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    Practical 7: Determination of Ash

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    This document describes a study that determined the ash content of Lipton tea and Boh tea using two methods. The dry ashing method involved heating samples to 550°C for 3 hours to remove organic matter and leave mineral ash. This showed Lipton tea had 0.3% ash while Boh tea had 5.7% ash. The acid insoluble ash method involved treating ash with hydrochloric acid and found 0.08% of Lipton tea ash and 5.4% of Boh tea ash was acid insoluble, indicating Boh tea has higher mineral content. The study demonstrated measuring ash content can provide information

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    Practical 7: Determination of Ash

    Uploaded by

    Ct
    260 views5 pages
    This document describes a study that determined the ash content of Lipton tea and Boh tea using two methods. The dry ashing method involved heating samples to 550°C for 3 hours to remove organic matter and leave mineral ash. This showed Lipton tea had 0.3% ash while Boh tea had 5.7% ash. The acid insoluble ash method involved treating ash with hydrochloric acid and found 0.08% of Lipton tea ash and 5.4% of Boh tea ash was acid insoluble, indicating Boh tea has higher mineral content. The study demonstrated measuring ash content can provide information

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    ash fst556

    Original Title

    Ash Analysis

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    This document describes a study that determined the ash content of Lipton tea and Boh tea using two methods. The dry ashing method involved heating samples to 550°C for 3 hours to remove organic matter and leave mineral ash. This showed Lipton tea had 0.3% ash while Boh tea had 5.7% ash. The acid insoluble ash method involved treating ash with hydrochloric acid and found 0.08% of Lipton tea ash and 5.4% of Boh tea ash was acid insoluble, indicating Boh tea has higher mineral content. The study demonstrated measuring ash content can provide information

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    © All Rights Reserved
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    Download as pdf or txt
    260 views5 pages

    Practical 7: Determination of Ash

    Uploaded by

    Ct
    This document describes a study that determined the ash content of Lipton tea and Boh tea using two methods. The dry ashing method involved heating samples to 550°C for 3 hours to remove organic matter and leave mineral ash. This showed Lipton tea had 0.3% ash while Boh tea had 5.7% ash. The acid insoluble ash method involved treating ash with hydrochloric acid and found 0.08% of Lipton tea ash and 5.4% of Boh tea ash was acid insoluble, indicating Boh tea has higher mineral content. The study demonstrated measuring ash content can provide information

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    PRACTICAL 7: DETERMINATION OF ASH

    INTRODUCTION

    Ash content is a key parameter, providing proximate information for nutritional


    evaluation, and is widely accepted as an index of refinement of foods. Ash is the inorganic
    residue remaining after that water and organic matter has been removed by heating in the
    presence of air, which provides a measure of the total amount of minerals within a food. Indeed
    minerals are not destroyed by heating, and furthermore, most of them present lower volatility
    compared to other food components. According to literature, the ash constituents include
    mostly potassium, sodium, calcium, and magnesium, but also smaller quantities of iron,
    copper, manganese, and zinc as well as other elements present in lower traces. (L.Perring,
    2019).

    In this study, there are two methods were used to determine the ash content, which is
    the dry ashing method and Acid insoluble ash method. The dry ashing method is a method
    were usually performed by placing the sample in an open inert vessel and destroying the
    combustible portion of the sample by thermal decomposition using a muffle furnace. (venture,
    2019) In this method ashing temperature was used is 5500C. While for acid-insoluble ash
    method, the content of acid-insoluble ash is the proportion of a sample that is not hydrolyzed
    by 72% sulphuric acid and is not subsequently volatilized upon the incineration of this acid-
    insoluble residue.

    OBJECTIVE

    1. To determine % ash content of tea samples


    2. To determine % acid-soluble ash of tea samples

    MATERIALS

    Dry Ashing Method

    Porcelain dish, analytical balance, Bunsen burner, oven, muffle furnace and tongs

    Acid Insoluble Ash Method

    Hydrochloric acid, porcelain dish, watch glass, ashless filter paper, analytical balance and
    Bunsen burner
    METHODS

    Dry Ashing Method

    Each dried porcelain dish was labelled clearly by using carbon pencil on the bottom of
    each porcelain dish. Five grams of homogenized food sample was weighed and placed into
    the porcelain dish. The dried sample then was burned gently by using Bunsen burner until
    smoke is no longer evolved when heated strongly. The dish was placed in a muffle furnace
    and heated at 5500C for 3 hours until whitish ash is obtained. The dish then removed, cooled
    in a desiccator and was weighed after it attaining the room temperature.

    Acid Insoluble Ash Method

    The ash obtained from dry ashing was boiled with 25ml dilute hydrochloric acid for 5
    minutes. The insoluble matter was collected by filtering through an ashless filter paper and the
    insoluble matter was washed thoroughly with hot water until it is acid-free. The filter paper then
    ignited in the original dish. The dish was cooled and weighed.

