UGANDA STANDARD
 
  US ISO 928
   First Edition
      2009-09-04
 
Reference numbe r
    US ISO 928:1980
 © UNBS 2009
  
Spices and condiments — Determination of total ash 
 US ISO 928:1980 
 
© UNBS  2009 – All rights reserved ii Compliance with this standard does not, of itself confer immunity from legal obligations 
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2009 
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     US ISO 928:1980  
© UNBS  2009 - All rights rese rved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry  of Tourism, Trade and 
Industry established under Cap 327, of the Laws of U ganda. UNBS is mandated to co-ordinate the elaboration 
of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex A limentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agr eements of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a gi ven field or area and consists of representatives of 
consumers, traders, academician s, manufacturers, governme nt and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committ ee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council. 
This Uganda Standard, US ISO 928, Spices and condiments — Determination of total ash,  is identical with
and has been reproduced from an International Standard, ISO 928:1980,  Spices and condiments
 — Determination of total ash, and adopted as a Uganda Standard.  
This standard was developed by the Food and agricu lture Standards Technical Committee (UNBS/TC 2).  
Wherever the words, "International Standard" a ppear, they should be replaced by "Uganda Standard." 
 International Standard 928 
INTERNATIONAL ORGANIZATION FOR STANDARDIZATIONWVIE~YHAPO~HAR OPTAHM3AlWl fl0 CTAH&WTH3ALWl@ORGANlSATlON INTERNATIONALE DE NORMALISATION 
Spices and condiments - Determination of total ash 
&ices - D&termination des cendres to tales 
First edition - 1980-02-15 
UDC 633.82/M: 543.82 Ref. No. ISO928=198O(E) 
Descriptors : agricultural products, spices, chemical analysis, determination of content, ashes. 
0 cn Price based on 2 pages Foreword 
IS0 (the international Organization for Standardization) is a worldwide federation of 
national standards institutes (IS0 member bodies). The work of developing Inter- 
national Standards is carried out through IS0 technical committees. Every member 
body interested in a subject for which a technical committee has been set up has the 
right to be represented on that committee. International organizations, governmental 
and non-governmental, in liaison with ISO, also take part in the work. 
Draft International Standards adopted by the technical committees are circulated to 
the member bodies for approval before their acceptance as International Standards by 
the IS0 Council. 
International Standard IS0 928 was developed by Technical Committee ISO/TC 34, 
Agricultural food products. 
It was submitted directly to the IS0 Council, in accordance with clause 5.10.1 of part 1 
of the Directives for the technical work of ISO. It cancels and replaces IS0 Recommen- 
dation R 928-1969 which had been approved by the member bodies of the following 
countries : 
Australia Germany, F. R. 
Brazil Greece 
Bulgaria Hungary 
Canada India 
Chile Iran 
Colombia Israel 
Czechoslovakia Korea, Rep. of 
Egypt, Arab Rep. of Poland 
France Portugal Romania 
South Africa, Rep. of 
Thailand 
Turkey 
United Kingdom 
USSR 
Yugoslavia 
No member body had expressed disapproval of the document. 
0 International Organization for Standardization, 1980 
Printed in Switzerland INTERNATIONALSTANDARD IS0 9284980 (E) 
Spices and condiments - Determination of total ash 
0 Introduction 
This International Standard is applicable to most spices and 
condiments. In view of the number and variety of such pro- 
ducts, however, it may be necessary in particular cases to 
modify the method or even to choose a more suitable method. 6.2 Muffle furnace, capable of being controlled at 
550 I!I 25 OC. 
6.3 Hotplate. 
6.4 Steam-bath. 
Such modifications and other methods will be indicated in the 
International Standards giving specifications for the spices and 
condiments in question.1) 
1 Scope and field of application 
This International Standard specifies a method for the deter- 
mination of total ash from spices and condiments. 
2 References 6.5 Desiccator, provided with an efficient desiccant. 
6.6 Analytical balance. 
7 Sampling 
Sample the product by the method specified in IS0 948. 
IS0 948, Spices and condiments - Sampling. 
8 Procedure 
IS0 2825, Spices and condiments - Preparation of a ground 
sample for analysis. 
3 Definition Prepare the test sample by the method specified in IS0 2825. 
total ash : The residue obtained after incineration at 550 OC 
under the conditions specified in this International Standard. 8.1 Preparation of test sample 
8.2 Test portion 
4 Principle Weigh, to the nearest 0,001 g, about 2 g of the test sample 
(8.1) into the dish (6.11, previously heated for at least 30 min in 
the muffle furnace (6.21, controlled at 550 OC, cooled in the 
desiccator (6.5) and weighed to the nearest 0,001 g. 
Destruction of organic matter by heating the test portion in 
contact with air to constant mass at a temperature of 550 OC. 8.3 Determination 
5 Reagent 
5.1 Ethanol, 95 % (V/v) solution. 
6 Apparatus 
Usual laboratory apparatus not otherwise specified, and : 
6.1 Dish, -flat-bottomed, having a surface area of at least 
15 cm? made of platinum or of other material unaffected by 
the conditions of the test. 8.3.1 Pour about 2 ml of the ethanol (5.1) onto the test por- 
tion (8.2) in the dish (6.1) and ignite it. When the ethanol is 
burnt off, carefully heat the dish over a small flame to char the 
material. Then heat in the muffle furnace (6.2), controlled at 
550 OC for 2 h. Cool and wet the ash with several drops of 
water, evaporate carefully to dryness and heat in the muffle fur- 
nace, controlled at 550 OC for another 1 h. If the wetting shows 
the ash to be carbon free, transfer the dish to the desiccator 
(6.5), allow to cool to room temperature, and weigh without 
delay. If the wetting shows the presence of carbon, repeat the 
wetting and heating until no specks of carbon are visible and 
heat in the muffle furnace for 1 h after the disappearance of 
carbon. 
1) Modifications are required when using this method for nutmeg, mace, ginger, and cloves. IS0 9284980 (El 
8.3.2 Cool in the desiccator and weigh to the nearest 0,001 g. 
The total ash may be retained for the determinations of water- 
insoluble ash and acid-insoluble ash. m2 is the mass, in grams, of the dish and total ash; 
H is the moisture content, expressed as a percentage by 
mass, of the sample as received. 
9 Expression of results 9.2 Calculate the mean of two determinations and express 
the result to one decimal place. 
91 . The total ash, expressed as a percentage by mass, on the 
dry basis, is equal to : 10 Test report 
bn2 - mo) x 100 100 
XlOO-H ml - mo 
where 
m. is the mass, in grams, of the empty dish; 
ml is the mass, in grams, of the dish and test portion; The test report shall show the method used and the result ob- 
tained. It shall also mention all operating conditions not 
specified in this International Standard, or regarded as op- 
tional, and any circumstances that may have influenced the 
result. 
The report shall include all details required for complete iden- 
tification of the sample. 
2