Protease and Soy sauce

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Protease and Soy sauce

Protease vs. Soy sauce

A protease (also called a peptidase or proteinase) is an enzyme that performs proteolysis: protein catabolism by hydrolysis of peptide bonds. Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.

Similarities between Protease and Soy sauce

Protease and Soy sauce have 4 things in common (in Unionpedia): Aspartic acid, Enzyme, Glutamic acid, Hydrolysis.

Aspartic acid

Aspartic acid (symbol Asp or D; salts known as aspartates), is an α-amino acid that is used in the biosynthesis of proteins.

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Enzyme

Enzymes are macromolecular biological catalysts.

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Glutamic acid

Glutamic acid (symbol Glu or E) is an α-amino acid with formula.

Glutamic acid and Protease · Glutamic acid and Soy sauce · See more »

Hydrolysis

Hydrolysis is a term used for both an electro-chemical process and a biological one.

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The list above answers the following questions

What Protease and Soy sauce have in common
What are the similarities between Protease and Soy sauce

Protease and Soy sauce Comparison

Protease has 111 relations, while Soy sauce has 159. As they have in common 4, the Jaccard index is 1.48% = 4 / (111 + 159).

References

This article shows the relationship between Protease and Soy sauce. To access each article from which the information was extracted, please visit:

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