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Pegaga
Petai
Quil meat
5. Fish protein is digestible and very much needed in growing children for healthy
development.
Rabbit meat
Ostrich meat
Tilapia
Haruan
Consuming mushrooms
1.
2.
3.
High nutrient content and some like the shitake mushrooms are believed to boost
the bodys immunity.
Button mushroom
Shitake mushroom
Abalone mushroom
Tissue Culture
1. An entire plant can be generated from the cells or tissues of a parent plant.
2. They are grown in sterile culture medium or culture solution which contains the necessary
nutrients and growth hormones.
3. Plantlets which are produced can be then be transplanted to nurseries.
4. Enables commercial propagation of clones which have all the beneficial characteristics of
the parents
5. Increase the agricultural yield of many crop plants.
Genetic Engineering
1. Increase the quality and quantity of food production tremendously.
2. Can be altered by changing the genetic composition of the organism.
3. Transfer of segment of DNA which carries the genetic information from one organism to another.
4. The genetically modified organism is called transgenic organism.
5. This crop plant (wheat) contain genes from other organisms to enhance their growth and nutritional
properties.
Soil Management
1. Soil should be cultivated in a proper manner so that not all minerals are removed from it at
an one time.
2. Regular addition of fertilizers to return nutrient to the soil.
3. Ploughing ,which help increase aeration in the soil.
4. Practicing crop rotation (maintain and improve soil fertility and prevent the build-up pf pests
peculiar to any crop species.)
5. Reducing soil erosion and leaching of nutrients.
6. Addition of organic matter which promotes humus formation
and improves soil structure.
Biological Control
1. The control of pests by using biological technique.
2. This method is using a natural enemy of the pests such as predator or parasite feeds on a
kill s the pests.
3. It reduces a number of problem associated with chemical control which uses pesticides.
The action of microorganisms on food especially decomposing bacteria and fungi which act on
carbohydrates and protein in food to produce C02, water , ammonia , hydrogen and other organic
substances.
The oxidation of food due to the oxygen reacting with enzymes and chemicals released by the
cell in the food.
Oily food can become rancid , smell and taste different harmful to our body
Pasteurization
1. This method is used to preserved milk from bacteria. This bacteria will destroy milk and can
cause disease such tuberculosis and typhoid.
2. In this process, milk heated to 63 degree celcius for 30 min / 72 degree celcius for 15 sec
and rapidly cooled down below 10 degree celcius.
3. The purpose is to kill microorganisms and maintaining nutrients content and natural flavor.
4. Unable to kill all types of bacteria. So that the milk is keep in the refrigerator to prevent
those microorganisms that have not been killed from become active again.
Canning
1. Uses heat sterilization method to kill microorganisms and their spores.
2. The food is packed in cans and steamed at high temperature and pressure to drive out air.
3. The cans containing food are then sealed while the food is being cooled.
4. The vacuum created within the cans prevents the growth of microorganisms.
Refrigeration
1. This method is commonly used at home to prevent food from spoilage .
2. Food are stored at temperature below 0 degree celcius can remain fresh for a long time.
3. Low temperature prevent growth of microorganisms or germination of spores because
enzymatic reactions stop at low temperature.