标题: 请教一道GWD的逻辑题！谢谢啦！ [打印本页] 作者: Warrengxt 时间: 2011-8-2 10:09 标题: 请教一道GWD的逻辑题！谢谢啦！ 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 作者: DoGMATRight 时间: 2011-8-2 11:57
题型：解释 这道题问的是解释.文章给出了两个事实，a.酵母广泛存在于古埃及，并且也一定在面包制作过程中混入，但是古埃及人一直没有发酵的面包；b.古埃及人引入了一种小麦，这种小麦的可食用部分可以在不经过第一次烤制的情况下从壳中剥离出来。那么如果这两个事实之前存在因果关系，则一定是旧小麦即便在酵母混入的情况下也不能发酵面包，而新小麦可以。C选项很好的解释了这个问题，即发酵面包是需要麦麸的，但是烤制之后麦麸就没了，只有新小麦可以在烤制前就把里面的可食用部分剥离出来而不损失麦麸，所以只有这种小麦才能帮助古埃及人发现发酵面包的秘密。 ABDE选项是无关选项，无法解释因果关系；
A 即便在古埃及人发现了发酵面包，并且制作这种面包的相关技术已经众所周知的情况下，未发酵面包仍然被继续广泛的使用； B 仅当埃及人停止对谷物的烤制行为时，其用于烤制谷物的石铺谷物烤制通道才可能用于烤制面包 C 加热小麦核时会破坏小麦的麦麸，而麦麸是一种发酵生面团时必须存在的蛋白质 D 由于未经烤制而具有更为美味的新小麦品种在种植的初期是被保留下来以供高级政府官员消费的 E 由于新小麦品种的壳更容易去除，由它所生产的面粉所需的制造成本更低作者: Warrengxt 时间: 2011-8-2 16:46
谢谢你的热心回答！这题感觉挺绕的作者: 太太傻傻 时间: 2011-10-3 10:33
大谢！