In what direction will the water activity of a liquid foodchange (higher, lower, or virtually unaltered) if the followingchanges occur, keeping other factors constant? In each case give anexplanation.
1. Addition of sodium chloride
2. Addition of native starch (granules)
3. Heating the food with starch and cooling again to theoriginal temperature without loss of water
4. Enzymatic hydrolysis of the protein present
5. Emulsifying oil into it
6. Freezing part of the water
