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. 1989 May-Jun;72(3):481-3.

Gravimetric determination of ash in foods: NMKL collaborative study

A B Mortensen  1 , H Wallin, L A Appelqvist, G Everitt, C G Gref, J Jacobsen, K Jensen, O M Jepsen, I L Johansen, K Julshamn, et al.
Affiliations
  • PMID: 2745374

Gravimetric determination of ash in foods: NMKL collaborative study

A B Mortensen et al. J Assoc Off Anal Chem. 1989 May-Jun.

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.

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