Although nondairy coffee lighteners made with coconut oil contain 2 grams of saturated fat per tablespoon, or 7 times more than does whole milk, those lighteners usually contain no cholesterol. Yet one tablespoon of such lighteners causes the consumers blood cholesterol to rise to a higher level than does an identical amount of whole milk, which contains 2 milligrams of cholesterol per tablespoon. Manufacturers of coffee lighteners based on coconut oil claim that their products usually cause the typical consumer’s blood cholesterol to rise to a lower level than does the use of whole milk as a lightener.
Which one of the following, if true, provides the most support for the manufacturers’ claim?
(A) Consumers of lighteners made with coconut oil who avoid other high-cholesterol foods and exercise more than average tend to have lower-than-average blood cholesterol levels.
(B) Coffee is frequently consumed with pastries and other rich desserts that themselves result in high blood cholesterol levels.
(C) One popular nondairy coffee lightener that is not based on coconut oil has reduced its fat content by 20 percent while keeping its cholesterol content at zero.
(D) Consumers typically add to their coffee substantially smaller quantities of coconut oil-based lighteners than of whole milk.
(E) Most consumers are convinced that whole dairy products increase blood cholesterol and that nondairy coffee lighteners do not.

The correct option that, if true, provides the most support for the manufacturers’ claim is (D) Consumers typically add to their coffee substantially smaller quantities of coconut oil-based lighteners than of whole milk.

Explanation:

This can be explained by analysisng each of the options as follows:

(A) Consumers of lighteners made with coconut oil who avoid other high-cholesterol foods and exercise more than average tend to have lower-than-average blood cholesterol levels.

We're looking for something that backs up the manufacturer's assertion. This option refers to a subset of people who share particular features that make them healthier than the general public. Therefore, this option is not relevant.

(B) Coffee is frequently consumed with pastries and other rich desserts that themselves result in high blood cholesterol levels.

What we are doing is a comparison of Coffee Lighteners to Whole Milk, and we're seeking for proof that the Coffee Lightener is better for cholesterol. Therefore, this option is not relevant.

C) One popular nondairy coffee lightener that is not based on coconut oil has reduced its fat content by 20 percent while keeping its cholesterol content at zero.

Other products are not important to us outside the one we are discussing. Therefore, this option is not relevant.

(D) Consumers typically add to their coffee substantially smaller quantities of coconut oil-based lighteners than of whole milk.

The impact of the cholesterol can be overlooked (important word here is “substantially”) if consumers use significantly less coffee lightener, which cannot be true for whole milk. If this is the case, the manufacturer's claim should be taken seriously and we should believe it. This is therefore the correct option.

(E) Most consumers are convinced that whole dairy products increase blood cholesterol and that nondairy coffee lighteners do not.

It does not make any difference whether consumers are convicted or not. What we are seeking for is actual evidence to back up our claims. Therefore, this option is not relevant.

hydroxyl -oh

alcohols, always polar, can form hydrogen bonds with h2o molecules

carboxyl -cooh  

cargoxylic acids, has acidic properties which is a source of hydrogen ions, found in cells in ionized for with a charge of oh-1

carbonyl > co

ketone if within skeleton, aldehyde if group is at the end of skeleton, k & a may be structural isomers, it determines 2 sugars (ketose & aldose)

amino -nh2

amines, acts as a base, it can pick up h+ ions from surrounding solution, ionized with charge of 1+

methyl ch2

addition to rna/dna affects and gene expression

phosphate -opo3 ²⁻

organic phosphates, contributes to negative charge to, molecule that it is a part of, and potential to react with h20

sulfhydryl -sh

thiols, cross-linking stabilize the protein, and it is structure