using water activity of saturated salt solution and water activity of various foods.

gh the lab, and briefly answer the following: 1. What is the structure of glycerol? What feature of this structure helps it hold onto water? 2. Look online to see how coffee "experts" say coffee will change when brewed at different temperatures Write a hypothesis using these expectations. 3. Use the provided saturated salt solutions table (DOI: 10.1002/9780470376454, appendix A) What should the equilibrium relative humidity be for the a. Sodium chloride solution? b. Potassium carbonate solution? C Pure water? (this isn't in the table, but you should know it!) 4. Use the provided table of common foods and food ingredients (DOP 10 1002/9780470376454 appendix E) Determine whether you expect a "Nabisco Chips Ahoy!" cookie to gain or lose water when stored at the equilibrium relative humidity of each oftke solutions (sodium chloride potassium carbonate, pure water)