GWD26-Q39不明白，哪位NN能解释一下啊？

kidd1017

39. GWD26-Q39
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, provides 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 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.

之前的讨论帖说答案是 E,可是我这的两份答案都是A,答案到底是什么啊？怎么理解啊？

Victoriagirl

sdcar2010 发表于 2010-12-26 11:04
C is the answer.The stimulus says that the discovery of yeast to leaven bread dough happens at the s ...

真是太强大了  真的好好好佩服        

20110102

我给翻译一下
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.
酵母可以用来发酵在现在是广而言之的。而在古埃及当地人只吃没有发酵的面包时，酵母有的时候也会被意外的混入到原料中。但是埃及人到公元３０００年前都一直都没有发现除发酵的面包。发酵的面包的发现是个巧合。这个巧合发生在当人们开始用一种不需要加热就能让核与外面的壳自动分离的麦子。
Which of the following, if true, provides the strongest evidence that the two developments were causally related?
问以下哪个最能证明这两件事情有关系。使用麦子以及面包被发酵。
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.　
就算古埃及人发明了发酵面包以及生产发酵面包的方法，他们还是喜欢不发酵面包。
（没提到使用麦子的事情）
B.    Only when the Egyptians stopped the practice grain were their stone-
lined grain-toasting  its available for baking bread.
只有当古埃及人停止对麦子的操作　需要烘培的麦子核才会出现。
（有歧义。原文说不需要烘培）
C.    Heating a wheat kernel destroys its gluten, a protein that must be present in order
for yeast to leaven bread dough.
加热大麦会破坏它的葡萄糖结构，而这个是发酵的必要条件。
（两者都提到了）
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.
这种特殊的麦子，因为不被烘培所以有一种特殊的味道，一出现就被别人预定了。（无关吧）
E.    Because the husk of the new variety of wheat was more easily removed, flour
Made from it required less effort to produce.
因为麦子的种子很好去除，所以用它做的面粉很容易生产。
（出现面粉。无关）

hoho719

NN啊。。。弱弱的请求你能不能用中文解释下呢。。。。本来题目就看得云里雾里。。。这下更晕了呢。。。

sdcar2010

C is the answer.

The stimulus says that the discovery of yeast to leaven bread dough happens at the same time that a new variety of wheat was found.  The new wheat is edible without toasting.

The question stem ask you to find an answer choice which support a causation between the two events.

C says that a protein required for yeast to leaven bread dough is destroyed during toasting.  That ensures that before the introduction of the new wheat, yeast could not leaven bread dough made from toasted wheat.  Once the new wheat was found, its edible part could be separated without heating so that the protein required for yeast to work would be present in the bread dough.  This supports the hypothesis that yeast was discovered because a new wheat was introduced.