Proximate Analysis

Question 1

• quantitative method used in determining the distribution of products when the samples are heated under specificed conditions
• typically used in the analysis of food, fuel, and other materials

Answer 1

proximate analysis

Question 2

Basic principles of proximate analysis

Answer 2

1. moisture content
2. ash content
3. volatile matter
4. fixed carbon
5. crude fiber

Question 3

• heating the sample to evaporate water and then measuring the weight loss
• typically done by comparing the weight before and after drying

Answer 3

moisture content

Question 4

heating the sample to high temperatures until all organic material is oxidized and only ash remains

Answer 4

ash content

Question 5

heating the sample at a controlled temperature to drive off these volatile components, which are then collected and measured

Answer 5

volatile matter

Question 6

heating the sample to high temperatures in an inert atmosphere to remove the volatile matter

Answer 6

fixed carbon

Question 7

treating the sample with boiling acid and alkali solutions to remove soluble components, leaving behind the insoluble fiber fraction

Answer 7

crude fiber

Question 8

Components and Analytical steps of Proximate analysis

Answer 8

1. moisture content
2. ash content
3. crude protein
4. crude lipid
5. crude fiber
6. nitrogen free extract

Question 9

• indicates the amount of water present in the sample
• essential for storage stability and processing considerations

Answer 9

moisture content

Question 10

• represents the inorganic mineral residue remaining after burning organic matter
• provides insight into the mineral content of the sample

Answer 10

ash content

Question 11

estimates the total amount of protein present in the sample

Answer 11

crude protein

Question 12

represents the total extractable lipid (fat) content in the sample

Answer 12

crude lipid

Question 13

estimates the amount of indigestible carbohydrates present in the sample

Answer 13

crude fiber

Question 14

• estimates nonfibrous carbohydrates through a calculation based on the differences in other components
• calculated value representing the portion of the sample that is neither mositure, ash, protein, fat, nor fiber
• consists of primarily sugars

Answer 14

nitrogen free extract

Question 15

Proximate analysis application example

Answer 15

properties of bitter leaf and scent leaf