Soy sauce is made by fermenting a salty combination of soybeans and wheat for 8 to 12 months with a variety of microorganisms, including yeast. After the particles are removed, the resultant sauce is high in lactate and ethanol. What is the process for making these two compounds? To avoid a pronounced vinegary flavor in the soy sauce, air must be kept out of the fermenting tank (vinegar is dilute acetic acid). Why?

Soy sauce is made by fermenting a salty combination of soybeans and wheat for 8 to 12 months with a variety of microorganisms, including yeast. After the particles are removed, the resultant sauce is high in lactate and ethanol. What is the process for making these two compounds? To avoid a pronounced vinegary flavor in the soy sauce, air must be kept out of the fermenting tank (vinegar is dilute acetic acid). Why?

Curren'S Math For Meds: Dosages & Sol

11th Edition

ISBN:9781305143531

Author:CURREN

Publisher:CURREN

Chapter9: Parenteral Medication Labels And Dosage Calculation

Section: Chapter Questions

Problem 4.1P

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