A World Survey of Water Activity of Selected Saturated Salt Solutions used as Standards at 25°C

This paper presents and discusses the results of a world survey of water activity (aw) of selected saturated salt solutions used as standards by different researchers engaged in aw determinations for food‐related applications. Salt slurries cover the range of aw about 0.57‐0.97 at 25°C and are NaBr,...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	RESNIK, S.L., FAVETTO, G., CHIRIFE, J., FONTAN, C.F.
Formato:	JOUR
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00221147_v49_n2_p510_RESNIK
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

Ejemplares similares

A World Survey of Water Activity of Selected Saturated Salt Solutions used as Standards at 25°C
por: Resnik, Silvia Liliana, et al.
Publicado: (1984)

Theoretical Prediction of the Water Activity of Standard Saturated Salt Solutions at Various Temperatures
por: Kitic, D., et al.

Prediction and Measurement of the Water Activity of Selected Saturated Salt Solutions at 5°C and 10°C
por: POLLIO, M.L., et al.

Theoretical Prediction of the Water Activity of Standard Saturated Salt Solutions at Various Temperatures
por: Kitic, Dora, et al.
Publicado: (1986)

Prediction and Measurement of the Water Activity of Selected Saturated Salt Solutions at 5°C and 10°C
por: Pollio, María Lucía, et al.
Publicado: (1987)

Mixed Saturated Salt Solutions as Standards for Water Activity Measurement in the Microbiological Growth Range
por: KITIC, D., et al.

Mixed Saturated Salt Solutions as Standards for Water Activity Measurement in the Microbiological Growth Range
por: Kitic, Dora, et al.
Publicado: (1988)

AW values of six saturated salt solutions at 25°C. Re-examination for the purpose of maintaining a constant relative humidity in water sorption measurements
por: Pollio, M.L., et al.

Determination and correlation of the water activity of unsaturated, supersaturated and saturated trehalose solutions
por: Galmarini, Mara Virginia, et al.
Publicado: (2022)

Equilibria in saturated salt solutions : a summary of the results of the study of the heterogeneous equilibria which exist in aqueous solutions of electrolytes /
por: Blasdale, Walter Charles
Publicado: (1927)

A note about the correct water activity value of saturated potassium nitrate at 25 °C
por: Pollio, M.L., et al.

Microbial growth at reduced water activities: some physicochemical properties of compatible solutes
por: Chirife, J., et al.

On the Water Activity of Lactose Solutions
por: MIRACCO, J.L., et al.

Water activity in multicomponent non‐electrolyte solutions
por: FONTÁN, C.F., et al.

A Study of Water Activity Prediction for Molasses Solutions
por: Chirife, J., et al.

The evaluation of water activity in aqueous solutions from freezing point depression
por: FONTAN, C.F., et al.

Application of Ross' equation for prediction of water activity in intermediate moisture food systems containing a non‐solute solid
por: CHIRIFE, J., et al.

A note about the correct water activity value of saturated potassium nitrate at 25 °C
por: Pollio, María Lucía, et al.
Publicado: (1988)

Unsaturated Solutions of Sodium Chloride as Reference Sources of Water Activity at Various Temperatures
por: CHIRIFE, J., et al.

Effect of Surface Active Agents on Water Activity of IM Food Solutions
por: ALZAMORA, S.M., et al.

Microbial growth at reduced water activities: studies of aw prediction in solutions of compatible solutes
por: Chirife, J., et al.

AW values of six saturated salt solutions at 25°C. Re-examination for the purpose of maintaining a constant relative humidity in water sorption measurements
Publicado: (1996)

Statistical Evaluation of Water Activity Measurements Obtained with the Vaisala Humicap Humidity Meter
por: FAVETTO, G., et al.

Water Activity of Fresh Foods
por: CHIRIFE, J., et al.

Solute Effects at High Water Activity on Nonenzymatic Browning of Glucose‐Lysine Solutions: A Research Note
por: PETRIELLA, C., et al.

The prediction of water activity in aqueous solutions in connection with intermediate moisture foods I. aw Prediction in single aqueous electrolyte solutions
por: BENMERGUI, E.A., et al.

The fresh & salt water fishes of the world /
por: Migdalski, Edward C.
Publicado: (1983)

Sensor Contamination with Organic Volatiles During Water Activity Measurements with an Electric Hygrometer
por: FAVETTO, G., et al.

The prediction of water activity in aqueous solutions in connection with intermediate moisture foods IV. aW Prediction in aqueous non electrolyte solutions
por: CHIRIFE, J., et al.

The Intracellular Water Activity of Bacteria in Relation to the Water Activity of the Growth Medium
por: CHIRIFE, J., et al.

The prediction of water activity of aqueous solutions in connection with intermediate moisture foods III. aW Prediction in multicomponent strong electrolyte aqueous solutions
por: FONTAN, C.F., et al.

Solutions of lithium chloride as reference sources of water activity above 0.6 and between 5°C and 45°C
por: Kitic, D., et al.

PREDICTION OF WATER ACTIVITY OF AQUEOUS SOLUTIONS IN CONNECTION WITH INTERMEDIATE MOISTURE FOODS: EXPERIMENTAL INVESTIGATION OF THE aw LOWERING BEHAVIOR OF SODIUM LACTATE AND SOME RELATED COMPOUNDS
por: CHIRIFE, J., et al.

Studies Concerning the Prediction of Intracellular Water Activity of Bacteria Grown at Reduced Water Activities
por: CHIRIFE, J., et al.

Determination and Correlation of the Water Activity of Cheese Whey Solutions
por: Kanterewicz, R.J., et al.

On the Water Activity of Lactose Solutions
por: Alzamora, Stella Maris
Publicado: (1981)

Determination and correlation of the water activity of propylene glycol solutions
por: Alzamora, S.M., et al.

Microbial growth at reduced water activities: some physicochemical properties of compatible solutes
por: Favetto, Guillermo Julio
Publicado: (1984)

Measurement of water activity in the intermediate moisture range with the Novasina Thermoconstanter humidity meter
por: Kitic, D., et al.

The prediction of water activity in aqueous solutions in connection with intermediate moisture foods II. On the choice of the best aw lowering single strong electrolyte
por: FONTAN, C.F., et al.