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Objective: To determine the ash content of food samples Ash content represents the inorganic residue (minerals) remaining after ignition and complete oxidation of organic matter. Dry ashing involves heating the sample in a muffle furnace at 500 – 600 oC. Since some elements such as Fe, Se, Pb and Hg may be partially volatized during […]

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Objective: To determine the moisture content of navy beans Moisture: Moisture content is an important test done by Food Scientists. Knowing moisture content is important because it can affect: Rate of spoilage: moisture is needed for various chemical and metabolic reactions and so its presence will speed up their rate of reaction, accelerating spoilage. Spoilage […]

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