The concept of water availability is used by the food industry to control spoilage. Introduction: Water activity is the concentration of water molecules that are free for the utilization of microbes. The water activity or the concentration of free water molecules from the solution gets reduced with an increase of solute in the solution. The water molecules move across the cell through a semi-permeable membrane that is through high concentration to low concentration and the process is known as osmosis.

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Answer 1

Question

Chapter 5.3, Problem 1TQ

Summary Introduction

To review:

The concept of water availability is used by the food industry to control spoilage.

Introduction:

Water activity is the concentration of water molecules that are free for the utilization of microbes. The water activity or the concentration of free water molecules from the solution gets reduced with an increase of solute in the solution. The water molecules move across the cell through a semi-permeable membrane that is through high concentration to low concentration and the process is known as osmosis.

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Answer 2

Question

Chapter 5.3, Problem 1TQ

Summary Introduction

To review:

The concept of water availability is used by the food industry to control spoilage.

Introduction:

Water activity is the concentration of water molecules that are free for the utilization of microbes. The water activity or the concentration of free water molecules from the solution gets reduced with an increase of solute in the solution. The water molecules move across the cell through a semi-permeable membrane that is through high concentration to low concentration and the process is known as osmosis.

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Answer 3

Question

Chapter 5.3, Problem 1TQ

Summary Introduction

To review:

The concept of water availability is used by the food industry to control spoilage.

Introduction:

Water activity is the concentration of water molecules that are free for the utilization of microbes. The water activity or the concentration of free water molecules from the solution gets reduced with an increase of solute in the solution. The water molecules move across the cell through a semi-permeable membrane that is through high concentration to low concentration and the process is known as osmosis.

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Answer 4

Question

Chapter 5.3, Problem 1TQ

Summary Introduction

To review:

The concept of water availability is used by the food industry to control spoilage.

Introduction:

Water activity is the concentration of water molecules that are free for the utilization of microbes. The water activity or the concentration of free water molecules from the solution gets reduced with an increase of solute in the solution. The water molecules move across the cell through a semi-permeable membrane that is through high concentration to low concentration and the process is known as osmosis.

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Answer 5

Chapter 5.3, Problem 1TQ

Summary Introduction

To review:

The concept of water availability is used by the food industry to control spoilage.

Introduction:

Water activity is the concentration of water molecules that are free for the utilization of microbes. The water activity or the concentration of free water molecules from the solution gets reduced with an increase of solute in the solution. The water molecules move across the cell through a semi-permeable membrane that is through high concentration to low concentration and the process is known as osmosis.

Answer 6

Chapter 5.3, Problem 1TQ

Summary Introduction

To review:

The concept of water availability is used by the food industry to control spoilage.

Introduction:

Water activity is the concentration of water molecules that are free for the utilization of microbes. The water activity or the concentration of free water molecules from the solution gets reduced with an increase of solute in the solution. The water molecules move across the cell through a semi-permeable membrane that is through high concentration to low concentration and the process is known as osmosis.

Answer 7

Chapter 5.3, Problem 1TQ

Summary Introduction

To review:

The concept of water availability is used by the food industry to control spoilage.

Introduction:

Water activity is the concentration of water molecules that are free for the utilization of microbes. The water activity or the concentration of free water molecules from the solution gets reduced with an increase of solute in the solution. The water molecules move across the cell through a semi-permeable membrane that is through high concentration to low concentration and the process is known as osmosis.

Answer 8

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Answer 9

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Answer 10

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Answer 11

Ch. 5.2 - Prob. 1TQ Ch. 5.2 - Prob. 2TQ Ch. 5.2 - Prob. 3TQ Ch. 5.3 - Prob. 1TQ Ch. 5.4 - Prob. 1TQ Ch. 5.5 - Prob. 1TQ Ch. 5.5 - Prob. 2TQ Ch. 5.5 - Prob. 3TQ Ch. 5.6 - Prob. 1TQ Ch. 5.7 - Prob. 1TQ

Solution Summary: The author explains that the concept of water availability is used by the food industry to control the spoilage of food.

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