GMAT Question of the Day - Daily to your Mailbox; hard ones only

It is currently 20 Feb 2019, 19:47

Close

GMAT Club Daily Prep

Thank you for using the timer - this advanced tool can estimate your performance and suggest more practice questions. We have subscribed you to Daily Prep Questions via email.

Customized
for You

we will pick new questions that match your level based on your Timer History

Track
Your Progress

every week, we’ll send you an estimated GMAT score based on your performance

Practice
Pays

we will pick new questions that match your level based on your Timer History

Not interested in getting valuable practice questions and articles delivered to your email? No problem, unsubscribe here.

Close

Request Expert Reply

Confirm Cancel
Events & Promotions in February
PrevNext
SuMoTuWeThFrSa
272829303112
3456789
10111213141516
17181920212223
242526272812
Open Detailed Calendar
  • Free GMAT Prep Hour

     February 20, 2019

     February 20, 2019

     08:00 PM EST

     09:00 PM EST

    Strategies and techniques for approaching featured GMAT topics. Wednesday, February 20th at 8 PM EST
  • Online GMAT boot camp for FREE

     February 21, 2019

     February 21, 2019

     10:00 PM PST

     11:00 PM PST

    Kick off your 2019 GMAT prep with a free 7-day boot camp that includes free online lessons, webinars, and a full GMAT course access. Limited for the first 99 registrants! Feb. 21st until the 27th.

Yeasts capable of leavening bread are widespread, and in the many cent

  new topic post reply Question banks Downloads My Bookmarks Reviews Important topics  
Author Message
TAGS:

Hide Tags

 
Director
Director
avatar
Joined: 29 Aug 2005
Posts: 764
Yeasts capable of leavening bread are widespread, and in the many cent  [#permalink]

Show Tags

New post Updated on: 23 Jan 2019, 06:18
8
46
00:00
A
B
C
D
E

Difficulty:

  35% (medium)

Question Stats:

75% (02:11) correct 25% (02:24) wrong based on 1929 sessions

HideShow timer Statistics

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.


Source : GMAT Paper Set 19
Source : GMATPrep Default Exam Pack

Originally posted by seofah on 05 Dec 2008, 14:21.
Last edited by Bunuel on 23 Jan 2019, 06:18, edited 9 times in total.
Edited the question.
Most Helpful Expert Reply
Manhattan Prep Instructor
User avatar
Joined: 30 Apr 2012
Posts: 793
Re: Yeasts capable of leavening bread are widespread, and in the many cent  [#permalink]

Show Tags

New post 30 Jul 2013, 16:18
19
9
smartmanav wrote:
Y C is correct ? Can someone explain with proper convincing points plz ?


As I mentioned in my prior post, this question is asking you to strengthen the conclusion that the discovery of leavend bread was causally related to the introduction of the non-toasted wheat. Your answer needs to make a definitive connection between those two events.

A - Makes no connection between non-toasted wheat and leaven.
B - We are trying to connect non-toasting and leavening...the baking process after the fact is not relevant.
C - This answer perfectly connects the non-toasting with the leavening. Before, when wheat was toasted, the gluten was destroyed, preventing the bread from leavining. With the new, non-toasted wheat, the gluten is present and the leavening process can take place.
D - This answer does not connect non-toasting with leaven.
E - Again, no connection made between non-toasting and leaven.

[Sorry for the delayed response here, we have a brand new baby at home and he's keeping me away from the computer :) ]

KW

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.
_________________


Kyle Widdison | Manhattan GMAT Instructor | Utah


Manhattan GMAT Discount | Manhattan GMAT Course Reviews | View Instructor Profile



General Discussion
Intern
Intern
avatar
Joined: 18 Jun 2012
Posts: 32
Re: Yeasts capable of leavening bread are widespread, and in the many cent  [#permalink]

Show Tags

New post 22 Sep 2012, 22:35
Y C is correct ? Can someone explain with proper convincing points plz ?
Director
Director
avatar
Joined: 29 Nov 2012
Posts: 749
Re: Yeasts capable of leavening bread are widespread, and in the many cent  [#permalink]

Show Tags

New post 27 Jul 2013, 07:19
What's the difficulty level for this question? I couldn't figure out what question stem it was?
Manhattan Prep Instructor
User avatar
Joined: 30 Apr 2012
Posts: 793
Re: Yeasts capable of leavening bread are widespread, and in the many cent  [#permalink]

Show Tags

New post 27 Jul 2013, 13:55
2
2
fozzzy wrote:
What's the difficulty level for this question? I couldn't figure out what question stem it was?


Tough to peg a difficulty level on questions. This one is tricky but manageable when you understand the question.

Understanding the question type is tricky because the question includes logical words (causal) that don't tie to a question type. The type is actually 'strengthen the conclusion' but the conclusion can be hard to find because its hidden in the question. The conclusion is that there is a causal relationship between the introduction of the non-toasted wheat and bread leavening.

I'll review the options when I get back to a computer.

KW

Posted from my mobile device
_________________


Kyle Widdison | Manhattan GMAT Instructor | Utah


Manhattan GMAT Discount | Manhattan GMAT Course Reviews | View Instructor Profile



Intern
Intern
avatar
Joined: 09 Sep 2012
Posts: 26
Re: Yeasts capable of leavening bread are widespread, and in the many cent  [#permalink]

Show Tags

New post 30 Jul 2013, 20:18
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.
it weakens the argument


B. Only when the Egyptians stopped the practice grain were their stonelined
grain-toasting pits available for baking bread.
not relevant

C. Heating a wheat kernel destroys its gluten, a protein that must be present in order
for yeast to leaven bread dough.
correct

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.
it does not help to provide the causal relation between the two developments

E. Because the husk of the new variety of wheat was more easily removed, flour
Made from it required less effort to produce.
not relevant
_________________

Vietnam's number one online service on thit bo nhap khau

Non-Human User
User avatar
Joined: 01 Oct 2013
Posts: 3639
Premium Member
Re: Yeasts capable of leavening bread are widespread, and in the many cent  [#permalink]

Show Tags

New post 15 Apr 2018, 01:11
Hello from the GMAT Club VerbalBot!

Thanks to another GMAT Club member, I have just discovered this valuable topic, yet it had no discussion for over a year. I am now bumping it up - doing my job. I think you may find it valuable (esp those replies with Kudos).

Want to see all other topics I dig out? Follow me (click follow button on profile). You will receive a summary of all topics I bump in your profile area as well as via email.
_________________

-
April 2018: New Forum dedicated to Verbal Strategies, Guides, and Resources

GMAT Club Bot
Re: Yeasts capable of leavening bread are widespread, and in the many cent   [#permalink] 15 Apr 2018, 01:11
Display posts from previous: Sort by

Yeasts capable of leavening bread are widespread, and in the many cent

  new topic post reply Question banks Downloads My Bookmarks Reviews Important topics  


Copyright

GMAT Club MBA Forum Home| About| Terms and Conditions and Privacy Policy| GMAT Club Rules| Contact| Sitemap

Powered by phpBB © phpBB Group | Emoji artwork provided by EmojiOne

Kindly note that the GMAT® test is a registered trademark of the Graduate Management Admission Council®, and this site has neither been reviewed nor endorsed by GMAC®.