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 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?

• A.

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

• B.

  While sugar kelp and ma-konbu contain umami flavor, umami can also be found in tuna and soy sauce.

• C.

  Although sugar kelp and ma-konbu are types of brown seaweed, the latter’s umami flavor is more intense.

• D.

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