|Question 24Verbal

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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 garlic.
• Participants in a study tasted a sample of North Pacific konbu, a type of brown seaweed.
• They rated its umami intensity as moderate.
• The participants tasted a sample of arame, 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?
Although North Pacific konbu and arame are types of brown seaweed, the latter's umami flavor is more intense.
A
Some types of brown seaweed, like North Pacific konbu and arame, trigger umami flavor in human taste buds.
B
While North Pacific konbu and arame contain umami flavor, umami can also be found in tuna and garlic.
C
North Pacific konbu is a type of brown seaweed, but so is arame.
D