The efficiency of microwave ovens

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Stimulus

The efficiency of microwave ovens in destroying the harmful bacteria frequently found in common foods is diminished by the presence of salt in the food being cooked. When heated in a microwave oven, the interior of unsalted food reaches temperatures high enough to kill bacteria that cause food poisoning, but that salt effectively blocks the microwaves from heating the interior.

What this question is testing

Most Supported

Your task

Break the argument into its conclusion and evidence, then do exactly what the question stem asks with that structure.

Common trap

Answers that sound relevant to the topic but don't connect to the argument's actual reasoning.

Winning move

Predict what a right answer must do, then test each choice against the conclusion-evidence gap.

Reading along? Open the full official question in LawHub — we show a fragment here and keep the reasoning in our own words.

The question

19.

Which one of the following conclusions is most supported by the

Answer choices

Unsupported Comparison3% picked this
The kinds of bacteria that cause food poisoning are more likely to be found on the exterior of food than
We're never told where these bad bugs are more likely to be found.
3%
Too Strong (serious / significantly)0% picked this
The incidence of serious food poisoning would be significantly reduced if microwave ovens were not used by consumers
We're given info about food poisoning, but not specifically about serious cases. We also don't now how many food poisoning cases arise from salted food reheated in a microwave, so while we can reasonably infer there could be some reduction in the number of instances, we don't know that it would be significant.
0%
Weaker Match21% picked this
The addition of salt to food that has been cooked or reheated in a microwave oven can increase
This sounds pretty good: if salt makes microwaves less likely to kill food poisoning bacteria, it seems reasonable to say adding salt to microwave foods would increase the danger. The problem here is the timeline. The addition of salt to food that has been cooked or reheated seems to imply that we're adding the salt after the cooking or reheating has taken place. That wouldn't increase the danger. It's only increasing the danger if we add it before we microwave it.
21%
Correct74% picked this
The danger of food poisoning can be lessened if salt is not used to prepare foods that are to be
Why this is right
A classic Causal Fact Flip! When one thing causes another, an answer that says "less of the cause would lead to less of that effect" is pretty well supported. If salt in the microwave causes danger, not salting your microwave food can possibly lessen the danger. Note the loveably-weak language of possibility (can), too.
Skill tested: Most Supported · how this choice captures the argument's function is the move to repeat next time.
74%
Too Strong (primary cause)2% picked this
Salt is the primary cause of food poisoning resulting from food that is heated
We're told it's a possible cause, but not that it's the primary cause.
2%

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