Water activity provides the basis of shelf stability and is considered a critical control point for preventing microbial contamination in edible products or chemical reactions in biomass. The resulting measurement ranges from 0.00 Aw/g (completely dry sample) to 1.00 Aw/g (pure water).

We require:

  • Plant Material: 2 grams
  • Finished Product: 2 grams

Test results will be delivered within*

  • Standard: 3 business days
  • Next Day: 2 business days
  • Same Day: 1 business day

*Samples must be received by 10:30am MT. If received after 10:30am, results will be delivered one business day later.

Water activity (Aw) is a measure of energy, it’s a ratio between the vapor pressure of the sample and the surrounding enclosed air. Water activity is measured with an water activity meter that has a chilled-mirror dew point sensor. Unlike other water activity sensors, the dew point sensor measures water activity directly. Samples are enclosed in a sealed container, then the relative humidity in the headspace will equalize with the water activity of the sample, the relative humidity of the air in the headspace in measured to determine the water activity.

Having the right equipment is critical, but it is only one piece of the Botanacor Validated Laboratory System. Our lab is the ONLY hemp testing facility set to the same standards of a Pharmaceutical Laboratory. By following Good Laboratory Practices (GLP), we deliver the most accurate results in the industry.


Why test your hemp products for water activity?

Water activity plays a big role in microorganism growth. Hemp products with high water activity provide an optimum environment for microbial development, thereby reducing shelf life. Conversely, lowering water activity increases shelf life. A higher water activity means more energy, and the water can do more work such as microbial growth, moisture migration or chemical and physical changes to the product.

By measuring and monitoring water activity, hemp producers can predict which microorganisms may potentially cause spoilage, and how best to mitigate them.