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# A cup of raw milk, after being heated in a microwave oven to

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A cup of raw milk, after being heated in a microwave oven to  [#permalink]

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Updated on: 18 Sep 2017, 18:58
3
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45% (medium)

Question Stats:

65% (02:03) correct 35% (02:19) wrong based on 671 sessions

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A cup of raw milk, after being heated in a microwave oven to 50 degrees Celsius, contains half its initial concentration of a particular enzyme, lysozyme. If, however, the milk reaches that temperature through exposure to a conventional heat source of 50 degrees Celsius, it will contain nearly all of its initial concentration of the enzyme. Therefore, what destroys the enzyme is not heat but microwaves, which generate heat.

Which one of the following, if true, most seriously weakens the argument?

(A) Heating raw milk in a microwave oven to a temperature of 100 degrees Celsius destroys nearly all of the lysozyme initially present in that milk.

(B) Enzymes in raw milk that are destroyed through excessive heating can be replaced by adding enzymes that have been extracted from other sources.

(C) A liquid exposed to a conventional heat source of exactly 50 degrees Celsius will reach that temperature more slowly than it would if it were exposed to a conventional heat source hotter than 50 degrees Celsius.

(D) Milk that has been heated in a microwave oven does not taste noticeably different from milk that has been briefly heated by exposure to a conventional heat source.

(E) Heating any liquid by microwave creates small zones within it that are much hotter than the overall temperature that the liquid will ultimately reach.

Source: LSAT

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Originally posted by vomhorizon on 28 Nov 2012, 05:09.
Last edited by broall on 18 Sep 2017, 18:58, edited 1 time in total.
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Re: A cup of raw milk, after being heated in a microwave oven to  [#permalink]

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26 Sep 2017, 08:47
9
Hi Experts GMATNinja GMATNinjaTwo

Do we not have to prove that destruction of enzymes is due to ANY heat
and not necessarily the heat generated by microwave

If we heat milk to 50 degrees C with conventional heat, most of the enzyme will survive. If we heat milk to the same temperature using a microwave, half of the enzyme is destroyed. This seems to imply that the microwaves destroy the enzyme, not the heat.

However, choice (E) tells us that when we use a microwave to heat milk to 50° C, small zones where the temperature is much hotter than 50° C are created. The enzymes in those small zones might be destroyed by the high heat (temperatures much hotter than 50 degrees). Thus, choice (E) suggests that the enzymes are destroyed not by microwaves but by heat much greater than 50° C.
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Re: A cup of raw milk, after being heated in a microwave oven to  [#permalink]

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28 Nov 2012, 05:40
6
1
vomhorizon wrote:
A cup of raw milk, after being heated in a microwave oven to 50 degrees Celsius, contains half its initial concentration of a particular enzyme, lysozyme. If, however, the milk reaches that temperature through exposure to a conventional heat source of 50 degrees Celsius, it will contain nearly all of its initial concentration of the enzyme. Therefore, what destroys the enzyme is not heat but microwaves, which generate heat.

Which one of the following, if true, most seriously
weakens the argument?

(A) Heating raw milk in a microwave oven to a
temperature of 100 degrees Celsius destroys
nearly all of the lysozyme initially present in
that milk.

(B) Enzymes in raw milk that are destroyed through
excessive heating can be replaced by adding
enzymes that have been extracted from other
sources.

(C) A liquid exposed to a conventional heat source
of exactly 50 degrees Celsius will reach that
temperature more slowly than it would if it
were exposed to a conventional heat source
hotter than 50 degrees Celsius.

(D) Milk that has been heated in a microwave oven
does not taste noticeably different from milk
that has been briefly heated by exposure to a
conventional heat source.

(E) Heating any liquid by microwave creates small
zones within it that are much hotter than the
overall temperature that the liquid will
ultimately reach.

OA, after discussion

OA has to be E.

(A) Heating raw milk in a microwave oven to a
temperature of 100 degrees Celsius destroys
nearly all of the lysozyme initially present in
that milk.

- WORNG because it still doesn't show that the heat, not the microwaves, is killing the bacterium.

