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# The efficiency of microwave ovens in destroying the harmful

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Director
Joined: 20 Apr 2005
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The efficiency of microwave ovens in destroying the harmful [#permalink]

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09 May 2005, 18:15
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19. The efficiency of microwave ovens in destroying the harmful bacteria frequently found in common foods is diminished by the presence of salt in the food being cooked. When heated in a microwave oven, the interior of unsalted food reaches temperatures high enough to kill bacteria that cause food poisoning, but the interior of salted food does not. Scientists theorize that salt effectively blocks the microwaves from heating the interior.

Which one of the following conclusions is most supported by the information above?

(A) The kinds of bacteria that cause food poisoning are more likely to be found on the exterior of food than in the interior of food.
(B) The incidence of serious food poisoning would be significantly reduced if microwave ovens were not used by consumers to cook or reheat food.
(C) The addition of salt to food that has been cooked or reheated in a microwave oven can increase the danger of food poisoning.
(D) The danger of food poisoning can be lessened if salt is not used to prepare foods that are to be cooked in a microwave oven.
(E) Salt is the primary cause of food poisoning resulting from food that is heated in microwave ovens.

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Manager
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09 May 2005, 18:51
D is the answer. Since salt blocks microwave heat and therefore will not kill bacteria, avoiding salt will solve this issue

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09 May 2005, 19:46
(A) The kinds of bacteria that cause food poisoning are more likely
to be found on the exterior of food than in the interior of food.
- If so, then it does not matter if the food is salted or not.

(B) The incidence of serious food poisoning would be significantly reduced if microwave ovens were not used by consumers to cook or reheat food.
- This goes to say microwave ovens are not effective in removing bacteria, and it has nothing to do with salt content in the food

(C) The addition of salt to food that has been cooked or reheated in a microwave oven can increase the danger of food poisoning.
- Not supported for in passage.

(D) The danger of food poisoning can be lessened if salt is not used to prepare foods that are to be cooked in a microwave oven.

(E) Salt is the primary cause of food poisoning resulting from food that is heated in microwave ovens.
- If salt is the primary cause, then it does not matter if the interior is heated or not so long as salt is added to the food.

D is the best choice. The danger of food poisoning is lessened if salt is not used to prepare food that are to be cooked in microwave ovens. This is because we're not told if salt is the only cause of food poisoning.

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09 May 2005, 19:53
D
the conclusion of the Argument :" The efficiency of microwave ovens in destroying the harmful bacteria frequently found in common foods is diminished by the presence of salt in the food being cooked"

--> only D support this

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Manager
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10 May 2005, 04:49
any of you can explain why C is wrong?
_________________

Regards,
Wunderbar03

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10 May 2005, 05:48
wunderbar03 wrote:
any of you can explain why C is wrong?

C says "C) The addition of salt to food that has been cooked or reheated in a microwave oven can increase the danger of food poisoning. "

While the passage says is talking about the salt being already in the food before reheating/cooking it in the oven.[/b]

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Intern
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10 May 2005, 06:04
(D) .... (D) ... (D) .. for obvious reasons

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Director
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16 May 2005, 15:33
The OA is D.

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