Preparation of sugar-salt solutions

Abstract

Correct measurement techniques are essential for the preparation of oral rehydration solutions but dangerous or ineffective solutions may also result from the inherent variability of the method and ingredients. This paper describes an experimental study conducted in Zimbabwe to compare the reliability of three methods for measuring sugar and salt in a 750 ml bottle of water: (i) 6 level teaspoons of sugar and half a level teaspoon of salt, (ii) 3 heaped teaspoons of sugar and half a level teaspoon of salt and (iii) 3 level measures of sugar and salt with a double-ended spoon. The teaspoon and 750 ml bottle methods produced reliable results. Heaped teaspoons of sugar gave more reproducible sucrose concentrations than level teaspoons. The double-ended spoon was not more reliable and gave disquietingly high sodium concentrations with refined salt. Under field conditions the level teaspoon method gave more variable results but still within acceptable limits. It is concluded that a domestic teaspoon and a standard 750 ml bottle can be recommended for the preparation of home-based oral rehydration solutions in rural Zimbabwe.