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Difficulty:
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Question Stats:
79% (01:52) correct
21%
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wrong
based on 1249
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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.
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.
04 May 2017, 04:09
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The argument is saying Adding salt to food diminishes the ability of microwave to kill harmful bacteria.
It then tells the science behind that.
Then, it says Scientists theorize that salt effectively blocks the microwaves from heating the interior.
We need to find the conclusion.
(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 they are found on exterior then the whole point would be weakened that it diminishes the ability of microwave to kill harmful bacteria. So, incorrect.
(B) The incidence of serious food poisoning would be significantly reduced if microwave ovens were not used by consumers to cook or reheat food. : Wow, We are talking about Microwave role and they are saying stop using microwave. No relevance.
(C) The addition of salt to food that has been cooked or reheated in a microwave oven can increase the danger of food poisoning. It is saying food has been cooked and then we are adding salt. But ideally we are first adding salt and then cooking it. So, this is a TRAP but a totally incorrect answer.
(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. Yes, danger can be lessened if we donot add salt. This is what the whole argument is saying. Hence, Correct
(E) Salt is the primary cause of food poisoning resulting from food that is heated in microwave ovens.: Whether it is primary or secondary, our point is no where related.
It then tells the science behind that.
Then, it says Scientists theorize that salt effectively blocks the microwaves from heating the interior.
We need to find the conclusion.
(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 they are found on exterior then the whole point would be weakened that it diminishes the ability of microwave to kill harmful bacteria. So, incorrect.
(B) The incidence of serious food poisoning would be significantly reduced if microwave ovens were not used by consumers to cook or reheat food. : Wow, We are talking about Microwave role and they are saying stop using microwave. No relevance.
(C) The addition of salt to food that has been cooked or reheated in a microwave oven can increase the danger of food poisoning. It is saying food has been cooked and then we are adding salt. But ideally we are first adding salt and then cooking it. So, this is a TRAP but a totally incorrect answer.
(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. Yes, danger can be lessened if we donot add salt. This is what the whole argument is saying. Hence, Correct
(E) Salt is the primary cause of food poisoning resulting from food that is heated in microwave ovens.: Whether it is primary or secondary, our point is no where related.
General Discussion
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04 May 2017, 05:27
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The question suggests that the efficiency of the microwave decreases as the quantity of salt increases on the food that is getting heated. Why does that happen? Scientists theorise that salt has the ability to block microwaves from heating the interior of the food.
(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 the bacteria is on the exterior of the food, how does salt create a problem??
(B) The incidence of serious food poisoning would be significantly reduced if microwave ovens were not used by consumers to cook or reheat food.
Not using microwave oven cannot be the conclusion as the argument is about microwaves.
(C) The addition of salt to food that has been cooked or reheated in a microwave oven can increase the danger of food poisoning.
Salt increases the danger of food poisoning?? No. As such the passage is based on the salt on food that is getting heated.
(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.
Yes. This is what the passage suggests.
(E) Salt is the primary cause of food poisoning resulting from food that is heated in microwave ovens.
The argument is not about the primary cause or secondary cause. Irrelevant.
(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 the bacteria is on the exterior of the food, how does salt create a problem??
(B) The incidence of serious food poisoning would be significantly reduced if microwave ovens were not used by consumers to cook or reheat food.
Not using microwave oven cannot be the conclusion as the argument is about microwaves.
(C) The addition of salt to food that has been cooked or reheated in a microwave oven can increase the danger of food poisoning.
Salt increases the danger of food poisoning?? No. As such the passage is based on the salt on food that is getting heated.
(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.
Yes. This is what the passage suggests.
(E) Salt is the primary cause of food poisoning resulting from food that is heated in microwave ovens.
The argument is not about the primary cause or secondary cause. Irrelevant.
