After we know the major property of a perfect sauce. So, what I'm going to tell you today is actually what are the major ingredients in sauce. We normally add the following components in the sauce. They normally like salt, alcohol, protein, fat and starch. For the first two, salt and alcohol, it mainly contribute to the flavor of the sauce. Whereas for the protein, fat, and starch, it not at, not only the flavor, but sometime it contributes to your thickness. When we use salt in the sauce, you wonder, people why they add salt in the sauce. Normally, salt can serve as a taste enhancer. When we have appropriate amount of salt it actually sometime can strengthen the aroma of sauce. And one more interesting, that someone may not know, is some people when they add salt, the main purpose is to try to supress the bitterness. So, that's why salt can enable both taste and aroma. They can enable or enhance this two effect, actually make by simple addition of salt. However, in the WHO they launch a kind of, give us some of, reference of a daily intake of salt. The reference, what they recommend people, especially an adult, tried to not have over six gram per day of the intake amount. Now you wonder, why they have this kind of reference or suggestion for some of the adults. It's because, there is a quite lot of scientific data showing that is some of the negative effect of salt. One simple thing is the development of hypertension. So, if people, they intake too much salt each day there is a high chance of people develop so called hypertension. Now, the remaining issue is how we can able to minimize the intake of salt. But at the same time, we still can enjoy the flavor that is, the salt contribute to the sauce we prepare. There is a number of way that can lower the amount of the salt we add. Firstly, sometime, when we try to prepare our sauce, we, instead of preparing a really thickened one, what we can do is try to prepare a less viscous one, because less salt is required. Or, the perception of saltiness can be enhanced if we are using so called less viscous sauce. The second thing is, what we can do is, try to use starch instead of wheat flour. Starch what we can use can be corn starch or the potato starch. Those starch contain less protein. Yes, some of scientific paper they find out that because which flour contain more protein. Which can able to bind sodium more effectively. Since sodium has been bind that's why we have to add more sodium, or more, more salt. So, that we can able to perceive the saltiness. So in order to reduce the amount of salt we add to the sauce we try to use a, the starch that is, it bind less to the sodium instead of the stronger one. And, sometime when we decrease some of the viscosity in the sauce, we can enable or enhance the perceive of the saltiness. One more example I can suggest to you, is try to add some particle in the sauce. So, people find out that with the addition of particle in the, in the sauce, the saltiness can be enhanced. The reason is so simple, is because solid particle sometime they increase the mixing phenomenon or efficiency inside a sauce. So that very easily we can able to sense the saltiness easily. And some of the reason research study, showing that if excess, but not appropriate, but excess amount of salt, in fact, it doesn't add or benefit too much in terms of the flavor. What the research paper, they did is, they have, they add these two flavor, one is garlic and then the other mushroom. When these two kind of flavor, the amount remain unchanged but however, with a different amount of saltiness, for example, like when the salt is actually in a low concentration, people can enable to differentiate the different in the garlic and also the mushroom. But however, when the salt level increase tremendously, we eventually when the people, they taste it again, they cannot differentiate the saltiness. So, that means an excess amount of saltiness when we add to the sauce it sometime is hindered, the perceived saltiness in our tongue.