CHEM 4102

Food Chemistry
LAB -3
Determination of Ash and Salt Content

Date of Experiment: 18 Oct 2023

Submitted by: Sudharsh Sajeev (202390203)
Group Members: Vineesha Kumari
Soubhagya Sreekanth
 EXPERIMENT -3
DETERMINATION OF ASH AND SALT CONTENT

1. PURPOSE AND ABSTRACT:

The experiment aims to determine the ash and salt content in the given chicken broth
sample and analyse the values using statistical analysis. The ash and salt content of the given
sample is determined using dry ashing method and Volhard method respectively. The actual
salt content was estimated from the given sodium content in the sample label which was 0.92%.
The estimated ash content by dry ashing method was 6.80% and the estimated salt content by
Volhard method was 0.57 % which is slightly different from the actual percent of salt in the
sample. Thus, concluding that the salt content estimated is in range of the actual content and
the variation from the actual value may be due to technical or human errors.

2. EXPERIMENTAL PROCEDURES:
As per CHEM 4102 EXPERIMENT

3. RESULTS:
Results of the protein content estimation by the two methods of estimation are:

Parameter Estimated content in %

Ash content 6.80±0.104

Salt content 0.57±0.0707

Table1: Table showing determined ash content and salt content of the chicken broth sample.

The values are expressed as mean ± Standard deviation (SD).

 a) Ash content:

Sample number Estimated ash content (%)

1 6.83
2 6.88
3 6.65
4 6.85
Mean ash content value=6.80
Table2: Table showing estimated ash content of the given sample using dry ash method.

SD=0.104, Hence the analysed ash content by Dry ash method = 6.80±0.104 %

b) Method:

Sample number Salt content in percentage (%)

1 0.47
2 0.67
Mean salt content % value=0.57
Table3: Estimated salt (NaCl) content of the sample by Volhard method.

SD=0.0707, Hence the analysed salt content using the Volhard method = 0.57±0.0707 %.

4. DISCUSSION AND CONCLUSION:

Ash and salt content can affect different characteristics of food including
physiochemical and nutritional properties. Ash Determination of food samples is part of the
proximate analysis necessary for nutritional evaluation. This ensures the safety of foods,
making sure there are no toxic minerals present. The ash content in food can also impact the
taste, texture and stability of foods. The dry ashing method uses high temperature muffle
furnace that able to maintain temperature between 400 – 700°C.
 And estimation of the sodium content in foods accurately reduces the health risks
associated with it and the effect on blood pressure, so it is vital to know the mineral content for
quality control and health risk analysis purposes. Foods like broth or liquid forms of foods are
commonly tested for sodium or salt content using the Volhard method. As part of this method,
standardized 0.1N potassium thiocyanate (KSCN) is used for titration.

The estimated ash content in the given chicken broth sample by dry ashing method was
estimated to be 6.80% which is almost same as the usual ash content observed in foods like
chicken broth i.e., 3-5% and the salt content estimation by Volhard method was determined as
0.57 % which is slightly deviated from the true value of 0.92% which may be due to technical
or human errors like uneven homogenization, improper heating etc.

In Conclusion, Dry ashing method is one the most efficient and more often used method
of estimation of ash content in foods. Also, Volhard method even though it is accepted as a
standard method, the estimation of very low sodium content in food might sometimes can be
less precise as it includes intense oxidation, using nitric acid (Milos. R et al., 2010). And the
use of Volhard method cannot be used for neutral and basic solutions.
5. LAB QUESTION ANSWERS

1. Given data:
Moisture content in grains= 11.5%, Weight of sample= 5.2146g, Crucible weight=
28.5053g, Weight of crucible with sample after ashing= 28.5939g

Weight of sample safter ashing= 28.5939-28.5053= 0.0886g

So, percent of ash in sample= 0.0886x100/5.214 = 1.7 % i.e., in wet weight basis
So, the ash content in dry weight basis=
% ash in wet weight basisx100/(100-moisture %)
= 1.7x100/(100-11.5) = 1.92%

2. Given:
Weight of sample= 25g, weight of dried sample= 5g,
weight of sample after ashing= 1g,

a. moisture content=100- percent of dry matter in the sample.

=100-(weight of sample without moisture x100/ true weight of sample)
= 100-(5x100/25) = 100-20% = 80%.

b. Ash content is the sample= 1x100/25=4% in wet weight basis.

