Expression of IdeasMediumExplaining a cause
Expression of Ideas practice question
While researching a topic, a student has taken the following notes:
- Bread crusts turn brown in the oven.
- The browning is the Maillard reaction between sugars and proteins in the dough.
- The reaction needs temperatures above about 140°C.
- The inside of a loaf stays below 100°C while it contains water, so it does not brown.
The student wants to explain why a loaf's crust browns but its inside does not. Which choice most effectively uses relevant information from the notes to accomplish this goal?
- A. Browning comes from a reaction between sugars and proteins that needs about 140°C; the crust reaches that, but the wet interior stays below 100°C and cannot brown.Correct
- B. Bread crusts turn brown in the oven.
- C. The inside of a loaf contains water.
- D. Ovens are hot.
Answer: A. Browning comes from a reaction between sugars and proteins that needs about 140°C; the crust reaches that, but the wet interior stays below 100°C and cannot brown.
The reaction, its temperature, and why only the crust gets there.
Why the other answers are wrong
- B. Bread crusts turn brown in the oven.
- Restates the observation.
- C. The inside of a loaf contains water.
- One fact without the link to browning.
- D. Ovens are hot.
- A generality.
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