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