Find all School-related info fast with the new School-Specific MBA Forum

It is currently 23 Jul 2014, 17:54

Close

GMAT Club Daily Prep

Thank you for using the timer - this advanced tool can estimate your performance and suggest more practice questions. We have subscribed you to Daily Prep Questions via email.

Customized
for You

we will pick new questions that match your level based on your Timer History

Track
Your Progress

every week, we’ll send you an estimated GMAT score based on your performance

Practice
Pays

we will pick new questions that match your level based on your Timer History

Not interested in getting valuable practice questions and articles delivered to your email? No problem, unsubscribe here.

Events & Promotions

Events & Promotions in June
Open Detailed Calendar

Yeasts capable of leavening bread are widespread, and in the

  Question banks Downloads My Bookmarks Reviews Important topics  
Author Message
TAGS:
VP
VP
avatar
Joined: 10 Jun 2007
Posts: 1468
Followers: 5

Kudos [?]: 94 [0], given: 0

GMAT Tests User
Yeasts capable of leavening bread are widespread, and in the [#permalink] New post 09 Oct 2007, 18:33
00:00
A
B
C
D
E

Difficulty:

(N/A)

Question Stats:

0% (00:00) correct 0% (00:00) wrong based on 0 sessions
Yeasts capable of leavening bread are widespread, and in the many centuries during which the ancient Egyptians made only unleavened bread, such yeasts must frequently have been mixed into bread doughs accidentally. The Egyptians, however, did not discover leavened bread until about 3000 B.C. That discovery roughly coincided with the introduction of a wheat variety that was preferable to previous varieties because its edible kernel could be removed from the husk without first toasting the grain.

Which of the following, if true, provides the strongest evidence that the two
developments were causally related?

A. Even after the ancient Egyptians discovered leavened bread and the techniques for reliably producing it were well known, unleavened bread continued to be widely consumed.
B. Only when the Egyptians stopped the practice of toasting grain were their stonelined grain-toasting pits available for baking bread.
C. Heating a wheat kernel destroys its gluten, a protein that must be present in order for yeast to leaven bread dough.
D. The new variety of wheat, which had a more delicate flavor because it was not toasted, was reserved for the consumption of high officials when it first began to be grown.
E. Because the husk of the new variety of wheat was more easily removed, flour made from it required less effort to produce.
Manager
Manager
User avatar
Joined: 07 Mar 2007
Posts: 199
Followers: 1

Kudos [?]: 5 [0], given: 0

GMAT Tests User
 [#permalink] New post 09 Oct 2007, 18:49
I'll go with C. For me its the only choice that provides an explanation of how yeasts were accidentally mixed into the bread doughs.
CEO
CEO
User avatar
Joined: 29 Mar 2007
Posts: 2593
Followers: 16

Kudos [?]: 179 [0], given: 0

GMAT Tests User
Re: CR [#permalink] New post 09 Oct 2007, 21:39
bkk145 wrote:
Yeasts capable of leavening bread are widespread, and in the many centuries during which the ancient Egyptians made only unleavened bread, such yeasts must frequently have been mixed into bread doughs accidentally. The Egyptians, however, did not discover leavened bread until about 3000 B.C. That discovery roughly coincided with the introduction of a wheat variety that was preferable to previous varieties because its edible kernel could be removed from the husk without first toasting the grain.

Which of the following, if true, provides the strongest evidence that the two
developments were causally related?

A. Even after the ancient Egyptians discovered leavened bread and the techniques for reliably producing it were well known, unleavened bread continued to be widely consumed.
B. Only when the Egyptians stopped the practice of toasting grain were their stonelined grain-toasting pits available for baking bread.
C. Heating a wheat kernel destroys its gluten, a protein that must be present in order for yeast to leaven bread dough.
D. The new variety of wheat, which had a more delicate flavor because it was not toasted, was reserved for the consumption of high officials when it first began to be grown.
E. Because the husk of the new variety of wheat was more easily removed, flour made from it required less effort to produce.


Essentially Egyptians only discovered leavend bread by accident. It was discovered b/c a type of wheat could be eaten much easier. i.e. the kernal did not have to be toasted.

We want something to link this discovery to the leavening of bread.

A: This doesn't help us b/c it doesn't establish a clear link.
B: This seems to be irrelevant. doesn't really establish a link between the new wheat and leavned bread. If the egyptians could not use the pits for the leavned bread, they must have known that the bread could have been made b/f the pits were free.
D: Irrelevant.
E: This may have been an incentive to make leavend bread, but doesn't really establish a link that the two developments were related.

C: Def. establishes a link.
Since the E's no longer had to toast the kernal, this allowed for leavned bread.
Director
Director
avatar
Joined: 11 Jun 2007
Posts: 932
Followers: 1

Kudos [?]: 42 [0], given: 0

GMAT Tests User
 [#permalink] New post 09 Oct 2007, 21:47
whew.. i also got C but it took me a while to digest the information
Manager
Manager
avatar
Joined: 09 Jul 2007
Posts: 178
Followers: 0

Kudos [?]: 7 [0], given: 0

GMAT Tests User
 [#permalink] New post 10 Oct 2007, 00:25
one more for C..
SVP
SVP
avatar
Joined: 28 Dec 2005
Posts: 1593
Followers: 2

Kudos [?]: 68 [0], given: 2

GMAT Tests User
 [#permalink] New post 10 Oct 2007, 04:10
one more for C here
VP
VP
avatar
Joined: 10 Jun 2007
Posts: 1468
Followers: 5

Kudos [?]: 94 [0], given: 0

GMAT Tests User
 [#permalink] New post 10 Oct 2007, 05:14
OA=C

I somehow wasn't able to digest the information correctly on this one. I know "heating" has something to do with it.
Senior Manager
Senior Manager
avatar
Joined: 06 Aug 2007
Posts: 370
Followers: 1

Kudos [?]: 21 [0], given: 0

GMAT Tests User
Re: CR [#permalink] New post 24 Oct 2007, 15:47
Straight C.
Intern
Intern
avatar
Joined: 22 Sep 2007
Posts: 28
Followers: 0

Kudos [?]: 1 [0], given: 0

 [#permalink] New post 24 Oct 2007, 18:38
C is the only one that shows relationship between both variables.
  [#permalink] 24 Oct 2007, 18:38
    Similar topics Author Replies Last post
Similar
Topics:
7 Experts publish their posts in the topic Yeasts capable of leavening bread are widespread, and in the seofah 12 05 Dec 2008, 14:21
Yeasts capable of leavening bread are widespread, and in the goalsnr 4 18 Jun 2008, 19:56
Yeasts capable of leavening bread are widespread, and in the sidbidus 4 29 Oct 2007, 02:31
Q14: Yeasts capable of leavening bread are widespread, and jet1445 7 15 Jul 2007, 07:16
1 Yeasts capable of leavening bread are widespread, and in the Gauss 7 19 Jul 2006, 15:15
Display posts from previous: Sort by

Yeasts capable of leavening bread are widespread, and in the

  Question banks Downloads My Bookmarks Reviews Important topics  


GMAT Club MBA Forum Home| About| Privacy Policy| Terms and Conditions| GMAT Club Rules| Contact| Sitemap

Powered by phpBB © phpBB Group and phpBB SEO

Kindly note that the GMAT® test is a registered trademark of the Graduate Management Admission Council®, and this site has neither been reviewed nor endorsed by GMAC®.