Please recommend a method to achieve the stated purpose for the biomaterial(s) listed. Each method should only be used once. Be sure to consider the impact of the method on potential consumer acceptability or suitability. a. Keep bread moist and soft by slowly transferring water over time: b. Reduce ability for pathogenic bacteria to proliferate in ham: c. Prevent moisture transfer between an ice cream cone and ice cream: d. Reduce water transfer between ingredients mixed together to make a salad topper, which includes almonds and pecans (aw of 0.650.70) and granola (aw of 0.500) : e. Enhance storage stability of orange flavored vitamin C gummies without hardening (to reduce lawsuits for tooth fractures)