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Proximates are used in the analysis of biological materials as a decomposition of a human-consumable good into its major constituents. They are a good approximation of the contents of packaged comestible goods and serve as a cost-effective and easy verification of nutritional panels. This means that testing can be used to verify lots, but ...
A crucible and tongs, on a green mat. The ash content of a sample is a measure of the amount of inorganic noncombustible material it contains. The residues after a sample is completely burnt - in contrast to the ash remaining after incomplete combustion - typically consist of oxides of the inorganic elements present in the original sample.
The behaviour of the coal's ash residue at high temperature is a critical factor in selecting coals for steam power generation. Most furnaces are designed to remove ash as a powdery residue. Coal which has ash that fuses into a hard glassy slag known as clinker is usually unsatisfactory in furnaces as it requires cleaning. However, furnaces can ...
Chemical composition of the coal is defined in terms of its proximate and ultimate (elemental) analyses. The parameters of proximate analysis are moisture, volatile matter, ash, and fixed carbon. Elemental or ultimate analysis encompasses the quantitative determination of carbon, hydrogen, nitrogen, sulfur and oxygen within the coal.
The reported analysis of animal feed typically uses raw values from laboratory results, commonly listing the moisture content, crude fat, crude protein, crude ash, fibers, and net energy. Some nutritionally-important values such as chloride, calcium, phosphorus, zinc, and copper may also be reported.
The Kjeldahl method's universality, precision and reproducibility have made it the internationally recognized method for estimating the protein content in foods and it is the standard method against which all other methods are judged. It is also used to assay soils, waste waters, fertilizers and other materials.
Over time, this became a separate branch of analytical chemistry called instrumental analysis. Because of the high volume of wet chemistry that must be done in today's society and new quality control requirements, many wet chemistry methods have been automated and computerized for streamlined analysis. The manual performance of wet chemistry ...
Food moisture analysis is the determination of the concentration of water in a food sample. A variety of techniques may be used including Karl Fischer titration and loss on drying. Many technical standards exist which define test methods for determining moisture in different types of food.