clarification of this table

Author: CamDavidsonPilon

_posts/2020-10-10-temperature-water-content-and-polishing-effects-on-koji.md

@@ -26,16 +26,14 @@ Everything in this post comes from the Brewing Society of Japan, and its academi
 
 ### Temperature
 
-One of the most obvious parameters that researchers tested was the **cultivation temperature**. The growth of A. oryzae on white rice was tested at temperatures between 30°C and 40°C - and this is what they found:
-
-![Table 1](/assets/images/temp_effect/Table 1.png)
-*Effect of culture temperature on enzyme activity ([1] - 10mL O<sub>2</sub> consumed/ g koji and [2] at maximum cell mass)*
-
-Of course, the researchers know that growing koji for a fixed time at different temperatures would not be a fair comparison. At different temperatures, the koji's growth rate (μ, measured in h<sup>-1</sup>) is also different. Thus, enzyme activity was compared at two points different points:
+One of the most obvious parameters that researchers tested was the **cultivation temperature**. The growth of A. oryzae on white rice was tested at temperatures between 30°C and 40°C. Of course, the researchers know that growing koji for a fixed time at different temperatures would not be a fair comparison: at different temperatures, the koji's growth rate (μ, measured in h<sup>-1</sup>) is different, and hence enzyme production is different. Thus, enzyme production was compared at two points different points:
 
 1. When the koji consumes 10mL oxygen per gram of koji (dry weight basis), and;
 2. When the koji reaches a maximum cell mass
 
+![Table 1](/assets/images/temp_effect/Table 1.png)
+*Effect of culture temperature on enzyme production ([1] - 10mL O<sub>2</sub> consumed/ g koji and [2] at maximum cell mass). Units are arbitrary, but higher values imply more activity in the assay.*
+
 *Conclusion:* in general, higher temperatures favour amylases, and lower temperatures favour proteases and peptidases.
 
 In practice, no koji makers would set a single temperature for their koji for the entire duration of its growth. The above temperatures are mostly important during the last 12 hours of growth when the mycelium is producing the most enzymes.