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LSAT- Q 15- P 35

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LSAT- Q 15- P 35 [#permalink] New post 11 Feb 2004, 14:13
The consistency of ice cream is adversely affected by even slight temperature changes in the freezer. To counteract this problem, manufactures add stabilizers to ice cream. Unfortunately, stabilizers, though, inexpensive, adversely affect flavor. Stabilizers are less needed if storage temperatures are very low. However, since energy costs are constantly going up, those costs constitute a strong incentive in favor of relatively high storage temperatures.

Which of the following can be properly inferred from the passage

Even slight deviations from the proper consistency for ice cream sharply impair its flavor

Cost considerations favor sacrificing consistency over sacrificing flavor

It would not be cost-effective to develop a new device to maintain the constancy of freezer temperature

Stabilizers function well only at very low freezer temperatures

Very low, stable freezer temperatures allow for the best possible consistency and flavor of ice cream
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 [#permalink] New post 11 Feb 2004, 14:28
I will go with E on this one.
B is tempting.
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 [#permalink] New post 11 Feb 2004, 14:29
Quote:
B is tempting.

Indeed, can you explain why you chose E over B
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 [#permalink] New post 11 Feb 2004, 14:30
My Ans A

I keep my fingers crossed :?

More practice :cry:

Last edited by kpadma on 11 Feb 2004, 15:46, edited 1 time in total.
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 [#permalink] New post 11 Feb 2004, 14:42
Hi sarnia,

U are giving me tough time. I am feeling so sleepy today. I had to supend kaplan test twice because of sleep. Anyway I was helped by so many others before they went to sleep. I shall pay my debt.
Is my answer correct ?

Stable temp -> consistency
No stable temp -> add stabilizer -> More stabilizer -> more loss of flavour
No stable temp -> add stabilizer -> Less stablilizer -> less loss of flavor

A) cannot be infered because relation between consistency and flavor is not stated
No where it is mentioned consistency affects flavor
B) Cost considerations call for high temperatures -> More stabilizer -> less flavor
But these high temperatures can be stable right? Then you dont need stabilizers and can have consistency and flavor at the same time.
No where it is mentioned high temperature leads to unstable temperature.
C) Even 8 month old baby would rule this out
D) Less stabilizers are needed at low temperatures. This does not mean they function well at low temperatures. They may function well at high temperatures in large quantity.
E) Very Low stable temperature -> Good consistency
-> Least amount of stabilizer (if any ) -> Best possible flavor.


I hope this helps.
Anand.
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 [#permalink] New post 11 Feb 2004, 15:31
E is the OA. Thanx anand :-D
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  [#permalink] 11 Feb 2004, 15:31
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