It is currently 23 Oct 2017, 03:21

Close

GMAT Club Daily Prep

Thank you for using the timer - this advanced tool can estimate your performance and suggest more practice questions. We have subscribed you to Daily Prep Questions via email.

Customized
for You

we will pick new questions that match your level based on your Timer History

Track
Your Progress

every week, we’ll send you an estimated GMAT score based on your performance

Practice
Pays

we will pick new questions that match your level based on your Timer History

Not interested in getting valuable practice questions and articles delivered to your email? No problem, unsubscribe here.

Close

Request Expert Reply

Confirm Cancel

Events & Promotions

Events & Promotions in June
Open Detailed Calendar

The consistency of ice cream is adversely affected by even slight

  new topic post reply Question banks Downloads My Bookmarks Reviews Important topics  
Author Message
TAGS:

Hide Tags

VP
VP
User avatar
D
Status: Long way to go!
Joined: 10 Oct 2016
Posts: 1191

Kudos [?]: 910 [0], given: 54

Location: Viet Nam
GMAT ToolKit User Premium Member CAT Tests
The consistency of ice cream is adversely affected by even slight [#permalink]

Show Tags

New post 20 Sep 2017, 02:47
00:00
A
B
C
D
E

Difficulty:

  65% (hard)

Question Stats:

54% (01:40) correct 46% (01:46) wrong based on 106 sessions

HideShow timer Statistics

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
[Reveal] Spoiler: OA

_________________

Actual LSAT CR bank by Broall

How to solve quadratic equations - Factor quadratic equations
Factor table with sign: The useful tool to solve polynomial inequalities
Applying AM-GM inequality into finding extreme/absolute value

New Error Log with Timer

Kudos [?]: 910 [0], given: 54

Intern
Intern
avatar
B
Joined: 04 Nov 2015
Posts: 36

Kudos [?]: 2 [0], given: 2

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

Show Tags

New post 20 Sep 2017, 05:19
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.

Kudos [?]: 2 [0], given: 2

Manager
Manager
avatar
B
Joined: 13 Apr 2016
Posts: 56

Kudos [?]: 11 [0], given: 61

WE: Information Technology (Retail Banking)
CAT Tests
The consistency of ice cream is adversely affected by even slight [#permalink]

Show Tags

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.

Kudos [?]: 11 [0], given: 61

Manager
Manager
User avatar
S
Joined: 30 Jan 2017
Posts: 76

Kudos [?]: 54 [0], given: 31

Location: India
Schools: ISB '19
GMAT 1: 630 Q47 V29
GPA: 3.9
CAT Tests
Re: The consistency of ice cream is adversely affected by even slight [#permalink]

Show Tags

New post 12 Oct 2017, 02:31
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 !!

Kudos [?]: 54 [0], given: 31

Expert Post
GMAT Club Verbal Expert
User avatar
G
Status: GMAT and GRE tutor
Joined: 13 Aug 2009
Posts: 1051

Kudos [?]: 1617 [0], given: 402

Location: United States
GMAT 1: 780 Q51 V46
GMAT 2: 800 Q51 V51
GRE 1: 340 Q170 V170
Re: The consistency of ice cream is adversely affected by even slight [#permalink]

Show Tags

New post 14 Oct 2017, 09:46
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!
_________________

GMAT Club Verbal Expert | GMAT/GRE tutor at www.gmatninja.com | GMAT blog |food blog | Friendly warning: I'm really bad at PMs

Beginners' guides to GMAT verbal
Reading Comprehension | Critical Reasoning | Sentence Correction

SC & CR Questions of the Day (QOTDs), featuring expert explanations
All QOTDs | Subscribe via email | RSS

Need an expert reply?
Hit the request verbal experts' reply button -- and please be specific about your question. Feel free to tag @GMATNinja and @GMATNinjaTwo in your post.

Sentence Correction articles & resources
How to go from great (760) to incredible (780) on GMAT SC | That "-ing" Word Probably Isn't a Verb | That "-ed" Word Might Not Be a Verb, Either | No-BS Guide to GMAT Idioms | "Being" is not the enemy | WTF is "that" doing in my sentence?

Reading Comprehension, Critical Reasoning, and other articles & resources
All GMAT Ninja articles on GMAT Club | Using LSAT for GMAT CR & RC |7 reasons why your actual GMAT scores don't match your practice test scores | How to get 4 additional "fake" GMAT Prep tests for $29.99... in any section order

YouTube verbal webinars:
"Next-level" GMAT pronouns | Uses of "that" on the GMAT | Parallelism and meaning | Simplifying GMAT verb tenses

Kudos [?]: 1617 [0], given: 402

Re: The consistency of ice cream is adversely affected by even slight   [#permalink] 14 Oct 2017, 09:46
Display posts from previous: Sort by

The consistency of ice cream is adversely affected by even slight

  new topic post reply Question banks Downloads My Bookmarks Reviews Important topics  


GMAT Club MBA Forum Home| About| Terms and Conditions| GMAT Club Rules| Contact| Sitemap

Powered by phpBB © phpBB Group | Emoji artwork provided by EmojiOne

Kindly note that the GMAT® test is a registered trademark of the Graduate Management Admission Council®, and this site has neither been reviewed nor endorsed by GMAC®.