Technical Details
![]() |
|
|
Ashing test procedures performed on pharmaceutical, polymer, and food samples frequently involve the use of H2SO4. Hot sulphuric acid vapor released during these procedures is both hazardous to analysts and corrosive to equipment. In addition to these complications, sulphate ashing procedures are typically labor-intensive and time-consuming, requiring manual fuming of acid from crucibles and 8–12 hours to complete.
Milestone has engineered a unique microwave system for sulphate ashing procedures. The PYRO SATM Microwave Sulphate Ashing System enables analysts to add H2SO4 to samples and place crucibles directly into the microwave muffle furnace without a preliminary charring step. Tedious handling/monitoring of samples, and operator exposure to acid fumes, are eliminated. The labstation is designed for complete operator safety and long life, and performs the complete procedure in only 60–90 minutes.
Sulphuric acid fumes released from crucibles inside the muffle furnace are continuously removed, through a quartz tube connected to an air-cooled quartz collection vessel outside the unit, and to the VAC-1000 acid scrubber module. (See photo.)
In operation, H2SO4 is added to the samples in the crucibles, which are then placed directly into the PYRO unit. The ashing temperature of 550 °C is achieved in 20 minutes, and ashing is completed in 60–90 minutes. Charred components, condensed in the quartz cooler and vessel, can be easily removed by simply placing them in the muffle and burning them off at high temperature.
Typical Sulphate Ashing Times | |||
|---|---|---|---|
| Sample | Microwave Ashing Temperature (°C) | Microwave Ashing Time (minutes) | Traditional Ashing Time (minutes) |
| Lactose | 600 | 60 | 480 |
| NFT | 800 | 50 | 480 |
| Cellulose | 800 | 80 | 500 |
| Heavy oil | 550 | 230 | 960 |
| Antibiotics | 850 | 65 | 480 |
| Tartaric acid | 800 | 80 | 500 |
Ashing: Continue to product overview, fundamentals of ashing, or our resource library.
General: Go to the Milestone front page, or send us an inquiry.

