| Question_Number,Exam_Name,subject,Category_Domain,passage_context,Table_1_Description,Table_1_Data,Question_Text,Options,Answer_label,Correct_Answer_Text | |
| act_sci_001,act,science,life_science,"Antioxidants are substances that can protect against cellular damage. Over time, antioxidants break down. Anti-oxidants break down faster when exposed to light or added heat. Blackberries are a good source of antioxidants such as total monomeric anthocyanins (TMA). Scientists conducted an experiment to study how dif-ferent types and concentrations of pectin (a substance used in jam production) affect the breakdown of TMA in black-berry jam during 6 months of storage.","The scientists obtained fresh blackberries and deter-mined that the concentration of TMA was 200 mg TMA per 100 g of blackberries. The scientists then made 9 batches of blackberry jam. Each batch used 1 of 3 types of pectin (Pectin X, Y, or Z) at 1 of 3 concentrations (0.3%,0.7%, or 1.0% by mass). For each batch, 6 identical trans-parent jars were obtained. Each batch was equally por-tioned into its 6 jars, which were then capped and submerged in boiling water for 10 min. All jars were then placed in a dark storage area maintained at 20°C. | |
| Jars from each batch were selected after storage times of 1 day, 1 month, 3 months, and 6 months. Once selected,a jar was removed from storage, and its contents were ana-lyzed for TMA concentration before being discarded. The results are shown in Table 1.","[ | |
| [""Table 1""], | |
| [""Pectin type"", ""Pectinconcentration (% by mass)"", ""TMA concentration (mg/100 g of jam)at a storage time of:""], | |
| [""1 day"", ""1 month"", ""3 months"", ""6 months""], | |
| [""X"", ""0.3"", ""32"", ""27"", ""24"", ""17""], | |
| [""0.7"", ""34"", ""31"", ""27"", ""20""], | |
| [""1.0"", ""37"", ""34"", ""30"", ""22""], | |
| [""Y"", ""0.3"", ""36"", ""31"", ""28"", ""21""], | |
| [""0.7"", ""39"", ""37"", ""32"", ""26""], | |
| [""1.0"", ""41"", ""39"", ""34"", ""28""], | |
| [""Z"", ""0.3"", ""23"", ""19"", ""15"", ""10""], | |
| [""0.7"", ""26"", ""22"", ""20"", ""13""], | |
| [""1.0"", ""28"", ""25"", ""20"", ""15""] | |
| ]","For the batch of jam prepared with 1.0% Pectin Z by mass, as storage time increased, the TMA concentration:","{'A': 'increased only.', 'B': 'decreased only.', 'C': 'increased and then decreased.', 'D': 'decreased and then increased.'}",B,decreased only. | |
| act_sci_002,act,science,life_science,"Antioxidants are substances that can protect against cellular damage. Over time, antioxidants break down. Anti-oxidants break down faster when exposed to light or added heat. Blackberries are a good source of antioxidants such as total monomeric anthocyanins (TMA). Scientists conducted an experiment to study how dif-ferent types and concentrations of pectin (a substance used in jam production) affect the breakdown of TMA in black-berry jam during 6 months of storage.","The scientists obtained fresh blackberries and deter-mined that the concentration of TMA was 200 mg TMA per 100 g of blackberries. The scientists then made 9 batches of blackberry jam. Each batch used 1 of 3 types of pectin (Pectin X, Y, or Z) at 1 of 3 concentrations (0.3%,0.7%, or 1.0% by mass). For each batch, 6 identical trans-parent jars were obtained. Each batch was equally por-tioned into its 6 jars, which were then capped and submerged in boiling water for 10 min. All jars were then placed in a dark storage area maintained at 20°C. | |
