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In food science, water activity (a w) of a food is the ratio of its vapor pressure to the vapor pressure of water at the same temperature, both taken at equilibrium. [1]
A xerophile (from Greek ξηρός : xērós 'dry' and φίλος : phílos 'loving') [1] is an extremophilic organism that can grow and reproduce in conditions with a low availability of water, also known as water activity. Water activity, a thermodynamical value denoted a w, is defined as the partial water vapor pressure p in equilibrium with ...
A variety of water sports; from top left: diving, surfing, water polo, synchronized swimming, swimming, rowing, yacht racing, dragon boat racing, kayaking. Water sports or aquatic sports are sports activities conducted on waterbodies and can be categorized according to the degree of immersion by the participants.
The relationship between water content and water activity (a w) is complex. An increase in a w is usually accompanied by an increase in water content, but in a non-linear fashion. This relationship between water activity and moisture content at a given temperature is called the moisture sorption isotherm.
The relative activity of a species i, denoted a i, is defined [4] [5] as: = where μ i is the (molar) chemical potential of the species i under the conditions of interest, μ o i is the (molar) chemical potential of that species under some defined set of standard conditions, R is the gas constant, T is the thermodynamic temperature and e is the exponential constant.
Slalom water skiing. Water skiing is an aquatic sport and recreational activity and is popular in many countries around the world where appropriate conditions exist - an expanse of water unaffected by wave motion. Rivers, lakes, and sheltered bays are all popular for water skiing.
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The purpose of IMF foods is to achieve a water activity that the food can be stored safely without refrigeration. However, the food is not sterile. Staphylococcus aureus is a microorganism of concern as it can grow and produce specific enterotoxins in water activities of 0.83-0.86 under aerobic conditions. [2]
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