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The consistency of ice cream is adversely affected by even slight

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The consistency of ice cream is adversely affected by even slight  [#permalink]

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New post 20 Sep 2017, 02:47
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The consistency of ice cream is adversely affected by even slight temperature changes in the freezer. To counteract this 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.

Source: LSAT

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Re: The consistency of ice cream is adversely affected by even slight  [#permalink]

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New post 20 Sep 2017, 05:19
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broall wrote:
The consistency of ice cream is adversely affected by even slight temperature changes in the freezer. To counteract this 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.

Source: LSAT


Option E has to be correct ,OA please

For good consistency, we need a stable temp. 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.

Regards,
Sandeep
Kudos Please.
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The consistency of ice cream is adversely affected by even slight  [#permalink]

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New post 30 Sep 2017, 11:14
I find the OA a little off . where is it mentioned that stable temp makes for the BEST possible flavour in ice-creams.It just mentions that if temp is not stable, ice cream's consistency and consequently its flavour is effected. X-->Y but Y necessarily doesn't imply X.
Please can someone explain.
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Re: The consistency of ice cream is adversely affected by even slight  [#permalink]

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New post 12 Oct 2017, 02:31
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broall wrote:
The consistency of ice cream is adversely affected by even slight temperature changes in the freezer. To counteract this 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.

Source: LSAT


I would like to present my reasoning for Option B to be incorrect.

The argument says that costs constitute a strong incentive in favor of relatively high storage temperatures. If the ice creams are stored at high temperatures, we will need to add stabilizers because "Stabilizers are less needed if storage temperatures are very low". Adding stabilizers solves the problem of inconsistency as mentioned in Line 1. However, if you add stabilizers, the flavor is adversely affected as mentioned in Line 2.
Hence, Cost considerations favor sacrificing flavor over consistency.

Option B furtively switches these terms and hence is incorrect !!
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Re: The consistency of ice cream is adversely affected by even slight  [#permalink]

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New post 14 Oct 2017, 09:46
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doeadoer wrote:
I find the OA a little off . where is it mentioned that stable temp makes for the BEST possible flavour in ice-creams.It just mentions that if temp is not stable, ice cream's consistency and consequently its flavour is effected. X-->Y but Y necessarily doesn't imply X.
Please can someone explain.

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

Since stabilizers adversely affect flavor, we can infer that, all else equal, the flavor would be better without stabilizers. Since "stabilizers are less needed if storage temperatures are very low," we can infer that, all else equal, the flavor and consistency would be better at very low, stable storage temperatures.

True, very low, stable storage temperatures do not guarantee the best possible flavor and consistency. However, choice (E) only says that very low, stable freezer temperatures allow for the best possible flavor inconsistency. Choice (E) does not say that we will definitely have the best flavor and consistency when storage temps are very low and stable. Rather, it only says that we can have the best flavor and consistency under those conditions. Mmm... ice cream.

I hope this helps!
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Re: The consistency of ice cream is adversely affected by even slight  [#permalink]

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New post 26 Jan 2018, 07:35
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However, since energy costs are constantly going up, those costs constitute a strong incentive in favor of relatively high storage temperatures.


Can anyone please help me clarify this sentence. I don't understand the meaning.and what's role of this in the argument as a whole?
as I understand because the cost is going up so despite the fact that Stabilizers are expensive, they still use them anyway => Therefore I chose B.
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Re: The consistency of ice cream is adversely affected by even slight  [#permalink]

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New post 05 Feb 2018, 22:33
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lichting wrote:
Quote:
However, since energy costs are constantly going up, those costs constitute a strong incentive in favor of relatively high storage temperatures.


Can anyone please help me clarify this sentence. I don't understand the meaning.and what's role of this in the argument as a whole?
as I understand because the cost is going up so despite the fact that Stabilizers are expensive, they still use them anyway => Therefore I chose B.

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

If we have very low storage temperatures, we can maintain the consistency without using stabilizers (which adversely affect the flavor). Great! So as long as we have very low storage temperatures, we can have the consistency we want without affecting the flavor!

But it's not that simple: "since energy costs are constantly going up, {energy} costs constitute a strong incentive in favor of relatively high storage temperatures."

In other words,

  • Storing ice cream at very low temperatures might be great for the consistency and the flavor, but it's expensive.
  • Because of expensive energy costs, there's an incentive to store ice cream at relatively high temperatures.
  • By using relatively high storage temperatures, we'll save money on energy costs, but now we have to face the consistency problem.

We know that energy cost considerations favor higher storage temperatures. With high storage temperatures, we have to chose between consistency issues (without stabilizers) or flavor issues (with stabilizers). So we have to sacrifice either flavor or consistency.

In that case, will manufacturers favor consistency or flavor? We can't tell based on the information in the passage, so (B) cannot properly be inferred.

