请问GWD-1-14

xuzheng

 此问题问过,但没人回应........ 请大家帮帮忙

因为我的GWD1-14与大家在讨论贴中的不一样, 是怎么回事? 难道我用的版本太老啦吗? 请问关于这道的讨论我怎么找到呢? 谢谢

Q14:

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?

 

1. 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.
2. Only when the Egyptians stopped the practice of toasting grain were their stone-lined grain-toasting pits available for baking bread.
3. Heating a wheat kernel destroys its gluten, a protein that must be present in order for yeast to leaven bread dough.
4. 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.
5. Because the husk of the new variety of wheat was more easily removed, flour made from it required less effort to produce.

xuzheng

给自己顶一下......

julianfl

前提（事实）1：3000BC，发现用于面包发酵的yeast；在此之前，yeast就混合在于bread doughs中。

前提（事实）2：3000BC，引进新品种小麦，它的edible kernel可以在第一次烘烤之前被移除。

要找两者之间的关联，我们就要找出edible kernel和yeast发酵两者互斥的地方。

C选项： 加热edible kernel破坏一种protein，这种protein可以yeast发酵bread dough。

对于其他选项，都是两个前提只提到了一个，没有起到关联作用。

[此贴子已经被作者于2007-3-24 10:55:11编辑过]

julianfl

你用的版本应该是GWD31 这道题目在GWD13中没有。（好像现在GWD13的讨论帖子比较多）

我觉得你可以把GWD31，GWD13和CD22都放在电脑里面，然后遇到想要提问的题目，可以用系统搜索功能找到对应的题号。然后在下面的连接中寻找讨论。

http://forum.chasedream.com/dispbbs.asp?boardID=24&ID=87513&page=1