2.3. Steam Stone Metal Extraction Procedure
We studied two brands, each with five flavors for a total of ten prod-
ucts. The first brand was Mya Rocks Steam Stones in Blueberry Crush,
The Godfather (spearmint), Groovy Grape, Mango Crush, and Vegas
H2O (mixed berry) flavors. The second brand was Shiazo Shisha Steam
Stones in Dragonfruit, Green Grape, Lime, Peach, and Rose flavors. For
the extraction procedure, we assembled vials into blank triplicates,
sample triplicates with one sample spike at 10 ppb, and SRM (Standard
Reference Material, marine sediment) triplicates with one SRM spike,
also at 10 ppb. Hot DDIW was used to collect and dilute the viscous fla-
vor formulation that coated the stones. DDIW used for the blanks was
drawn from the same beaker as that used for sample extraction. Three
extraction steps for each sample were required to remove the top
layer and fluid coating from the steam stones. In summary, the experi-
ment outlined below produced 90 measurements: three samples from
each of the two brands with five flavors apiece, with the procedure per-
formed in triplicate (3×2×5×3 = 90). A large number of samples were
required to settle statistical noise produced by the inhomogenous na-
ture of the steam stone matrix.