    RESULTS

    Table 1.1 Dry Ashing Method

    Sample Weight of Weight of Weight of Weight of Weight of % ash


    crucible crucible + sample (g) crucible + ash (g) content
    (g) sample (g) ash (g)
    Lipton 66.6936 71.7263 5.0101 66.7084 0.0148 0.3000
    Boh 63.0046 73.4667 5.0333 63.2899 0.2853 5.7000

    Table 1.2 Acid Insoluble Ash Method

    Sample Weight of Weight of g Acid g Acid % acid


    crucible + acid insoluble ash insoluble ash soluble ash
    acid insoluble ash / 100 g / 100 g total
    insoluble ash (g) sample ash
    (g)
    Lipton 66.7046 0.0110 0.2200 74.3240 0.0800
    Boh 63.0189 0.0143 0.2840 5.0120 5.4000
    DISCUSSION

    In this ash analysis determination, there is two methods that been used which are dry
    ashing method and acid insoluble ash method. In the dry ashing method, it is a common
    procedure to determine the total mineral content of foods. While for the acid insoluble ash
    method is used to determine a part of the total mineral of the food. In this method, the porcelain
    dish was used. It is resistant to acids and halogens but not alkali at high temperature and it
    also can withstand 12000C. For the dry ashing method, the principle is to remove water and
    organic matter by heating the sample with the presence of the oxidizing agent, which provides
    a measure of the total amount of minerals within a food. During the heating process, water
    and other volatiles material are vaporized and organic substances are burned in the presence
    of oxygen in the air to carbon dioxide, water and Nitrogen gas (Lenz, 2017). Most of the
    minerals are converted to oxides, sulfate, phosphates, chloride or silicates. Although, most
    minerals have low volatility at these high temperatures, some are volatile and may be partially
    lost. Based on table 1.1 the ash content between those two samples is significantly different.

    This clearly portrayed, that Lipton tea has a low mineral compared to Boh. In this
    method, the precaution step needs to be done especially during the ignition of the sample
    using the Bunsen burner. The possibility of the ash to fly away from the crucible is high so it
    is recommended to partially closed the crucible and ensure the environment is not too windy.
    If the ash is flying away it will affect the results and underestimation of minerals will occur.
    Next, for the acid insoluble ash method, dilute hydrochloric acid was used to digest organic
    matter. The acid needs to be boiled for 5minutes after the addition of ash is to ensure that the
    organic matter is completely digested, leaving only mineral oxides in solution. In this analysis,
    ashless filter paper need to be used for filtration, if normal filter paper been used which also
    causes the production of ash during ignition will cause overestimation to occurs. From this
    analysis, the insoluble ash basically the inorganic matter of ash which are silica, oxalates, and
    carbonates. From this analysis basically, we can calculate the acid-soluble ash by using
    formula. By knowing the acid insoluble ash, adulteration of food samples can be detected. By
    this method as referring to table 1.2, it also shows that Boh tea is high in mineral compared to
    Lipton tea.

    QUESTIONS

    1. How do you know when the ash is free from carbon


    By looking at the color of ash, if it is blackish it means the carbon is present. But if it is
    greyish or whitish it is free from carbon
    2. Why is the sample needed to be heated over a Bunsen burner before heating in a
    muffle furnace?
    To accelerate the heating process

    CONCLUSION

    In conclusion, the % ash content of Lipton tea and Boh tea is 0.3% and 5.7% while for the %
    acid-soluble ash for Lipton is 0.08% and for Boh is 5.4%.

    References
    L.Perring. (2019). Determination of ash content of milk-based powders by Energy Dispersive.
    Microchemical journal, 162-167.

    Lenz, H. (2017). Analysis of Ash and Minerals. UK: MaClement press.

    venture, W. I. (2019, June 8). Ashing procedures. Retrieved from Inorganic ventures:
    https://www.inorganicventures.com/trace-analysis-guide/ashing-procedures

    APPENDIX

    g ash per 100g the total sample = Weight of ash/ weight of sample X 100

    =0.0148 g / 5.0101 g X 100

    = 0.3%

    𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑎𝑐𝑖𝑑 𝑖𝑛𝑠𝑜𝑙𝑢𝑏𝑙𝑒 𝑎𝑠ℎ


    g acid insoluble ash/ 100 g of total sample = x 100
    𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒

    0.011
    = x 100
    5.0101

    = 0.22%

    𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑎𝑐𝑖𝑑 𝑖𝑛𝑠𝑜𝑙𝑢𝑏𝑙𝑒 𝑎𝑠ℎ


    g acid insoluble ash/ 100 g of total ash = x 100
    𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑎𝑠ℎ

    0.011
    = x 100
    0.0148

    = 74.32%

    Acid soluble ash% = %Total ash- % Acid insoluble as

    = 0.3 – 0.22

    = 0.08%
    School of Industrial
    Technology
    Faculty of Applied
    Sciences
    __________________________________________________
    ______

    FST 556
    Laboratory Title: Determination of ash
    Date of experiment: 4.11.2019
    Laboratory Group: AS2464C

    Name : Muhammad Shafiq Bin Mustafa


    Student ID : 2018401924
    Group : AS2464C

    MARK:

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