| Jars from each batch were selected after storage times of 1 day, 1 month, 3 months, and 6 months. Once selected,a jar was removed from storage, and its contents were ana-lyzed for TMA concentration before being discarded. The results are shown in Table 1.","[ | |
| [""Table 1""], | |
| [""Pectin type"", ""Pectinconcentration (% by mass)"", ""TMA concentration (mg/100 g of jam)at a storage time of:""], | |
| [""1 day"", ""1 month"", ""3 months"", ""6 months""], | |
| [""X"", ""0.3"", ""32"", ""27"", ""24"", ""17""], | |
| [""0.7"", ""34"", ""31"", ""27"", ""20""], | |
| [""1.0"", ""37"", ""34"", ""30"", ""22""], | |
| [""Y"", ""0.3"", ""36"", ""31"", ""28"", ""21""], | |
| [""0.7"", ""39"", ""37"", ""32"", ""26""], | |
| [""1.0"", ""41"", ""39"", ""34"", ""28""], | |
| [""Z"", ""0.3"", ""23"", ""19"", ""15"", ""10""], | |
| [""0.7"", ""26"", ""22"", ""20"", ""13""], | |
| [""1.0"", ""28"", ""25"", ""20"", ""15""] | |
| ]","Suppose the scientists had also prepared a batch of jam using 0.5% Pectin Y. Based on the results of the experiment, at a storage time of 3 months, the TMA concentration would most likely have been between:","{'A': '$21\\mathrm{mg / 100g}$ and $26\\mathrm{mg / 100g}$', 'B': '$26\\mathrm{mg / 100g}$ and $28\\mathrm{mg / 100g}$', 'C': '$28\\mathrm{mg / 100g}$ and $32\\mathrm{mg / 100g}$', 'D': '$32\\mathrm{mg / 100g}$ and $34\\mathrm{mg / 100g}$'}",C,28mg / 100g and 32mg / 100g | |
| act_sci_003,act,science,life_science,"Antioxidants are substances that can protect against cellular damage. Over time, antioxidants break down. Anti-oxidants break down faster when exposed to light or added heat. Blackberries are a good source of antioxidants such as total monomeric anthocyanins (TMA). Scientists conducted an experiment to study how dif-ferent types and concentrations of pectin (a substance used in jam production) affect the breakdown of TMA in black-berry jam during 6 months of storage.","The scientists obtained fresh blackberries and deter-mined that the concentration of TMA was 200 mg TMA per 100 g of blackberries. The scientists then made 9 batches of blackberry jam. Each batch used 1 of 3 types of pectin (Pectin X, Y, or Z) at 1 of 3 concentrations (0.3%,0.7%, or 1.0% by mass). For each batch, 6 identical trans-parent jars were obtained. Each batch was equally por-tioned into its 6 jars, which were then capped and submerged in boiling water for 10 min. All jars were then placed in a dark storage area maintained at 20°C. | |
| Jars from each batch were selected after storage times of 1 day, 1 month, 3 months, and 6 months. Once selected,a jar was removed from storage, and its contents were ana-lyzed for TMA concentration before being discarded. The results are shown in Table 1.","[ | |
| [""Table 1""], | |
| [""Pectin type"", ""Pectinconcentration (% by mass)"", ""TMA concentration (mg/100 g of jam)at a storage time of:""], | |
| [""1 day"", ""1 month"", ""3 months"", ""6 months""], | |
| [""X"", ""0.3"", ""32"", ""27"", ""24"", ""17""], | |
| [""0.7"", ""34"", ""31"", ""27"", ""20""], | |
| [""1.0"", ""37"", ""34"", ""30"", ""22""], | |
| [""Y"", ""0.3"", ""36"", ""31"", ""28"", ""21""], | |
| [""0.7"", ""39"", ""37"", ""32"", ""26""], | |
| [""1.0"", ""41"", ""39"", ""34"", ""28""], | |
| [""Z"", ""0.3"", ""23"", ""19"", ""15"", ""10""], | |
| [""0.7"", ""26"", ""22"", ""20"", ""13""], | |
| [""1.0"", ""28"", ""25"", ""20"", ""15""] | |
| ]",Which of the following variables was not an independent variable in the experiment?,"{'A': 'Pectin concentration', 'B': 'Storage time', 'C': 'TMA concentration', 'D': 'Type of pectin'}",C,TMA concentration | |
