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标题: 这个GWD的做了两次还错，看来是没读懂！求解释~ [打印本页]

作者: frankzhiwei 时间: 2010-9-29 20:31
标题: 这个GWD的做了两次还错，看来是没读懂！求解释~

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?

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 stone-lined 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

请问这个是怎么回事呢？求解释，为啥是C？

作者: 芷萱85 时间: 2010-9-30 09:56
事件1：酵母发酵面包被发现
事件2：一种小麦引进，此种小麦不用烤
事件1和事件2为什么有联系？
架桥，烤会破坏掉能产生蛋白的酵母，新型小麦不用烤，该蛋白就不会被破坏掉，酵母发酵就成功被发现了

作者: sunshengkun666 时间: 2010-10-1 16:48
这题好给力??up

作者: frankzhiwei 时间: 2010-10-2 00:03
终于看懂了，看来这题还是蛮绕的，答案又有新元素，这个文章和搭桥的选项又多陌生名词~
感谢！

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