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enriched flour

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by Bek » Mon Aug 08, 2011 9:53 am
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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by Bek » Mon Aug 08, 2011 9:53 am
OA is C
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by mundasingh123 » Tue Aug 09, 2011 5:49 am
how can the opening phrase " Bleached " modify nutritional value in C
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by blackjack » Tue Aug 09, 2011 8:26 am
All of them seem to be incorrect. :(
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by quesarasara » Tue Aug 09, 2011 9:25 am
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...
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by mundasingh123 » Tue Aug 09, 2011 9:28 am
quesarasara 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...
bleached is past participle modifier. It modifies the subject of the following clause
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by [email protected] » Tue Aug 09, 2011 9:41 am
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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by kzos » Wed Aug 10, 2011 3:25 am
[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.
I believe A is wrong because verb is missing. It seems among the answers choices C is the most closest.
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by need720+ » Wed Aug 10, 2011 8:27 am
IMO C
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by aspirant2011 » Wed Aug 10, 2011 8:48 am
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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by VivianKerr » Sat Aug 13, 2011 7:56 pm
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.
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by crick » Sun Aug 14, 2011 4:36 am
Arrived at C in almost 3 minutes. Good question.

Crick
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by patanjali.purpose » Sat Apr 14, 2012 12:26 pm
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."
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 A/B/D are all FRAGMENTS

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.
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