| act_sci_004,act,science,life_science,"Antioxidants are substances that can protect against cellular damage. Over time, antioxidants break down. Anti-oxidants break down faster when exposed to light or added heat. Blackberries are a good source of antioxidants such as total monomeric anthocyanins (TMA). Scientists conducted an experiment to study how dif-ferent types and concentrations of pectin (a substance used in jam production) affect the breakdown of TMA in black-berry jam during 6 months of storage.","The scientists obtained fresh blackberries and deter-mined that the concentration of TMA was 200 mg TMA per 100 g of blackberries. The scientists then made 9 batches of blackberry jam. Each batch used 1 of 3 types of pectin (Pectin X, Y, or Z) at 1 of 3 concentrations (0.3%,0.7%, or 1.0% by mass). For each batch, 6 identical trans-parent jars were obtained. Each batch was equally por-tioned into its 6 jars, which were then capped and submerged in boiling water for 10 min. All jars were then placed in a dark storage area maintained at 20°C. | |
| Jars from each batch were selected after storage times of 1 day, 1 month, 3 months, and 6 months. Once selected,a jar was removed from storage, and its contents were ana-lyzed for TMA concentration before being discarded. The results are shown in Table 1.","[ | |
| [""Table 1""], | |
| [""Pectin type"", ""Pectinconcentration (% by mass)"", ""TMA concentration (mg/100 g of jam)at a storage time of:""], | |
| [""1 day"", ""1 month"", ""3 months"", ""6 months""], | |
| [""X"", ""0.3"", ""32"", ""27"", ""24"", ""17""], | |
| [""0.7"", ""34"", ""31"", ""27"", ""20""], | |
| [""1.0"", ""37"", ""34"", ""30"", ""22""], | |
| [""Y"", ""0.3"", ""36"", ""31"", ""28"", ""21""], | |
| [""0.7"", ""39"", ""37"", ""32"", ""26""], | |
| [""1.0"", ""41"", ""39"", ""34"", ""28""], | |
| [""Z"", ""0.3"", ""23"", ""19"", ""15"", ""10""], | |
| [""0.7"", ""26"", ""22"", ""20"", ""13""], | |
| [""1.0"", ""28"", ""25"", ""20"", ""15""] | |
| ]","Suppose that the experiment had been repeated, except that the jars had been stored at 30^{°}C. Would the TMA concentrations in this new experiment more likely have been less than or greater than the corresponding TMA concentrations listed in Table 1? The TMA concentrations in the new experiment would most likely have been:","{'A': 'less, because more TMA would have broken down at the higher temperature.', 'B': 'less, because more TMA would have broken down at the lower temperature.', 'C': 'greater, because less TMA would have broken down at the higher temperature.', 'D': 'greater, because less TMA would have broken down at the lower temperature.'}",A,"less, because more TMA would have broken down at the higher temperature." | |
| act_sci_005,act,science,life_science,"Antioxidants are substances that can protect against cellular damage. Over time, antioxidants break down. Anti-oxidants break down faster when exposed to light or added heat. Blackberries are a good source of antioxidants such as total monomeric anthocyanins (TMA). Scientists conducted an experiment to study how dif-ferent types and concentrations of pectin (a substance used in jam production) affect the breakdown of TMA in black-berry jam during 6 months of storage.","The scientists obtained fresh blackberries and deter-mined that the concentration of TMA was 200 mg TMA per 100 g of blackberries. The scientists then made 9 batches of blackberry jam. Each batch used 1 of 3 types of pectin (Pectin X, Y, or Z) at 1 of 3 concentrations (0.3%,0.7%, or 1.0% by mass). For each batch, 6 identical trans-parent jars were obtained. Each batch was equally por-tioned into its 6 jars, which were then capped and submerged in boiling water for 10 min. All jars were then placed in a dark storage area maintained at 20°C. | |
