The DryCard™ is an inexpensive device developed by UC Davis researchers for determining if dried food is dry enough to prevent mold growth during storage. Moldy food can have a bad taste and may be contaminated with harmful toxins. Molds will not grow if the air around a product is lower than 65 percent relative humidity.How does the DryCard™ work?The DryCard™ incorporates a cobalt chloride humidity indicator strip that changes color with changing relative humidity. When a dry product is stored in a sealed container, mold will not grow on it if the equilibrium relative humidity within the container is lower than 65 percent. Sign up to work with the DryCard™ Are you interested in...Using and/or purchasing the DryCard™?Distributing the DryCard™ through your organization?Manufacturing and/or selling the DryCard™?Conducting research related to the DryCard™?Visit the DryCard™ sign-ups to register your interest and to receive notifications as the DryCard™ becomes more widely available.The..