|Question 27Verbal

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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 salmon and caramelized onions.
• 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 hidaka-konbu, another type of brown seaweed.
• They rated its umami intensity as high.
The student wants to make a generalization about brown seaweed. Which choice most effectively uses relevant information from the notes to accomplish this goal?
In a research study, participants tasted samples of sugar kelp and hidaka-konbu, two types of brown seaweed.
A
Some types of brown seaweed trigger umami flavor in human taste buds.
B
Participants in a study rated the umami intensity of various seaweeds.
C
Sugar kelp is a type of brown seaweed, as is hidakakonbu.
D