93. The efficiency of microwave ovens in destroying the harmful bacteria frequently found in common foods is diminished by the presence of salt in the food being cooked. When heated in a microwave oven, the interior of unsalted food reaches temperatures high enough to kill bacteria that cause food poisoning, but the interior of salted food does not. Scientists theorize that salt effectively blocks the microwaves from heating the interior.
Which one of the following conclusions is most supported by the information above?
A. The kinds of bacteria that cause food poisoning are more likely to be found on the exterior of food than in the interior of food.
B. The incidence of serious food poisoning would be significantly reduced if microwave ovens were not used by consumers to cook or reheat food.
C. The addition of salt to food that has been cooked or reheated in a microwave oven can increase the danger of food poisoning.
D. The danger of food poisoning can be lessened if salt is not used to prepare foods that are to be cooked in a microwave oven.
E. Salt is the primary cause of food poisoning resulting from food that is heated in microwave ovens.
答案是d 但是我怎么觉得D是削弱啊....现在越想越困惑.......
希望各位xdjm帮忙解答.....谢谢~~~~~~
93. The efficiency of microwave ovens in destroying the harmful bacteria frequently found in common foods is diminished by the presence of salt in the food being cooked. When heated in a microwave oven, the interior of unsalted food reaches temperatures high enough to kill bacteria that cause food poisoning, but the interior of salted food does not. Scientists theorize that salt effectively blocks the microwaves from heating the interior.
Which one of the following conclusions is most supported by the information above?
A. The kinds of bacteria that cause food poisoning are more likely to be found on the exterior of food than in the interior of food.
B. The incidence of serious food poisoning would be significantly reduced if microwave ovens were not used by consumers to cook or reheat food.
C. The addition of salt to food that has been cooked or reheated in a microwave oven can increase the danger of food poisoning.
D. The danger of food poisoning can be lessened if salt is not used to prepare foods that are to be cooked in a microwave oven.
E. Salt is the primary cause of food poisoning resulting from food that is heated in microwave ovens.
答案是d 但是我怎么觉得D是削弱啊....现在越想越困惑.......
希望各位xdjm帮忙解答.....谢谢~~~~~~
D算是support吧. D说不加盐那么food放在oven里cook的话细菌就被杀死了. 对应原文说的盐能block细菌被杀死.
the key conclusion in this question is that salt diminishes the efficiency of microoven to kill bacteria. 逆反命题是 bacteria will be less if the food cooked in microoven doesn't have salt. So the answer is D.
For answer E, 是一个进一步的推论, 文中没有提salt is the primary reason for the result...
好的,明白.非常感谢~~~~~
c. The addition of salt to food that has been cooked or reheated in a microwave oven can increase the danger of food poisoning.
关键在这几个词 “has been ",这里是说在 微波炉里已经做好或已经加热后再放盐。而我们题目说的是cook 或 加热前放盐可增加 food poisoning 的危险。 ：）
got it! smiling5325,thank you so much!!
smiling5325 发表于 2007-1-25 01:45
c. The addition of salt to food that has been cooked or reheated in a microwave oven can increa ...
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