1.1 本规程涵盖了确定水活度的推荐程序( 一 w )大麻花样本。 1.2 单位- 以国际单位表示的数值应视为标准。水活度是一个比率，因此没有单位名称。 1.3 本标准并不旨在解决与其使用相关的所有安全问题（如有）。本标准的使用者有责任在使用前建立适当的安全、健康和环境实践，并确定监管限制的适用性。 1.4 本国际标准是根据世界贸易组织技术性贸易壁垒委员会发布的《关于制定国际标准、指南和建议的原则的决定》中确立的国际公认标准化原则制定的。 =====意义和用途====== 5.1 这种做法是为大麻生产者、加工者、分配器、测试实验室和最终用户在大麻花上使用而设计的。 一 w 在供应链的任何一点进行测试是确保大麻花安全和质量的重要因素。监管机构、供应商和客户可以在供应链的任何点自发进行测试。 5.2 这种做法是确定大麻花样品是否在最佳储存条件下储存的一个重要终点（参见规范 第8197页 ). 5.3 水活性分析应被视为重要的质量控制步骤，以确保大麻花样品在最佳储存条件下储存，以防止霉菌和/或其他微生物生长和/或破坏。 5.4 保持必要的 一 w 从干燥完成到商品销售，整个供应链确保了消费者的安全和质量。 5.5 在许多情况下，水活动被用作危害分析和关键控制点（HACCP）计划的关键控制点。控制 一 w 不应被视为杀戮步骤。 5. 而是控制 一 w 重点是防止微生物的生长和增殖。 5.6 本规程是为受过培训的技术人员设计的，他们对复杂的分析化学程序了解最少。

1.1 This practice covers the recommended procedure for determining the water activity ( a w ) 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 appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.4 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. ====== Significance And Use ====== 5.1 This practice is designed for use on cannabis flower by cannabis producers, processors, dispensers, testing laboratories, and end users. a w 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 a w throughout the supply chain from completion of drying through merchandising ensures 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 a w should not be seen as a kill step. 5 Rather control of a w 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.