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Egyptian bread - Super though!

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by mjjking » Sun Mar 22, 2009 2:02 am

Timer

00:00

Answers

A

B

C

D

E

Stats

Difficulty—

Maybe it's just me, but I couldn't figure this out!
Good luck!

Answer is C
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Source: — Critical Reasoning |
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by S0laris » Sun Mar 22, 2009 7:02 am
even though it took me 7 min I went with C. Quite difficult to keep in mind btw, bc of the wordings. So I jotted it and poed A bc it is possible that Egypts discovered other type accidentally as the did it prev.
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by Kunal_gmat » Mon Mar 23, 2009 10:48 am
This is a good one. Looks like from GMATprep, therefore before I saw the OA, I wanted to get it right. When I read it initially, I got a little confused - it required knowledge of wheat, husking, kernel. When faced with confusion, I use diagramming technique, to understand exactly what each sentence is telling me:
1. Yeast was accidentally added to bread, though it never leavened it.
2. Leavened bread was discovered in 3000 B.C.
3. At the same time, a wheat variety whose kernel could be removed without toasting was found.

IMPLIES - This new variety helped produce leavened bread. So, something in the toasting process, or lack of it helped the process of leavening.

(C) - Heating destroys gluten necessary for leavening - this causally relates leavening and the new wheat variety.

None of the other options create any causal link. Hope this helps.
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by mjjking » Thu Mar 26, 2009 9:33 am
Kunal, job well done! When I first saw this question I completely got confused, but if you look carefully at it it's not that difficult after all! Great approach!
I use the same approach for bold faced questions and it pays off a lot!!
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by samanthaJ79 » Sun May 15, 2016 5:14 am
I would go for C as well
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by graem83d » Sun May 15, 2016 7:24 am
I'm going with C
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by graem83d » Sun May 15, 2016 7:25 am
I'm going with C
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