Food Chemistry: Water & Water activity

Moisture content and Water activity is/are

• Qualitative and Quantitative properties respectively

• Quantitative and Qualitative properties respectively

• Both Quantitative

• Both Qualitative

Water exists in the following form/s

• An intracellular or extracellular

• A dispersing medium or solvent

• Dispersed phase in emulsified products

• Desorbed water

• Non-bound water

Distillation methods involve heating a weighed food sample in the presence of an organic solvent such as (a)  

Determination of moisture content involves the following method/s

• Oven drying methods

• Vacuum oven methods

• Rota vacuum dry

• Distillation methods

Water activity is a measure of (a)  

Describes the chemical, physical and biological attributes of water as it is fit for drinking, fishing, swimming, farming, etc

• Water Quality
• Water Sheds
• Dissolved oxygen
• nitrates

Tags

NGSS.HS-ESS2-5

The amount of oxygen in the water, measured in parts per million (ppm)

• pH
• Dissolved Oxygen
• nitrates
• eutrophication

Water activity is directly proportionate to water/ moisture content.

• True

• False

Tags

NGSS.HS-ESS2-5

Moisture content of food can be analysed via oven drying.

• True

• False

Calibration of water activity meter can be done using _________Aw standard.

• 0.76

• 0.16

• 1.6

• 7.6