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21 May 2018, 12:41
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C
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Difficulty:
55%
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Question Stats:
67% (02:11) correct
33%
(02:31)
wrong
based on 539
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Cold food, after being heated in a microwave oven to 50 degrees Celsius, contains half its initial concentration of a particular enzyme, muramidase. If, however, the food reaches that temperature through exposure to a conventional heat source of 50 degrees Celsius, it will contain nearly all of its initial concentration of the enzyme. Therefore, what destroys the enzyme is not heat but microwaves, which generate heat.
Which one of the following, if true, most seriously weakens the argument?
A. A substance exposed to a conventional heat source of exactly 50 degrees Celsius will reach that temperature more slowly than it would if it were exposed to a conventional heat source hotter than 50 degrees Celsius.
B. Enzymes in cold food that are destroyed through excessive heating can be replaced by adding enzymes that have been extracted from other sources
C. Heating any food by microwave creates small zones within it that are much hotter than the overall temperature that the food will ultimately reach.
D. Food that has been heated in a microwave oven does not taste noticeably different from food that has been briefly heated by exposure to a conventional heat source.
E. Heating cold food in a microwave oven to a temperature of 100 degrees Celsius destroys nearly all of the muramidase initially present in that food.
Which one of the following, if true, most seriously weakens the argument?
A. A substance exposed to a conventional heat source of exactly 50 degrees Celsius will reach that temperature more slowly than it would if it were exposed to a conventional heat source hotter than 50 degrees Celsius.
B. Enzymes in cold food that are destroyed through excessive heating can be replaced by adding enzymes that have been extracted from other sources
C. Heating any food by microwave creates small zones within it that are much hotter than the overall temperature that the food will ultimately reach.
D. Food that has been heated in a microwave oven does not taste noticeably different from food that has been briefly heated by exposure to a conventional heat source.
E. Heating cold food in a microwave oven to a temperature of 100 degrees Celsius destroys nearly all of the muramidase initially present in that food.
21 May 2018, 20:00
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Question Type: Weaken
Argument: Microwaves destroy the enzyme and not heat.
A A substance exposed to a conventional heat source of exactly 50 degrees Celsius will reach that temperature more slowly than it would if it were exposed to a conventional heat source hotter than 50 degrees Celsius. - Out of focus. We are not worried the time it takes to reach the desired temperature.
B Enzymes in cold food that are destroyed through excessive heating can be replaced by adding enzymes that have been extracted from other sources - Irrelevant.
C Heating any food by microwave creates small zones within it that are much hotter than the overall temperature that the food will ultimately reach. - Correct. Weakens the argument by stating that enzymes get destroyed by heat within the microwave.
D Food that has been heated in a microwave oven does not taste noticeably different from food that has been briefly heated by exposure to a conventional heat source. - Irrelevant.
E Heating cold food in a microwave oven to a temperature of 100 degrees Celsius destroys nearly all of the muramidase initially present in that food. - Irrelevant.
Answer: C
Argument: Microwaves destroy the enzyme and not heat.
A A substance exposed to a conventional heat source of exactly 50 degrees Celsius will reach that temperature more slowly than it would if it were exposed to a conventional heat source hotter than 50 degrees Celsius. - Out of focus. We are not worried the time it takes to reach the desired temperature.
B Enzymes in cold food that are destroyed through excessive heating can be replaced by adding enzymes that have been extracted from other sources - Irrelevant.
C Heating any food by microwave creates small zones within it that are much hotter than the overall temperature that the food will ultimately reach. - Correct. Weakens the argument by stating that enzymes get destroyed by heat within the microwave.
D Food that has been heated in a microwave oven does not taste noticeably different from food that has been briefly heated by exposure to a conventional heat source. - Irrelevant.
E Heating cold food in a microwave oven to a temperature of 100 degrees Celsius destroys nearly all of the muramidase initially present in that food. - Irrelevant.
Answer: C
21 May 2018, 22:06
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Cold food, after being heated in a microwave oven to 50 degrees Celsius, contains half its initial concentration of a particular enzyme, muramidase. If, however, the food reaches that temperature through exposure to a conventional heat source of 50 degrees Celsius, it will contain nearly all of its initial concentration of the enzyme. Therefore, what destroys the enzyme is not heat but microwaves, which generate heat.
Which one of the following, if true, most seriously weakens the argument?
Process: Weakening the conclusion: microwaves are not the cause of destruction of enzyme. other reason.
A. A substance exposed to a conventional heat source of exactly 50 degrees Celsius will reach that temperature more slowly than it would if it were exposed to a conventional heat source hotter than 50 degrees Celsius.- no discussion about the microwave. kill it.
B. Enzymes in cold food that are destroyed through excessive heating can be replaced by adding enzymes that have been extracted from other sources no such discussion of addition of the enzyme in argument. we need find cause not the solution.
C. Heating any food by microwave creates small zones within it that are much hotter than the overall temperature that the food will ultimately reach. it says localised heating happens in case of microwave. i.e. temperature at certain points are much higher causing enzyme to destroy. giving the reason. keep it
D. Food that has been heated in a microwave oven does not taste noticeably different from food that has been briefly heated by exposure to a conventional heat source. no reason, taste is not discussed in argument.
E. Heating cold food in a microwave oven to a temperature of 100 degrees Celsius destroys nearly all of the muramidase initially present in that food.it is saying ALL the enzyme at 100C, we want reason for 50% destruction. it could be possible at after 60C enzyme starts degrading. so no clear answer.
Therefore answer is C.
Which one of the following, if true, most seriously weakens the argument?
Process: Weakening the conclusion: microwaves are not the cause of destruction of enzyme. other reason.
A. A substance exposed to a conventional heat source of exactly 50 degrees Celsius will reach that temperature more slowly than it would if it were exposed to a conventional heat source hotter than 50 degrees Celsius.- no discussion about the microwave. kill it.
B. Enzymes in cold food that are destroyed through excessive heating can be replaced by adding enzymes that have been extracted from other sources no such discussion of addition of the enzyme in argument. we need find cause not the solution.
C. Heating any food by microwave creates small zones within it that are much hotter than the overall temperature that the food will ultimately reach. it says localised heating happens in case of microwave. i.e. temperature at certain points are much higher causing enzyme to destroy. giving the reason. keep it
D. Food that has been heated in a microwave oven does not taste noticeably different from food that has been briefly heated by exposure to a conventional heat source. no reason, taste is not discussed in argument.
E. Heating cold food in a microwave oven to a temperature of 100 degrees Celsius destroys nearly all of the muramidase initially present in that food.it is saying ALL the enzyme at 100C, we want reason for 50% destruction. it could be possible at after 60C enzyme starts degrading. so no clear answer.
Therefore answer is C.