So, ash content in dry weight basis=
% ash in wet weight basisx100/(100-moisture %)=
= 4x100/(100-80) = 20%.
Ash content in dry weight basis= 20%.
 6. APPENDICES:
6.1 Recorded raw data for estimation:
a) Ash content estimation:

Sample Weight of the Weight of crucible Weight of the crucible Weight of the
number crucible used for used for each with the sample after sample after ashing
ashing in grams sample in grams ashing in furnace in grams in furnace in grams
1 38.7024 3.014 38.908 0.206
2 36.490 3.025 36.698 0.208
3 38.961 3.008 39.161 0.200
4 40.825 3.009 41.031 0.206
Average 0.205 grams
Table4: Shows the values recorded for estimation of ash content using dry ashing method

b) Salt content estimation (Volhard method):

Sample Weight of Normality of Initial titrant Final titrant mL of KSCN

number sample KSCN used reading of KSCN reading of KSCN used for
used(g) for titration used(mL) used(mL) titrating (mL)

1 2.124 0.1 47.5 47.4

2 2.08 0.1 N 0.0 46.7 46.7
Blank 2.03 0.2 49.3 49.1
Table5: Table showing the recorded values of parameters for salt content estimation.

Where KSCN - potassium thiocyanate.

6.2 Calculations:

a) Ash content estimation by Dry ashing method:

The ash content is estimated by the following equation:

(𝑊₃−𝑊₁)
𝐴𝑠ℎ 𝑐𝑜𝑛𝑡𝑒𝑛𝑡 = × 100
(𝑊₂− 𝑊₁)
Where W₁ is the weight of the empty crucible.
W₂ is the weight of crucible and the sample.
W₃ is the weight of crucible and ash.

So, in case of sample no 1 from the Table4:

The ash content will be = (38.908- 38.702) x100/3.014 = 6.83 %.
Similarly in case of sample 2= ash content = 6.88%.
In case of sample 3= ash content = 6.65%.
In case of sample 4= ash content = 6.85%.
Average ash content = 6.80%
Standard deviation= 0.104. Estimated ash content %= 6.80±0.104 %.

b) Salt content estimation by Volhard Method:

The salt content is estimated by the equation:

(𝑚𝐿 𝐾𝑆𝐶𝑁𝑏𝑙𝑎𝑛𝑘 − 𝑚𝐿 𝐾𝑆𝐶𝑁𝑠𝑎𝑚𝑝𝑙𝑒 ) × 𝑁𝐾𝑆𝐶𝑁 × 𝑀𝑊𝑁𝑎𝐶𝑙

% 𝑁𝑎𝐶𝑙 = × 100
𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑡ℎ𝑒 𝑠𝑎𝑚𝑝𝑙𝑒 𝑖𝑛 𝑚𝑔

𝑁𝐾𝑆𝐶𝑁 = is the normality of the potassium thiocyanate.

𝑀𝑊𝑁𝑎𝐶𝑙 = is the molecular weight of the salt NaCl.
𝑚𝐿 𝐾𝑆𝐶𝑁𝑏𝑙𝑎𝑛𝑘 𝑎𝑛𝑑 𝑚𝐿 𝐾𝑆𝐶𝑁𝑠𝑎𝑚𝑝𝑙𝑒 are the titrant value of thiocyanate used to titrate
against the excess silver nitrate in the sample solution and the blank.

So, in case of sample 1 as in the Table5:

Salt content in % = (49.1-47.4) x0.1Nx 58.44gmol-1 x 100/ 2124 mg. = 0.47 %
Similarly in case of sample 2: salt content= 0.67%
Average salt content = 0.57%
Standard deviation= 0.0707. Estimated salt (NaCl) content %= 0.57±0.0707 %.
 Product Specification:
Compliments- Chicken Broth 900 ml
Given sodium content in the product = 900mg
Molecular weight of NaCl= 58.44 g/mol

Mass of sodium atom = 22.99 g/mol

So, the percent of sodium in a sodium chloride atom= 22.99x100/58.44= 39.3%
So, if 900mg of sodium is present in the given sample, the amount of NaCl =
= 900x100/39.3 = 2290 mg = 2.29g in 250mL (almost equal to 250g)
The Percentage of NaCl in the sample or salt content = 2.29x100/250 = 0.92%.

7. REFERENCES:
Milos, R., Ivana, S. I., Zorana, M. 2010. Comparison of different methods for determination
of sodium chloride in cheese. Journal of Agricultural Sciences Belgrade. 55(1):
65-77.