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Apr 2808:00 AM PDT
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04 Jun 2024, 01:30
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C
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Difficulty:
45%
(medium)
Question Stats:
63% (01:50) correct
37%
(02:04)
wrong
based on 448
sessions
History
Date
Time
Result
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National regulations that limit the sale of meat to within 5 days of packing should be changed. Under optimal conditions, meat kept at 40° F will not spoil for 16 days. If the regulations were changed, prices for meat would drop due to increased shelf life and reduced waste, but the safety of the food supply would not be compromised.
Which of the following, if true, would most seriously weaken the conclusion drawn above?
A. Most consumers keep meat for up to a week before eating it.
B. 7 of 10 shopkeepers favor extending the limitation on meat to 9 days.
C. Approximately 65% of the meat display cases nationally maintain temperatures between 47 and 54° F.
D. Approximately half the meat stored for 25 days is still safe to consume.
E. Meat packing operations are more efficient when they can make fewer, larger deliveries than when they must make more frequent, smaller deliveries.
Which of the following, if true, would most seriously weaken the conclusion drawn above?
A. Most consumers keep meat for up to a week before eating it.
B. 7 of 10 shopkeepers favor extending the limitation on meat to 9 days.
C. Approximately 65% of the meat display cases nationally maintain temperatures between 47 and 54° F.
D. Approximately half the meat stored for 25 days is still safe to consume.
E. Meat packing operations are more efficient when they can make fewer, larger deliveries than when they must make more frequent, smaller deliveries.
04 Jun 2024, 02:51
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Not sure. Is there anyone else who also think C?
Conclusion drawn is changing the regulations to allow meat to be sold up to 16 days after packing, rather than the current 5 days, would not compromise food safety.
To weaken this something opposite should works. Meat stored at higher temperatures spoils faster, so allowing meat to be sold up to 16 days after packing, when it's stored at higher temperatures, could indeed compromise food safety. Option C matches with this.
Conclusion drawn is changing the regulations to allow meat to be sold up to 16 days after packing, rather than the current 5 days, would not compromise food safety.
To weaken this something opposite should works. Meat stored at higher temperatures spoils faster, so allowing meat to be sold up to 16 days after packing, when it's stored at higher temperatures, could indeed compromise food safety. Option C matches with this.
04 Jun 2024, 05:24
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A. Most consumers keep meat for up to a week before eating it.
While this could weaken the argument, the author makes no suggestion by how much the national regulations that limit the sale of meat to within 5 days of packing should be increased by. If, for instance, the 5 day limit were increased to 9 days then the conclusion would be plausible. However, it were increased to 10 days then this statement would weakend the conclusion.
B. 7 of 10 shopkeepers favor extending the limitation on meat to 9 days.
Irrelenant to the conclusion.
C. Approximately 65% of the meat display cases nationally maintain temperatures between 47 and 54° F.
The author specifies that at 40° F meat will not spoil for 16 days, however, if the majority of the meat display cases around the country are warmer by between 17° F and 14° F then the meat will spoil much quicker. A rate which the writers of the regulation accounted for when drafting the regulations, and thus these regulations should not be changed.
D. Approximately half the meat stored for 25 days is still safe to consume.
This could be used to strengthen the conclusion. If approximately half the meat stored for 25 days were safe to consume, then clearly the regulation which specifies that meat be sold within 5 days of packaging is too conservative, and can and should be changed.
E. Meat packing operations are more efficient when they can make fewer, larger deliveries than when they must make more frequent, smaller deliveries.
The conclusion is not about the efficiency of the packaging operation, rather it is about the safety of the meat.
ANSWER C
While this could weaken the argument, the author makes no suggestion by how much the national regulations that limit the sale of meat to within 5 days of packing should be increased by. If, for instance, the 5 day limit were increased to 9 days then the conclusion would be plausible. However, it were increased to 10 days then this statement would weakend the conclusion.
B. 7 of 10 shopkeepers favor extending the limitation on meat to 9 days.
Irrelenant to the conclusion.
C. Approximately 65% of the meat display cases nationally maintain temperatures between 47 and 54° F.
The author specifies that at 40° F meat will not spoil for 16 days, however, if the majority of the meat display cases around the country are warmer by between 17° F and 14° F then the meat will spoil much quicker. A rate which the writers of the regulation accounted for when drafting the regulations, and thus these regulations should not be changed.
D. Approximately half the meat stored for 25 days is still safe to consume.
This could be used to strengthen the conclusion. If approximately half the meat stored for 25 days were safe to consume, then clearly the regulation which specifies that meat be sold within 5 days of packaging is too conservative, and can and should be changed.
E. Meat packing operations are more efficient when they can make fewer, larger deliveries than when they must make more frequent, smaller deliveries.
The conclusion is not about the efficiency of the packaging operation, rather it is about the safety of the meat.
ANSWER C
