lsat 3-1-19

iversonalex

19. 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. 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. Scientists theorize that salt effectively blocks the microwaves from that salt effectively blocks the microwaves from heating the interior.

Which one of the following conclusions is most supported by the information above?

(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.

(B) The incidence of serious food poisoning would be significantly reduced if microwave ovens were not used by consumers to cook or reheat food.

(C) The addition of salt to food that has been cooked or reheated in a microwave oven can increase the danger of food poisoning.

(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.

(E) Salt is the primary cause of food poisoning resulting from food that is heated in microwave ovens.

我觉得C,D说的是一个意思，怎么就只能选d呢？

mmpa2005

d是对的

c有一个逻辑缺陷

passage said "with salt, the microwave cannot work well to kill bacterias, thus there maybe still danger of poisoning"

THerefore, D is rite, if we reduce salt, then the microwave can kill bacteria, then food got cleaner.

But, adding more salt, does not make the food even more poisonous.

The salt is only an indicator on how we can REDUCE the level of poisoning but there is a maximum level of poisoning in the food , which is due to level of bacteria. And bacteria has nothing to do with the salt, directly.

Therefore, adding more salt can make the food more poisonous is misleading, wrong

ssssss

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.