A 5.00 g cheese sample is analyzed for moisture and ash contents. Using a vacuum oven, the moisture content of this cheese sample is determined to be 45.0%w/w. The dried cheese sample is then placed in a pre-ashed porcelain crucible for dry heating in a muffle furnace. The weight of crucible alone is 25.897 g, while the weight of crucible (with ash) after ashing the cheese sample is 26.102 g. Calculate both dry-basis and wet basis ash contents of this cheese sample.