207 lines
7.5 KiB
TeX
207 lines
7.5 KiB
TeX
\documentclass[10pt,letterpaper,twoside]{article}
|
|
|
|
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
|
|
%% Packages %%%%%%%%%%%%%%%%%
|
|
\usepackage[latin1]{inputenc}
|
|
\usepackage{amsmath}
|
|
\usepackage{amsfonts}
|
|
\usepackage{amssymb}
|
|
\usepackage{array}
|
|
\newcolumntype{L}{>$l<$} % Use text in array environment
|
|
%\usepackage{fourier}
|
|
\usepackage{lmodern}
|
|
\usepackage{tabularray}
|
|
\usepackage{gensymb} % For the degree symbol
|
|
\usepackage[strict]{changepage} % To indent TOC
|
|
\usepackage{siunitx}
|
|
\raggedbottom
|
|
|
|
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
|
|
%% Images Setup %%%%%%%%%%%%%
|
|
\usepackage{graphicx}
|
|
\graphicspath{{images/}}
|
|
|
|
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
|
|
%% Document Setup %%%%%%%%%%%
|
|
\usepackage[
|
|
outer=20mm,
|
|
inner=30mm,
|
|
top=20mm,
|
|
bottom=20mm,
|
|
marginparwidth=30mm,
|
|
marginparsep=5mm,
|
|
]{geometry}
|
|
|
|
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
|
|
%% Headers/Footers Setup %%%%
|
|
\usepackage{fancyhdr}
|
|
\pagestyle{fancy}
|
|
\fancyhf{}
|
|
\fancyhead[LE,RO]{\textit{DWaF Food Science Journal}}
|
|
\fancyhead[RE,LO]{``Salt and Sugar Content of Commerical Spices Mixes''}
|
|
\cfoot{Page \thepage}
|
|
\renewcommand{\footrulewidth}{0.5pt}
|
|
|
|
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
|
|
%% Columns Setup %%%%%%%%%%%%
|
|
\usepackage{multicol}
|
|
\setlength{\columnsep}{10mm}
|
|
|
|
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
|
|
%% Document Info %%%%%%%%%%%%
|
|
\title{Salt and Sugar Content of Commercial Spice Mixes}
|
|
\author{Kenneth John Odle}
|
|
|
|
\begin{document}
|
|
|
|
\maketitle
|
|
|
|
\begin{abstract}
|
|
|
|
\end{abstract}
|
|
|
|
\begin{adjustwidth}{30mm}{30mm}
|
|
\tableofcontents
|
|
\end{adjustwidth}
|
|
|
|
|
|
\section{Introduction}
|
|
\begin{multicols}{2}
|
|
\end{multicols}
|
|
|
|
|
|
\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 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 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 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{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}.
|
|
|
|
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 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}
|
|
[
|
|
caption = {Initial Mass of Control and Sensitivity Samples},
|
|
label = {tb:cont_rec_mass},
|
|
% theme = {custom1}
|
|
]{
|
|
width = {\columnwidth},
|
|
colspec = { X[5,l] X[1,c] X[2,c] },
|
|
hlines = {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, 10mm},
|
|
}
|
|
Sample & Label & 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 \\
|
|
\end{longtblr}
|
|
|
|
\end{multicols}
|
|
|
|
|
|
\section{Results}
|
|
|
|
\begin{multicols}{2}
|
|
\paragraph{Calculations}
|
|
The percent of salt and sugar in each sample will be calculated as follows:
|
|
|
|
\[
|
|
\% Soluble = \frac{W_F - W_P}{W_S} \times 100
|
|
\]
|
|
|
|
where
|
|
|
|
\[\arraycolsep=1mm\def\arraystretch{1.5}
|
|
\begin{array}{rcL@{\quad}}
|
|
W_F & = & Final Weight of Sample \\
|
|
W_P & = & Weight of Filter \\
|
|
W_S & = & Initial Weight of Sample \\
|
|
100 & = & Conversion to Percent \\
|
|
\end{array}
|
|
\]
|
|
|
|
\paragraph{Recovery of Control and Sensitivity Samples} The recovery of the control and sensitivity samples was as expected, and are summarized in table \ref{tb:cont_rec_results}. The recovery of the salt and sugar samples was expected to be less than \num{2}{\unit\percent}. The recovery of the salt and sugar free sample was expected to be \numrange{95}{100}{\unit\percent}.
|
|
|
|
\begin{longtblr}
|
|
[
|
|
caption = {Recovery of Control and Sensitivity Samples},
|
|
label = {tb:cont_rec_results},
|
|
% theme = {custom1}
|
|
]{
|
|
width = {\columnwidth},
|
|
colspec = { X[5,l] X[1,c] X[2,c] },
|
|
hlines = {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, 10mm},
|
|
}
|
|
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}
|
|
|
|
\begin{longtblr}
|
|
[
|
|
caption = {Wide Table Example},
|
|
label = {tb:Wide Table Example},
|
|
% theme = {custom1}
|
|
]{
|
|
width = {\textwidth},
|
|
colspec = { X[1,l] X[1,l] },
|
|
hlines = {0.5pt,solid},
|
|
vline{1,3} = {0.5pt,solid},
|
|
rows = {5mm, m, rowsep=1.5pt},
|
|
rowhead = 1,
|
|
cells = {font=\sffamily\fontsize{9pt}{12pt}\selectfont},
|
|
row{1} = {font=\bfseries},
|
|
}
|
|
cell1 & cell2 \\
|
|
cell3 & cell4 \\
|
|
\end{longtblr}
|
|
|
|
\begin{multicols}{2}
|
|
\end{multicols}
|
|
|
|
|
|
\section{Discussion}
|
|
\begin{multicols}{2}
|
|
\end{multicols}
|
|
|
|
|
|
\section{References}
|
|
\begin{multicols}{2}
|
|
\end{multicols}
|
|
|
|
|
|
\end{document} |