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