Assertion: sucrose | /r/CapableOf | reduce the water activity
Facets:
value: near 0.8
type: OTHER
value: to values
type: OTHER
Source sentences:
text: In the traditional manufacturing of jams, sucrose binds water inducing pectin gelatinization , reducing the water activity to values near 0.8, and thereby inhibiting microbial growth and subsequent deterioration of jams .