(B) Enzymes in raw milk that are destroyed through
excessive heating can be replaced by adding
enzymes that have been extracted from other
sources.

So? This is irrelevant to the argument.

(C) A liquid exposed to a conventional heat source
of exactly 50 degrees Celsius will reach that
temperature more slowly than it would if it
were exposed to a conventional heat source
hotter than 50 degrees Celsius.

this bring out wrong comparison.

(D) Milk that has been heated in a microwave oven
does not taste noticeably different from milk
that has been briefly heated by exposure to a
conventional heat source.

taste is irrelevant to the argument.

(E) Heating any liquid by microwave creates small
zones within it that are much hotter than the
overall temperature that the liquid will
ultimately reach.

PREFECT.
this weakens the link between the premise and conclusion.
Author's argument depends on the fact that even the conventional heat method reaches same 50 D but no germs are killed so microwaves generated in the Microwave is destroying germs. This option E shows that heat generated in the MW is more than 50 D making this comparisons invalid and the argument.

Im starting to like LSAT CRs

Kudos,if my posts helped.

##### General Discussion
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Re: A cup of raw milk, after being heated in a microwave oven to  [#permalink]

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28 Nov 2012, 05:47
1
Quote:
Author's argument depends on the fact that even the conventional heat method reaches same 50 D but no germs are killed so microwaves generated in the Microwave is destroying germs.

This is exactly what the ANSWER CHOICE HINGES ON..Anyone who can pick this up from the Question stem (and the choices) will never confuse this answer choice with any other..

Quote:
Im starting to like LSAT CRs

They are quite similar to GMAT CR's just a bit tougher (what makes them BRUTAL is that the LSAT test takers are expected to solve each question in about 80 seconds).. I feel that no prep company quite replicates the subtle variations in answer choices the way the GMAT test makers do, and LSAT CR's are very similar.. I know of quite a few LSAT test takers who start practicing GMAT CR, after they have exhausted the nearly infinite Logical Reasoning questions LSAC puts out
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Re: A cup of raw milk, after being heated in a microwave oven to  [#permalink]

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28 Nov 2012, 06:17
1
vomhorizon wrote:
Quote:
Author's argument depends on the fact that even the conventional heat method reaches same 50 D but no germs are killed so microwaves generated in the Microwave is destroying germs.

This is exactly what the ANSWER CHOICE HINGES ON..Anyone who can pick this up from the Question stem (and the choices) will never confuse this answer choice with any other..

Quote:
Im starting to like LSAT CRs

They are quite similar to GMAT CR's just a bit tougher (what makes them BRUTAL is that the LSAT test takers are expected to solve each question in about 80 seconds).. I feel that no prep company quite replicates the subtle variations in answer choices the way the GMAT test makers do, and LSAT CR's are very similar.. I know of quite a few LSAT test takers who start practicing GMAT CR, after they have exhausted the nearly infinite Logical Reasoning questions LSAC puts out

I cannot agree with you more than sir. If we nail each one of these in LAST timings then GMAT CRs are going to be cakewalk, But IMO that would require lots n lots of work put only in verbal. we, unlike LASTer, have to deal with Quants also. I hate those "already GOOD at QUANTs" guys (just kidding "

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Re: A cup of raw milk, after being heated in a microwave oven to  [#permalink]

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28 Nov 2012, 06:36
2
Quote:
I cannot agree with you more than sir. If we nail each one of these in LAST timings then GMAT CRs are going to be cakewalk, But IMO that would require lots n lots of work put only in verbal. we, unlike LASTer, have to deal with Quants also. I hate those "already GOOD at QUANTs" guys (just kidding

I hate them too , but i guess it would not be unreasonable to expect a guy coming from an engineering or business background to find Quant a cake walk. I am a MD, and have not touched quant in almost a decade, so for me it was PAIN in the last 2 months, and i have only reached a 44 on GMAT PREP ( another couple of months to go before i cross 47).. But for people like me Boosting Verbal is another way to take the overall score beyond 700 ( say take V to 40 or beyond, then i would only need Q46 to hit the 700 mark) especially if one finds Verbal concepts not all that challenging.

