Technological adaptation to detoxification

Question 1

Absorption

Answer 1

Toxic compounds can be bound by minerals (clay), can be added before or after ingestion (geophagy)

Question 2

Boiling

Answer 2

degrade some lectins, tannins, and protease inhibitors.

Question 3

Detoxification

Answer 3

Removing toxic chemicals, varies depending on type of product, can decrease available nutrients

Question 4

Fermentation

Answer 4

Fosters growth of non pathogenic microbes while excluding those responsible for food poisoning, alteration of chemical composition by yeast, bacteria or fungi

Question 5

Leaching

Answer 5

Soaking in water, usually quicker when grated, trampled, smashed etc. due to increased surface area

Question 6

pH

Answer 6

Acidic or alkaline conditions can lead to hydrolysis of certain toxic compounds, calcium oxalate

Question 7

Roasting

Answer 7

Can convert toxic compounds into nontoxic forms, denature enzymes that hydrolyze sugar and toxic proteins

Question 8

Solvent

Answer 8

Water, toxin remover through leaching or boiling

Question 9

Volatile

Answer 9

drying can small molecules, that evaporate easily at room temperature and affect the flavor and aroma of food these toxins from food,