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12 Mar 2024, 17:01
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Which of the following most logically completes the argument?
Before the nineteenth century in Europe, grain, which was mostly eaten as bread or porridge, was often stored in conditions that allowed the growth of certain fungi. These fungi produce a toxin that when ingested increases susceptibility to disease unless the toxin has been exposed to boiling temperatures for an extended period. Therefore, before the nineteenth century the Europeans' reliance on grain reduced their resistance to disease, since __________.
(A) bread and porridge were often prepared in ways that raised the temperature to the boiling point only for a brief period
(B) each family typically stored a winter's supply of grain in a wooden or stone granary
(C) the toxin-producing fungi have a distinctive aroma that enables people to distinguish contaminated from uncontaminated grain
(D) there were a large number of infectious diseases prevalent in Europe at that time
(E) people who are malnourished are more likely than those who are well fed to be susceptible to disease
Before the nineteenth century in Europe, grain, which was mostly eaten as bread or porridge, was often stored in conditions that allowed the growth of certain fungi. These fungi produce a toxin that when ingested increases susceptibility to disease unless the toxin has been exposed to boiling temperatures for an extended period. Therefore, before the nineteenth century the Europeans' reliance on grain reduced their resistance to disease, since __________.
(A) bread and porridge were often prepared in ways that raised the temperature to the boiling point only for a brief period
(B) each family typically stored a winter's supply of grain in a wooden or stone granary
(C) the toxin-producing fungi have a distinctive aroma that enables people to distinguish contaminated from uncontaminated grain
(D) there were a large number of infectious diseases prevalent in Europe at that time
(E) people who are malnourished are more likely than those who are well fed to be susceptible to disease
05 Oct 2024, 06:47
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Premise:
Conclusion: Europeans' reliance on grain reduced their resistance to disease.
We need to find the option that best explains why the toxin would have remained active in the grain Europeans consumed, thus reducing their disease resistance.
A. Bread and porridge were often prepared in ways that raised the temperature to the boiling point only for a brief period.
This directly supports the argument. If the food was only briefly boiled, the toxin would not be neutralized, leading to increased disease susceptibility.
B. Each family typically stored a winter's supply of grain in a wooden or stone granary.
This doesn't explain why the toxin would remain active when consumed. It's irrelevant to the cooking process.
C. The toxin-producing fungi have a distinctive aroma that enables people to distinguish contaminated from uncontaminated grain.
This might weaken the argument by suggesting people could avoid contaminated grain. It doesn't explain why the toxin would remain active.
D. There were a large number of infectious diseases prevalent in Europe at that time.
While this provides context, it doesn't explain why grain consumption would increase susceptibility to these diseases.
E. People who are malnourished are more likely than those who are well fed to be susceptible to disease.
This is a general statement about nutrition and disease susceptibility, but it doesn't specifically relate to the toxin in grain.
Therefore the correct answer is (A).
- Grain was often stored in conditions allowing fungal growth.
- These fungi produce a toxin that increases susceptibility to disease.
- The toxin can be neutralized by exposure to boiling temperatures for an extended period.
Conclusion: Europeans' reliance on grain reduced their resistance to disease.
We need to find the option that best explains why the toxin would have remained active in the grain Europeans consumed, thus reducing their disease resistance.
A. Bread and porridge were often prepared in ways that raised the temperature to the boiling point only for a brief period.
This directly supports the argument. If the food was only briefly boiled, the toxin would not be neutralized, leading to increased disease susceptibility.
B. Each family typically stored a winter's supply of grain in a wooden or stone granary.
This doesn't explain why the toxin would remain active when consumed. It's irrelevant to the cooking process.
C. The toxin-producing fungi have a distinctive aroma that enables people to distinguish contaminated from uncontaminated grain.
This might weaken the argument by suggesting people could avoid contaminated grain. It doesn't explain why the toxin would remain active.
D. There were a large number of infectious diseases prevalent in Europe at that time.
While this provides context, it doesn't explain why grain consumption would increase susceptibility to these diseases.
E. People who are malnourished are more likely than those who are well fed to be susceptible to disease.
This is a general statement about nutrition and disease susceptibility, but it doesn't specifically relate to the toxin in grain.
Therefore the correct answer is (A).
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