以下是引用jessiebetty在2006-7-31 11:32:00的发言: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. 事件1(黄色)推出:埃及人一定是误打误撞的偶然的把酵母揉进了生面团才制出了面包 事件2(绿色)推出:埃及人再公园前3000去年之前都没有发现发酵面包。说发现发酵面包是一个巧合。引入了一个麦子的品种,这个品种比之前的品种都好,因为它似乎不要烤,就能把麦粒给去掉。
事件1(黄色)推出:埃及人一定是误打误撞的偶然的把酵母揉进了生面团才制出了面包 事件2(绿色)推出:埃及人再公园前3000去年之前都没有发现发酵面包。说发现发酵面包是一个巧合。引入了一个麦子的品种,这个品种比之前的品种都好,因为它似乎不要烤,就能把麦粒给去掉。 Which of the following, if true, provide the strongest evidence that the two developments were causally related?
问这两件事情联系的选项。其实事件2包括了事件1。只要解释事件2,解释通就ok。2通,1就通。 类似于架桥,争取找个选项能把事件1和2 能连接起来,并能解释通。从事件2出伐,埃及人引进了一个不要烤来去壳的品种的小麦---》弄去壳直接做--》结果说是发现了发酵面包。肯定是烤对发酵有副作用,因为不烤似乎就发现了。
C说。烤了会毁掉一个东西,这个东西叫g,g是一种蛋白质必须出现再发酵面包里得。 也就是说有g就发酵,但是烤后,这个东西就毁了。和我们自己得上面得推断,吻合,找个烤对发酵有副作用得选项。
- 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.
- Only when the Egyptians stopped the practice of toasting grain were their stone-lined grain-toasting pits available for baking bread.
- Heating a wheat kernel destroys its gluten, a protein that must be present in order for yeast to leaven bread dough.
- 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.
- Because the husk of the new variety of wheat was more easily removed, flour made from it required less effort to produce
请教这个题的意思和逻辑简图,谢谢拉!! |