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10 Jun 2020, 08:12
Kudos
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B
Be sure to select an answer first to save it in the Error Log before revealing the correct answer (OA)!
Difficulty:
55%
(hard)
Question Stats:
59% (01:47) correct
41%
(01:54)
wrong
based on 296
sessions
History
Date
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Not Attempted Yet
kapil1995
Pasta is consumed by boiling unripe or dry pasta in water. Although some of the starch in the pasta gets converted to resistant starch,nothing is added in the process. Moreover, the only thing added to pasta is water, which contains no calories or nutrients. The fact that cooked pasta, if consumed, contains more iron per calorie than uncooked pasta does is thus puzzling.
Which one of the following, if true, most helps to explain why cooked pasta contains more iron per calorie than uncooked pasta does?
(A) Since cooked pasta is bigger in size than uncooked pasta, it takes several ounces of uncooked pasta to provide the same amount of iron as a handful of cooked pasta does. Nothing related to iron per calorie
(B) Resistant starch cannot be digested, so its calories do not count toward the calorie content of the cooked pasta.
Since iron content is same and calorie are less in cooked pasta than uncooked pasta, iron per calorie is more in cooked pasta.
Since Iron are same, Iron/Calorie increases with decreasing calories
(C) The body can absorb iron and other nutrients more quickly from cooked pasta than from uncooked pasta because of the relatively high water content.
Nothing related to iron per calorie
(D) Many people get a greater share of their yearly iron intake from fruits than from pasta.
Irrelevant
(E) Cooked pasta is often eaten in combination with other iron-containing foods, while uncooked pasta is usually eaten directly.
Not a proper comparison between cooked and uncooked pasta iron per calorie
IMO B
HoneyLemon
11 Jun 2020, 04:32
Kudos
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kapil1995
In cooked Pasta , some of the starch in the pasta gets converted to resistant starch,nothing is added in the process of cooking . Still the fact that cooked pasta, if consumed, contains more iron per calorie than uncooked pasta does is thus puzzling.
We need to resolve the paradox .
i.e
Let's analyse .. In what scenario
Cooked Pasta (Iron / Calorie ) > Un-Cooked Pasta (Iron / Calorie ) .. Provided in Cooking process nothing is added other than water that has zero calorie . and While cooking some starch gets converted to resistant starch .
What if for the same amount of Cooked pasta the total calorie is less than uncooked pasta .. Lets suppose somehow while cooking the some number of calories is lossed from pasta. In that case
Cooked Pasta (Iron / Calorie ) > Un-Cooked Pasta (Iron / Calorie )
Let's go for POE
Which one of the following, if true, most helps to explain why cooked pasta contains more iron per calorie than uncooked pasta does?
(A) Since cooked pasta is bigger in size than uncooked pasta, it takes several ounces of uncooked pasta to provide the same amount of iron as a handful of cooked pasta does.
-- Not relevant
(B) Resistant starch cannot be digested, so its calories do not count toward the calorie content of the cooked pasta.
-- Correct choice . As per our analysis ..
(C) The body can absorb iron and other nutrients more quickly from cooked pasta than from uncooked pasta because of the relatively high water content.
-- absorption Not relevant to argument
(D) Many people get a greater share of their yearly iron intake from fruits than from pasta.
-- Not relevant
(E) Cooked pasta is often eaten in combination with other iron-containing foods, while uncooked pasta is usually eaten directly.
-- Not relevant
So B is my ans..
12 Jun 2020, 08:29
Kudos
Bookmarks
Pasta is consumed by boiling unripe or dry pasta in water. Although some of the starch in the pasta gets converted to resistant starch,nothing is added in the process. Moreover, the only thing added to pasta is water, which contains no calories or nutrients. The fact that cooked pasta, if consumed, contains more iron per calorie than uncooked pasta does is thus puzzling.
Which one of the following, if true, most helps to explain why cooked pasta contains more iron per calorie than uncooked pasta does?
We need to find a Method of reasoning. If cooked pasta contains more iron, it could be because of the conversion of starch to resistant starch or becnause of the some other activity that lead to the increase in content. So we don't have any clear indicator by premises. Let's go to options.
A-> Author clearly states the consuming cooked pasta has more iron per calorie. No where is the reference to quantity given. NO
B-> Not giving reason for iron. NO
C-> This could be a reason. Both types of forms contain same amount of iron, it's the water that is aiding to absorb iron. CONTENDER
D-> NO
E-> Author says that consumed directly. So whether it is taken with something else, cannot be the reasoning. NO
BY POE, we get C
(A) Since cooked pasta is bigger in size than uncooked pasta, it takes several ounces of uncooked pasta to provide the same amount of iron as a handful of cooked pasta does.
(B) Resistant starch cannot be digested, so its calories do not count toward the calorie content of the cooked pasta.
(C) The body can absorb iron and other nutrients more quickly from cooked pasta than from uncooked pasta because of the relatively high water content.
(D) Many people get a greater share of their yearly iron intake from fruits than from pasta.
(E) Cooked pasta is often eaten in combination with other iron-containing foods, while uncooked pasta is usually eaten directly.
Which one of the following, if true, most helps to explain why cooked pasta contains more iron per calorie than uncooked pasta does?
We need to find a Method of reasoning. If cooked pasta contains more iron, it could be because of the conversion of starch to resistant starch or becnause of the some other activity that lead to the increase in content. So we don't have any clear indicator by premises. Let's go to options.
A-> Author clearly states the consuming cooked pasta has more iron per calorie. No where is the reference to quantity given. NO
B-> Not giving reason for iron. NO
C-> This could be a reason. Both types of forms contain same amount of iron, it's the water that is aiding to absorb iron. CONTENDER
D-> NO
E-> Author says that consumed directly. So whether it is taken with something else, cannot be the reasoning. NO
BY POE, we get C
(A) Since cooked pasta is bigger in size than uncooked pasta, it takes several ounces of uncooked pasta to provide the same amount of iron as a handful of cooked pasta does.
(B) Resistant starch cannot be digested, so its calories do not count toward the calorie content of the cooked pasta.
(C) The body can absorb iron and other nutrients more quickly from cooked pasta than from uncooked pasta because of the relatively high water content.
(D) Many people get a greater share of their yearly iron intake from fruits than from pasta.
(E) Cooked pasta is often eaten in combination with other iron-containing foods, while uncooked pasta is usually eaten directly.
