MICROBIOLOGY: EVOLV.SCI.-W/ACCESS>CI<
4th Edition
ISBN: 9780393622805
Author: SLONCZEWSKI
Publisher: Norton custom
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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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Chapter 5 Solutions
MICROBIOLOGY: EVOLV.SCI.-W/ACCESS>CI<
Ch. 5.2 - Prob. 1TQCh. 5.2 - Prob. 2TQCh. 5.2 - Prob. 3TQCh. 5.3 - Prob. 1TQCh. 5.4 - Prob. 1TQCh. 5.5 - Prob. 1TQCh. 5.5 - Prob. 2TQCh. 5.5 - Prob. 3TQCh. 5.6 - Prob. 1TQCh. 5.7 - Prob. 1TQ
Ch. 5.7 - Prob. 2TQCh. 5.7 - Prob. 3TQCh. 5 - Prob. 1RQCh. 5 - Prob. 2RQCh. 5 - Prob. 3RQCh. 5 - Prob. 4RQCh. 5 - Prob. 5RQCh. 5 - Prob. 6RQCh. 5 - Prob. 7RQCh. 5 - Prob. 8RQCh. 5 - Prob. 9RQCh. 5 - Prob. 10RQCh. 5 - Prob. 11RQCh. 5 - Prob. 12RQCh. 5 - Prob. 1TQCh. 5 - Prob. 2TQCh. 5 - Prob. 3TQCh. 5 - Prob. 4TQCh. 5 - Prob. 5TQ
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