The discussion revolves around preparing applesauce for spectroscopy, specifically to test for arsenic using Surface-Enhanced Raman Spectroscopy (SERS). The initial focus is on the choice of solvent for dissolving applesauce, but it emphasizes the importance of first determining the specific arsenic testing method before selecting a solvent. The idea of creating homemade applesauce to subtract spectra from store-bought samples is mentioned as a way to reduce noise in the results. However, concerns are raised about the potential presence of arsenic in both homemade and store-bought applesauce, questioning the reliability of results. Additionally, the distinction between measuring total arsenic versus speciation of arsenic is highlighted, noting that total arsenic measurements may not provide meaningful toxicity information. The discussion reflects a blend of practical laboratory considerations and theoretical aspects of arsenic analysis in food samples.