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# Lsat:The consistency of ice cream is adversely affected

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Lsat:The consistency of ice cream is adversely affected  [#permalink]

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25 Sep 2014, 02:45
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65% (hard)

Question Stats:

59% (02:13) correct 41% (02:20) wrong based on 246 sessions

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The consistency of ice cream is adversely affected by even slight temperature changes in the freezer. To counteract his problem, manufacturers add stabilizers to ice cream. Unfortunately, stabilizers, though inexpensive, adversely affect flavor. Stabilizers are less needed if storage temperatures are very low. However, since energy costs are constantly going up, those costs constitute a strong incentive in favor of relatively high storage temperatures.

Which one of the following can be properly inferred from the passage?

(A) Even slight deviations from the proper consistency for ice cream sharply impair its flavor.

(B) Cost considerations favor sacrificing consistency over sacrificing flavor.

(C) It would not be cost effective to develop a new device to maintain the constancy of freezer temperatures.

(D) Stabilizers function well only at very low freezer temperatures.

(E) Very low, stable freezer temperatures allow for the best possible consistency and flavor of ice cream.

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Re: Lsat:The consistency of ice cream is adversely affected  [#permalink]

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03 May 2015, 07:08
lavanyak92 wrote:
The consistency of ice cream is adversely affected by even slight temperature changes in the freezer. To counteract his problem, manufacturers add stabilizers to ice cream. Unfortunately, stabilizers, though inexpensive, adversely affect flavor. Stabilizers are less needed if storage temperatures are very low. However, since energy costs are constantly going up, those costs constitute a strong incentive in favor of relatively high storage temperatures.

Which one of the following can be properly inferred from the passage?

(A) Even slight deviations from the proper consistency for ice cream sharply impair its flavor.

(B) Cost considerations favor sacrificing consistency over sacrificing flavor.

(C) It would not be cost effective to develop a new device to maintain the constancy of freezer temperatures.

(D) Stabilizers function well only at very low freezer temperatures.

(E) Very low, stable freezer temperatures allow for the best possible consistency and flavor of ice cream.

Narrowed down to B and E.Can anyone guide why E
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Re: Lsat:The consistency of ice cream is adversely affected  [#permalink]

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03 May 2015, 11:16
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lavanyak92 wrote:
The consistency of ice cream is adversely affected by even slight temperature changes in the freezer. To counteract his problem, manufacturers add stabilizers to ice cream. Unfortunately, stabilizers, though inexpensive, adversely affect flavor. Stabilizers are less needed if storage temperatures are very low. However, since energy costs are constantly going up, those costs constitute a strong incentive in favor of relatively high storage temperatures.

Which one of the following can be properly inferred from the passage?

(A) Even slight deviations from the proper consistency for ice cream sharply impair its flavor.

(B) Cost considerations favor sacrificing consistency over sacrificing flavor.

(C) It would not be cost effective to develop a new device to maintain the constancy of freezer temperatures.

(D) Stabilizers function well only at very low freezer temperatures.

(E) Very low, stable freezer temperatures allow for the best possible consistency and flavor of ice cream.

The consistency of ice cream is adversely affected by even slight temperature changes in the freezer. To counteract his problem, manufacturers add stabilizers to ice cream. Unfortunately, stabilizers, though inexpensive, adversely affect flavor. Stabilizers are less needed if storage temperatures are very low. However, since energy costs are constantly going up, those costs constitute a strong incentive in favor of relatively high storage temperatures.

Which one of the following can be properly inferred from the passage?

(A) Even slight deviations from the proper consistency for ice cream sharply impair its flavor. Out of scope

(B) Cost considerations favor sacrificing consistency over sacrificing flavor. Not true, it is the other way around - cost considerations favor sacrificing flavor over consistency

(C) It would not be cost effective to develop a new device to maintain the constancy of freezer temperatures. Out of scope

(D) Stabilizers function well only at very low freezer temperatures. There is no mention of this. Stabilizers are less needed at lower temperatures, and that's because ice cream is more stable at lower temps. Doesn't have anything to do with the effectiveness of stabilizers.

(E) Very low, stable freezer temperatures allow for the best possible consistency and flavor of ice cream. This can clearly be inferred from the statements.
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Re: Lsat:The consistency of ice cream is adversely affected  [#permalink]

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03 May 2015, 15:57
ssriva2 wrote:
lavanyak92 wrote:
The consistency of ice cream is adversely affected by even slight temperature changes in the freezer. To counteract his problem, manufacturers add stabilizers to ice cream. Unfortunately, stabilizers, though inexpensive, adversely affect flavor. Stabilizers are less needed if storage temperatures are very low. However, since energy costs are constantly going up, those costs constitute a strong incentive in favor of relatively high storage temperatures.

