The ancient products of food fermentation:wine, bread, soy, cheese etc. are now big industries employing ChE to provide industrial scale processes, often using batch reactors.

A review is presented on the determination of micro amounts of iodine in iodinated sauce with iodometry, absorption spectrophotometry, chemiluminescence analysis, ion selective electrode analysis.

This paper inquired into physical property and chemical property about amino acid, and the chemical change of amino acid in soy sauce under given conditions.