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