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A professional bread baker has determined that loaves prepared with fl

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A professional bread baker has determined that loaves prepared with fl  [#permalink]

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New post 22 Jul 2019, 21:36
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A professional bread baker has determined that loaves prepared with flour made by Agrica rise higher and have a chewier texture than loaves prepared with the same recipe but with flour made by Great Mill. This difference is due to the higher protein content of Agrica’s flour, which is milled entirely from wheat grown in the state of Lomas.

If the statements above are all true, they most strongly support which of the following conclusions?

a) All flour milled from wheat grown in Lomas has a higher protein content than does Great Mill’s flour.
b) Any bread made from Agrica’s flour will rise higher and have a chewier texture than will bread made from Great Mill’s flour.
c) The wheat used to make Agrica’s flour has a higher protein content than does the wheat used to make Great Mill’s flour.
d) Bread made at home with Agrica’s flour may rise higher and have a chewier texture than bread made at home from Great Mill’s flour.
e) Flour milled from Lomas wheat contains a higher proportion of protein than does any other flour.
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A professional bread baker has determined that loaves prepared with fl  [#permalink]

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New post 22 Jul 2019, 22:58
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A professional bread baker has determined that loaves prepared with flour made by Agrica rise higher and have a chewier texture than loaves prepared with the same recipe but with flour made by Great Mill. This difference is due to the higher protein content of Agrica’s flour, which is milled entirely from wheat grown in the state of Lomas.

If the statements above are all true, they most strongly support which of the following conclusions?

a) All flour milled from wheat grown in Lomas has a higher protein content than does Great Mill’s flour - This can not be said with certainty about All Flour, since the passage suggests that only the flour Grown in Lomas and produced in Agrica's has a higher protein content than does Great Mill’s flour.

b) Any bread made from Agrica’s flour will rise higher and have a chewier texture than will bread made from Great Mill’s flour. - The passage gives an additional condition of a Similar recipe (......loaves prepared with the same recipe but with flour made by Great Mill). So this can not be certainly concluded as well.

c) The wheat used to make Agrica’s flour has a higher protein content than does the wheat used to make Great Mill’s flour. -

Correct



d) Bread made at home with Agrica’s flour may rise higher and have a chewier texture than bread made at home from Great Mill’s flour. -Same as B, The baker at home may use different recipe than used by the Professional Baker.

e) Flour milled from Lomas wheat contains a higher proportion of protein than does any other flour. - No such Remark in the passage about any other flour.

IMO C

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Re: A professional bread baker has determined that loaves prepared with fl  [#permalink]

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New post 23 Jul 2019, 11:37
Mayank1996 wrote:
A professional bread baker has determined that loaves prepared with flour made by Agrica rise higher and have a chewier texture than loaves prepared with the same recipe but with flour made by Great Mill. This difference is due to the higher protein content of Agrica’s flour, which is milled entirely from wheat grown in the state of Lomas.

If the statements above are all true, they most strongly support which of the following conclusions?

a) All flour milled from wheat grown in Lomas has a higher protein content than does Great Mill’s flour - This can not be said with certainty about All Flour, since the passage suggests that only the flour Grown in Lomas and produced in Agrica's has a higher protein content than does Great Mill’s flour.

b) Any bread made from Agrica’s flour will rise higher and have a chewier texture than will bread made from Great Mill’s flour. - The passage gives an additional condition of a Similar recipe (......loaves prepared with the same recipe but with flour made by Great Mill). So this can not be certainly concluded as well.

c) The wheat used to make Agrica’s flour has a higher protein content than does the wheat used to make Great Mill’s flour. -

Correct



d) Bread made at home with Agrica’s flour may rise higher and have a chewier texture than bread made at home from Great Mill’s flour. -Same as B, The baker at home may use different recipe than used by the Professional Baker.

e) Flour milled from Lomas wheat contains a higher proportion of protein than does any other flour. - No such Remark in the passage about any other flour.

IMO C

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Answer (D) says “may rise higher and have a chewier...” Therefore, there is a possibility that it rises higher, but it’s not a guarantee. D is the correct answer.
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Re: A professional bread baker has determined that loaves prepared with fl  [#permalink]

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New post 24 Jul 2019, 17:22
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goobo wrote:
Mayank1996 wrote:
A professional bread baker has determined that loaves prepared with flour made by Agrica rise higher and have a chewier texture than loaves prepared with the same recipe but with flour made by Great Mill. This difference is due to the higher protein content of Agrica’s flour, which is milled entirely from wheat grown in the state of Lomas.

