He watched R. Daneel leave, then said to Clousarr, "You're a chemist?"
"I'm a zymologist, if you don't mind."
"What's the difference?"
Clousan looked lofty. "A chemist is a soup-pusher, a stink- operator. A zymologist is a man who helps keep a few billion people alive. I'm a yeast-culture specialist."
"All right," said Baley.
But Clousarr went on, "This laboratory keeps New York Yeast going. There isn't one day, not one damned hour, that we haven't got cultures of every strain of yeast in the company growing in our kettles. We check and adjust the food factor requirements. We make sure it's breeding true. We twist the genetics, start the new strains and weed them out, sort out their properties and mold them again.
"When New Yorkers started getting strawberries out of season a couple of years back, those weren't strawberries, fella. Those were a special high-sugar yeast culture with true-bred color and just a dash of flavor additive. It was developed right here in this room."