Wood ash. Ash or ashes are the solid remnants of fires. Specifically, ash refers to all non- aqueous, non- gaseous residues that remain after something burns. In analytical chemistry, to analyse the mineral and metal content of chemical samples, ash is the non- gaseous, non- liquid residue after complete combustion.
Ash occurs naturally from any fire that burns vegetation —ignited by lightning, volcanic activity, or other processes. Ashes may eventually disperse in soil to make it fertile, or may remain intact under soil for a long time—even long enough to turn into coal .
Ashes as the end product of incomplete combustion are mostly mineral, but usually still contain an amount of combustible organic or other oxidizable residues. The best-known type of ash is wood ash, as a product of wood combustion in campfires, fireplaces, etc. The darker the wood ashes, the higher the content of remaining charcoal ...
Products of coal combustion#N#Bottom ash#N#Fly ash, product of coal combustion#N#Breeze, ash from burning urban rubbish 1 Bottom ash 2 Fly ash, product of coal combustion 3 Breeze, ash from burning urban rubbish
Cigarette or cigar ash. Incinerator bottom ash, a form of ash produced in incinerators. Ashes and dried bone fragments, or "cremains", left from cremation. Volcanic ash, ash that consists of glass, rock, and other minerals that appears during an eruption, black soil which is the result of the volcanic eruption and comprises ash ...
Others have chemical compounds that can be toxic but may break up in soil from chemical changes and microorganism activity. Like soap, ash is also a disinfecting agent ( alkaline ).
If you have started paying more attention to the nutrient content of your food, you might notice that "ash" frequently turns up as a component in most foods. While you might picture the leftover residue at the bottom of your fireplace, ash actually is a much more general term that can refer to a number of substances in your food.
It's called ash because it's residue that remains after heating removes water and organic material such as fat and protein. Food scientists "ash" foods so that they can examine this leftover material to better determine a food's content.
Generally, any natural food will be less than 5 percent ash in content, while some processed foods can have ash content of more than 10 percent. Advertisement.
Some fad diets focus on the pH of ash in food. The ash material in animal products and grains is acidic, while the ash in fruits and vegetables is alkaline. The claim is that eating more alkaline ash foods changes the pH of your blood and targets harmful cells such as cancer. This, however, is false, according to allergy and immunology specialist Gabe Mirkin. The ash in the food you eat can change the pH of your urine, but not your blood's or anything else in your body. Changing the pH of your blood actually would be quite harmful to your organs.
While bakers once considered flour with a lower ash content as more pure, this is not the case today, as high-protein flours and flours made from wheat grown in mineral-rich soils can be pure and have a high ash count. Advertisement.
This, however, is false, according to allergy and immunology specialist Gabe Mirkin. The ash in the food you eat can change the pH of your urine, but not your blood's or anything else in your body. Changing the pH of your blood actually would be quite harmful to your organs.
In fact, limiting your pets to food with low ash content can be harmful, depriving them of essential minerals such as calcium and manganese. Advertisement.