Roy Chung, born Chung Ryeu-sup (Korean:Â ì •ë¥˜ì„), was a soldier who is widely believed to be the fifth of seven United States Army soldiers to have defected to North Korea after the Korean War.
"}{"fact":"Cats respond most readily to names that end in an \\ee\\\" sound.\"\"\"","length":65}
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{"fact":"When a cat drinks, its tongue - which has tiny barbs on it - scoops the liquid up backwards.","length":92}
{"slip": { "id": 5, "advice": "If you have the chance, take it!"}}
{"slip": { "id": 83, "advice": "Put a piece of kitchen roll in with your bag of leaves to make them last longer."}}
{"type":"standard","title":"Fermented sausage","displaytitle":"Fermented sausage","namespace":{"id":0,"text":""},"wikibase_item":"Q81529494","titles":{"canonical":"Fermented_sausage","normalized":"Fermented sausage","display":"Fermented sausage"},"pageid":36913026,"thumbnail":{"source":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Saucisson_04.JPG/330px-Saucisson_04.JPG","width":320,"height":240},"originalimage":{"source":"https://upload.wikimedia.org/wikipedia/commons/9/90/Saucisson_04.JPG","width":1024,"height":768},"lang":"en","dir":"ltr","revision":"1251995905","tid":"65b2061b-8de4-11ef-8f94-2c4b661cb90f","timestamp":"2024-10-19T06:35:57Z","description":"Type of preserved meat","description_source":"local","content_urls":{"desktop":{"page":"https://en.wikipedia.org/wiki/Fermented_sausage","revisions":"https://en.wikipedia.org/wiki/Fermented_sausage?action=history","edit":"https://en.wikipedia.org/wiki/Fermented_sausage?action=edit","talk":"https://en.wikipedia.org/wiki/Talk:Fermented_sausage"},"mobile":{"page":"https://en.m.wikipedia.org/wiki/Fermented_sausage","revisions":"https://en.m.wikipedia.org/wiki/Special:History/Fermented_sausage","edit":"https://en.m.wikipedia.org/wiki/Fermented_sausage?action=edit","talk":"https://en.m.wikipedia.org/wiki/Talk:Fermented_sausage"}},"extract":"Fermented sausage, or dry sausage, is a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules. Bacteria, including Lactobacillus species and Leuconostoc species, break down these sugars to produce lactic acid, which not only affects the flavor of the sausage, but also lowers the pH from 6.0 to 4.5–5.0, preventing the growth of bacteria that could spoil the sausage. These effects are magnified during the drying process, as the salt and acidity are concentrated as moisture is extracted.","extract_html":"
Fermented sausage, or dry sausage, is a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules. Bacteria, including Lactobacillus species and Leuconostoc species, break down these sugars to produce lactic acid, which not only affects the flavor of the sausage, but also lowers the pH from 6.0 to 4.5–5.0, preventing the growth of bacteria that could spoil the sausage. These effects are magnified during the drying process, as the salt and acidity are concentrated as moisture is extracted.
"}