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标题: ＧＷＤ１０－１４，ＮＮ，ＨＥＬＰ [打印本页]
作者: 云的足迹 时间: 2007-10-7 21:30
标题: ＧＷＤ１０－１４，ＮＮ，ＨＥＬＰ
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, provide the strongest evidence that the two developments were causally related?
- 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.
- Only when the Egyptians stopped the practice of toasting grain were their stone-lined grain-toasting pits available for baking bread.
- Heating a wheat kernel destroys its gluten, a protein that must be present in order for yeast to leaven bread dough.
- 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.
- Because the husk of the new variety of wheat was more easily removed, flour made from it required less effort to produce
答案是Ｃ，请问题目后半部分啥意思啊，自己总是理解不太好，ＮＮ帮忙讲讲这题的思路，谢谢谢谢
作者: 云的足迹 时间: 2007-10-7 21:41
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, provide the strongest evidence that the two developments were causally related?
- 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.
- Only when the Egyptians stopped the practice of toasting grain were their stone-lined grain-toasting pits available for baking bread.
- Heating a wheat kernel destroys its gluten, a protein that must be present in order for yeast to leaven bread dough.
- 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.
- Because the husk of the new variety of wheat was more easily removed, flour made from it required less effort to produce
答案是Ｃ，请问题目后半部分啥意思啊，自己总是理解不太好，ＮＮ帮忙讲讲这题的思路，谢谢谢谢（上面的太小，再发一下）
作者: Whitney 时间: 2007-10-8 08:09
The key is to simplify the question in your mind and find certain key words.
Question = how BREAD are correlated to WHEAT?
The passage can be simplify as the following
Old WHEAT + YEAST ==> NO BREAD
New WHEAT + YEAST ==> BREAD
To explain the above, let see what the difference between old and new wheats.
From "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 (heating a bread) the grain", we know the difference between old and new wheat is Heating Vs Not heating.
So the question becomes
Heating WHEAT + YEAST ==> NO BREAD
Not heating WHEAT + YEAST ==> BREAD
Aha, heating is bad for bread. That is answer C. Heating ... destroys Sth that must be present in order for yeast to leaven bread dough. So you do not need to know the meaning of kernel, gluten, or protein to answer this question.
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