Moisture content in foods plays a critical role in determining their stability, shelf life, and susceptibility to microbial growth. The availability of water in food, often measured as water activity (aw), directly influences chemical reactions and microbial activity. Foods with high moisture content tend to support microbial proliferation, leading to spoilage, whereas low-moisture foods are generally more stable. The relationship between moisture content and food stability can be explored by observing how foods interact with their surrounding environment. Desiccators with varying concentrations of sulfuric acid create controlled environments with different relative humidities (RH). By equilibrating a food sample in these environments, changes in weight can be correlated with moisture absorption or desorption, providing insights into the food's moisture equilibrium and stability. This experiment allows for the observation of microbial growth as a function of water availability.