This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles

for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

Designation: D8196 − 18

Standard Practice for

Determination of Water Activity (aw) in Cannabis Flower1
This standard is issued under the fixed designation D8196; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.

INTRODUCTION

The concept of water activity is more than 50 years old. For many years, researchers tried to equate
bacterial growth potential with water content. William Jones Scott showed in 1953 that microorgan-
isms have a limiting aw level for growth,2 thus being the first to establish that bacterial growth
correlated with water activity, not water content of organic materials. It is now generally accepted that
aw is more closely related to the microbial, chemical, and physical properties of foods and other
natural products than is total moisture.3 It is firmly established that growth of specific microbes is
inhibited at or below specific water activity values.4
Total water content (moisture) measurements do not necessarily reflect water available for microbial
growth and thus are an inaccurate means for controlling microbial growth, because the water content
sufficient for microbial growth is dependent on the substance being tested. Water activity measurement
is more accurate than total water content (moisture) measurement as it relates directly to the water
available to microbes. Safe aw levels are constant relative to particular microbes, regardless of the
substance being tested.

1. Scope Development of International Standards, Guides and Recom-

1.1 This practice covers the recommended procedure for
determining the water activity (aw) of a cannabis flower
sample.
1.2 Units—The values stated in SI units are to be regarded
as the standard. Water activity is a ratio, and thus is without
unit designation.
1.3 This standard does not purport to address all of the
safety concerns, if any, associated with its use. It is the
responsibility of the user of this standard to establish appro-
priate safety, health, and environmental practices and deter-
mine the applicability of regulatory limitations prior to use.
1.4 This international standard was developed in accor-
dance with internationally recognized principles on standard-
ization established in the Decision on Principles for the
1
This practice is under the jurisdiction of ASTM Committee D37 on Cannabis
and is the direct responsibility of Subcommittee D37.04 on Processing and
Handling.
Current edition approved May 15, 2018. Published May 2018. DOI: 10.1520/
D8196-18.
2
Scott, W.J., Water relations of Staphylococcus aureus at 30°. Australian Journal
of Biological Sciences6, 1953, pp 549-564.
3
Chirife, J. and Fontana, A. J. (2007) Introduction: Historical Highlights of
Water Activity Research, in Water Activity in Foods: Fundamentals and Applica-
tions (eds G. V. Barbosa-Cánovas, A. J. Fontana, S. J. Schmidt and T. P. Labuza),
Blackwell Publishing Ltd, Oxford, UK. doi: 10.1002/9780470376454.ch1
4
Russell, N.J., Leistner, L., and Gould, G.W. Solutes and Low Water Activity in
Food Preservatives ed N.J. Russell and G.W. Gould, Springer 2012, pp119ff.
mendations issued by the World Trade Organization Technical
Barriers to Trade (TBT) Committee.
2. Referenced Documents
2.1 ASTM Standards:5
D8197 Specification for Maintaining Acceptable Water Ac-
tivity (aw) Range (0.55 to 0.65) for Dry Cannabis Flower
3. Terminology
3.1 Definitions of Terms Specific to This Standard:
3.1.1 cannabis flower, n—the flowering or fruiting tops of
the cannabis plant (excluding seeds and leaves when not
accompanied by flowering or fruiting top) from which the resin
has not been extracted. (adapted from the UN Single Conven-
tion on Narcotic Drugs, 19616)
3.1.2 cultivator container, n—packaging used by cannabis
grower/harvester to store and/or ship product in large quantities
after drying.
3.1.3 dispensary container, n—packaging used by a
cannabis-dispensing establishment to provide the cannabis
flower consumer a satisfactory storage container.
5
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website.
6
www.unodc.org/pdf/convention_1961_en.pdf, p1, Accessed 2018.01.23

Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States

1
 D8196 − 18
3.1.4 packager container, n—packaging used by the pack-
ager to store and ship product to dispensing establishments.
3.1.5 water activity, aw, n—the partial vapor pressure of
water in a substance divided by the partial vapor pressure of
pure water at the same temperature which is calculated by
dividing the partial vapor pressure of water in the substance (P)
by the partial vapor pressure of pure water at the same
temperature (Po), i.e., aw = P/(Po). This describes quantita-
tively the capability of the cannabis flower in a sealed container
to affect the humidity of the container’s headspace air.
4. Summary of Practice
4.1 The water activity (aw) of freshly sampled cannabis
flower should be determined using a calibrated aw meter. Water
activity values are reported in aw units ranging from 0.00 to
1.00.
5. Significance and Use
5.1 This practice is designed for use on cannabis flower by
cannabis producers, processors, dispensers, testing
laboratories, and end users. aw testing at any point in the supply
chain is an important element in ensuring the safety and quality
of cannabis flower. Testing can occur spontaneously at any
point in the supply chain by regulatory agencies, suppliers, and
customers.
5.2 This practice is an important endpoint in determining
whether a cannabis flower sample is being stored under optimal
storage conditions (see Specification D8197).
5.3 Analysis of water activity should be considered an
important quality control step in ensuring a cannabis flower
sample is being stored under optimal storage conditions to
prevent mold and/or other microbiological growth and/or
breakage.
5.4 Maintaining the requisite aw throughout the supply
chain from completion of drying through merchandising en-
sures safety and quality for the consumer.
5.5 Water activity is used in many cases as a critical control
point for Hazard Analysis and Critical Control Points
(HACCP) programs. Controlling aw should not be seen as a kill
step.7 Rather control of aw focuses on preventing the growth
and proliferation of microorganisms.
5.6 This practice is designed for use by trained technical
individuals with minimal knowledge of complex analytical
chemistry procedures.
6. Hazards
6.1 It is recommended that cannabis flower samples be
handled with gloved (oil and moisture resistant) hands or tools
to ensure no direct contact between skin and the sample.
7
http://www.foodsafetynews.com/2009/12/the-kill-step-consumer/
#.WodgT6jwY2w “kill step” is the term typically used to describe a point in the food
manufacturing process where potentially deadly pathogens are eradicated from the
product (usually by killing the pathogen). Traditionally the “kill step” has involved
cooking, pasteurization, pathogen-killing washes, irradiation, etc. Accessed 2/16/
2018.
2
7. Testing Facilities and Personnel
7.1 All testing shall be carried out in a location of stable
temperature (constant 61 °C and humidity (constant 65 %
relative humidity) in a temperature/humidity range of 15-50
°C/50-80 % relative humidity (typically 25 °C) that has
minimal drafts.
7.2 Personnel shall be trained in the proper handling of
cannabis flower samples using gloved hands or tools to prevent
skin contact, operation of the aw instrument, and routine
maintenance of the aw instrument.
8. Apparatus
8.1 Use gloves of non-absorbent material or tools such as
tongs or spatula that ensure no contact between skin and
sample to prevent transfer of water (in the liquid state) to or
from the sample.
8.2 Use an aw measurement system (also known as a water
activity meter) capable of: aw measurement resolution of 0.001
aw, aw accuracy of 60.005 aw, temperature measurement
resolution of 0.1 °C, temperature accuracy of 60.1 °C, and an
aw measurement range of 0.40 to 0.80 aw or greater. Instrument
may be test cup based or probe based. Maintain the instrument
per the manufacturer’s directions.
8.3 If sample must be ground, use a cannabis grinder with a
volume capacity approximating that of the flower to be ground
to minimize impact on aw due to evaporation or compression.
9. Calibration
9.1 Calibrate the aw instrument per the manufacturer’s
instructions.
9.2 Calibrate using certified 0.50 and 0.76 aw standards to
bracket the desired aw range.
9.3 Calibration Frequency:
9.3.1 If the aw instrument is being used in a single location
at the same temperature (61 °C) and humidity (65 % relative
humidity), calibrate if it has been more than seven consecutive
days since the last calibration.
9.3.2 If the aw instrument is physically moved from one
location to another, calibrate immediately following the move.
9.3.3 If the aw instrument has been cleaned, then calibrate
immediately following the cleaning.
NOTE 1—Some operators find it helpful to track room temperature and
humidity by operating the instrument with an empty test cup or a probe
suspended in the air to determine the aw and temperature of the room
where testing is taking place. If questions arise regarding accuracy of test
results, room data can provide insight as to whether water in its liquid
state, (i.e. moisture) may or may not be transferring to or from the sample
during testing.
10. Sampling and Handling Considerations
10.1 Sample directly from the original cultivator/packager,
dispensary container. The sample shall be in that container
until the testing procedure (11.1) is initiated.
10.2 Once removed from the container, testing shall be done
in less than 10 minutes to minimize the impact of room
temperature and relative humidity. Working in a temperature
and humidity controlled glove box is recommended.
 D8196 − 18
10.3 If a specimen of the sample needs to be submitted to a 11.3 Place the test cup containing the sample into the
laboratory, select a clean, sealable container with adequate instrument and initiate the test.
vapor barrier properties (e.g., glass, metal, foil coated or
embedded), which holds 1-2 g of sample. With gloved hands or 11.4 Record results reported by the aw instrument.
using appropriate tool(s), select a representative portion of the
material to be tested and fill the sealable container. The 12. Results
container shall be sealed in less than 2 min so that the specimen 12.1 Results will be reported in aw units between 0.00 and
is not affected by the humidity in the sampling area. 1.00 to two decimal places.
11. Procedure
13. Special Considerations
11.1 Using gloved hands or a spatula/tongs (avoid direct
skin contact with the sample), select a statistically relevant 13.1 Plant material used in this test should be disposed of in
representative portion of the material to be tested. accordance with regulations set out by authorities having
jurisdiction.
11.2 Place the sample (complete cannabis flower(s) or
ground sample) in the test cup and fill the cup approximately
half full ensuring to cover the bottom of the cup. Complete this 14. Keywords
step within 2 min to avoid the humidity of the room influencing 14.1 aw; cannabis; cannabis flower; moisture; water activity;
the cannabis flower sample test result. water content

REFERENCES

(1) “Fungus in Medical Marijuana Eyed as Possible Cause in California
Man’s Death,” http://sanfrancisco.cbslocal.com/2017/02/06/medical-
marijuana-fungus-death-uc-davis-medical-center/ (accessed 2017/09/
03).
(2) Chirife, J. and Fontana, A. J. (2007) Introduction: Historical High-
lights of Water Activity Research, in Water Activity in Foods:
Fundamentals and Applications (eds G. V. Barbosa-Cánovas, A. J.
Fontana, S. J. Schmidt and T. P. Labuza), Blackwell Publishing Ltd,
Oxford, UK. doi: 10.1002/9780470376454.ch1
(3) Holmes, M., Vyas, J. M., Steinbach, W., and McPartland, J., and
references therein, “Microbiological Safety Testing of Cannabis,”
Cannabis Safety Institute, May 2015.
(4) Ledward, D. A., “Water activity: Theory and applications to food (IFT
Basic Symposium 85 Series),” Louis B. Rockland and Larry R.
Beuchat, Eds., Meat Sci., Vol 21, 1987, pp. 157-86 158.
(5) Scott, W.J., Water relations of Staphylococcus aureus at 30°. Austra-
lian Journal of Biological Sciences6, 1953, pp 549-564.
(6) Troller, J. A., “Trends in research related to the influence of “water
activity” on microorganisms in food,” Adv. Exp. Med. Biol., Vol 302,
1991, pp. 305-313.

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