Analysis Package P3:
Ash Content
Ash Content
Constituents Determined
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Sample Weight Requirements
Under nornal conditions there is a minimum requirement of 3g of sample for this analysis package with a recommended weight of 10+g of sample.However, it may be possible for us to undertake the anaysis with lower quantities than the minimum specified above. Please email us at info@celignis.com to find out.
Analytical Procedure for Ash Content
Step 1: Determination of Ash Content
The following steps are involved in determining the Ash content:
1. The moisture content of the sample is determined by taking a subsample in a crucible of known weight and drying in an oven overnight at 105 degrees celcius.
2. After the dried sample is weighed it is then placed in a Nabertherm L-240H1SN muffle furnace and the following program used:
(i) Ramp from room temperature to 105C.
(ii) Hold at 105C for 12 minutes.
(iii) Ramp to 250C at 10C/minute.
(iv) Hold at 250C for 30 minutes.
(v) Ramp to 575C at 20C/ minute.
(vi) Hold at 575C for 180 minutes.
(vii) Allow temperature to drop to 105C.
(viii) Hold at 105C until the samples are removed.
3. The ash samples are then weighed and the ash content calculated.
1. The moisture content of the sample is determined by taking a subsample in a crucible of known weight and drying in an oven overnight at 105 degrees celcius.
2. After the dried sample is weighed it is then placed in a Nabertherm L-240H1SN muffle furnace and the following program used:
(i) Ramp from room temperature to 105C.
(ii) Hold at 105C for 12 minutes.
(iii) Ramp to 250C at 10C/minute.
(iv) Hold at 250C for 30 minutes.
(v) Ramp to 575C at 20C/ minute.
(vi) Hold at 575C for 180 minutes.
(vii) Allow temperature to drop to 105C.
(viii) Hold at 105C until the samples are removed.
3. The ash samples are then weighed and the ash content calculated.
Equipment Used for Ash Content
Muffle Furnace A Nabertherm furnace is used for the determination of the ash content of samples and also in the analytical protocol for determining Klason lignin content. |