Sarawakian cuisine “kek lapis Sarawak” (Sarawak layer cake) , the Bidayuh with “asam siok” (chicken rice that cooked in bamboo) and “sup ponas Bidayuh” (soup dish made of tapioca), the Melanau with “tebaloi” (Sago palm crackers), “sagu” (extracted from Sago palm) and “umai” (raw fish mixed with lime juice) and Orang Ulu well known with “garam barrio” (Highlands salt), “kikid” (broth), “tengayen” (local young leaves), and “urum giruq” (pudding). Sarawak cuisine uses rice as staples. It is most often steamed and always served with meat, fish and vegetable dishes. Rice is often enjoyed with the sauce or broth from the main dishes.
Simultaneously extracted metals and Acid-volatile sulfide Simultaneously extracted metals and Acid-volatile sulfide Simultaneously extracted metals/Acid-volatile sulfide (SEM-AVS) is an approach used in the field of aquatic toxicology to assess the potential for metal ions found in sediment to cause toxic effects in organisms dwelling in the sediment. In this approach, the amounts of several heavy metals in a sediment sample are measured in a laboratory; at the same time, the amount of acid-volatile sulfide (sulfide which can be liberated from the sediment by treatment with hydrochloric acid) is determined. Based on the chemical interactions between heavy metals (SEM) and acid-volatile sulfide (AVS), the concentrations of these