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# Popcorn kernels explode, or "pop," when the moisture inside

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Popcorn kernels explode, or "pop," when the moisture inside [#permalink]  22 Oct 2019, 10:02
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56% (01:04) correct 43% (01:04) wrong based on 30 sessions
Popcorn kernels explode, or "pop," when the moisture inside the kernel is heated and steam builds up pressure inside the kernel. Uniform moisture content in a batch of popcorn kernels ensures uniform popping time, which in turn ensures fewer unpopped kernels. In practice, the percentage of unpopped kernels in a batch can be reduced by sorting popcorn kernels by size.

Which of the following, if true, best helps explain why the percentage of unpopped kernels is lower when popcorn kernels are of uniform size?

(A) The percentage of unpopped kernels can be reduced by increasing cooking time.
(B) All popcorn kernels, no matter what their size, will pop under proper conditions.
(C) Yellow popcorn kernels have more moisture content than do white or blue popcorn kernels.
(D) A popcorn kernel's moisture content is fully determined by its size.
(E) Damaged kernels, another cause of unpopped kernels, have a lower moisture content than intact kernels.
[Reveal] Spoiler: OA

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Re: Popcorn kernels explode, or "pop," when the moisture inside [#permalink]  21 Jan 2020, 04:48
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We need to explain why the percentage of unpopped kernels is lower when the size is the same.

A- Okay sure but this doesn't explain why size is the determinant
B- Again doesn't explain why uniform sized kernels result in lower unpopped kernels
C- Irrelevant. We are not asked to compare moisture levels
D- Correct because if moisture content is determined by size then that explains conclusion since uniform moisture content in a batch of popcorn kernels ensures uniform popping time
E- Damaged kernels is not within the scope of the argument
Re: Popcorn kernels explode, or "pop," when the moisture inside   [#permalink] 21 Jan 2020, 04:48
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