PrepTest 70, Section 3, Question 11
A science class stored one selection of various fruits at 30 degrees Celsius, a similar selection in similar conditions at 20 degrees, and another similar selection in similar conditions at 10 degrees. Because the fruits stored at 20 degrees stayed fresh longer than those stored at 30 degrees, and those stored at 10 degrees stayed fresh longest, the class concluded that the cooler the temperature at which these varieties of fruits are stored, the longer they will stay fresh.
A science class stored one selection of various fruits at 30 degrees Celsius, a similar selection in similar conditions at 20 degrees, and another similar selection in similar conditions at 10 degrees. Because the fruits stored at 20 degrees stayed fresh longer than those stored at 30 degrees, and those stored at 10 degrees stayed fresh longest, the class concluded that the cooler the temperature at which these varieties of fruits are stored, the longer they will stay fresh.
A science class stored one selection of various fruits at 30 degrees Celsius, a similar selection in similar conditions at 20 degrees, and another similar selection in similar conditions at 10 degrees. Because the fruits stored at 20 degrees stayed fresh longer than those stored at 30 degrees, and those stored at 10 degrees stayed fresh longest, the class concluded that the cooler the temperature at which these varieties of fruits are stored, the longer they will stay fresh.
A science class stored one selection of various fruits at 30 degrees Celsius, a similar selection in similar conditions at 20 degrees, and another similar selection in similar conditions at 10 degrees. Because the fruits stored at 20 degrees stayed fresh longer than those stored at 30 degrees, and those stored at 10 degrees stayed fresh longest, the class concluded that the cooler the temperature at which these varieties of fruits are stored, the longer they will stay fresh.
The class's reasoning is flawed in that the class
generalized too readily from the fruits it tested to fruits it did not test
ignored the effects of other factors such as humidity and sunlight on the rate of spoilage
too readily extrapolated from a narrow range of temperatures to the entire range of temperatures
assumed without proof that its thermometer was reliable
neglected to offer any explanation for the results it discovered
0 Comments