Introduction to the basic principles of Aqualab water activityOne

The basic principle of Aqualab water activity introduces that there are certain limitations in detecting the safety and quality of food with moisture content. The reason is that the combination of water and other ingredients in food is different. The moisture content of a safe food will vary from product to product, and from product to product. A safe and stable food may have a water content of 15%, while for another safe product, a water content of 8% may be beneficial to the growth of microorganisms. Of course, the more humid the product, the water content will increase accordingly, but this water is chemically bound to a certain component of water, this combined water is not available to microorganisms. It is impossible to know the amount of available water in an article solely by the moisture content index, so it is impossible to know exactly how the available water affects the growth of microorganisms or affects the quality of food.

Retro Flip Clock--Hour &Minute flip down automatically, you don't need to use your hand  to change it. 

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Retro flip clock adjust through a single knob next to the minute display. It is advised to set the time one minute ahead to 

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