Premise 1: 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. Premise 2: Scientists theorize that salt effectively blocks the microwaves from that salt effectively blocks the microwaves from heating the interior.
Conclusion: 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.
Which one of the following conclusions is most supported by the information above? The question type is generalization. You have to derive your answer from the argument. (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.
This actually weakens the argument and out of scope of the question stem.
(B) The incidence of serious food poisoning would be significantly reduced if microwave ovens were not used by consumers to cook or reheat food. out of scope (C) The addition of salt to food that has been cooked or reheated in a microwave oven can increase the danger of food poisoning. “addition of salt to food that has been cooked or reheated in a microwave oven” means if you add salt to food after you cooked or reheated in a microwave oven.
This action will not necessarily increase the danger of food poisoning. At least the argument did not say to. (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. this can be inferred from the argument.
(E) Salt is the primary cause of food poisoning resulting from food that is heated in microwave ovens.
Can not find related infor from the argument. |