Which one of the following can be properly inferred from the passage?

(A) Even slight deviations from the proper consistency for ice cream sharply impair its flavor.

(B) Cost considerations favor sacrificing consistency over sacrificing flavor.

(C) It would not be cost effective to develop a new device to maintain the constancy of freezer temperatures.

(D) Stabilizers function well only at very low freezer temperatures.

(E) Very low, stable freezer temperatures allow for the best possible consistency and flavor of ice cream.

Narrowed down to B and E.Can anyone guide why E

Hello ssriva2

At first I too have hesitations between B and E but finally realize where is trick in the question.

In argument we see that "Stabilizers are less needed if storage temperatures are very low."
So we can infer that very low temperature plus something can provide the best possible consistency but only low temperatures are insufficient.
And in the start of argument we see that "consistency of ice cream is adversely affected by even slight temperature changes in the freezer"

So for the best consistency we need very low temperature plus unchangeable temperature

And answer E gives exactly this information: "Very low, stable freezer temperatures allow for the best possible consistency and flavor of ice cream"
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Re: Lsat:The consistency of ice cream is adversely affected  [#permalink]

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03 May 2015, 16:12
1
1. ice cream consistency adversely affected by temp change
2. to counteract, stabilizers added
3. stabilizers bad for flavor
4. stabilizers not needed if temp very low
5. energy costs going up --> strong incentive for high temp

(A) slight consistency change = sharp flavor impairment. Eliminate! We have no evidence regarding the relationship between consistency and flavor. They are treated as separate in the evidence we have.

(B) tempting answer. However, if anything, the evidence seems to point to the opposite. High temps are cheaper, and at high temps, stabilizers are more necessary. And stabilizers are inexpensive. And they preserve consistency and impair flavor.

(C) way off. This may or may not be true. No evidence of any kind is presented regarding new devices and their potential cost-effectiveness.

(D) way off. In fact, the opposite seems to be true. Stabilizers are less needed at low temps.

(E) For good consistency, we need a stable temp (no changes). For good flavor, we don't want stabilizers, which means we want "very low" temps. Thus, for good consistency and good flavor, we want LOW, STABLE temps. Bingo!
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Re: Lsat:The consistency of ice cream is adversely affected  [#permalink]

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26 Dec 2015, 11:38
lavanyak92 wrote:
The consistency of ice cream is adversely affected by even slight temperature changes in the freezer. To counteract his problem, manufacturers add stabilizers to ice cream. Unfortunately, stabilizers, though inexpensive, adversely affect flavor. Stabilizers are less needed if storage temperatures are very low. However, since energy costs are constantly going up, those costs constitute a strong incentive in favor of relatively high storage temperatures.

we can infer that in this case, consistency is preferred to flavor. moreover, stabilizers are not needed if temps are very low.

Which one of the following can be properly inferred from the passage?

(A) Even slight deviations from the proper consistency for ice cream sharply impair its flavor.
well, this can't be inferred. we are told that only addition of stabilizers affect flavor.

(B) Cost considerations favor sacrificing consistency over sacrificing flavor.
no, it is vice-versa. cost considerations favor sacrificing flavor over consistency.

(C) It would not be cost effective to develop a new device to maintain the constancy of freezer temperatures.
well, this is irrelevant.

(D) Stabilizers function well only at very low freezer temperatures.
close, but no. stabilizers are added when changes in temperature are present. when stored in very low freezer temperatures, stabilizers are less needed.

(E) Very low, stable freezer temperatures allow for the best possible consistency and flavor of ice cream.
correct. when temperatures are very low, stabilizers are not added, and the consistency + flavor is preserved.
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Re: Lsat:The consistency of ice cream is adversely affected  [#permalink]

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03 Jan 2018, 00:00
Good one.

It's a close one between B and E.

In my opinion B is not necessarily correct, because it's not just the consistency that is sacrificed but also the flavor. Why ? Simple. High temp(decrease consistency-->this is the PROBLEM) ---> Use of stabilizers to overcome that PROBLEM ----> The use adversely affects flavor(as stated in the passage). Hence both are necessarily sacrificed in the process of cost considerations.

Given the facts of this passage, E must hold true.[Stabilizers are needed to overcome the problem of decrease in ice cream consistency. Therefore if low temperatures require less stabilizers it simply implies that at low temperatures consistency is hardly affected and therefore is at it's best possible state. Moreover the use of less stabilizers also preserves the original flavor of the ice cream)
Re: Lsat:The consistency of ice cream is adversely affected   [#permalink] 03 Jan 2018, 00:00
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# Lsat:The consistency of ice cream is adversely affected

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