The consistency of ice cream is adversely affected by even slight temperature changes in the freezer. To counteract this problem, manufacturers add stabilizers to ice cream. Unfortunately, stabilizers, though inexpensive, adversely affect flavor. Stabilizers are less needed if storage temperatures are very low. However, since energy costs strong incentive in favor of relatively high storage temperatures.
What this question is testing
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.
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