This module will provide a brief introduction to the background and rules of the sport of water polo
Moist foods – like fresh fruit or raw meat – often have high water activity and spoil quickly. But some foods that seem moist – like jam or pepperoni – don’t spoil as quickly. Why is this? All living things need water to survive. Enzymes and chemical reactions also require water. If water activity is less than 0.6, almost all microbes, including bacteria, molds, and yeasts, stop growing. This means that food can be preserved against spoilage by lowering its water activity – whether by evaporating water away or binding it up. Virtual Labs – Understanding Water Activity familiarizes the user with food science lab equipment and standard techniques for measuring water activity. The interactive animation guides the user through both theory and practice, preparing them for experiences in a real lab. Complete this lab first, then follow up with Virtual Labs – Controlling Water Activity.
You are employees of competing water testing companies. You recently received a request from the municipality of Cavour to test their water for an unknown/suspected parasite that they suspect has been causing nausea and intestinal distress in their community.
Your mission is to develop the proper Method for testing for the parasite and provide a detailed lab report.