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Inuit and Yupik method of preserving berries and plants using fat and ice
Technical
This method involves using fat as an emulsifier to prevent water from seeping into plant cells, thereby preventing spoilage. The mixture of fat and ice dehydrates the berries and plants, allowing for preservation. The ratio of fat to ice is crucial for effective preservation.
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Primary Reaction
emulsification
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Aroma ()
Civilization
Inuit and Yupik
Era
pre-colonial
Region
Arctic
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