Question

read these two excerpts. how do they work together to show how hot peppers can make food safer to eat?
the first shows they stop bad germs from growing on food; the second shows they may help good germs grow inside the body.
both explain a scientific study of the relationship between chilies and other spices used together in preparing food.
both demonstrate that people around the world are not using enough chilis to make their food safer or to prevent disease.
the first shows that food that is left out presents a danger to peoples health; the second shows that this may no longer be true.
but there is another reason why chilies show up on dinner plates the world over. hot peppers actually make food safer to eat.
when food sits out in warm weather, microbes on the food start to multiply. if people eat food with too many of these germs, they risk getting very sick. their capsaicin and other chemicals, it turns out, can slow or stop microbial growth.

Explanation:

Excerpt 1 states that hot peppers make food safer to eat. Excerpt 2 explains that when food is left out in warm weather, microbes multiply, and hot peppers' capsaicin and other chemicals can slow or stop microbial growth. So, the first excerpt gives the general idea (hot peppers make food safer), and the second provides the specific mechanism (stopping bad germs on food). Option A correctly captures this relationship as it shows the first excerpt's general claim (stopping bad germs on food) and the second's support (helping in a related aspect - dealing with germs that could be harmful when ingested, which is a bit like stopping bad germs' impact inside the body in a sense as it prevents illness from food - borne germs). The other options are incorrect. Option B is wrong as there's no mention of a scientific study of chilies with other spices. Option C is incorrect as there's no indication that people aren't using enough chilies. Option D is wrong because the first excerpt doesn't focus on food - left - out danger but on hot peppers' role in food safety.

Answer:

A. The first shows they stop bad germs from growing on food; the second shows they may help good germs grow inside the body.