Which of the following is true accordin… | [국회직 8급 영어] 24년 1회차 기출문제 상세 페이지

Which of the following is true according to the passage?
It’s accepted wisdom that oil and water don’t mix. The water and oil molecules have distinct chemical properties that don’t interact well together. You may have seen this if you've attempted to make a salad dressing by shaking together oil and vinegar (which is mostly water), which gives a temporary suspension that quickly separates. There is a large energy cost to breaking apart and mixing the water and oil layers. The secret to blending them together is to add an extra ingredient known as a “surfactant” or emulsifier. The name surfactant is derived from “surface active.” It highlights that these molecules work at the surface or interface to bridge the interactions between oil and water. This is similar to how detergents are able to remove grease from your dishes. Many vinaigrette recipes call for emulsifiers without specifically mentioning their crucial emulsifying role. Key examples are mustard and garlic, which contain “mucilage” ― a mix of carbohydrates ― that can act as emulsifiers. So if your vinegar/oil salad dressings are separating, make sure you’re adding enough of these ingredients (which also contain wonderful flavor chemicals). Commercial salad dressings also contain naturally sourced emulsifying carbohydrates. These will often be listed on the ingredients as generic “vegetable gum” or similar, and you may need to read the label and delve a little deeper into the food additive number to find out the source. Researchers have raised questions about synthetic emulsifiers used in processed food, as studies in mice suggest they have health risks. It’s too early to say exactly what this means for humans.

Water and oil molecules have identical chemical properties.

Shaking is an essential method for the formation of permanent mixing of oil and vinegar.

Mustard and garlic contain molecules that act as a bridge between oil and water.

Salad dressings on the market only contain artificial food additives.

The effects of chemical additives on the human body have been verified.

지문과 일치하는 것은 “Mustard and garlic contain molecules that act as a bridge between oil and water.”이다.
겨자와 마늘의 “mucilage”(점액질)는 “can act as emulsifiers”(유화제 역할을 할 수 있고), 유화제는 “bridge the interactions between oil and water”(기름과 물의 상호작용을 잇는다). 따라서 두 재료에 기름과 물을 잇는 분자가 들어 있다는 진술이 맞다.
“Water and oil molecules have identical chemical properties.”: 지문은 “distinct chemical properties”(서로 다른 화학적 성질)라고 한다.
“Shaking is an essential method for the formation of permanent mixing…”: 흔들면 “a temporary suspension that quickly separates”(금방 분리되는 일시적 현탁액)가 될 뿐이다.
“Salad dressings on the market only contain artificial food additives.”: 시판 드레싱에도 “naturally sourced emulsifying carbohydrates”가 들어 있다.
“The effects of chemical additives on the human body have been verified.”: 지문은 “It’s too early to say”(아직 단정하기 이르다)라고 한다.