Roasted green chiles are a popular ingredient in Southwestern cuisine, but the traditional roasting method of burning propane is not environmentally friendly. To see if solar power could provide a better alternative, engineer Kenneth Armijo and his team roasted batches of green chiles using between 38 and 42 heliostats, which are devices that concentrate sunlight. The team was successful in reaching the same roasting temperature used in traditional propane roasting, but they found that propane yielded faster results. While the fastest solar-roasted green chiles took six minutes, batches using propane took only four. Armijo hypothesizes that they can reduce the roasting time for solar-roasted green chiles by using more heliostats.
Which finding, if true, would most directly support Armijo’s hypothesis?
Choose 1 answer:
Choose 1 answer:
(Choice A) Attempts to roast green chiles using 50 heliostats yields results in fewer than six minutes.
A
Attempts to roast green chiles using 50 heliostats yields results in fewer than six minutes.
(Choice B) Green chile connoisseurs prefer the flavor of solar-roasted green chiles over the flavor of propane roasted green chiles.
B
Green chile connoisseurs prefer the flavor of solar-roasted green chiles over the flavor of propane roasted green chiles.
(Choice C) The skins of solar-roasted green chiles are easier to peel than the skins of propane-roasted green chiles.
C
The skins of solar-roasted green chiles are easier to peel than the skins of propane-roasted green chiles.
(Choice D) The temperature inside the roasting drum is distributed more evenly when roasting green chiles with solar power than with propane.
D
The temperature inside the roasting drum is distributed more evenly when roasting green chiles with solar power than with propane.