Q20

[Laura Damone]

20. (C)
Question Type: Identification (1-3, 29-31, 66-69)

This question asks that we identify a statement that is suggested by both passages. For this type of question, we must look for solid evidence in each passage that a statement is true. In paragraph one of Passage A, it’s suggested that those carbohydrates that are sticky are more cariogenic. In Passage B, we learn that yams, a sweeter carbohydrate, are more cariogenic than rice. Thus, it is suggested that some carbohydrates are naturally more cariogenic than others, making (C) the correct answer.

(A) is unsupported because we never compare a wild variety of a food type to its cultivated counterpart.
(B) is contradicted. Take a look at the acorn flour discussed in paragraph three of Passage A.
(D) is unsupported.
(E) is wrong for the same reason as (A). Again, we never compare a wild variety of a food type to its cultivated counterpart

[hyewonkim89]

20. (C)
Question Type: Identification (1-3, 29-31, 66-69)

This question asks that we identify a statement that is suggested by both passages. For this type of question, we must look for solid evidence in each passage that a statement is true. In paragraph one of Passage A, it’s suggested that those carbohydrates that are sticky are more cariogenic. In Passage B, we learn that yams, a sweeter carbohydrate, are more cariogenic than rice. Thus, it is suggested that some carbohydrates are naturally more cariogenic than others, making (C) the correct answer.

(A) is unsupported because we never compare a wild variety of a food type to its cultivated counterpart.
(B) is contradicted. Take a look at the acorn flour discussed in paragraph three of Passage A.
(D) is unsupported.
(E) is wrong for the same reason as (A). Again, we never compare a wild variety of a food type to its cultivated counterpart

I'm having a hard time seeing that the author of Passage A actually said sticky carbohydrates cause caries more than other types. I just can't see the comparison in Passage A and that's why I eliminated it quickly.

Please help!

[ohthatpatrick]

Yeah, I agree it's pretty tough to find any comparative language in Psg A.

Having read BOTH passages, we see from lines 66-68 that not all carbs are created equally. Some carbs are more cariogenic than others.

So this sort of informs our reading of lines 8-10, that "caries formation is affected by carbohydrates' texture and composition".

If we thought all carbs were the same, then this sentence would mean 'the texture and composition that all carbs have are what affects caries formation".

But if we know that all carbs are NOT the same, then we can interpret this sentence more like (C) is doing, meaning 'different texture and composition could have a different effect on caries formation".

Ugh. That's a tough sell, even as I type it. I don't know where else in psg A we could get the idea that some carb-rich foods are worse than others.

It seems like the two times 'sticky' gets used, it refers categorically to all carbs.

Ultimately, we're picking (C) because it's the most supportable one we have, but I agree that the textual support in psg A is a stretch.

If anyone else sees something we're missing, please let us know.

[leroyjenkins]

Lines 29-31 show that some carbs have a greater tendency to cause caries than others. We can infer this because of the term "high cariogenic potential" in 30 (which is a quality that some carbs such as wild tubers possessed. By implication, it would stem to reason that some carbs lacked such potential.)

[513852276]

I found the answer may be problematic. Passage A (lin2 two) says that caries are strongly linked to "sticky, carbohydrate-rich staples" and agricultural diet has "carbohydrate-rich staples". This link have been demonstrated (line 11) by showing non-agricultural diet (meat) results to less caries. We can infer from it that non-agricultural diet are likely to be "not carbohydrate-rich". The third paragraph are mainly talks about foods consumed by "non-agricultural populations". Hence, even if caries tendency may varies among those food, we overlook a rather high probability that those foods are "not carbohydrate-rich", hence, line 25-31 is out of scope for question 20..

[christine.defenbaugh]

I found the answer may be problematic. Passage A (lin2 two) says that caries are strongly linked to "sticky, carbohydrate-rich staples" and agricultural diet has "carbohydrate-rich staples". This link have been demonstrated (line 11) by showing non-agricultural diet (meat) results to less caries. We can infer from it that non-agricultural diet are likely to be "not carbohydrate-rich". The third paragraph are mainly talks about foods consumed by "non-agricultural populations". Hence, even if caries tendency may varies among those food, we overlook a rather high probability that those foods are "not carbohydrate-rich", hence, line 25-31 is out of scope for question 20..

I like how you're working to analyze this, 513852276, but you need to be a bit careful in the assumptions you make.

You are completely correct that Passage A suggests that non-agricultural diets are more likely not to be full of carbs. But that's not a guarantee. Passage A also directly states the link between caries and carb consumption, a link that you also note.

So, when the non-agricultural populations show up with high caries rates, that's weird! The fact that they are non-agricultural would suggest their diet ought to be lower carb, but the high caries rates would imply that their diet is higher carb! Something weird is going on: either there are high-caries-rate foods that aren't carbs, or there are carb-foods that these groups eat despite being non-agricultural. At first, it's impossible to know which of these weird things is happening.

So we cannot conclude, as you have done, that these foods are likely non-carbish. In fact, acorns, pinyon nuts, and tubers are all fairly carb-rich. I would ordinarily say that the LSAT would not expect you to realize these were carb-rich foods, but the second paragraph seems to expect the reader to already understand that maize is a carb-rich food. It may be that the LSAT considers it to be common knowledge that maize, acorns, pinyon nuts, and tubers are carb-rich.

All this being said, I agree with ohthatpatrick that the best (if thin) support in Passage A is lines 8-10, rather than paragraph 3. Even thought the carb-rich foods in paragraph 3 lead to "relatively high caries frequencies" or have "high cariogenic potential", that does not necessarily mean this rate/potential is high in comparison to other carbs. They could easily be high simply in comparison to other food in general. However, if caries rates are affected by carb texture and composition, and we have some sense that not all carbs are precisely identical in texture, then it stands to reason that carbs with different textures could potentially have varying caries rates.

Let me know if this completely addresses your concern!

[DominicE471]

Can we all agree that this question with its answer choices is pretty wack and shouldn't be on the test?