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