While researching a topic, a student has taken the following notes:Sauerkraut production involves finely shredded cabbage that is salted and...
GMAT Expression of Ideas : (Expression) Questions
While researching a topic, a student has taken the following notes:
- Sauerkraut production involves finely shredded cabbage that is salted and left to ferment over several weeks.
- During this process, naturally occurring bacteria convert the cabbage's sugars, producing lactic acid that creates the characteristic tangy flavor and preserves the food.
- This transformation represents fermentation—a metabolic process where microorganisms break down sugars without oxygen present.
- Such preservation techniques have existed since ancient times, though their scientific basis remained unknown until the 19th century.
- Lactic acid fermentation specifically involves bacteria converting sugars into lactic acid, which creates an acidic environment that prevents spoilage.
The student wants to demonstrate how fermentation works in food production. Which choice most effectively uses relevant information from the notes to accomplish this goal?
Fermentation is a metabolic process used in food production; sauerkraut is one example of this preservation technique.
Sauerkraut gets its tangy flavor from lactic acid, showing how fermentation was used before it was scientifically understood in the 19th century.
Sauerkraut production demonstrates fermentation in action: bacteria naturally present on salted cabbage convert sugars into lactic acid over several weeks, creating the characteristic tangy flavor.
The ancient technique of fermentation involves bacteria, sugar conversion, and acid production, as seen in traditional sauerkraut making.
Step 1: Decode and Map the Passage
Create Passage Analysis Table
| Text from Passage | Analysis |
|---|---|
| "Sauerkraut production involves finely shredded cabbage that is salted and left to ferment over several weeks." |
|
| "During this process, naturally occurring bacteria convert the cabbage's sugars, producing lactic acid that creates the characteristic tangy flavor and preserves the food." |
|
| "This transformation represents fermentation—a metabolic process where microorganisms break down sugars without oxygen present." |
|
| "Such preservation techniques have existed since ancient times, though their scientific basis remained unknown until the 19th century." |
|
| "Lactic acid fermentation specifically involves bacteria converting sugars into lactic acid, which creates an acidic environment that prevents spoilage." |
|
Provide Passage Architecture & Core Elements
Main Point: Fermentation is a metabolic process where bacteria convert sugars without oxygen, demonstrated through sauerkraut production where this creates lactic acid for flavor and preservation.
Argument Flow: The passage starts with a concrete example (sauerkraut production), explains the biological mechanism behind it (bacteria converting sugars to lactic acid), broadens this to a scientific definition of fermentation, adds historical context, and concludes with specific details about how lactic acid fermentation prevents spoilage.
Step 2: Interpret the Question Precisely
This is a fill-in-the-blank question asking us to choose the best logical connector. The answer must create the right relationship between what comes before and after the blank.
Step 3: Prethink the Answer
- Since the goal is to demonstrate HOW fermentation works in food production, the correct answer should show the actual process or mechanism
- From our notes, we know the key process is: bacteria convert sugars into lactic acid, which creates flavor and preserves food
- The right answer should include these mechanistic details and walk through the fermentation mechanism using specific details from the notes
Fermentation is a metabolic process used in food production; sauerkraut is one example of this preservation technique.
✗ Incorrect
- States that fermentation is a process and gives sauerkraut as an example
- Doesn't demonstrate HOW fermentation works—just says that it exists
- Too general
Sauerkraut gets its tangy flavor from lactic acid, showing how fermentation was used before it was scientifically understood in the 19th century.
✗ Incorrect
- Focuses on the tangy flavor and historical context
- Mentions that fermentation was used before scientific understanding, but this doesn't show how it works
Sauerkraut production demonstrates fermentation in action: bacteria naturally present on salted cabbage convert sugars into lactic acid over several weeks, creating the characteristic tangy flavor.
✓ Correct
- Shows the complete fermentation process: bacteria naturally present on salted cabbage convert sugars into lactic acid over several weeks
- Demonstrates the mechanism with specific steps and timeframe
- Uses relevant details directly from the notes to show HOW fermentation works
The ancient technique of fermentation involves bacteria, sugar conversion, and acid production, as seen in traditional sauerkraut making.
✗ Incorrect
- Lists components (bacteria, sugar conversion, acid production) but doesn't show the process clearly
- Doesn't demonstrate the step-by-step mechanism