Measuring Water Potential (Activity) from Free Water to Oven Dryness

Abstract

Water activities (potentials) in plant materials were measured over the range from free water to oven dryness with a Spanner thermocouple psychrometer. In a two-step procedure, water was first condensed on the thermocouple junction for several minutes. The sample was then inserted under the wet thermocouple and maximum psychrometric cooling was measured in about 10 seconds. Calibration was with saturated salt slurries of known water activities. Psychrometric cooling was a nearly linear function of the water activity and of the negative log of the water potential. The psychrometric cooling to water activity relationship agreed with wetbulb temperature depression to realative humidity relationships given in tables. Water activities of wheat grains and leaves decreases sharply in a curvilinear fashion as their water contents decreased. Some problems of the procedure are discussed.