Q15 - The consistency of ice cream

[backupbecool]

I put C, but E was definitely a contender. Why is it E over C? I guess E seemed more obvious so I put C, but why is C definitely wrong?

[bbirdwell]

(C) is WAY beyond the scope of this argument. When doing inference questions, stick as closely as possible to the information in the argument itself. We know nothing at all about the cost-effectiveness of developing devices for freezers -- this would need data regarding research, production, sales, the "freezer industry," etc. All we know are a few facts about ice cream in freezers.

[sunhwa2881]

Can you please explain why E is the answer? I can see why the other choices are not correct but I'm having trouble understanding why E is correct. Thank you.

[peg_city]

-Slight temperature changed in the freezer adversely affect consistency
-Stabilizers adversely affect flavor, and are needed less if temp. is kept low

Therefore, based on the passage, the best possible consistency and flavor of ice cream come from a very low, stable freezer temp.

Although the answer isn't perfect, it is the best one available.

[bbirdwell]

Facts:

1. ice cream consistency adversely affected by temp change
2. to counteract, stabilizers added
3. stabilizers bad for flavor
4. stabilizers not needed if temp very low
5. energy costs going up --> strong incentive for high temp

(A) slight consistency change = sharp flavor impairment. Eliminate! We have no evidence regarding the relationship between consistency and flavor. They are treated as separate in the evidence we have.

(B) tempting answer. However, if anything, the evidence seems to point to the opposite. High temps are cheaper, and at high temps, stabilizers are more necessary. And stabilizers are inexpensive. And they preserve consistency and impair flavor.

(C) way off. This may or may not be true. No evidence of any kind is presented regarding new devices and their potential cost-effectiveness.

(D) way off. In fact, the opposite seems to be true. Stabilizers are less needed at low temps.

(E) For good consistency, we need a stable temp (no changes). For good flavor, we don't want stabilizers, which means we want "very low" temps. Thus, for good consistency and good flavor, we want LOW, STABLE temps. Bingo!

Peg_CIty pointed out the right facts. However, I do think this is a perfect answer. The logic is locktight.

[alexg89]

I think E is the only answer that was viable - others can be logically eliminated. However, I feel like it wasn't an ideal answer choice because it said it allows for the best possible consistency and flavor of ice cream. I think that would require a small logically leap. Though, I think LSAC is okay with the answer choice because they preface it with allows for

[a8l367]

Though, I think LSAC is okay with the answer choice because they preface it with allows for

So what? Does passage below contradicts argument?
What if the best possible flavor is the one in HIGH temperature. Yes, it's hard to achive because of high possibility of temperature fluctations, but it's the best possible flavor.
Coul someone clarify?

[ShuqiM728]

I have question about why "very low, stable freezer temperatures" can allow for the best possible flavor?

[MeganL677]

Maybe I'll clarify this by formulas.. A lot of variables here: temps, tempchange, energy cost, stabilizer cost, consistency, flavour.

P: Icecream consistency depends on temperature change and flavour depends on a stabilizer.
P: Stabilizer is low cost and needed when Temp is high.
P: Energy costs are in favour of high Temp.
P: Consistency is adversely affected by Tempchange in freezer, i.e. If T high, Tempchange= Toutside-Tfreezer=big, consistency bad; If T low, T change low, consistency good.
K1: When T is high, (1) Cost low= stabilizer(low)+ energy(low), Flavor=less good, consistency good.
(2)Or Cost low= no stabilizer+ low energy, flavour=good, consistency= bad.
K2: When T is low, Cost high= no need stabilizer+ energycost(high); flavor=good；consistency good.

Also, "ALLOW FOR the best possible" is not equal to "the ACTUAL best possible".

[StratosM31]

So, I've chosen B, both under timed conditions and blind review. Below is my reasoning:

B: If I am more willing to sacrifice consistency than to sacrifice flavor, I am more willing to refrain from buying stabilizers and keeping temperatures low (therefore energy costs up), thereby saving costs. Therefore, cost considerations indeed favor sacrificing consistency over sacrificing flavor.

Why is B wrong?

Moreover, I am not fully convinced that E is correct. It's clear that stable temperatures (no matter whether they are very low or not, stable means to me that there are no temperature changes which adversely affect the consistency) allow for the best possible consistency. But how do we know that very low, stable temperatures allow for the best possible flavour? We are not told anything about the relation between flavour and temperature (it could be the case that lower temperatures have adverse effects on flavour).

Maybe I'm overthinking it with E though, the process of written expression of my thoughts actually almost convinced me that E sounds logical. The question I'm concerned the most with is why B is wrong.

[Misti Duvall]

So, I've chosen B, both under timed conditions and blind review. Below is my reasoning:

B: If I am more willing to sacrifice consistency than to sacrifice flavor, I am more willing to refrain from buying stabilizers and keeping temperatures low (therefore energy costs up), thereby saving costs. Therefore, cost considerations indeed favor sacrificing consistency over sacrificing flavor.

Why is B wrong?

Moreover, I am not fully convinced that E is correct. It's clear that stable temperatures (no matter whether they are very low or not, stable means to me that there are no temperature changes which adversely affect the consistency) allow for the best possible consistency. But how do we know that very low, stable temperatures allow for the best possible flavour? We are not told anything about the relation between flavour and temperature (it could be the case that lower temperatures have adverse effects on flavour).

Maybe I'm overthinking it with E though, the process of written expression of my thoughts actually almost convinced me that E sounds logical. The question I'm concerned the most with is why B is wrong.

The post above from bbirdwell I think provides a good explanation for why (B) is wrong and (E) is correct. Based on what you've outlined, I'd caution to be careful about reading into the stimulus things that aren't there. There's nothing about being more willing to sacrifice consistency than flavor. And the stimulus does note that stabilizers are less needed if temperatures are very low. So it's fair to infer that low, stable (since they would stay low) temperatures are the best for consistency and flavor.

Hope this helps.