A dairy plans to buy an experimental machine that uses olfactory senso

Question

A dairy plans to buy an experimental machine that uses olfactory sensor technology to virtually "smell" batches of milk in order to distinguish fresh from rotting milk based on the chemical properties of the milk's scent. The development team at the dairy claims that the machine will save money by economically eliminating the need for dairy workers to check for spoilage before the milk is packaged and by accurately detecting rotting milk before it is packaged and shipped to customers, who are never required to pay if they receive rotten milk.

Which of the following is a consideration that provides support for the dairy's plan to buy the experimental machine?

(A) There is a wide degree of variation in the chemical properties of different batches of rotting milk.
 
(B) The scent of milk tends to change considerably between its packaging and its delivery to consumers, regardless of whether the milk is fresh or rotting.
 
(C) Currently, dairy workers use a variety of characteristics to identify rotting milk, including checking the color and consistency of the milk.

(D) Certain compounds can be added to a batch of milk to ensure that the chemical composition of fresh milk produces a specific sweet scent, without altering any other chemical properties of the milk.

(E) Dairy workers who are responsible for checking for spoilage while packaging milk carry out other duties related to the production of milk at times when checking for spoilage is not of top priority.

vitid · Answer

i choose E(but it's unlikely anyway) can anyone explain?

mc · Answer

I chose E, also, mainly because of accuracy concerns. The OA given seems completely out of scope.

seekmba · Answer

D it is.

Certain compounds can be added to produce specific sweet scent and the experimental machine uses this scent to distinguish from the good milk and the rotting milk.

All other options do not make any sense.

nusmavrik · Answer

(C) Currently, dairy workers use a variety of characteristics to identify rotting milk, including checking the color and consistency of the milk. >>> Is the consideration why they should NOT buy the machine.
(D) Certain compounds can be added to a batch of milk to ensure that the chemical composition of fresh milk produces a specific sweet scent, without altering any other chemical properties of the milk. >>> If the chemical properties of milk are altered then the argument falls apart. So this option helps the machine to unambiguously identify the milk.

paresh124 · Answer

only with option D, the machine becomes more useful and therefore supports the machine usage. in all others the statements are not supporting use of machine in anyway

amp0201 · Answer

The heart of the argument is - development team thinks since the olfactory sensor is capable of sensing the scent of milk, they can eliminate the rotten milk from the fresh milk and eventually save the money.

So the correct answer choice has to prove the capability of the machine to distinguish between the fresh and rotten milk.

(A) There is a wide degree of variation in the chemical properties of different batches of rotting milk.
  -- The argument is between variation of fresh and rotten milk and not different batches of rotten milk. Hence A is not a correct answer choice.

(B) The scent of milk tends to change considerably between its packaging and its delivery to consumers, regardless of whether the milk is fresh or rotting.
  -- This is infact weakening the argument. Its a opposite answer type. Hence B cannot be a correct answer choice.

(C) Currently, dairy workers use a variety of characteristics to identify rotting milk, including checking the color and consistency of the milk.
  -- This doesn't justify the teams decision to buy the machine. Hence C is not a correct answer choice.

(D) Certain compounds can be added to a batch of milk to ensure that the chemical composition of fresh milk produces a specific sweet scent, without altering any other chemical properties of the milk.
  --The key phrase here is -   fresh milk produces a specific sweet scent.  Since adding the specific compound helps create a specific scent for fresh milk, the sensors will be able to distinguish between the fresh and rotten milk. This justifies the development teams decision. Hence D is a correct answer choice.

(E) Dairy workers who are responsible for checking for spoilage while packaging milk carry out other duties related to the production of milk at times when checking for spoilage is not of top priority. 
  -- Irrelevant information. This doesn't justify the teams decision to buy the machine. Hence E is not a correct answer choice.

Thank You.

Thanks,
Akhil M.Parekh

apoorv601 · Answer

D
This will further help in distinguishing the smell of new and rotten milk

cledgard · Answer

If the machine uses olfactory sensor technology to virtually "smell" batches of milk in order to distinguish fresh from rotting milk based on the chemical properties of the milk's scent, then how does the addition of other compounds to produce a scent supports the plan? The machine already distinguishes fresh from rotten milk.

Therefore, D does not support the plan.

(D) Certain compounds can be added to a batch of milk to ensure that the chemical composition of fresh milk produces a specific sweet scent, without altering any other chemical properties of the milk.

yse · Answer

Hi cledgard

Seems , the additive is added by suppliers of milk to bypass the company inspection method and this sensor will be able to solve this problem

So seems like a defender logic

Y

Rajajik9 · Answer

in this particular question where D is the given ans. 
I have a doubt i.e. if he already knows which batch is fresh one and adds sweet smell to it 
why there is a need to build that machine,
I mean he can if he is already able to differentiate \, then??

Crytiocanalyst · Answer

(A) There is a wide degree of variation in the chemical properties of different batches of rotting milk.
This weakens since the machines tests for smell rather than other chemical properties

(B) The scent of milk tends to change considerably between its packaging and its delivery to consumers, regardless of whether the milk is fresh or rotting.
IF it changes after packaging it's not much of any use we want it detected before deleviring

(C) Currently, dairy workers use a variety of characteristics to identify rotting milk, including checking the color and consistency of the milk.
Yes this weakens in buying the machine

(D) Certain compounds can be added to a batch of milk to ensure that the chemical composition of fresh milk produces a specific sweet scent, without altering any other chemical properties of the milk.
Definitely if the scent has to identified we have to have a machine that works as scent detection this strengthens lets hang on to it

(E) Dairy workers who are responsible for checking for spoilage while packaging milk carry out other duties related to the production of milk at times when checking for spoilage is not of top priority.
This also seemingly strengthen i have no idea as of how to eleminate either someone comment on it and notify otherwise i will provide some ad-hoc explanation like these people contribute to other functioning of the packaging which the machine cannot commit to and they can be made better to perform at spoilage

hence imo D

A dairy plans to buy an experimental machine that uses olfactory senso

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A dairy plans to buy an experimental machine that uses olfactory senso

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