High Fructose Corn Syrup Lately, there has been a lot of discussion—within the medical community as well as across the kitchen table—about the supposed harmful effects that high fructose corn syrup (HFCS) has on the human body. Many people wonder if its use as a sweetener is contributing to the population’s overall rate of obesity. In the late 1970s, many of the largest food manufacturers in the United States shifted away from using refined table sugar to using the much cheaper HFCS. Soon HFCS was used to sweeten many products including cereal, steak sauce, soft drinks, bread, baked beans, and yogurt. Table sugar and HFCS share a similar biochemical structure: both contain the simple sugars glucose and fructose, though HFCS is produced from corn and undergoes additional processing to increase the amount of fructose. The American Medical Association does not take the view that one sweetener is better or worse than another. However, researchers at Princeton University have recently released a study showing that rats who consumed HFCS gained more weight, especially in the abdominal area, than rats who consumed table sugar.3 Other medical professionals say that more research is needed before conclusive results can be drawn. Meanwhile, nearly everyone can agree that both table sugar and HFCS are high in calories—nearly 50 per tablespoon —and that neither form of sweetener provides any measurable nutritional value. Question: Which of the following is not listed as a detail in the passage?

High Fructose Corn Syrup Lately, there has been a lot of discussion—within the medical community as well as across the kitchen table—about the supposed harmful effects that high fructose corn syrup (HFCS) has on the human body. Many people wonder if its use as a sweetener is contributing to the population’s overall rate of obesity. In the late 1970s, many of the largest food manufacturers in the United States shifted away from using refined table sugar to using the much cheaper HFCS. Soon HFCS was used to sweeten many products including cereal, steak sauce, soft drinks, bread, baked beans, and yogurt. Table sugar and HFCS share a similar biochemical structure: both contain the simple sugars glucose and fructose, though HFCS is produced from corn and undergoes additional processing to increase the amount of fructose. The American Medical Association does not take the view that one sweetener is better or worse than another. However, researchers at Princeton University have recently released a study showing that rats who consumed HFCS gained more weight, especially in the abdominal area, than rats who consumed table sugar.3 Other medical professionals say that more research is needed before conclusive results can be drawn. Meanwhile, nearly everyone can agree that both table sugar and HFCS are high in calories—nearly 50 per tablespoon —and that neither form of sweetener provides any measurable nutritional value. Question: What is the author’s primary purpose in writing this essay?

High Fructose Corn Syrup Lately, there has been a lot of discussion—within the medical community as well as across the kitchen table—about the supposed harmful effects that high fructose corn syrup (HFCS) has on the human body. Many people wonder if its use as a sweetener is contributing to the population’s overall rate of obesity. In the late 1970s, many of the largest food manufacturers in the United States shifted away from using refined table sugar to using the much cheaper HFCS. Soon HFCS was used to sweeten many products including cereal, steak sauce, soft drinks, bread, baked beans, and yogurt. Table sugar and HFCS share a similar biochemical structure: both contain the simple sugars glucose and fructose, though HFCS is produced from corn and undergoes additional processing to increase the amount of fructose. The American Medical Association does not take the view that one sweetener is better or worse than another. However, researchers at Princeton University have recently released a study showing that rats who consumed HFCS gained more weight, especially in the abdominal area, than rats who consumed table sugar.3 Other medical professionals say that more research is needed before conclusive results can be drawn. Meanwhile, nearly everyone can agree that both table sugar and HFCS are high in calories—nearly 50 per tablespoon —and that neither form of sweetener provides any measurable nutritional value. Question: Choose the best summary of the passage.

Hypertension The term hypertension is used to describe the condition of chronically high blood pressure. People who are obese, experience a lot of stress, smoke tobacco products, have a diet with too much salt in it, or have diabetes are often at a higher risk for hypertension. As well, African Americans are more likely to have hypertension than other population groups. Hypertension often develops over many years. Older people are most often diagnosed with hypertension. One reason for this is that blood vessels lose elasticity and stiffen as a person ages. This creates more resistance to the blood flowing through the body and elevates blood pressure. Symptoms of hypertension can include blurred vision, headaches, a buzzing in the ears, fatigue, an irregular heartbeat, and nosebleeds. Hypertension that goes untreated over a period of time can lead to serious complications such as kidney disease, heart disease, loss of vision, heart attack, brain damage, and even early death. Fortunately, treating hypertension reduces blood pressure and can lower the risk of complications. For many people, losing weight can result in a significant decrease in blood pressure. For others, physicians may prescribe one or more medications to help bring blood pressure down into a safe range. One thing is certain: physicians believe that people over the age of 20 should monitor their blood pressure by having it checked at least once a year. Those with a history of hypertension in the immediate family should have it checked more frequently. What does the term elasticity mean, as used in the second paragraph?