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passage 4
P1
Most scientists who study the physiological effects of alcoholic beverages have assumed that wine, like beer or distilled spirits, is a drink whose only active ingredient is alcohol. ███████ ██ ████ ███████████ █████ ██████████ ████ ██████ ████████████ ███ ███████ ██ ████ ██ ████████ ████ █████ █████ ██ █████████ ██████████ ███
Most scientists' view ·
No meaningful distinction between wine and other alcoholic beverages
Phenomenon ·
Health benefits of wine
Obscured by most scientists
P2
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Wine researchers' view ·
Most scientists' assumption may be flawed
Wine may have other active ingredients besides alcohol
Elaborate on phenomenon ·
Alcohol is bad for health, yet wine is linked to health benefits
Alcohol contributes to premature hearth disease by increasing lipid levels in the blood, yet wine lowers the occurence of such disease
P3
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Hypothesis ·
Wine is linked to specific biochemical mechanisms that reduce risk of heart disease
Moderate wine consumption is correlated with (1) breaking down blood clots, (2) preventing damage from high lipid levels, (3) decreased thickness of innermost walls of blood vessels, and (4) reduced platelet adhesiveness, all of which protect against heart disease
clarify hypothesis ·
Wine's benefits are due to compounds found in grapes
Passage Style
Critique or debate
Phenomenon-hypothesis
26.
In the passage, the author ██ █████████ █████████ ████ █████ █████ ███ ██ ███ ██████████
a
advocating a particular ██████ ██ █████████
b
criticizing popular opinion
c
correcting a scientific █████████████
d
questioning the relevance ██ █████ ██████████ ████████
e
countering a revolutionary ██████████