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Yeasts capable of leavening bread are widespread, and in the

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Yeasts capable of leavening bread are widespread, and in the [#permalink] New post 18 Jun 2008, 19:56
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C
D
E

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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.
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Re: CR-yeast [#permalink] New post 18 Jun 2008, 19:59
C
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Re: CR-yeast [#permalink] New post 18 Jun 2008, 21:09
I think C is the answer.
With the introduction of the new wheat variety, the Egyptians did not have to toast the grain, which enabled yeast to develop. So C shows the causal relation.
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Re: CR-yeast [#permalink] New post 18 Jun 2008, 21:15
Yes it is C.
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Re: CR-yeast [#permalink] New post 19 Jun 2008, 15:51
Yep!The OA is indeed C.
Re: CR-yeast   [#permalink] 19 Jun 2008, 15:51
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