Analogy – source and fatty derivative: “Wax” is related to “Grease” in the same way that “Milk” is related to which of the following?

Difficulty: Medium

Correct Answer: Ghee

Explanation:


Introduction / Context:
Some analogies rely on a “source to derived fatty product” relation. In household and industrial contexts, waxes and greases are closely associated as lipidic, semi-solid materials used for lubrication and protection; likewise, ghee is a clarified fat derived from milk. We apply that source→fatty derivative mapping here.


Given Data / Assumptions:

  • Wax and grease are both lipidic, semi-solid substances in lubrication and protective applications.
  • Milk can yield multiple derivatives (curd, ghee, butter, cheese) through processing.
  • We seek the option that best parallels a fatty derivative relationship.


Concept / Approach:
Interpret “Wax : Grease” as “lipidic base material : thicker fatty derivative used for lubrication.” By analogy, “Milk : Ghee” follows “nutritive base fluid : clarified lipid derivative.” While milk also yields curd (a fermented protein-rich product), the closest parallel to a fatty/semi-solid derivative is ghee rather than curd or the generic category “protein.”


Step-by-Step Solution:

Identify relation: substance leading to a fatty/semi-solid derivative used for lubrication or richness.Map “Milk” to its fatty derivative: ghee (clarified butterfat) obtained by simmering butter churned from milk/cream.Validate parallels: both outcomes (grease and ghee) are lipid-rich, semi-solid at room temperature in many climates.


Verification / Alternative check:
Curd is primarily a coagulated protein matrix (casein) from milk souring, not a fat-dominated derivative. Ghee, however, is expressly the fat fraction refined from dairy, which mirrors the lipid emphasis of grease in the first pair.


Why Other Options Are Wrong:

  • Curd: Derivative of milk but protein-dominant, not a fatty analogue.
  • Protein: A nutrient class, not a specific derivative.
  • Drink: A usage label, not a derivative.


Common Pitfalls:
Equating “any derivative” instead of matching the type of derivative (fatty vs. protein). Always preserve the nature of the outcome in analogies.


Final Answer:
Ghee

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