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VP
Joined: 10 Jun 2007
Posts: 1434

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09 Oct 2007, 19:33
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Question Stats:

100% (03:50) correct 0% (00:00) wrong based on 1 sessions

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Yeasts capable of leavening bread are widespread, and in the many centuries during which the ancient Egyptians made only unleavened bread, such yeasts must frequently have been mixed into bread doughs accidentally. The Egyptians, however, did not discover leavened bread until about 3000 B.C. That discovery roughly coincided with the introduction of a wheat variety that was preferable to previous varieties because its edible kernel could be removed from the husk without first toasting the grain.

Which of the following, if true, provides the strongest evidence that the two
developments were causally related?

A. Even after the ancient Egyptians discovered leavened bread and the techniques for reliably producing it were well known, unleavened bread continued to be widely consumed.
B. Only when the Egyptians stopped the practice of toasting grain were their stonelined grain-toasting pits available for baking bread.
C. Heating a wheat kernel destroys its gluten, a protein that must be present in order for yeast to leaven bread dough.
D. The new variety of wheat, which had a more delicate flavor because it was not toasted, was reserved for the consumption of high officials when it first began to be grown.
E. Because the husk of the new variety of wheat was more easily removed, flour made from it required less effort to produce.

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Manager
Joined: 07 Mar 2007
Posts: 196

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09 Oct 2007, 19:49
I'll go with C. For me its the only choice that provides an explanation of how yeasts were accidentally mixed into the bread doughs.

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CEO
Joined: 29 Mar 2007
Posts: 2553

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09 Oct 2007, 22:39
bkk145 wrote:
Yeasts capable of leavening bread are widespread, and in the many centuries during which the ancient Egyptians made only unleavened bread, such yeasts must frequently have been mixed into bread doughs accidentally. The Egyptians, however, did not discover leavened bread until about 3000 B.C. That discovery roughly coincided with the introduction of a wheat variety that was preferable to previous varieties because its edible kernel could be removed from the husk without first toasting the grain.

Which of the following, if true, provides the strongest evidence that the two
developments were causally related?

A. Even after the ancient Egyptians discovered leavened bread and the techniques for reliably producing it were well known, unleavened bread continued to be widely consumed.
B. Only when the Egyptians stopped the practice of toasting grain were their stonelined grain-toasting pits available for baking bread.
C. Heating a wheat kernel destroys its gluten, a protein that must be present in order for yeast to leaven bread dough.
D. The new variety of wheat, which had a more delicate flavor because it was not toasted, was reserved for the consumption of high officials when it first began to be grown.
E. Because the husk of the new variety of wheat was more easily removed, flour made from it required less effort to produce.

Essentially Egyptians only discovered leavend bread by accident. It was discovered b/c a type of wheat could be eaten much easier. i.e. the kernal did not have to be toasted.

We want something to link this discovery to the leavening of bread.

A: This doesn't help us b/c it doesn't establish a clear link.
B: This seems to be irrelevant. doesn't really establish a link between the new wheat and leavned bread. If the egyptians could not use the pits for the leavned bread, they must have known that the bread could have been made b/f the pits were free.
D: Irrelevant.
E: This may have been an incentive to make leavend bread, but doesn't really establish a link that the two developments were related.

Since the E's no longer had to toast the kernal, this allowed for leavned bread.

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Director
Joined: 11 Jun 2007
Posts: 909

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09 Oct 2007, 22:47
whew.. i also got C but it took me a while to digest the information

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Manager
Joined: 09 Jul 2007
Posts: 180

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10 Oct 2007, 01:25
one more for C..

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SVP
Joined: 28 Dec 2005
Posts: 1543

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10 Oct 2007, 05:10
one more for C here

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VP
Joined: 10 Jun 2007
Posts: 1434

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10 Oct 2007, 06:14
OA=C

I somehow wasn't able to digest the information correctly on this one. I know "heating" has something to do with it.

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Senior Manager
Joined: 06 Aug 2007
Posts: 360

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24 Oct 2007, 16:47
Straight C.

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Intern
Joined: 22 Sep 2007
Posts: 30

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24 Oct 2007, 19:38
C is the only one that shows relationship between both variables.

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24 Oct 2007, 19:38
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