In view of the persistent controversy about the volatility of chromium in biologic materials, we determined the element by neutron activation analysis in three reference materials before and after dry ashing up to 450°C. We obtained the following mean values: 0. 364/μg/g and 0. 362 μg/g (Bowen's kale), 0. 0806 μg/g and 0. 0789 μg/g (NBS bovine liver), 2. 043 μg/g and 2. 094 μg/g (NBS brewers yeast). We conclude that chromium does not volatilize significantly in our experimental conditions of drying and ashing.