Total ashes
The expression total ashes is a term referring to the inorganic part of a food sample remaining after the sample burned with 600°C during two hours.
This residue contains the essential Oligo-élément S such as calcium, phosphorus, sodium, potassium, magnesium and manganese.
However the total mass of ashes does not correspond exactly to the content of matters mineral of a food: there can be loss of substances by volatilization or Synthèse of oxides and carbonates during combustion.
In the plants, the mineral contents vary from less than 1% with more than 12%. The animal by-products can contain more than mineral 30% (especially of the calcium and the phosphorus in the bones).
This technique is usually used for the veterinary control of the quality of food like the dilution of fruit juice. The measurement of the fraction of soluble ashes in the acid is also used to detect the treatment of the wine (like deacidification by ion exchangers,…) or purity of certain food products like spices or the coffee.
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