PP2 CR # 83

[autumn713]

83. Bread dough contains lysine, an important nutrient, but the high temperatures needed for baking bread cause lysine to break down. Since toasting bread requires similar high temperatures, dark toast contains less lysine than does light toast.
Which of the following is an assumption on which the argument depends?
(A) Lysine can be broken down only by exposure to high temperatures.
(B) A piece of untoasted bread contains some lysine.
(C) Light toast has at least as much nutritive value as does dark toast.
(D) Lysine starts to break down at high temperatures in less time than the time it takes to produce light toast.
(E) The higher the temperature at which bread is baked, the more quickly the lysine in the dough starts to break down.


The answer is B.
However, why not D?
Seems like the Lysine in light taost> dark, might be the time they exposure to high temperatures..If so,seesm like D is right too..

Thanks.

[dibert8]

做 dark toast 可以有兩種方式: 1.溫度稍低但拷久一點, 2.高溫快拷. 所以 (D) 不見得成立.
(D) 可以這樣排除: 題目並沒有提到溫度高低對 lysine 的影響.

[lucyyeh]

請教一下樓主，請問PP2是哪一版的Prep題目呢?
我找今天五月破解的GMAT Prep題庫CR裡面沒有上面這一題耶!

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求題若渴!

[autumn713]

好像是以前GRE還有考邏輯的時候的題目吧 ：）

[lucyyeh]

請教一下做PP2的心得，對GMAT準備也有幫助嗎?

[dibert8]

應該有;看過幾個破 700 的人都有列 PP1,2 作為準備的材料.有人說 OG 是基礎,也有人說 PP 是趨勢.

[dibert8]

請教一下樓主，請問PP2是哪一版的Prep題目呢?
我找今天五月破解的GMAT Prep題庫CR裡面沒有上面這一題耶!

------------------------------------------------------------------------
求題若渴!

天啊!我的也沒這一題.
可以請 autumn713 提供題目/下載來源嗎?

[autumn713]

這個pp跟我們AT說的好像不一樣ㄟ
sorry..我也似懂非懂
不過我沒有電子檔耶　我的是前人留下來的紙本的

也許對案追夢會有得下載吧
sorry 沒邦上忙