Question Statement:
Which of the following characteristics distinguish the Guggenheim-Anderson-de Boer (GAB) sorption isotherm equation from the classical BET equation?
Options:
- (A) The GAB equation accurately represents food sorption data across a broad water activity range ($0.10 < a_w < 0.90$), whereas the BET equation is restricted to $0.05 < a_w < 0.45$
- (B) The GAB equation introduces a third parameter ($K$) accounting for the altered state of multilayer water relative to bulk liquid water
- (C) When the parameter $K = 1.0$, the GAB model mathematically reduces to the two-parameter BET equation
- (D) The GAB equation predicts that the monolayer capacity $m_0$ is strictly zero for all dairy powders