From aa5845fea2aed8ca0da2141573f5a43c71404de0 Mon Sep 17 00:00:00 2001 From: Kenneth Odle Date: Sat, 3 May 2025 09:59:44 -0400 Subject: [PATCH] Adjusted formulas; typofixes --- soluble-content-of-seasoning-mixes.tex | 37 +++++++++++++------------- 1 file changed, 19 insertions(+), 18 deletions(-) diff --git a/soluble-content-of-seasoning-mixes.tex b/soluble-content-of-seasoning-mixes.tex index f5d5b3c..aca3d2d 100644 --- a/soluble-content-of-seasoning-mixes.tex +++ b/soluble-content-of-seasoning-mixes.tex @@ -72,21 +72,21 @@ \section{Methods} \begin{multicols}{2} -\noindent{}The method used to determine the salt and sugar content will be similar to an insoluble substances test, which is generally used to determine the percentage of impurities. For example, the eighth edition of the European Pharmacopoeia describes the ``Substances insoluble in water'' for potassium permanganate as +\noindent{}The method used to determine the salt and sugar content will be similar to an insoluble substances test, which is generally used to determine the percentage of impurities in soluble substances. For example, the eighth edition of the European Pharmacopoeia describes the ``Substances insoluble in water'' for potassium permanganate as \begin{quote} \textbf{Substances insoluble in water:} maximum 1.0 percent. -Dissolve 0.5 g in 50 mL of water R and heat to boiling. Filter through a tarted sintered glass filter (16)(2.1.2). Wash with water R until the filtrate is colorless and collect the residue on the filter. The residue, dried in an oven at 100-105\degree{}, weighs a maximum of 5 mg. +Dissolve 0.5 g in 50 mL of water R and heat to boiling. Filter through a tared sintered glass filter (16)(2.1.2). Wash with water R until the filtrate is colorless and collect the residue on the filter. The residue, dried in an oven at 100-105\degree{}, weighs a maximum of 5 mg. \end{quote} In this case, because the test substances are organic and contain volatile substances, we will use a similar method which does not require boiling or drying in an oven. An ordinary white coffee filter will be placed on a balance and a weight obtained and recorded. The balance will then be tared and approximately 15-25 grams of the test substance will be added to the filter and the weight recorded. -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 filter will then be placed in a funnel that is supported in such a way as to allow it to drain freely. Room temperature tap 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: \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. +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{600}{\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}. @@ -111,9 +111,9 @@ Due to the lack of a calibrated oven, samples will be allowed to dry in a draft- rows = {5mm, m, rowsep=1.5pt}, rowhead = 1, cells = {font=\fontsize{9pt}{12pt}\selectfont}, - row{1} = {font=\bfseries}, + row{1} = {font=\bfseries, 10mm}, } -Sample & Label & Initial Mass (g) \\ +Sample & Label & Mass (g) \\ 100\% Salt & C1 & 25.36 \\ 100\% Sugar & C2 & 25.27 \\ 50/50\% Salt/Sugar Blend & C3 & 25.45 \\ @@ -131,16 +131,16 @@ Sample & Label & Initial Mass (g) \\ The percent of salt and sugar in each sample will be calculated as follows: \[ - \% Soluble = \frac{Wt_T - Wt_F}{Wt_Sa} \times 100 + \% Soluble = \frac{W_F - W_P}{W_S} \times 100 \] where \[\arraycolsep=1mm\def\arraystretch{1.5} \begin{array}{rcL@{\quad}} - Wt_T & = & Final Weight of Sample \\ - Wt_F & = & Initial Weight of Filter \\ - Wt_S & = & Initial Weight of Sample \\ + W_F & = & Final Weight of Sample \\ + W_P & = & Weight of Filter \\ + W_S & = & Initial Weight of Sample \\ 100 & = & Conversion to Percent \\ \end{array} \] @@ -154,19 +154,20 @@ where % theme = {custom1} ]{ width = {\columnwidth}, - colspec = { X[2,l] X[1,c] }, + colspec = { X[5,l] X[1,c] X[2,c] }, hlines = {0.5pt,solid}, - vline{1,3} = {0.5pt,solid}, + vline{1,4} = {0.5pt,solid}, rows = {5mm, m, rowsep=1.5pt}, rowhead = 1, cells = {font=\fontsize{9pt}{12pt}\selectfont}, - row{1} = {font=\bfseries}, + row{1} = {font=\bfseries, 10mm}, } -Sample & Recovery (\%) \\ -100\% Salt & X \\ -100\% Sugar & X \\ -50/50\% Salt/Sugar Blend & X \\ -100\% Salt-Free Blend & X \\ +Sample & Label & Recovery (\%) \\ +100\% Salt & C1 & X \\ +100\% Sugar & C2 & X \\ +50/50\% Salt/Sugar Blend & C3 & X \\ +100\% Seasoning Salt & Sens & x \\ +100\% Salt-Free Blend & C4 & X \\ \end{longtblr} \end{multicols}