Observe specimens J, K, L, M, O and P and use them to answer questions 3(a) to 3(c). 3(a) Complete the table on food preservation below. 3(b) Name two groups of microorganisms responsible for the state of specimen P. 3(c) Mention two storage pests of specimen L.

a) Here is the completed table on food preservation: | Material for preservation | One specimen that could be preserved with material | Name of method of preservation | One reason for preservation method | | :------------------------ | :------------------------------------------------ | :----------------------------- | :--------------------------------- | | Hot air oven | Grains (e.g., maize) | Drying/Dehydration | Removes water, inhibiting microbial growth. | | Empty can | Cooked meat | Canning | Creates an anaerobic environment and prevents re-contamination. | | Fire | Fish | Smoking | Dries food and introduces antimicrobial compounds from smoke. | | Salt | Meat | Salting/Curing | Draws out water from food and microorganisms by osmosis. | | Refrigerator | Fresh vegetables | Refrigeration/Chilling | Low temperature slows down microbial growth and enzyme activity. | b) Assuming "specimen P" refers to a spoiled food item, two groups of microorganisms responsible for its state are: • Bacteria • Fungi (Moulds and Yeasts) c) Assuming "specimen L" refers to a stored food item like grains or dried produce, two storage pests are: • Weevils (e.g., grain weevils) • Rats/Mice (Rodents) Drop the next question.