GMAT/留學申請專業顧問 Donz 之資訊交流園地

除了一般解釋矛盾的題型之外，也有少部分的 explain 的題目，是需要解釋題目出現兩事物的相關性。

一題範例如下:

Yeasts capable of leavening bread are widespread, and in the many centuries during which the ancient Egyptians made only unleavened bread, such yeasts must frequently have been mixed into bread doughs accidentally. The Egyptians, however, did not discover leavened bread until about 3000 B. C. That discovery roughly coincided with the introduction of a wheat variety that was preferable to previous varieties because its edible kernel could be removed from the husk without first toasting the grain.

Which of the following, if true, provides the strongest evidence that the two developments were causally related?
A. Even after the ancient Egyptians discovered leavened bread and the techniques for reliably producing it were well known, unleavened bread continued to be widely consumed.
B. Only when the Egyptians stopped the practice of toasting grain were their stonelined grain-toasting pits available for baking bread.
C. Heating a wheat kernel destroys its gluten, a protein that must be present in order for yeast to leaven bread dough.
D. The new variety of wheat, which had a more delicate flavor because it was not toasted, was reserved for the consumption of high officials when it first began to be grown.
E. Because the husk of the new variety of wheat was more easily removed, flour made from it required less effort to produce.

簡單敘述題意: 

埃及發現發酵麵包大約是在 3,000 BC 左右，那時正好發現一個新的小麥品種 - 不需經過燒烤的步驟就可將果肉從果核分離。

作題策略 - 解釋發現麵包，和新品種不需經過燒烤步驟就可得到果肉的關係。

A. 即使發現發酵麵包之後，埃及人還是持續在吃未發酵麵包 - 未發酵麵包和此題完全無關，為錯誤答案。

B. 只有在小麥不需要經過燒烤步驟的情形下，烤爐才有辦法烤麵包 - 連接新小麥品種和更多烤爐烤麵包的關係，但更多烤爐烤麵包，並不能說明發酵麵包如何產生，為錯誤答案。

C. 對小麥果肉加熱時會烤掉其中的膠質，而此膠質則是發酵麵包需要的蛋白質 - 解釋舊品種因為經過燒烤的步驟得到果肉，而烤掉了發酵麵包需要的蛋白質，而無法產生發酵麵包。而新品種不需經過此步驟，就有可能產生發酵麵包了，為正確答案。

D. 新的小麥因為口感精細，而常被保留給高官食用 - 高官無法解釋和發酵麵包的關連性，為錯誤答案。

E. 因為新品種果核更容易被拿掉，所以麵粉就更容易製作 - 麵粉容易製作也無法解釋為何發酵麵包可以出現，為錯誤答案。