Soy sauce is prepared in a CLOSED tank by fermenting a salted mixture of soybeans and wheat with yeast, over a period of 8 to 12 months. The resulting sauce (after solids are removed) is rich in ethanol. (a) How is ethanol produced in the resulting soy sauce? What is the importance of this process? Include the enzymes involved. (b) Could ethanol be produced when the reaction mixture is incubated in an OPEN tank

Soy sauce is prepared in a CLOSED tank by fermenting a salted mixture of soybeans and wheat with yeast, over a period of 8 to 12 months. The resulting sauce (after solids are removed) is rich in ethanol. (a) How is ethanol produced in the resulting soy sauce? What is the importance of this process? Include the enzymes involved. (b) Could ethanol be produced when the reaction mixture is incubated in an OPEN tank

Principles Of Radiographic Imaging: An Art And A Science

6th Edition

ISBN:9781337711067

Author:Richard R. Carlton, Arlene M. Adler, Vesna Balac

Publisher:Richard R. Carlton, Arlene M. Adler, Vesna Balac

Chapter6: X-ray Equipment

Section: Chapter Questions

Problem 6RQ

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