31
PAWKIT
specifications 9–10
measurement specifications 9
accuracy 9
read time 9
sample temperature 9
water activity 9
physical specifications 9
case material 9
dimensions 9
sample dish capacity 9
weight 9
spoilage.
See
theory, perishability
stability diagram.
See
theory, stability
diagram
T
temperature
cold sample 4
effects on water activity 12
equilibrium 11
hot sample 3–4
wet sample, cautions 15
terms and conditions 27
theory
binding 13–15
capillaries 14
cosmetics 11
enzymes 12
equilibrium
water activity and relative humidity 11
factors in determining
pressure effects 13
Gibbs free energy 15
homogenous 3
humidity 11–12
lipids 12
liquid phase water 12
loss on drying 11
microbial growth 12
multicomponent food 13
osmotic effects 14
perishability 11
pharmaceuticals 11
quantitative analysis 11
regulations 11–13
thermodynamic 15
water activity 12–14
thermodynamic.
See
water potential
time.
See
measurement, time
troubleshooting
corrosion on thermopile 25
error code 9.99 25
high readings 25
offsetting 25
unstable when depressing button 25
visible debris or staining 25
W
water activity 12–14
effect on food 11–13
enzymes 12
equilibrium 11
lipids 12
liquid phase water 12
microbial growth 12
multicomponent food 13
osmotic effects 14
perishability 11.
See also
theory
regulations 11–13
stability diagram 12
water potential
Gibbs free energy 15
homogeneous 3
thermodynamic property 15
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