GWD-2-Q17逻辑 资料上答案不确定 我认为选A不选C求确认

toogy123

题如下

toogy123

GWD-2-Q17:
The quality of unrefned未提炼的 olive oil is not actually defined in terms of acidity, yet extensive tests have shown that the less free oleic acid an unrefined olive oil contains per liter, the higher its quality.The proportion of free oleic acid that an olive oil contains is an accurate measure of the oil’s acidity.

未提炼的橄榄油的质量与酸度无关。奥，是这个意思

油酸越少橄榄油质量越高

油酸是有的酸度的准确衡量。

If the statements above are all true, which of the following conclusions is best supported by them?

1. When an olive oil is refined, the concentration of oleic acid in the oil is reduced.
   
   
2. The quality of an unrefined olive oil can be determined only by accurately measuring its acidity.--wrong
   
   
3. If an unrefined olive oil（A） is intermediate in acidity between two other unrefined olive oils（X，Y）, it will also be intermediate between them in quality.酸度：X《 A〈 Y----油酸：X《 A〈 Y----质量：X《 A〈 Y
   
   
4. Free oleic acid is the only acid that unrefined olive oil contains.
   
   
5. People who judge the quality of unrefined olive oils actually judge those oils by their acidity, which the judges can taste.--wrong
   
   

对B中only的理解：我原来对ONLY的理解是：仅仅通过精确测量acidity就可以决定The quality of an unrefined olive oil ，觉得没错呀；

但如果把ONLY理解成：只有通过精确测量acidity才可以决定The quality of an unrefined olive oil ，那就有问题了，因为完全可以不测量acidity而根据free oleic acid 的含量来决定。

觉得那个选项都理由不充足，但倾向A选项，理由如下：

原文三句话：1。实际上，未提炼橄榄油的质量不由酸性来定义

                    2。但是，大量试验显示，未提炼橄榄油的游离油酸越少，质量越好

                    3。（提炼后）橄榄油的游离油酸是对于橄榄有的酸性的准确衡量

B错。理由是违反1。

toogy123

我认为C说反了
应该酸度：X《 A〈 Y----油酸：X《 A〈 Y----质量：Y《 A〈 X

naoyixue

这里只说intermediate了，就是在中间了罗，说质量在两者之间牙。没有啥比谁高别谁低的。

A错，这里就是unrefinded oil，没有丝毫说oil 被提炼后，所以A没有办法推出