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Senior Manager
Joined: 19 Feb 2007
Posts: 325

Kudos [?]: 71 [0], given: 0

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29 Oct 2007, 02:31
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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 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.

Kudos [?]: 71 [0], given: 0

Director
Joined: 09 Aug 2006
Posts: 754

Kudos [?]: 267 [0], given: 0

Re: CR: Set 26 Q 39 [#permalink]

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29 Oct 2007, 03:38
sidbidus 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 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.

C.

Discovery 2: New wheat variety

If heating bread destroyed the protein required for leavening bread, then the new variety of wheat, which does not require heating and thus keeps the required protein intact, is responsible for the leavening bread.

Kudos [?]: 267 [0], given: 0

Senior Manager
Joined: 06 Aug 2007
Posts: 360

Kudos [?]: 35 [0], given: 0

Re: CR: Set 26 Q 39 [#permalink]

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29 Oct 2007, 14:20
This is straight C...discussed earlier

Kudos [?]: 35 [0], given: 0

CEO
Joined: 29 Mar 2007
Posts: 2553

Kudos [?]: 537 [0], given: 0

Re: CR: Set 26 Q 39 [#permalink]

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29 Oct 2007, 21:36
sidbidus 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 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.

A: Irrelevant
B: Doesn't really establish a good connection
D: irrrelevant
E: irrlevant.

C.

Kudos [?]: 537 [0], given: 0

Senior Manager
Joined: 11 Sep 2005
Posts: 312

Kudos [?]: 404 [0], given: 0

Re: CR: Set 26 Q 39 [#permalink]

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30 Oct 2007, 01:30
sidbidus 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 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.

C shud b it!

Kudos [?]: 404 [0], given: 0

Re: CR: Set 26 Q 39   [#permalink] 30 Oct 2007, 01:30
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