I AM HAFIZ MUHAMMAD WASEEM from mailsi vehari BSc from science college Multan MSC university of education Lahore i love Pakistan and my teachers and my parents

1. HAFIZ
MUHAM
MAD
WASEEM
LAHOR
E
PAKIST
AN

2. UNIVESITY OF
EDUCATION LAHORE
PAKISTAN

3. Water content or moisture content is the quantity
of water
or presence of water

4. Water activity (aw)
• ratio of the vapour pressure in a
food (P) to the vapour pressure of
pure water (P0)
• Water activity increases with
temperature

5. change of water from its gaseous form
(water vapor) into liquid water.
generally occurs in the atmosphere
when warm air rises, cools and looses its
capacity to hold water vapor
excess water vapor condenses to form cloud
droplets

6. mass of water vapor in a fixed volume of air, or the
water vapor density
THE HYDROLOGICAL CYCLE

7. • Solid water—ice is frozen water. When
water freezes, its molecules move farther
apart, making ice less dense than water.
• Liquid water is wet and fluid. ...
• Water as a gas—vapor is always present
in the air around us.

8. utility grade,
working grade
and
drinking water

9. Tap. ...
Electrolyte Water. ...
Purified Water. ...
Distilled/Deionized.
...
Spring Water. ...
Alkaline

10. • Surface Water. Surface waters include streams,
rivers, lakes, reservoirs, and wetlands. ...
• Ground Water. Groundwater, which makes up
around 22% of the water we use, is the water
beneath the earth's surface filling cracks and
other openings in beds of rock and sand. ...
• Wastewater. ...
• Stormwater.

16. WATER IS
LIFE

17. • Gleick, P.H., ed. (1993). Water in Crisis: A Guide to the
World's Freshwater Resources. Oxford University Press.
p. 13, Table 2.1 "Water reserves on the earth". Archived
from the original on 8 April 2013.
• ^ Water Vapor in the Climate System Archived 20 March
2007 at the Wayback Machine, Special Report, [AGU],
December 1995 (linked 4/2007). Vital Water Archived 20
February 2008 at the Wayback Machine UNEP.
• ^ Baroni, L.; Cenci, L.; Tettamanti, M.; Berati, M. (2007).
"Evaluating the environmental impact of various dietary
patterns combined with different food production
systems". European Journal of Clinical Nutrition. 61 (2):
279–286. doi:10.1038/sj.ejcn.1602522. PMID 17035955.