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题库 / Prep2008E1-CR-120
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?
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.
Only when the Egyptians stopped the practice of toasting grain were their stone-lined grain-toasting pits available for baking bread.
Heating a wheat kernel destroys its gluten, a protein that must be present in order for yeast to leaven bread dough.
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.
Because the husk of the new variety of wheat was more easily removed, flour made from it required less effort to produce.
情景：酵母可以发酵面包。在那些埃及人只做未发酵面包的年代，酵母一定是被无意识的混入到了面包之中。埃及人发现酵母是和埃及人开始种植新的农作物时间巧合的。这个新的作物在去壳的时候不用加热。
推理：
前提：“酵母虽然经常性的被无意识的加入面包中但是发酵面包很晚才发现”和“新型小麦的发现（不用烘烤就能把可食用部分拿出来）”之间存在正相关关系
结论：被加热导致酵母没有被发现
答案预估：
答案选项要么同时提及“酵母虽然经常性的被无意识的加入面包中但是发酵面包很晚才发现”和“新型小麦的发现（不用烘烤就能把可食用部分拿出来）”，要么给“新型小麦的发现（不用烘烤就能把可食用部分拿出来）”另外一个原因。
选项分析：
A选项：在古埃及人发现了发酵面包且发酵技术成熟后，未发酵的面包仍然被很多人吃。本选项提及的是发酵面包和未发酵面包的关系，和推理文段没有关系。
B选项：在古埃及人发现了发酵面包且发酵技术成熟后，未发酵的面包仍然被很多人吃。本选项提及的是发酵面包和未发酵面包的关系，和推理文段没有关系。
C选项：Correct. 加热会损害小麦中的一种物质，该物质是酵母发挥作用的必要条件。显然地，本选项建立了“被加热”（因）与“酵母没有被发现”（果）的关系，令两者相关性存在。
D选项：新型的小麦，由于不需要被烘焙而有很好的味道，所以最初仅仅提供给高层人士食用。本选项提及了“新型小麦”的一个特点，但是没有提及推理文段中的因果。无法评估相关因果推理。
E选项：因为新型小麦的壳很容易被移除，所以这种小麦很容易做成面粉。本选项提及了“新型小麦”的一个特点，但是没有提及推理文段中的因果。无法评估相关因果推理。
酵母广泛存在，虽然埃及人一直吃未发酵的面包，但是酵母肯定偶尔有混进面包里。但是埃及人直到公元前3000年才发现发酵面包。这个发现和另一件事同时发生：一种更受欢迎的新小麦被引进，这种小麦不需要被烤，它的壳就能被剥开。
因果推理： 因：不用烤的小麦被引进
果：埃及人发现了酵母 答案应当增强因果。
A 讨论发现酵母后口味依然没变，无关。
B 讲烤面包的过程，无关。
C 烤小麦破坏了一种蛋白质，这种蛋白质对酵母发酵作用很重要。说明以前埃及人一直吃的面包没有发酵是因为他们烤了小麦导致酵母没办法起作用，他们也就没有发现酵母这个东西。给出new info，搭桥增强。
D 讲官员才能吃到这种新小麦，无关。
E 讲新小麦容易去壳所以做面粉也容易，依然没跟酵母扯上关系，还是无关。
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