title: Gravimetric determination of ash in foods: NMKL collaborative study.
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.
authors.affiliation: Danish Meat Research Institute, Roskilde.
authors.forename: A B
authors.initials: AB
authors.lastname: Mortensen
authors.forename: H
authors.initials: H
authors.lastname: Wallin
authors.forename: L A
authors.initials: LA
authors.lastname: Appelqvist
authors.forename: G
authors.initials: G
authors.lastname: Everitt
authors.forename: C G
authors.initials: CG
authors.lastname: Gref
authors.forename: J
authors.initials: J
authors.lastname: Jacobsen
authors.forename: K
authors.initials: K
authors.lastname: Jensen
authors.forename: O M
authors.initials: OM
authors.lastname: Jepsen
authors.forename: I L
authors.initials: IL
authors.lastname: Johansen
authors.forename: K
authors.initials: K
authors.lastname: Julshamn
mesh_terms: D005504:Food Analysis; D010710:Phosphates / Q000032:analysis*
chemical_list: D010710:Phosphates