{"id":700,"date":"2021-04-26T20:03:52","date_gmt":"2021-04-27T00:03:52","guid":{"rendered":"http:\/\/blog.richmond.edu\/chemistryofcooking\/files\/2021\/04\/20S-114-fermentation-alcohol-part-2.pdf"},"modified":"2021-04-26T20:04:02","modified_gmt":"2021-04-27T00:04:02","slug":"20s-114-fermentation-alcohol-part-2","status":"inherit","type":"attachment","link":"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-22\/20s-114-fermentation-alcohol-part-2\/","title":{"rendered":"22.1 fermentation alcohol part 2"},"author":1230,"featured_media":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"class_list":["post-700","attachment","type-attachment","status-inherit","hentry"],"description":{"rendered":"<p class=\"attachment\"><a href='https:\/\/blog.richmond.edu\/chemistryofcooking\/files\/2021\/04\/20S-114-fermentation-alcohol-part-2.pdf'>22.1 fermentation alcohol part 2<\/a><\/p>\n"},"caption":{"rendered":"<p>22.1 fermentation alcohol part 2<\/p>\n"},"alt_text":"","media_type":"file","mime_type":"application\/pdf","media_details":{},"post":559,"source_url":"https:\/\/blog.richmond.edu\/chemistryofcooking\/files\/2021\/04\/20S-114-fermentation-alcohol-part-2.pdf","_links":{"self":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/media\/700","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/media"}],"about":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/types\/attachment"}],"author":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/users\/1230"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/comments?post=700"}]}}