A) To produce animal feed B) To create biofuel C) To make fertilizer D) To obtain a usable food source by removing toxins
A) Arrowroot B) Cycad C) Rose D) Sago Palm
A) Oxalic acid B) Solanine C) Cycasin D) Cyanide
A) To improve the taste B) To change the color C) To increase starch yield D) To remove poisonous compounds
A) Grinding B) Decanting C) Leaching D) Fermentation
A) Pipette B) Oven C) Microscope D) Axe or machete
A) Whole B) Finely grated or shredded C) Boiled D) Dried
A) Sedimentation and decanting B) Boiling C) Freezing D) Centrifugation (but less common traditionally)
A) To increase its nutritional value B) To separate starch from water and impurities C) To activate enzymes D) To preserve it
A) Adding more toxins B) Immediate drying C) Careful decanting of the water D) Mixing with other ingredients
A) Sun drying B) Boiling C) Microwaving D) Freezing
A) It turns green B) It remains sticky C) It smells sweet D) It becomes brittle and easily breaks apart
A) Toxicity remains, making it unsafe for consumption B) The starch won't dry properly C) The starch will be difficult to grind D) The starch will be tasteless
A) Large baskets or pits lined with leaves B) Metal pots C) Plastic buckets D) Glass jars
A) To preserve the starch B) To add flavor C) To increase starch content D) To help break down plant material and toxins
A) Rice B) Cycads C) Wheat D) Potatoes
A) It maximizes toxin removal B) It speeds up the process C) It makes the starch whiter D) It saves water
A) Mixed with preservatives B) Ground into a fine powder C) Left in large clumps D) Boiled into a paste
A) Plenty of sunlight and good air circulation B) Freezing temperatures C) Complete darkness D) High humidity
A) To add flavor B) To neutralize toxins or act as a preservative (though effectiveness varies) C) To change the color D) To make it easier to grind
A) Working in a well-ventilated area B) Wearing gloves C) Wearing a mask D) Avoiding ingestion of raw or improperly processed material
A) A sweet taste B) A smooth texture C) A bitter taste or strong odor after cooking D) A bright white color
A) Birch B) Oak C) Pine D) Cassava
A) To preserve the plant B) To make it easier to dry C) To add flavor D) To break down cells and release the starch
A) Boiling method B) Pit leaching C) Direct sunlight extraction D) Tank leaching
A) Adds specific flavors B) Acts as a preservative C) Breaks down cellular structures and toxins D) Increases starch content
A) To increase the starch yield B) To improve starch color C) To make starch easier to dry D) To dilute and remove toxins
A) Chemical analysis B) Traditional knowledge and cultural practices C) Random selection D) Genetic testing
A) Bark B) Cortex and Pith of the stem (primarily) C) Flowers D) Leaves
A) Plant age, Species, Extraction Method (all of the above) B) Soil Color C) Moon phase D) Air Pressure |