GWD 10-Q14

[Winni]

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.

答案是C 為什麼呢??

[汪汪北鼻]

題目問，這二件事的關連

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

新的wheat variety較受歡迎，因為它的果肉不需烘烤去殼就可食用

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

加熱後會破壞膠質，這膠質是bread發酵用的protein

[Winni]

謝謝汪汪北鼻的解答阿

現在我恍然大悟囉

原來埃及人先是因為貪求方便(新品種的wheat不用烤過就可以吃) 進而發現其內含的蛋白

質可供發酵用(以前都沒有發現 是因為之前所用的wheat都必須烤過才能吃 而烤過之後的w

heat喪失了蛋白質 無法發酵) ^^

[kikhorse]

CD我覺得最清楚的解釋!

3000 B.C之前埃及人雖然經常無意識的放酵母（yeasts must frequently have been mixed into bread doughs ）。但是由於某種原因酵母沒發揮作用，所以埃及人不知道酵母可以發酵，一直做著未發酵的麵包 （Egyptians made only unleavened bread）。但是3000 B.C時埃及人用了新的小麥，殼不再像以前那樣要經過烘烤就可以去掉。還有酵母也是在這一段時間內被埃及人發現了。

選項C解釋了原來酵母沒發揮作用的某種原因，是因為3000 B.C前的小麥殼烤過以後會丟失發酵用的必要的蛋白質。 3000 B.C 新的小麥不必經過烘烤，所以必要的蛋白質不會丟失，那埃及人原來無意識放的酵母就發揮作用了。然後，埃及人就發現了他們一直在使用卻不知道其作用的酵母。

所以，選項C 解釋了發現酵母和用新小麥之間的因果關係。

FYI

[wingsky]

對不起, 我想問 casually related 是什麼意思? 關聯 還是關聯不大??

[shoulo]

就是這兩件事偶然的關聯性...因為這是埃及人不經意所造成的

[zzhangi]

1)casually related: 關連不大的
2)causally related: 有因果關係的

拼寫不同, 本題是後者...