gwd一题请教

ypl214

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对.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

这题我连题都看不懂

ypl214

明白了，多谢

yueqianchen

会L的Y很多，但是到3000BC才发现。
在那之前都会UN L的Y，它必须不停地加入面粉。

3000BC的时候一种大家更喜欢的W出现了，为什么喜欢呢，因为他们可以不用烤就从H上取下K

问：那个选项支持 发现L 和 大家喜欢用新的W 是相关的。

答：加热W会破坏一种蛋白，这蛋白可以使Y会L

2008115061

两个development.分别是1，在BC3000左右开始发现并酵母
                                      2，与此同时，人们开始使用新的麦子，因为不用加温烘烤。
那选项就是要搭建1和2的causal relationship.

乍一看，yeast和heating同时出现的选项也就是C。从意思上来看，关系就在于：之所以用新的小麦，是因为不用加热，这样就可以保留一种用于发酵的蛋白质。
希望对你有用。