Section 1: Arithmetic and Numeracy for Chemistry Question 1: Japanese style soy sauce (shoyu) is made from a blend of soy and wheat, fermented using koji mold (Aspergillus oryzae) as a microbiological agent. The diagram below illustrates the process of soy sauce manufacture.

Each of the following questions explores the mathematics used in an aspect of this process. (https://www.miyajima-soy.co.jp/english-site/en-fermented-foods/about-soy-sauce)

(a) The recipe below lists the raw ingredients needed to make soy sauce at home.

Recipe Soy Sauce (Japanese style Shoyu - wheat and soy based)

Ingredients

1200 g dry soybeans (the white or beige type)

1200 g wheat berries (soft wheat gives better flavor than hard wheat)

7.5 g aspergillus orzyae starter meant for shoyu

For the Brine

825 g sea salt

3.8 liters water

The required ratio of soybeans to wheat berries in the recipe above is 1:1. Express the ratio of sea salt to water in the brine in whole numbers.