Nhận biết (M1)

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 sardines and mushrooms

• • Participants in a study tasted a sample of wakame, 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?

• A.

  While wakame and ma-konbu contain umami flavor, umami can also be found in sardines and mushrooms.

• B.

  After tasting two types of brown seaweed, wakame and ma-konbu, participants in a study found ma-konbu’s umami flavor to be the more intense of the two.

• C.

  Wakame is a type of brown seaweed, but so is ma-konbu.

• D.

  Some types of brown seaweed, like wakame and ma-konbu, trigger umami flavor in human taste buds.