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 \fancyhead[RE,LO]{``Salt and Sugar Content of Commerical Spices Mixes''}
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\title{Salt and Sugar Content of Commercial Spice Mixes}
\author{Kenneth John Odle}

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\begin{abstract}

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\section{Introduction}
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\section{Methods}
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\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

\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.
\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 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. 

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\%.

Additionally, a control sample consisting entirely of a salt-free/sugar-free blend (e.g., Mrs. Dash or similar) will 
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\section{Results}
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\section{Discussion}
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\section{References}
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