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)