Malaysian cuisine is derived from the pith extracted from the sago palm, and is the staple food for the Melanau and the Penan peoples of Sarawak. Sago starch is prepared as a gooey and sticky paste by the Bisaya and Kedayan communities called ambuyat, and is called "" by the Melanau. It is eaten by rolling the paste around the prongs of a bamboo fork, and dipped it into soup, "sambal", or other varieties of gravies and dipping sauces. Aside from being the source for sago pith, the sago palm is a source of another delicacy for the indigenous peoples of Borneo:
Simultaneously extracted metals and Acid-volatile sulfide initially unbound to AVS (due to insufficient AVS in the sediment to "mop up" all the metal ions). The concentrations of metals in the acid solution can be measured by a number of analytical chemistry methods, including atomic emission spectrometry, atomic absorption spectrometry (AAS), or mass spectrometry. These are known as "simultaneously extracted metals" because they are the metals liberated from the sediment "while the volatilization of sulfide is occurring". Metals extracted from sediment by digestion, or with a different acid than HCl are "not" simultaneously extracted metals. By correcting appropriately for dilution, the SEM concentration in the sediment can