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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?

正确答案: C

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楼主
发表于 2004-9-15 17:46:00 | 只看该作者

gwd-10-14

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?

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 stonelined
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.


请问C选项在讲什么?与题目是什么关系?谢谢!


沙发
发表于 2004-9-16 10:42:00 | 只看该作者

原文说的是古埃及人制作面包方法的变更,原来是先烤谷物,去掉内核,制作成面包,(要不然的话,面包里面有很多硬壳,就不好吃了),后来发现了用酵母发酵的方法制作面包。题干问能够支持这种变化是因果关系的论据?

C说了先烤的方法不好,必须用发酵的方法制作。阐述了原文制作面包方式变化的因果关系

板凳
 楼主| 发表于 2004-9-16 11:35:00 | 只看该作者
Thank you very much leeon! I got it.
地板
发表于 2004-10-2 12:48:00 | 只看该作者

C. Heating a wheat kernel destroys its gluten, a protein that must be present in order
for yeast to leaven bread dough.

这样看来,原来加热就阻碍了发酵,但原文意思好像是原来的方法隐含了发酵的行为,这样不是反了?

请教尽快答复

5#
发表于 2004-10-2 13:43:00 | 只看该作者

If C is true:

Previous varieties: grain needs to be toasted --> toasting destroys gluten --> yeast can not leaven bread dough

New variety: no tasting needed -> gluten not destroyed -- (yeasts frequently mixed into bread doughs accidentally) --> leavened bread discovered

The original argument is supported.

6#
发表于 2004-10-3 13:05:00 | 只看该作者

very clear, admire u and thanks a lot!

7#
发表于 2004-10-13 11:45:00 | 只看该作者
NN!
8#
发表于 2004-10-27 09:25:00 | 只看该作者

此题不会的生词太多,不过如果根据关键词leaven,可以在a,c中选,然后a明显不对,只好选c。

考试时如果碰到生词太多的逻辑,只好这样做了。

9#
发表于 2004-11-1 17:14:00 | 只看该作者
原來是這樣唷!! 感謝喔!!
10#
发表于 2004-12-20 14:10:00 | 只看该作者
以下是引用呆板彻底在2004-10-27 9:25:00的发言:

此题不会的生词太多,不过如果根据关键词leaven,可以在a,c中选,然后a明显不对,只好选c。


考试时如果碰到生词太多的逻辑,只好这样做了。



good idea!



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