Today I took three extremely brutal LSAT reasoning sections timed (25 questions per section), and managed to average 39 minutes a section (LSAC gives 35 minutes a section) and my overall accuracy was around 85% (95% for the first 14 questions on each section which many experts consider more realistic GMAT difficulty)..That has done wonders for me, and i think i have improved my CR level after reading the text book for the second time and going up against LSAT sets...I hit LSAT RC's next .. Before hitting the grammar and SC books HARD to boost up my SC (Before i started CR prep i was in the 75th percentile in Verbal) ..
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Re: A cup of raw milk, after being heated in a microwave oven to  [#permalink]

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09 Sep 2017, 18:09
Hi Experts GMATNinja GMATNinjaTwo

Do we not have to prove that destruction of enzymes is due to ANY heat
and not necessarily the heat generated by microwave
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Re: A cup of raw milk, after being heated in a microwave oven to  [#permalink]

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25 Dec 2017, 11:57
vomhorizon wrote:
A cup of raw milk, after being heated in a microwave oven to 50 degrees Celsius, contains half its initial concentration of a particular enzyme, lysozyme. If, however, the milk reaches that temperature through exposure to a conventional heat source of 50 degrees Celsius, it will contain nearly all of its initial concentration of the enzyme. Therefore, what destroys the enzyme is not heat but microwaves, which generate heat.

Which one of the following, if true, most seriously weakens the argument?

(A) Heating raw milk in a microwave oven to a temperature of 100 degrees Celsius destroys nearly all of the lysozyme initially present in that milk.

(B) Enzymes in raw milk that are destroyed through excessive heating can be replaced by adding enzymes that have been extracted from other sources.

(C) A liquid exposed to a conventional heat source of exactly 50 degrees Celsius will reach that temperature more slowly than it would if it were exposed to a conventional heat source hotter than 50 degrees Celsius.

(D) Milk that has been heated in a microwave oven does not taste noticeably different from milk that has been briefly heated by exposure to a conventional heat source.

(E) Heating any liquid by microwave creates small zones within it that are much hotter than the overall temperature that the liquid will ultimately reach.

Source: LSAT

"The argument contains causal reasoning, because the conclusion attempts to attribute a phenomenon (difference in concentration of lysozyme) to a particular cause—microwaves:

Premise: When you heat raw milk in a microwave to 50'C, it contains half of its initial concentration of lysozyme.
Premise: When you heat raw milk on the stove to 50'C, it contains nearly all of its initial concentration of lysozyme.

Conclusion: Microwaves (cause) Destroy lysozyme (effect)

As with many causal arguments, this one ignores the possibility of an alternative cause. What if the depletion of lysozyme has nothing to do with microwaves? Maybe microwaves do something else to the milk that destroys its lysozyme?

Answer choice (A) is incorrect, because it is consistent with the information in the stimulus. If heating the milk to 50'C destroys half of the lysozyme, it's possible that heating it to a boiling temperature would destroy all of it. There is no reason to believe that this would weaken the argument.

Answer choice (B) is incorrect, because the issue is not whether the lost enzymes can be replaced, but rather why they are lost in the first place.

Answer choice (C) is incorrect, because it only stands to reason that liquids heat up faster when exposed to higher temperatures. This does not explain the difference in the amount of lysozyme observed.

Answer choice (D) is incorrect, because the issue of taste has no bearing on the conclusion of the argument. The question is why microwaved milk has less lysozyme than milk exposed to conventional heat source, not whether this difference affects taste.

Answer choice (E) is the correct answer choice. If heating milk by microwave creates small zones within it that are much hotter than 50'C, then it stands to reason that these pockets will lose lysozyme at a higher rate than the rest of the milk. So, although the overall temperature reached is ultimately 50'C, some of the milk will have been exposed to much higher temperatures, which could have caused its enzymes to break down."
(https://forum.powerscore.com/lsat/viewtopic.php?t=11057)
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Re: A cup of raw milk, after being heated in a microwave oven to  [#permalink]

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Re: A cup of raw milk, after being heated in a microwave oven to   [#permalink] 08 Jan 2019, 12:26
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