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Updated values for control and sensitivity samples

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Kenneth John Odle 2025-05-02 13:39:45 -04:00
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soluble-content-of-seasoning-mixes.tex
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@ -84,13 +84,15 @@ The filter will then be placed in a funnel that is supported in such a way as to
The solubility of sucrose is fairly high: \SI{2.01}{\gram/\mL}. Sodium chloride is slightly less soluble: \SI{0.36}{\gram/\mL}. To dissolve \SI{25}{\milli\gram} of sucrose would require approximately \SI{12.5}{\milli\liter} of water, whereas to dissolve \SI{25}{\milli\gram} of sodium chloride would require approximately \SI{70}{\milli\liter} of water. Therefore, the amount of water that will be poured over the samples will be \SI{300}{\milli\liter}, which has been proven sufficient in method development to fully dissolve and wash away that amount of sodium chloride and sucrose.
To confirm this, three control samples will also be tested: \SI{25}{\milli\gram} of sucrose, \SI{25}{\milli\gram} of sodium chloride, and \SI{25}{\milli\gram} of a 50/50 mix by volume of sucrose and sodium chloride. The expected recovery of these samples is less than \num{2}{\unit\percent}.
To confirm this, three control samples will also be tested: \SI{25}{\milli\gram} of sucrose, \SI{25}{\milli\gram} of sodium chloride, and \SI{25}{\milli\gram} of a 50/50 mix by volume of sucrose and sodium chloride. The expected recovery of these samples is less than \num{2}{\unit\percent}.
Additionally, a control sample consisting entirely of a salt-free/sugar-free blend (e.g., Mrs. Dash or similar) will be tested. The expected recovery is \numrange{95}{100}{\unit\percent}.
The accepted discrepancy in the weighing of all samples (control, sensitivity, and test) will be \SI{\pm 0.5}{\gram}.
Due to the lack of a calibrated oven, samples will be allowed to dry in a draft-free location at room temperature. Weights will be recorded daily beginning on the third day after (T=3) after the samples are washed (T=0). When two concurrent weighings are within \SI{\pm 0.1}{\gram}, the sample will be considered to be thoroughly dry and the second reading will will be used in further calculations.
\paragraph{Initial Values of Control and Sensitivity Samples} The masses for the control and sensitivity samples are in table \ref{tb:cont_rec_mass}. Because of the high density of these samples, approximately \SI{25}{\gram} of each sample was used.
\paragraph{Initial Values of Control and Sensitivity Samples} The masses for the control and sensitivity samples are in table \ref{tb:cont_rec_mass}. Because of the high density of the salt/sugar and sensitivity samples, approximately \SI{25}{\gram} of each sample was used. Because the salt-free blend is also sugar free and consists entirely of botanical elements, only \SI{15}{\gram} of this sample was used.
\begin{longtblr}
[
@ -99,19 +101,20 @@ Due to the lack of a calibrated oven, samples will be allowed to dry in a draft-
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Sample & Initial Mass (g) \\
100\% Salt & X \\
100\% Sugar & X \\
50/50\% Salt/Sugar Blend & X \\
100\% Salt-Free Blend & X \\
Sample & Label & Initial Mass (g) \\
100\% Salt & C1 & 25.36 \\
100\% Sugar & C2 & 25.27 \\
50/50\% Salt/Sugar Blend & C3 & 25.45 \\
100\% Seasoning Salt & Sens & 25.13 \\
100\% Salt-Free Blend & C4 & 15.36 \\
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