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22 Oct 2019, 11:03
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Difficulty:
5%
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Question Stats:
84% (01:21) correct
16%
(01:39)
wrong
based on 172
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Popcorn kernels explode, or "pop," when the moisture inside the kernel is heated and steam builds up pressure inside the kernel. Uniform moisture content in a batch of popcorn kernels ensures uniform popping time, which in turn ensures fewer unpopped kernels. In practice, the percentage of unpopped kernels in a batch can be reduced by sorting popcorn kernels by size.
Which of the following, if true, best helps explain why the percentage of unpopped kernels is lower when popcorn kernels are of uniform size?
(A) The percentage of unpopped kernels can be reduced by increasing cooking time.
(B) All popcorn kernels, no matter what their size, will pop under proper conditions.
(C) Yellow popcorn kernels have more moisture content than do white or blue popcorn kernels.
(D) A popcorn kernel's moisture content is fully determined by its size.
(E) Damaged kernels, another cause of unpopped kernels, have a lower moisture content than intact kernels.
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Which of the following, if true, best helps explain why the percentage of unpopped kernels is lower when popcorn kernels are of uniform size?
(A) The percentage of unpopped kernels can be reduced by increasing cooking time.
(B) All popcorn kernels, no matter what their size, will pop under proper conditions.
(C) Yellow popcorn kernels have more moisture content than do white or blue popcorn kernels.
(D) A popcorn kernel's moisture content is fully determined by its size.
(E) Damaged kernels, another cause of unpopped kernels, have a lower moisture content than intact kernels.
Kudos for the oA and solution
Kudo for the author of the post
22 Oct 2019, 22:23
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My Understanding and Approach:
Given:
1. Moisture in kernel when heated --> Steam builds up pressure inside kernel ---> Causes popcorn explode or "pop"
2. Uniform moisture content in each kernel ---> uniform popping time
3. Conclusion --> percentage of unpopped kernels can be reduced by Sorting based on size of kernels.
Ask is for a statement which can strengthen the conclusion, from passage we see a gap between above points 2 and 3, our answer should be the option which can fill this gap.
(A) The percentage of unpopped kernels can be reduced by increasing cooking time. - Incorrect as it gives alternate approach.
(B) All popcorn kernels, no matter what their size, will pop under proper conditions. - Incorrect, It defies the conclusion and nowhere strengthens.
(C) Yellow popcorn kernels have more moisture content than do white or blue popcorn kernels. - Incorrect as it brings new point and doesn't fill the gap we are looking to.
(D) A popcorn kernel's moisture content is fully determined by its size. - Correct One, Inline with what we are looking for.
(E) Damaged kernels, another cause of unpopped kernels, have a lower moisture content than intact kernels. - Incorrect as it brings new point and doesn't fill the gap we are looking to.
Option D
This was how i approached this question, Please correct me if my understanding is wrong. Thanks.
Given:
1. Moisture in kernel when heated --> Steam builds up pressure inside kernel ---> Causes popcorn explode or "pop"
2. Uniform moisture content in each kernel ---> uniform popping time
3. Conclusion --> percentage of unpopped kernels can be reduced by Sorting based on size of kernels.
Ask is for a statement which can strengthen the conclusion, from passage we see a gap between above points 2 and 3, our answer should be the option which can fill this gap.
(A) The percentage of unpopped kernels can be reduced by increasing cooking time. - Incorrect as it gives alternate approach.
(B) All popcorn kernels, no matter what their size, will pop under proper conditions. - Incorrect, It defies the conclusion and nowhere strengthens.
(C) Yellow popcorn kernels have more moisture content than do white or blue popcorn kernels. - Incorrect as it brings new point and doesn't fill the gap we are looking to.
(D) A popcorn kernel's moisture content is fully determined by its size. - Correct One, Inline with what we are looking for.
(E) Damaged kernels, another cause of unpopped kernels, have a lower moisture content than intact kernels. - Incorrect as it brings new point and doesn't fill the gap we are looking to.
Option D
This was how i approached this question, Please correct me if my understanding is wrong. Thanks.
23 Oct 2019, 06:46
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topic: the percentage of unpopped kernels in a batch can be reduced by sorting popcorn kernels by size.
Which of the following, if true, best helps explain why the percentage of unpopped kernels is lower when popcorn kernels are of uniform size?
(A) The percentage of unpopped kernels can be reduced by increasing cooking time...........cooking time not related to size out of scope
(B) All popcorn kernels, no matter what their size, will pop under proper conditions............out of scope again. they have to pop together not each in its own ideal way
(C) Yellow popcorn kernels have more moisture content than do white or blue popcorn kernels.......color mentioned not size ofs
(D) A popcorn kernel's moisture content is fully determined by its size.....only this helps
(E) Damaged kernels, another cause of unpopped kernels, have a lower moisture content than intact kernels.........damaged and intact is again new info ofs
Which of the following, if true, best helps explain why the percentage of unpopped kernels is lower when popcorn kernels are of uniform size?
(A) The percentage of unpopped kernels can be reduced by increasing cooking time...........cooking time not related to size out of scope
(B) All popcorn kernels, no matter what their size, will pop under proper conditions............out of scope again. they have to pop together not each in its own ideal way
(C) Yellow popcorn kernels have more moisture content than do white or blue popcorn kernels.......color mentioned not size ofs
(D) A popcorn kernel's moisture content is fully determined by its size.....only this helps
(E) Damaged kernels, another cause of unpopped kernels, have a lower moisture content than intact kernels.........damaged and intact is again new info ofs
