EXPERIMENT NO.

2
ASH
DRY-ASHING METHOD

GROUP II

CAMBA, IAN GLENN

FA J A R D O , R E A LY N M .

TORIO, JUSTIN EMMANUEL

INTRODUCTION

Ash or mineral content is the portion of the food or any organic material
that remains after it is burned at very high temperature. Ash content represents
the total mineral content in foods. Although minerals represent a small
proportion of dry matter.
OBJECTIVES

To be able to determine the ash content of mango.

To be able to conduct an experiment in ash using dry-ashing method.

MATERIALS

Mango

Muffle Furnace

Evaporating Dish

Desiccator
PROCEDURE

1. Place the evaporating dish with the sample from the moisture determination
in a muffle furnace.
2. Ignite to 550C for 2 hours. Temperature at 550C should be maintained for 2
hours.
3. Cool to 50C before placing in a desiccator.
4. Reignite for another 30 minutes and reweigh.
5. Repeat reignition until there is no more loss in weight.
DATA AND RESULTS
MOISTURE ASH
TRIAL 1 29.43g 28.92g
TRIAL 2 29.44g
TRIAL 3 29.44g

%ASH =
x 100

%ASH = 28.92
29.44
x 100 = 98.23 %
ANALYSIS AND INTERPRETATION
Due to the high temperature of muffle furnace than the oven, a
corresponding higher mass are lost in ashing than oven drying, and achieving a
constant weight is a lot faster.

CONCLUSION
The capability of oven drying and ashing varies significantly. In oven
drying, only a percentage of moisture was lost, while in ashing a very high
percentage in total solids that inside the mineral substances was also lost and
removed.