Butterfat gets its yellowish color from carotene, the fat-soluble

Question

Butterfat gets its yellowish color from carotene, the fat-soluble vitamin A precursor that is also responsible for the color of carrots. Not all butterfat, however, is equally yellow. Some breeds of cows are more efficient than others at converting carotene to the colorless vitamin A.

If butter made from the milk of Holstein cows is much paler than that made from the milk of jersey or guernsey cows, then the facts above suggest that

If butter made from the milk of Holstein cows is much paler than that made from the milk of jersey or guernsey cows, then the facts above suggest that

(A) there is less butterfat in the milk of holsteins than in the milk of jerseys or guernseys 
(B) there is more vitamin A in the butterfat of holsteins than in the butterfat of jerseys or guernseys 
(C) there is more carotene in the butterfat of holsteins than in the butterfat of jerseys or guernseys 
(D) holsteins are less efficient converters of carotene than are jerseys or guernseys 
(E) the carotene in the milk of holsteins is less fat-soluble than the carotene in the milk of jerseys or guernseys

ravigupta2912 · Answer

(A) there is less butterfat in the milk of holsteins than in the milk of jerseys or guernseys

Nothing in the passage suggests that. We are talking of carotene which is an element present in the butterfat. As per the passage carotene & vit. A content is variable depending upon the conversion efficiency of some breed of cows. This statement is nowhere close to any inference from the passage. Eliminate.

(B) there is more vitamin A in the butterfat of holsteins than in the butterfat of jerseys or guernseys

We've been given that Holstein cows produce paler butterfat than other breeds of cows. This implies Holstein cows convert more of carotene to vit a than other breeds do. Hence proved, voila. Correct.

(C) there is more carotene in the butterfat of holsteins than in the butterfat of jerseys or guernseys

Opposite to the logic presented by the passage. Clearly incorrect.

(D) holsteins are less efficient converters of carotene than are jerseys or guernseys

Again, Holsteins are actually more efficient converters which is why their butterfat is paler than that of other breeds. Eliminate.

(E) the carotene in the milk of holsteins is less fat-soluble than the carotene in the milk of jerseys or guernseys

We have not been provided any info on fat solubility of carotene in different breeds of cow. Irrelevant. Eliminate.

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AbhishekDhanraJ72 · Answer

someone explain why E is wrong??

GMATNinja · Answer

Let's take a look at the passage before we examine why (E) is wrong. The argument in the passage is: Carotene (a fat-soluble vitamin A precursor) give buttermilk its yellowish color (mmm... buttermilk

) Different butterfats are different shades of yellow Some breeds of cow are better than others at converting carotene into vitamin A Vitamin A is colorless The information in the passage and the knowledge that butter made from Holstein cows' milk is much paler than that made from the milk of Jersey or Guernsey cows suggests one of the answer choices is true. It's our job to find this answer choice. (E) tells us: There is no information in the passage about how the level of fat-solubility of the carotene in a cow's milk affects the color of the buttermilk. We can't tell whether changing how fat-soluble the carotene in a cow's milk would change the color of the milk. All we can infer is that more carotene will make make a cow's buttermilk more yellow. Since the information in the passage does not suggest that holsteins have less fat-soluble carotene in their milk than Jerseys or Guernseys, we can rule (E) out. Compare this to (B): The passage tells us that carotene gives buttermilk its yellowish color. The question tells us Holsteins produce paler milk than Jerseys or Guernseys. From these two pieces of information, we can infer that the butter made from Holstein's milk contains less carotene that the butter made from Jersey's or Guernsey's milk. From the information in the passage we can't tell how much carotene each breed of cow produces. What we can say is that the Holsteins are more efficient at converting carotene into the colorless vitamin A. This is why Holstein buttermilk is paler than Jersey or Guernsey buttermilk. (Mmm... buttermilk.

) The information in the passage suggests (B) is true, so (B) is the answer to this question. I hope that helps!

rishab0507 · Answer

Butter milk is more yellow if more carotene --> Less yellow/ Pale yellow if carotene is converted into Vitamin A by some efficient breeds of cow .
Holestien cow butterfat is Pale yellow than jersey cows. It means they are more efficient in converting. We need to find answer on these lines.

(A) there is less butterfat in the milk of holsteins than in the milk of jerseys or guernseys :  At first there is no correlation given between milk and butterfat conversion. Passage only talks about butterfat color. Irrelevant and incorrect 
(B) there is more vitamin A in the butterfat of holsteins than in the butterfat of jerseys or guernseys  :  Yes, as per our thinking. As color is pale yellow ,carotene must have been converted by efficient holestien cows into Vitamin A.  Correct

(C) there is more carotene in the butterfat of holsteins than in the butterfat of jerseys or guernseys  : Completely opposite what we need to find. INcorrect

(D) holsteins are less efficient converters of carotene than are jerseys or guernseys :  : Completely opposite what we need to find. INcorrect 
(E) the carotene in the milk of holsteins is less fat-soluble than the carotene in the milk of jerseys or guernseys :  No information given for this to substantiate that carotene is less soluble. We are differentiating based on color , not on solubility.

Aman2487 · Answer

Why d is wrong . Its mentioned that intensity of yellow color depends on the efficiency of converting carotene to colorless vitamin A

guddo · Answer

Butterfat gets its yellowish color from carotene, the fat-soluble vitamin A precursor that is also responsible for the color of carrots. Not all butterfat, however, is equally yellow. Some breeds of cows are more efficient than others at converting carotene to the colorless vitamin A.

If butter made from the milk of Holstein cows is much paler than that made from the milk of jersey or guernsey cows, then the facts above suggest that

If butter made from the milk of Holstein cows is much paler than that made from the milk of jersey or guernsey cows, then the facts above suggest that

Butterfat gets its yellow color from carotene. The passage also says that some cows convert carotene into colorless vitamin A more efficiently than others.  So if Holstein butter is paler , that suggests Holsteins convert more of the yellow carotene into  colorless  vitamin A, leaving less carotene behind to color the butter.

(A) there is less butterfat in the milk of holsteins than in the milk of jerseys or guernseys

This is not supported. The passage is about the color of butterfat, not the amount of butterfat.

(B) there is more vitamin A in the butterfat of holsteins than in the butterfat of jerseys or guernseys

This is supported. If Holsteins produce paler butter, that suggests they convert more carotene into colorless vitamin A. More conversion means more vitamin A and less yellow color.

(C) there is more carotene in the butterfat of holsteins than in the butterfat of jerseys or guernseys

This goes the wrong way. More carotene would make the butter more yellow, not paler.

(D) holsteins are less efficient converters of carotene than are jerseys or guernseys

This is the opposite of what the facts suggest. Paler butter means more carotene has been converted away, so Holsteins would be more efficient converters.

(E) the carotene in the milk of holsteins is less fat-soluble than the carotene in the milk of jerseys or guernseys

This is not mentioned at all. The passage gives no reason to think the carotene itself differs in fat solubility across breeds.

Answer: (B)

Butterfat gets its yellowish color from carotene, the fat-soluble

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Butterfat gets its yellowish color from carotene, the fat-soluble

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