|Question 25Verbal

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While researching a topic, a student has taken the following notes:
• The human tongue contains taste receptors for a rich, savory flavor called umami.
• Umami is triggered by the compounds in a variety of foods, including tuna and soy sauce.
• Participants in a study tasted a sample of sugar kelp, a type of brown seaweed.
• They rated its umami intensity as moderate.
• The participants tasted a sample of ma-konbu, another type of brown seaweed.
• They rated its umami intensity as high.
The student wants to emphasize a difference between the two seaweeds. Which choice most effectively uses relevant information from the notes to accomplish this goal?
Some types of brown seaweed, like sugar kelp and ma-konbu, trigger umami flavor in human taste buds.
A
While sugar kelp and ma-konbu contain umami flavor, umami can also be found in tuna and soy sauce.
B
Although sugar kelp and ma-konbu are types of brown seaweed, the latter's umami flavor is more intense.
C
Sugar kelp is a type of brown seaweed, but so is ma-konbu.
D