I hope that helps! Mmm... ice cream.
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Re: The consistency of ice cream is adversely affected by even slight  [#permalink]

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New post 29 May 2018, 07:13
fmik7894 wrote:
broall wrote:
The consistency of ice cream is adversely affected by even slight temperature changes in the freezer. To counteract this 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.

Source: LSAT


I would like to present my reasoning for Option B to be incorrect.

The argument says that costs constitute a strong incentive in favor of relatively high storage temperatures. If the ice creams are stored at high temperatures, we will need to add stabilizers because "Stabilizers are less needed if storage temperatures are very low". The line of reasoning is wrong here. There is not 'need' to add stabilizers. They may or may not add it.Adding stabilizers solves the problem of inconsistency as mentioned in Line 1. However, if you add stabilizers, the flavor is adversely affected as mentioned in Line 2.
Hence, Cost considerations favor sacrificing flavor over consistency.

Option B furtively switches these terms and hence is incorrect !!
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Re: The consistency of ice cream is adversely affected by even slight  [#permalink]

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New post 29 May 2018, 10:13
Given the statement 'Stabilizers are less needed if storage temperatures are very low' i.e If storage temp low -> Stabilizers are less needed, can I conclude If storage temperatures are high -> Stabilizers are more often needed? If not, then no conclusion regarding usage of stabilizers at high temperatures can logically be inferred from the conclusion that there is a strong incentive in favor of high temperatures.

Based on this we can't infer anything regarding cost considerations effect on consistency or flavor since we are talking about costs which incentivize high temperatures. Thus B cannot be inferred. Is my reasoning correct?

Many thanks
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Re: The consistency of ice cream is adversely affected by even slight  [#permalink]

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New post 30 May 2018, 16:19
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abhijay wrote:
Given the statement 'Stabilizers are less needed if storage temperatures are very low' i.e If storage temp low -> Stabilizers are less needed, can I conclude If storage temperatures are high -> Stabilizers are more often needed? If not, then no conclusion regarding usage of stabilizers at high temperatures can logically be inferred from the conclusion that there is a strong incentive in favor of high temperatures.

Based on this we can't infer anything regarding cost considerations effect on consistency or flavor since we are talking about costs which incentivize high temperatures. Thus B cannot be inferred. Is my reasoning correct?

Many thanks

abhijay, I think you've got it!

Cost considerations would favor high storage temps. With high storage temps, you'd need stabilizers if you want good consistency. But if you use the stabilizers, you'll sacrifice flavor. So which will you sacrifice, flavor or consistency? We don't know.

Check out this post for another explanation of choice (B): https://gmatclub.com/forum/the-consiste ... l#p2010553.
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The consistency of ice cream is adversely affected by even slight  [#permalink]

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New post 17 Jun 2018, 11:27
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broall wrote:
The consistency of ice cream is adversely affected by even slight temperature changes in the freezer. To counteract this 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.

Source: LSAT



hey sandman13

B Vs E :) :cool: so which one should we choose :-)

Let`s read just a part of an argument. I will mark the KEY words - in red, Also I will mark words that are of secondary importance in blue

"The consistency of ice cream is adversely affected by even slight temperature changes in the freezer. To counteract this problem, manufacturers add stabilizers to ice cream. Unfortunately, stabilizers, though inexpensive, adversely affect flavor "

As you see the main topic revolves around three key words, consistency, stabilizers, and flavor

Also notice how cost of stabilizer is mentioned "though inexpensive"(like "by the way" as additional/ extra information, bot not as key information determinant in using stabilizers)

Next part of argument is following

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.


Now ask yourself a question what is the main topic of argument ? we talk MAINLY about consistency, stabilizers, and flavor


Compare the following --->

Cost considerations that favor sarcificing consistency over sacrficing flavor VS Favoring consistency over flavor

Now which one is more relevant to the topic ?

i am sure your answer will be that Favoring consistency over flavor is more relevant to the argument. We are not concerned about costs, we are concerned about consistency and flavor :)

So now looking at E and B options we can safely eliminate B, and choose E :) YAY :)

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


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

cheers :)
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Re: The consistency of ice cream is adversely affected by even slight  [#permalink]

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New post 29 Sep 2018, 01:35
The consistency of ice cream is adversely affected by even slight temperature changes in the freezer. To counteract this 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.


Evaluating option B;-

When cost consideration comes to play, high (relatively) temperatures are used to produce ice cream. Then consistency is sacrificed.
Now the manufacturer has choice:-
"to sacrifice consistency" and maintain the flavor, or
"to proceed a step further and add stabilizer, hence retaining consistency but sacrificing flavor"

Since both steps above are feasible, we cannot conclude that "Cost considerations favor sacrificing consistency over sacrificing flavor (option B)"
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Re: The consistency of ice cream is adversely affected by even slight   [#permalink] 29 Sep 2018, 01:35
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