A) To produce animal feed B) To make fertilizer C) To obtain a usable food source by removing toxins D) To create biofuel
A) Cycad B) Arrowroot C) Sago Palm D) Rose
A) Cyanide B) Cycasin C) Oxalic acid D) Solanine
A) To remove poisonous compounds B) To increase starch yield C) To improve the taste D) To change the color
A) Leaching B) Decanting C) Grinding D) Fermentation
A) Axe or machete B) Pipette C) Oven D) Microscope
A) Finely grated or shredded B) Whole C) Boiled D) Dried
A) Sedimentation and decanting B) Freezing C) Centrifugation (but less common traditionally) D) Boiling
A) To separate starch from water and impurities B) To activate enzymes C) To increase its nutritional value D) To preserve it
A) Careful decanting of the water B) Adding more toxins C) Immediate drying D) Mixing with other ingredients
A) Freezing B) Boiling C) Microwaving D) Sun drying
A) It turns green B) It smells sweet C) It remains sticky 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) Glass jars B) Plastic buckets C) Large baskets or pits lined with leaves D) Metal pots
A) To increase starch content B) To preserve the starch C) To help break down plant material and toxins D) To add flavor
A) Rice B) Wheat C) Cycads D) Potatoes
A) It makes the starch whiter B) It saves water C) It speeds up the process D) It maximizes toxin removal
A) Ground into a fine powder B) Boiled into a paste C) Mixed with preservatives D) Left in large clumps
A) Plenty of sunlight and good air circulation B) High humidity C) Complete darkness D) Freezing temperatures
A) To change the color B) To make it easier to grind C) To add flavor D) To neutralize toxins or act as a preservative (though effectiveness varies)
A) Wearing a mask B) Working in a well-ventilated area C) Wearing gloves D) Avoiding ingestion of raw or improperly processed material
A) A smooth texture B) A bright white color C) A bitter taste or strong odor after cooking D) A sweet taste
A) Pine B) Birch C) Oak D) Cassava
A) To break down cells and release the starch B) To preserve the plant C) To make it easier to dry D) To add flavor
A) Boiling method B) Tank leaching C) Pit leaching D) Direct sunlight extraction
A) Breaks down cellular structures and toxins B) Adds specific flavors C) Acts as a preservative D) Increases starch content
A) To dilute and remove toxins B) To improve starch color C) To increase the starch yield D) To make starch easier to dry
A) Genetic testing B) Chemical analysis C) Random selection D) Traditional knowledge and cultural practices
A) Bark B) Flowers C) Leaves D) Cortex and Pith of the stem (primarily)
A) Air Pressure B) Plant age, Species, Extraction Method (all of the above) C) Soil Color D) Moon phase |