June 2007 PrepTest, Section 2, Question 14
By Brandon Beaver | Published October 29, 2024
Type: Weaken
Difficulty:
Explanations
That conclusion sounds really dumb (“it isn’t heat, but something that generates heat”), but I think what it’s saying is that microwaves (not the product—the sciency thing) cause it, not heat.
The reason? Because conventional heat sources don’t cause it when heated to the same temperature. But what if it isn’t being heated to 50º, but the speed at which it is heated to 50º?
A
This doesn’t help at all. I’m still left wondering if it’s the heat or the microwaves doing it.
B
But is it heat or microwaves that destroyed the enzyme originally?
C
This is sort of like my prediction, but not quite. (It’s wrong.) This doesn’t explain the ramifications of being heated slower/faster, so it doesn’t help.
D
Taste is completely off-topic.
E
Ah, here it is. This indicates that heat is the cause—microwaves make it super hot, and that heat is probably what causes the enzymes to break down. Remember: Even just 50º in a conventional heat source breaks down some of the enzyme, so you would expect even hotter to break down more enzymes.
Passage
A cup of raw milk, after being heated in a microwave oven to
Question 14
Which one of the following, if true, most seriously weakens