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The invention of monosodium glutamate was purely accidental. 1908 At noon one day, Miyuki Ikeda, a chemistry professor at Imperial University of Japan, sat at the table. Because I finished a difficult experiment in the morning, I was particularly relaxed at the moment, so when my wife brought a plate of kelp and cucumber soup, Ikeda broke away from her usual fast-paced eating habits and slowly tasted it with relish.

Ikeda, this product actually tastes a little bit. He found that today's soup tastes better than others. At first he thought it was because he was in a particularly good mood today. After a few more sips, he felt really fresh. "This kelp and cucumber are very common foods. How can they make such a delicious taste? " Ikeda said to himself, "Well, maybe there is a secret hidden in every belt." Professional sensitivity made the professor enter the laboratory as soon as he left the dinner table. He took some kelp and studied it carefully.

This research is half a year. Half a year later, Professor Ikeda Miaoju published his research results. A chemical called sodium glutamate can be extracted from kelp. If a very small amount of sodium glutamate is added to the soup, it will make the taste extremely delicious.

I hope it works for you. I wish you progress in your studies and happiness every day.

Hope to adopt. Thank you.