Description
400 Level Chemistry Department exam questions and detailed answers. Download the answers in document format. Correct, detailed, and straightforward answers.
Questions:
a. Distinguish between water activity and moisture content of food and describe the relationship that exists between both concepts.
b. Explain the methods available for the modification of water activity in food.
c. Discuss briefly how water activity affects the physical and chemical properties of food.
d. Calculate the water activity of food kept in an environment with relative humidity of 95%.
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![A quantity of hot water at 100ºC is added to 400g of water at 10ºC until the temperature of the mixture is 60ºC. Calculate the mass of the hot water added. [Specific heat capacity of water =4200JKg-1 K-1]](https://erudites.ng/wp-content/plugins/contextual-related-posts/default.png "A quantity of hot water at 100ºC is added to 400g of water at 10ºC until the temperature of the mixture is 60ºC. Calculate the mass of the hot water added. [Specific heat capacity of water =4200JKg-1 K-1]")
