while researching a topic, a student has taken the following notes:\n- vanillin is the primary flavor…

while researching a topic, a student has taken the following notes:\n- vanillin is the primary flavor component of vanilla extract.\n- it is naturally found in the vanilla bean.\n- vanillin can also be produced synthetically.\n- most synthetic vanillin comes from the oxidation of wood - tar chemicals like guaiacol.\n- the synthetic form of vanillin is around ten times cheaper to produce than natural vanillin.\n- today, around 99% of the vanillin used in food products is synthetic.\nthe student wants to explain why synthetic vanillin is so widely used. which choice most effectively uses relevant information from the notes to accomplish this goal?\nchoose 1 answer:\na vanilla extract gets its flavor from vanillin, a compound that is found naturally in vanilla beans.\nb since synthetic vanillin is around ten times cheaper to produce than natural vanillin, around 99% of vanillin used in food products is synthetic.\nc nearly all of the vanillin used in food products today is produced synthetically through the oxidation of wood - tar chemicals.\nd vanillin, the primary flavor component of vanilla extract, can be extracted from vanilla beans or produced synthetically by oxidizing certain wood - tar chemicals like guaiacol.

while researching a topic, a student has taken the following notes:\n- vanillin is the primary flavor component of vanilla extract.\n- it is naturally found in the vanilla bean.\n- vanillin can also be produced synthetically.\n- most synthetic vanillin comes from the oxidation of wood - tar chemicals like guaiacol.\n- the synthetic form of vanillin is around ten times cheaper to produce than natural vanillin.\n- today, around 99% of the vanillin used in food products is synthetic.\nthe student wants to explain why synthetic vanillin is so widely used. which choice most effectively uses relevant information from the notes to accomplish this goal?\nchoose 1 answer:\na vanilla extract gets its flavor from vanillin, a compound that is found naturally in vanilla beans.\nb since synthetic vanillin is around ten times cheaper to produce than natural vanillin, around 99% of vanillin used in food products is synthetic.\nc nearly all of the vanillin used in food products today is produced synthetically through the oxidation of wood - tar chemicals.\nd vanillin, the primary flavor component of vanilla extract, can be extracted from vanilla beans or produced synthetically by oxidizing certain wood - tar chemicals like guaiacol.

Answer

Brief Explanations:

The goal is to explain why synthetic vanillin is widely used. The key reason from the notes is its cost - effectiveness. Option B directly links the lower production cost (around ten times cheaper than natural vanillin) to its high usage rate (around 99% in food products). Options A and D just state sources of vanillin without explaining the wide - use of synthetic vanillin. Option C only mentions the production method of synthetic vanillin, not the reason for its wide use.

Answer:

B. Since synthetic vanillin is around ten times cheaper to produce than natural vanillin, around 99% of vanillin used in food products is synthetic.