0-7-4-understand-acetic-acid

name	0.7.4-understand-acetic_acid
description	[0.7.4] Sharp sour acid produced by lactobacillus in presence of oxygen creating tangy flavor

understand-acetic_acid

CALL NUMBER: sourdough_baking.acetic_acid DEFINITION: Sharp sour acid produced by lactobacillus in presence of oxygen creating tangy flavor

Invoke this skill to understand acetic_acid down to its primitives. The RELATIVE ROOT below is the least-fixed-point closure of everything it bundles from — the full import cone, grouped by the lib each prim comes from. Projected from a prover-typed KB (MAP/SWI-Prolog consistency gate): every reference below resolves.

THE RELATIVE ROOT (the import cone, by lib)

from sourdough_baking

• sourness_level (d1): Intensity of acidic tang from lactobacillus fermentation ranging from mild to pronounced

CONSUMERS (what needs this)

acetic_acid_esterification, as_acetic_acid_ratio, as_sourness_level, fc_acid_balance_ratio, fermentation, fermentation_byproducts, isoamyl_acetate, lactobacillus, le_organic_acid_substrate

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Projected from the sourdough baking KB (546 concepts / 369 relations) — consistency-typed by MAP; the facet list after the colon IS the cross-lib dependency web.

(leaf — this is an actual skill.)