Which of these is a water sport?
water sports or aquatic sports are sports activities conducted on waterbodies and can be categorized according to the degree of immersion by the participants. A variety of water sports; from top left: diving, surfing, water polo, synchronized swimming, swimming, rowing, yacht racing, dragon boat racing, kayaking. Definition of ‘watersport’ 1.Swimming as an exercise is popular as an all-around body developer and is particularly useful in therapy and as exercise for physically handicapped persons.Water sports or aquatic sports are sports activities conducted on waterbodies and can be categorized according to the degree of immersion by the participants. A variety of water sports; from top left: diving, surfing, water polo, synchronized swimming, swimming, rowing, yacht racing, dragon boat racing, kayaking.
What is high water activity?
A higher water activity means more energy and the water can do more work, such as microbial growth, moisture migration, or chemical and physical reactions. Differences in water activity will dictate how moisture moves (in terms of energy, not concentration). Higher water activity substances tend to support more microorganisms; bacteria usually require water activity values of at least 0. Every microorganism has a limit of water activity below which it will not grow.
What is the symbol for water activity?
Symbol aw) A measure of the amount of water in a substance such as food and expressed as an equilibrium relative humidity. That is, it is the vapour pressure of water in the substance or in a solution divided by the vapour pressure of pure water at a particular temperature. Water activity is calculated by measuring the vapour pressure produced by the free moisture in the product and comparing it with the vapour pressure of distilled water under identical conditions; vapour pressure is the force exerted by molecules of water in a gaseous form at the surface of a product and indicates how .
What reduces water activity?
Drying: Water activity is decreased by physically removing water (Ex: beef jerky). Solutes: Water activity is decreased by adding solutes such as salt or sugar (Ex: jams, cured meats). Freezing: Water activity is decreased by freezing (Ex: water is removed in the form of ice). The water activity of a food is the amount of unbound water available for microbial growth and chemical reactions. Salt’s ability to decrease water activity is thought to be due to the ability of sodium and chloride ions to associate with water molecules (Fennema, 1996; Potter and Hotchkiss, 1995).