| Jars from each batch were selected after storage times of 1 day, 1 month, 3 months, and 6 months. Once selected,a jar was removed from storage, and its contents were ana-lyzed for TMA concentration before being discarded. The results are shown in Table 1.","[ | |
| [""Table 1""], | |
| [""Pectin type"", ""Pectinconcentration (% by mass)"", ""TMA concentration (mg/100 g of jam)at a storage time of:""], | |
| [""1 day"", ""1 month"", ""3 months"", ""6 months""], | |
| [""X"", ""0.3"", ""32"", ""27"", ""24"", ""17""], | |
| [""0.7"", ""34"", ""31"", ""27"", ""20""], | |
| [""1.0"", ""37"", ""34"", ""30"", ""22""], | |
| [""Y"", ""0.3"", ""36"", ""31"", ""28"", ""21""], | |
| [""0.7"", ""39"", ""37"", ""32"", ""26""], | |
| [""1.0"", ""41"", ""39"", ""34"", ""28""], | |
| [""Z"", ""0.3"", ""23"", ""19"", ""15"", ""10""], | |
| [""0.7"", ""26"", ""22"", ""20"", ""13""], | |
| [""1.0"", ""28"", ""25"", ""20"", ""15""] | |
| ]","Assume that, in the recipe the scientists used, 100g of jam was produced for every 70g of blackberries. If no TMA broke down as the jam was prepared, what mass of TMA would have been found in 100g of jam before the jars were placed in boiling water?","{'A': '$70\\mathrm{mg}$', 'B': '$140\\mathrm{mg}$', 'C': '$200\\mathrm{mg}$', 'D': '$280\\mathrm{mg}$'}",B,140mg | |
| act_sci_006,act,science,life_science,"Antioxidants are substances that can protect against cellular damage. Over time, antioxidants break down. Anti-oxidants break down faster when exposed to light or added heat. Blackberries are a good source of antioxidants such as total monomeric anthocyanins (TMA). Scientists conducted an experiment to study how dif-ferent types and concentrations of pectin (a substance used in jam production) affect the breakdown of TMA in black-berry jam during 6 months of storage.","The scientists obtained fresh blackberries and deter-mined that the concentration of TMA was 200 mg TMA per 100 g of blackberries. The scientists then made 9 batches of blackberry jam. Each batch used 1 of 3 types of pectin (Pectin X, Y, or Z) at 1 of 3 concentrations (0.3%,0.7%, or 1.0% by mass). For each batch, 6 identical trans-parent jars were obtained. Each batch was equally por-tioned into its 6 jars, which were then capped and submerged in boiling water for 10 min. All jars were then placed in a dark storage area maintained at 20°C. | |
| Jars from each batch were selected after storage times of 1 day, 1 month, 3 months, and 6 months. Once selected,a jar was removed from storage, and its contents were ana-lyzed for TMA concentration before being discarded. The results are shown in Table 1.","[ | |
| [""Table 1""], | |
| [""Pectin type"", ""Pectinconcentration (% by mass)"", ""TMA concentration (mg/100 g of jam)at a storage time of:""], | |
| [""1 day"", ""1 month"", ""3 months"", ""6 months""], | |
| [""X"", ""0.3"", ""32"", ""27"", ""24"", ""17""], | |
| [""0.7"", ""34"", ""31"", ""27"", ""20""], | |
| [""1.0"", ""37"", ""34"", ""30"", ""22""], | |
| [""Y"", ""0.3"", ""36"", ""31"", ""28"", ""21""], | |
| [""0.7"", ""39"", ""37"", ""32"", ""26""], | |
| [""1.0"", ""41"", ""39"", ""34"", ""28""], | |
| [""Z"", ""0.3"", ""23"", ""19"", ""15"", ""10""], | |
| [""0.7"", ""26"", ""22"", ""20"", ""13""], | |
| [""1.0"", ""28"", ""25"", ""20"", ""15""] | |
| ]",A total of how many jars were prepared in the experiment?,"{'A': '12', 'B': '36', 'C': '48', 'D': '54'}",D,54 | |