineration;
ISO 3593: Starch — Determination of ash;
ISO 928: Spices and condiments - Determination of total ash; and
ISO 936: Meat and meat products - Determination of total ash.
Official source
About this result
This page is automatically generated and may contain information that is not correct, complete, up-to-date, or relevant to your search query. The same applies to every other page on this website. Please make sure to verify the information with EPFL's official sources.