PT134.S2.Q24 > Question

SECTION 1 · lr

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SECTION 2 · lr

SECTION 3 · lr

SECTION 4 · rc

PASSAGE 1

Question 1 Question 2 Question 3 Question 4 Question 5 Question 6

PASSAGE 2

Question 7 Question 8 Question 9 Question 10 Question 11 Question 12

PASSAGE 3

Question 13 Question 14 Question 15 Question 16 Question 17 Question 18 Question 19

PASSAGE 4

Question 20 Question 21 Question 22 Question 23 Question 24 Question 25 Question 26 Question 27

McElligott flash pasteurizes its apple juice in response to bacterial infections traced to its juice. Flash pasteurization involves quickly heating it and immediately chilling it. Intensive pasteurization involves heating juice for an hour, and this method kills bacteria more than any other method. Intensive pasteurization destroys the original flavor. McElligott’s orange juices have not been linked to any infections and remain unpasteurized.

McEligott’s apple juice is more likely to have bacteria than juice that undergoes intensive pasteurization.

This is unsupported because as far as we know, McElligott’s citrus juices may have a lot or a little bacteria. We don’t know how this compares to other juice companies.

This is unsupported because even though the apple juice is flash pasteurized, we don’t know how much bacteria the citrus juice has to begin with. The citrus juices may already have no bacteria even without pasteurization.

This is unsupported because the author never tells us how flash pasteurization affects flavor, meaning flash pasteurized citrus juices may have as much of the original flavor as McElligott’s.

This is unsupported because while intensive pasteurization is the most effective method for eliminating bacteria from juice, we don’t compare its likelihood of destroying flavor to that of any other method.

This is strongly supported because intensive pasteurization, which McElligott’s apple juice does not undergo, eliminates more bacteria than any other method of pasteurization.

PrepTest 134 - Section 2 - Question 24

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