Bleached, enriched flour, almost like sugar's nutritional value, and much more likely to appear in foods labeled "sugar-free."
A) Bleached, enriched flour, almost like sugar's nutritional value, and much more likely to appear in foods labeled "sugar-free."
B) Bleached, enriched flour is almost more devoid of nutritional value than sugar, and much more than likely to appear in foods labeled "sugar-free."
C) Bleached, enriched flour's nutritional value is nearly as low as that of sugar, and this type of flour is much more likely to appear in foods labeled "sugar-free."
D) Bleached, enriched flour is almost as equivalently low in nutritional value as sugar, and much more likely than appearing in foods labeled "sugar-free."
E) Sugar's nutritional value is even lower than that of bleached, enriched flour, and much more likely to appear in foods labeled "sugar-free."
Source - grockit.com/gmat
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enriched flour
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mundasingh123
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how can the opening phrase " Bleached " modify nutritional value in C
I Seek Explanations Not Answers
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quesarasara
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I think bleached enriched are adjectives of flour.
Drunk man's alcohol is over.
Oh yeah...Now I understand where you guys are coming from. Here the noun is man's alcohol...so saying drunk alcohol is not correct...
Got it...So yeah the question seems incorrect.
Can we have some Grockit expert comment on it...
Drunk man's alcohol is over.
Oh yeah...Now I understand where you guys are coming from. Here the noun is man's alcohol...so saying drunk alcohol is not correct...
Got it...So yeah the question seems incorrect.
Can we have some Grockit expert comment on it...
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mundasingh123
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bleached is past participle modifier. It modifies the subject of the following clausequesarasara wrote:I think bleached enriched are adjectives of flour.
Drunk man's alcohol is over.
Oh yeah...Now I understand where you guys are coming from. Here the noun is man's alcohol...so saying drunk alcohol is not correct...
Got it...So yeah the question seems incorrect.
Can we have some Grockit expert comment on it...
I Seek Explanations Not Answers
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[email protected]
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IMO A
how we can assume that sentence is comparing about low it could be high.
can any one help in this.
how we can assume that sentence is comparing about low it could be high.
can any one help in this.
I believe A is wrong because verb is missing. It seems among the answers choices C is the most closest.[email protected] wrote:IMO A
how we can assume that sentence is comparing about low it could be high.
can any one help in this.
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aspirant2011
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Bek wrote:Bleached, enriched flour, almost like sugar's nutritional value, and much more likely to appear in foods labeled "sugar-free."
A) Bleached, enriched flour, almost like sugar's nutritional value, and much more likely to appear in foods labeled "sugar-free."------> awkward
B) Bleached, enriched flour is almost more devoid of nutritional value than sugar, and much more than likely to appear in foods labeled "sugar-free."--------> wrong comparison
C) Bleached, enriched flour's nutritional value is nearly as low as that of sugar, and this type of flour is much more likely to appear in foods labeled "sugar-free."
D) Bleached, enriched flour is almost as equivalently low in nutritional value as sugar, and much more likely than appearing in foods labeled "sugar-free."
E) Sugar's nutritional value is even lower than that of bleached, enriched flour, and much more likely to appear in foods labeled "sugar-free."
Best option is C
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VivianKerr
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We can compare flour to sugar and flour's nutritional value to sugar's nutritional value, but we can't compare an ingredient to nutritional value, so A has a faulty comparison.
The MEANING here is that flour's nutritional value is only slightly better than sugar's.
There is a lot of awkwardness in the wrong choices, as aspirant points out. "almost more devoid...than" in B and "as equivalently low" in D are unclear.
In E, the meaning is again unclear since it implies that the nutritional value of sugar would be more likely to appear in 'sugar-free' foods, when in fact it is the flour.
The MEANING here is that flour's nutritional value is only slightly better than sugar's.
There is a lot of awkwardness in the wrong choices, as aspirant points out. "almost more devoid...than" in B and "as equivalently low" in D are unclear.
In E, the meaning is again unclear since it implies that the nutritional value of sugar would be more likely to appear in 'sugar-free' foods, when in fact it is the flour.
Vivian Kerr
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Thank you for all the "thanks" and "follows"!
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patanjali.purpose
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IMO A/B/D are all FRAGMENTSBek wrote:Bleached, enriched flour, almost like sugar's nutritional value, and much more likely to appear in foods labeled "sugar-free."
A) Bleached, enriched flour, almost like sugar's nutritional value, and much more likely to appear in foods labeled "sugar-free."
B) Bleached, enriched flour is almost more devoid of nutritional value than sugar, and much more than likely to appear in foods labeled "sugar-free."
C) Bleached, enriched flour's nutritional value is nearly as low as that of sugar, and this type of flour is much more likely to appear in foods labeled "sugar-free."
D) Bleached, enriched flour is almost as equivalently low in nutritional value as sugar, and much more likely than appearing in foods labeled "sugar-free."
E) Sugar's nutritional value is even lower than that of bleached, enriched flour, and much more likely to appear in foods labeled "sugar-free."
Source - grockit.com/gmat
IMO C is close but IS INCORRECT AS "Bleached, enriched flour's nutritional value is nearly as low as that of sugar, and this type of flour IS/ARE much more likely to appear in foods labeled "sugar-free."
IMO E
Pls share your views.
