DWaF.Stuff/insoluble_substances_spice_mixes
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Updated method to include drying information

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Kenneth John Odle 2025-05-02 11:18:21 -04:00
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1 changed files with 28 additions and 6 deletions
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soluble-content-of-seasoning-mixes.tex
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@ -6,11 +6,12 @@
\usepackage{amsmath}
\usepackage{amsfonts}
\usepackage{amssymb}
\usepackage{fourier}
%\usepackage{fourier}
\usepackage{lmodern}
\usepackage{tabularray}
\usepackage{gensymb} % For the degree symbol
\usepackage[strict]{changepage}
\usepackage[strict]{changepage} % To indent TOC
\raggedbottom
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
%% Images Setup %%%%%%%%%%%%%
@ -80,11 +81,13 @@ An ordinary white coffee filter will be placed on a balance and a weight obtaine
The filter will then be placed in a funnel that is supported in such a way as to allow it to drain freely. Room temperature tab water will then be poured slowly over the test substance in the funnel to dissolve the salt (sodium chloride) and sugar (sucrose) in the sample.
The solubility of sucrose is fairly high: 2.01 g/mL. Sodium chloride is slightly less soluble: 0.36 g/mL. To dissolve 25 mg of sucrose would require approximately 12.5 mL of water, whereas to dissolve 25 mg of sodium chloride would require approximately 70 mL of water. Therefore, the amount of water that will be poured over the samples will be 200 mL, which has been proven sufficient in method development to fully dissolve and wash away that amount of sodium chloride and sucrose.
The solubility of sucrose is fairly high: 2.01 g/mL. Sodium chloride is slightly less soluble: 0.36 g/mL. To dissolve 25 mg of sucrose would require approximately 12.5 mL of water, whereas to dissolve 25 mg of sodium chloride would require approximately 70 mL of water. Therefore, the amount of water that will be poured over the samples will be 300 mL, 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 test: 25 mg of sucrose, 25 mg of sodium chloride, and 25 mg of a 50/50 mix by volume of sucrose and sodium chloride. The expected recovery of these samples is <2\%.
To confirm this, three control samples will also be tested: 25 mg of sucrose, 25 mg of sodium chloride, and 25 mg of a 50/50 mix by volume of sucrose and sodium chloride. The expected recovery of these samples is $<2\%$.
Additionally, a control sample consisting entirely of a salt-free/sugar-free blend (e.g., Mrs. Dash or similar) will
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 95-100\%.
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 $\pm0.1$ g, the sample will be considered to be thoroughly dry and the second reading will will be used in further calculations.
\end{multicols}
\section{Results}
@ -93,6 +96,25 @@ Additionally, a control sample consisting entirely of a salt-free/sugar-free ble
\section{Discussion}
\begin{multicols}{2}
\paragraph{Recovery of Control and Sensitivity Samples}
\begin{longtblr}
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label = {tb:},
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width = {\columnwidth},
colspec = { X[1,l] X[1,l] },
hlines = {0.5pt,solid},
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cell1 & cell2 \\
cell3 & cell4 \\
\end{longtblr}
\end{multicols}
\begin{longtblr}