ashsing

What is the main significance of determining ash content in rice?

• Measuring protein content in the sample

• Determining the total mineral content in the sample

• Measuring moisture content in the sample

• Measuring carbohydrate content in the sample

What is the average ash content in rice?

• 2.5%

• 5.7%

• 7.5%

• 10%

Which standards regulate the dry ashing method?

• TCVN 5603:2008

• TCVN 9939:2013, ISO 3593:1981

• ISO 22000:2005

• TCVN 7274:2003

What is the ashing temperature in the muffle furnace for the dry ashing method?

• 500°C ± 25°C

• 600°C ± 25°C

• 750°C ± 25°C

• 900°C ± 25°C

Why is preliminary charring of the sample necessary before placing it in the furnace?

• To reduce analysis time

• To burn off volatile substances and prevent flare-ups
  

• To lower the sample’s moisture content

• To increase the sample weight

Which of the following equipment is not required in the dry ashing method?

• Muffle furnace

• Desiccator

• Electric stove or Bunsen burner

• pH meter

What is one major advantage of the dry ashing method?

• Saves analysis time

• No need for hazardous chemicals

• Reduces energy consumption

• Suitable for all types of complex samples

What is the required repeatability for samples with ash content >1%?

• Should not exceed 0.02 of the absolute value

• Should not exceed 2% of the mean value

• Should not exceed 5% of the mean value

• Should not exceed 10% of the mean value

What is one disadvantage of the dry ashing method?

• Difficult to standardize results

• Time-consuming and high energy consumption

• Requires use of hazardous chemicals

• Not suitable for food quality control

How is the dry ashing method applied in the food industry?

• Checking the sweetness of rice

• Quality control of rice in processing facilities and ensuring export standards

• Determining vitamin content in rice

• Checking the moisture content of rice