Measures the resistance of fabrics to wetting by water. It is especially suitable for measuring the water-repellent efficacy of finishes applied to fabrics. It is not intended, however, for use in predicting the probable rain penetration resistance of fabrics, since it does not measure penetration of water through the fabric. It is applicable to any textile fabric which may or may not have been given a water-repellent finish.

Tests the water resistance of shipping containers in accordance with ASTM Standard D-951.

• Assets and facilities are available for testing performance, durability, and reliability of all assault, tactical, and wet-gap bridges and their associated launching systems
• Dry-Gap Testing:
  - Two separate dry-gap test sites, allowing for competitive testing
  - Prepared abutments consist of level, longitudinal slope, and side slope configurations
  - The infrastructure supports a wide variety of performance and reliability testing
  - The sites are located near the Munson and Perryman Test Areas, which can be used extensively during system reliability testing
• Wet-Gap Testing - Floating bridge systems are tested at wet-gap test sites, including:
  - A sheltered-water river with access to the Chesapeake Bay for floating bridge rafting tests and Bridge Erection Boat testing
  - A sheltered-water test site on the Chesapeake Bay for floating bridge launch, retrieval and bridge construction. The site is equipped with offices and storage areas and is located in the vicinity of the Munson Test Area for convenient testing of automotive and other performance parameters
  - A still-water inland pond to accommodate floating bridges up to 300 feet long. The site has a variety of bank heights and slopes, and allows for performance and durability crossings of vehicles over floating bridges

Removes moisture through sublimation, which directly converts water from a frozen state to a vapor. Removal of this unbound moisture is one of the most effective methods for producing a shelf stable product while retaining the product's inherent natural flavor and color.