|Question 12Verbal

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Chemists M.H. Gamble, P. Rice, and J.D. Selman studied the mass and heat transfer processes that occur when foods, such as the Indian snacks malapua and puri bhaji, are oil fried. During frying, water in the crust evaporates, leaving voids that oil (a pure fat) can fill. As the process continues, water from the food’s center moves to the crust as long as the crust remains permeable. Therefore, it is likely that, all other things being equal, sections of a food that lose less moisture during the frying process _______
Which choice most logically completes the text?
will develop a thicker crust during the frying process than sections that lose more moisture.
A
will have a lower fat content after frying is completed than sections that lose more moisture.
B
will have a crust that loses its permeability less quickly during the frying process than sections that lose more moisture.
C
will have a higher temperature after frying is completed than sections that lose more moisture.
D