Consider the following procedures performed in Experiment 2 for Sample 2. 1. The sample was frozen. 2. The sample was incubated in the water bath. 3. The sample and solvent mixture was filtered. These procedures were performed in what order?
","rationale_html":null,"correct_answer":["C"],"equiv_key":"dd1a0a393d7aa9d124f0ad2e","has_media":false,"has_mathml":false,"has_table":false,"section_label":"Science","options":[{"label":"A","content_html":"1, 2, 3
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","ord":3}],"passage":{"id":"act_practice_pdf:pt1:science:p4","source_id":"act_practice_pdf","form_id":"act_practice_pdf:pt1","section":"science","number":"IV","kind":null,"title":null,"content_html":"Scientists hypothesized that heating tomatoes affects the concentration of nutrients such as vitamin C and lycopene (a red pigment) in the tomatoes. They conducted 2 experiments to test their hypothesis. Experiment 1 Two kilograms of a particular variety of raw tomatoes were sliced and then blended in a food processor until a homogeneous (uniform) tomato mixture was produced. The mixture was divided into 4 equal samples (Samples 1−4). Each sample was placed in a separate plastic bag, and the bags were sealed. The bag containing Sample 1 was immediately frozen at −40°C. The bags containing Samples 2−4 were each incubated in a water bath at 88°C for a different period of time (see Table 1) and then frozen at −40°C. Table 1 Incubation time at 88°C Sample (min) 1 0 3 15 4 30 Then, 2 days later, Steps 1−3 were performed for each sample. 1. The sample was thawed, and then 100 g of the sample was placed in a beaker containing 200 mL of Solvent A. 2. The contents of the beaker were mixed for 5 min at 25°C and then filtered using a paper filter. The filtered liquid was collected. 3. The filtered liquid was analyzed to determine the vitamin C concentration in micromoles per gram of tomato (μmol/g tomato). The results for each sample are shown in Figure 1. Figure 1 0.8 no 0.7 it a ) r o 0.6 t t n a ec m 0.5 o no t c g 0.4 /l C o 0.3 n m i m ( 0.2 a ti 0.1 v 1 2 3 4 Sample Experiment 2 Experiment 1 was repeated except that in Step 3 the filtered liquid was analyzed to determine the lycopene concentration in milligrams per gram of tomato (mg/g tomato). The results for each sample are shown in Figure 2. Figure 2 no it a ) r t o n t a 4 ec m no o t 3 c g e / g n 2 e m po ( c 1 y l 1 2 3 4 Sample Figures 1 and 2 adapted from Veronica Dewanto et al., “Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity.” ©2002 by American Chemical Society.
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