7. A 50-g food sample was dried, then ashed, and finally analyzed for salt (NaCl) content by the Volhard titration method. The weight of the dried sample was 10 g, and the ashed sample weighed 2.5 g. Then 60 ml of 0.1N AgNO3 was added to the ashed sample, the resultant precipitate was filtered out, and a small amount of ferric ammonium sulfate was added to the filtrate. The filtrate was then titrated with 3 ml of 0.1N KSCN to a red endpoint. (6 pts.) a. What was the moisture content of the sample, expressed as percent H2O (wt/wt)? b. What was the ash content of the sample, expressed as percent ash (wt/wt) on a dry weight basis? c. What was the salt content of the original sample in terms of percent (wt/wt) Nac? (Molecular weight Na = 23; molecular weight Cl = 35.5)