If the statements above are all true, they most strongly support which of the following conclusions?

a) All flour milled from wheat grown in Lomas has a higher protein content than does Great Mill’s flour - This can not be said with certainty about All Flour, since the passage suggests that only the flour Grown in Lomas and produced in Agrica's has a higher protein content than does Great Mill’s flour.

b) Any bread made from Agrica’s flour will rise higher and have a chewier texture than will bread made from Great Mill’s flour. - The passage gives an additional condition of a Similar recipe (......loaves prepared with the same recipe but with flour made by Great Mill). So this can not be certainly concluded as well.

c) The wheat used to make Agrica’s flour has a higher protein content than does the wheat used to make Great Mill’s flour. -

Correct



d) Bread made at home with Agrica’s flour may rise higher and have a chewier texture than bread made at home from Great Mill’s flour. -Same as B, The baker at home may use different recipe than used by the Professional Baker.

Hi! Can you explain again why D is the answer and not C? I thought D was out of scope

e) Flour milled from Lomas wheat contains a higher proportion of protein than does any other flour. - No such Remark in the passage about any other flour.

IMO C

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Answer (D) says “may rise higher and have a chewier...” Therefore, there is a possibility that it rises higher, but it’s not a guarantee. D is the correct answer.
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Re: A professional bread baker has determined that loaves prepared with fl  [#permalink]

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New post 24 Jul 2019, 22:36
Can someone please explain why D is the answer?

I thought D was out of scope because the argument stated the opinion of professional bread baker whereas D mentions about the bread made at home.
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Re: A professional bread baker has determined that loaves prepared with fl  [#permalink]

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New post 25 Jul 2019, 08:33
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AniJain wrote:
Can someone please explain why D is the answer?

I thought D was out of scope because the argument stated the opinion of professional bread baker whereas D mentions about the bread made at home.


D is the answer because it strengthens one of the premise of the argument "A professional bread baker has determined that loaves prepared with flour made by Agrica rise higher and have a chewier texture than loaves prepared with the same recipe but with flour made by Great Mill."

The are many ways to strengthen the conclusion strengthening the premise is one such method. In D we are replication the process in home and still find that the same result that the argument talks about. So this is the answer

A is wrong for it uses all a very extreme word. This scenario is very unrealistic. Also there is wrong comparison.
B There can be other forms of bread that can have different properties other than that discussed in the argument.
C It just a repeat of the information from the argument.
D correct
E It may and may not be true. So E is also out.
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Re: A professional bread baker has determined that loaves prepared with fl  [#permalink]

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New post 27 Jul 2019, 09:08
Hi Expert,

Why C is incorrect?

Please explain.

Thank you.
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Re: A professional bread baker has determined that loaves prepared with fl  [#permalink]

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New post 27 Jul 2019, 11:11
ballest127 wrote:
Hi Expert,

Why C is incorrect?

Please explain.

Thank you.


I also marked C but later got my mistake. If you read carefully argument mentions 'higher protein content of Agrica’s flour, which is milled entirely from wheat grown of the state in Lomas'

As per the argument higher protein content is in the flour but nowhere does it mention about the protein content of wheat, which is what choice C says. That's why D.

Hope this helps.

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Re: A professional bread baker has determined that loaves prepared with fl  [#permalink]

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New post 04 Aug 2019, 18:50
kitipriyanka wrote:
ballest127 wrote:
Hi Expert,

Why C is incorrect?

Please explain.

Thank you.


I also marked C but later got my mistake. If you read carefully argument mentions 'higher protein content of Agrica’s flour, which is milled entirely from wheat grown of the state in Lomas'

As per the argument higher protein content is in the flour but nowhere does it mention about the protein content of wheat, which is what choice C says. That's why D.

Hope this helps.

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But don't you think that the word "entirely" here says that nothing else was used, but just the wheat was used to make the flour and therefore we can say that the protein content of the flour is because of the wheat?
Or is it like, may be the process of making flour added proteins to the flour and wheat itself didn't have much protein?
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Re: A professional bread baker has determined that loaves prepared with fl   [#permalink] 04 Aug 2019, 18:50
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