Gravimetric determination of ash in foods: NMKL collaborative study

Anna Birthe Mortensen, Harriet Wallin

Research output: Contribution to journalArticleScientificpeer-review

23 Citations (Scopus)

Abstract

A gravimetric method for the determination of ash was collaboratively studied in 14 laboratories. The food is ashed at 550 degrees C to constant weight and the ash is determined by weighing. Seven samples of various food commodities with estimated ash contents varying between low and high (0.07-8.0 g/100 g) were included in the study.
The relative standard deviations for reproducibility varied, ranging from 1.0 and 1.3 for ash contents of 7.2 and 8.0 g/100 g, to 11 +/- 1% for low ash contents of 0.07 and 0.27 g/100 g.
Original languageEnglish
Pages (from-to)481-483
JournalJournal of the Association of Official Analytical Chemists
Volume72
Issue number3
Publication statusPublished - 1989
MoE publication typeA1 Journal article-refereed

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Ashes
ash content
ash
Food
food
commodity foods
Weights and Measures
reproducibility
Weighing
commodity
sampling

Cite this

Mortensen, Anna Birthe ; Wallin, Harriet. / Gravimetric determination of ash in foods : NMKL collaborative study. In: Journal of the Association of Official Analytical Chemists. 1989 ; Vol. 72, No. 3. pp. 481-483.
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Gravimetric determination of ash in foods : NMKL collaborative study. / Mortensen, Anna Birthe; Wallin, Harriet.

In: Journal of the Association of Official Analytical Chemists, Vol. 72, No. 3, 1989, p. 481-483.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Gravimetric determination of ash in foods

T2 - NMKL collaborative study

AU - Mortensen, Anna Birthe

AU - Wallin, Harriet

PY - 1989

Y1 - 1989

N2 - A gravimetric method for the determination of ash was collaboratively studied in 14 laboratories. The food is ashed at 550 degrees C to constant weight and the ash is determined by weighing. Seven samples of various food commodities with estimated ash contents varying between low and high (0.07-8.0 g/100 g) were included in the study. The relative standard deviations for reproducibility varied, ranging from 1.0 and 1.3 for ash contents of 7.2 and 8.0 g/100 g, to 11 +/- 1% for low ash contents of 0.07 and 0.27 g/100 g.

AB - A gravimetric method for the determination of ash was collaboratively studied in 14 laboratories. The food is ashed at 550 degrees C to constant weight and the ash is determined by weighing. Seven samples of various food commodities with estimated ash contents varying between low and high (0.07-8.0 g/100 g) were included in the study. The relative standard deviations for reproducibility varied, ranging from 1.0 and 1.3 for ash contents of 7.2 and 8.0 g/100 g, to 11 +/- 1% for low ash contents of 0.07 and 0.27 g/100 g.

M3 - Article

VL - 72

SP - 481

EP - 483

JO - Journal of AOAC International

JF - Journal of AOAC International

SN - 1060-3271

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ER -