FA - ASH AND MINERALS

What does 'ash content' measure in food analysis?

• Total amount of minerals
• Only specific minerals
• Ash from organic material
• Volatile minerals only

Which method is used to determine the total mineral content in food?

• Dry ashing
• Wet ashing
• Plasma ashing
• Atomic spectroscopy

What is the primary purpose of mineral analysis in food?

• Food labeling
• Food texture improvement
• Microbiological stability
• Nutritional value

Which ashing method uses a muffle furnace at 500-600°C?

• Dry ashing
• Wet ashing
• Microwave ashing
• Flame ashing

What is a disadvantage of the dry ashing method?

• Loss of volatile minerals
• Slow process
• Expensive equipment
• Requires long preparation

Which ashing method uses strong acids to break down the organic matrix?

• Wet ashing
• Dry ashing
• Plasma ashing
• Microwave ashing

Why is wet ashing preferred for mineral analysis?

• Less loss of volatile minerals
• Quick analysis
• High sensitivity
• Lower temperatures

What is the main advantage of low-temperature plasma ashing?

• Prevents loss of volatile minerals
• Requires specialized equipment
• Requires high vacuum
• High operational cost

Which factor is important in selecting a crucible for dry ashing?

• Temperature resistance
• Chemical resistance
• Ability to withstand acids
• Resistance to thermal shock

Why is sample preparation crucial before ash analysis?

• Avoids contamination
• Ensures consistency
• Prevents spattering
• Ensures uniform sample