Norrish's equation, a w ¼ X w exp ÀKX 2 s À Á , where a w is water activity, X w and X s are molar fractions of water and solute, respectively, and K is the correlating constant, has been widely used to predict a w of aqueous nonelectrolyte solutions in connection with development of intermediate moisture foods, i.e., food having a w ≥0.85. Present work evaluated the ability of Norrish's equation to model the water activity of solutions of sugars, polyols, and some polyethylene glycols, in a wide range of concentration, i.e., from low to highly concentrated solutions. For sugar and polyols, a relatively small modification of the "most accepted" literature parameters K allowed the fitting of the data for the wide range of solute concentrations corresponding to a range of a w from 0.99 to about 0.3 for same solutes. However, a modified Norrish's model needs to be used to model the behavior of polyethylene glycols 400 and 600 up to water activities as low as 0.5.