Concise Introduction to Logic 13th

Edition Hurley Test Bank

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Name: Class: Date:

Chapter 07 Test A
INSTRUCTIONS: Select the conclusion that follows in a single step from the given premises.
1. Given the following premises:

1. ∼R ≡ ˜R
2. N • ˜T
3. R ⊃ ˜(N • ˜T)
a. ∼T 2, Simp
b. (N • ∼T) ⊃ ∼R 3, Trans
c. ∼R 2, 3, MT
d. R ⊃ (∼N ∨ ∼∼T) 3, DM
e. ∼R 1, Taut
ANSWER: d

2. Given the following premises:

1. G • ˜A
2. K ⊃ (G • ˜A)
3. G⊃M
a. (K ⊃ G ) ⊃ ˜A 2, Exp
b. K ⊃ (˜A • G) 2, Com
c. (K ⊃ G) • ˜A 2, Assoc
d. K 1, 2, MP
e. M 1, 3, MP
ANSWER: b

3. Given the following premises:

1. ∼(Q • ∼S)
2. ∼F ⊃ (Q • ∼S)
3. H ∨ (Q • ∼S)
a. (H • Q) ∨ (H • ∼S) 3, Dist
b. ∼Q ∨ S 1, DM
c. F 1, 2, MT
d. H 1, 3, DS
e. ∼∼F 1, 2, MT
ANSWER: e

4. Given the following premises:

1. N
2. R ⊃ ∼N
3. ∼C • (T ⊃ R)
a. ∼C 3, Simp
b. T ⊃ ∼N 2, 3, HS
c. (∼C • T) ⊃ R 3, Assoc
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Chapter 07 Test A
d. ∼R 1, 2, MT
e. N ⊃ ∼R 2, Trans
ANSWER: a

5. Given the following premises:

1. (K • ∼T) ∨ (K • ∼H)
2. ∼M ⊃ (K • ∼H)
3. ∼(K • ∼H)
a. ∼K ∨ H 3, DM
b. K • ∼T 1, 3, DS
c. K • (∼T ∨ ∼H) 1, Dist
d. M 2, 3, MT
e. (∼M • K) ⊃ ∼H 2, Exp
ANSWER: c

6. Given the following premises:

1. A
2. G ⊃ (A ⊃ ∼L)
3. ∼A ∨ ∼G
a. A ∨ G 3, DN
b. (G ⊃ A) ⊃ ∼L 2, Assoc
c. ∼L 1, 2, MP
d. ∼G 1, 3, DS
e. G ⊃ (∼∼L ⊃ ∼A) 2, Trans
ANSWER: e

7. Given the following premises:

1. (S ⊃ ∼F) • (∼F ⊃ B)
2. S ∨ ∼F
3. ∼F
a. S ⊃ B 1, HS
b. ∼F ∨ B 1, 2, CD
c. S 2, 3, DS
d. B 1, 3, MP
e. ∼S 1, 3, MT
ANSWER: b

8. Given the following premises:

1. N≡R
2. (N • ∼R) ⊃ C
3. N
a. (N ⊃ R) ∨ (R ⊃ N) 1, Equiv
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Chapter 07 Test A
b. N • (∼R ⊃ C) 2, Assoc
c. C ⊃ (N • ∼R) 2, Com
d. N ⊃ (∼R ⊃ C) 2, Exp
e. R 1, 3, MP
ANSWER: d

9. Given the following premises:

1. ∼M ⊃ S
2. ∼M
3. (M ∨ H) ∨ ∼S
a. H 2, 3, DS
b. M ∨ H 3, Simp
c. M ∨ (H ∨ ∼S) 3, Assoc
d. ∼S 1, 2, MP
e. M ∨ S 1, Impl
ANSWER: c

10. Given the following premises:

1. (J • ∼N) ∨ T
2. ∼(J • ∼N)
3. ∼T
a. T 1, 2, DS
b. ∼J ∨ N 2, DM
c. J • ∼N 1, 3, DS
d. J • (∼N ∨ T) 1, Assoc
e. ∼J 2, Simp
ANSWER: a

11. Given the following premises:

1. ∼U ⊃ (S • K)
2. R ⊃ (∼U • ∼U)
3. S ≡ ∼U
a. (∼U • S) ⊃ K 1, Exp
b. R ⊃ U 2, DN
c. R ⊃ ∼U 2, Taut
d. R ⊃ (S • K) 1, 2, HS
e. (S ⊃ U) • (∼U ⊃ ∼S) 3, Equiv
ANSWER: c

12. Given the following premises:

1. ∼I ∨ ∼∼B
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Chapter 07 Test A
2. M ⊃ ∼I
3. I
a. M ⊃ ∼∼B 1, 2, HS
b. ∼∼B 1, 3, DS
c. ∼M 2, 3, MT
d. ∼I ⊃ M 2, Com
e. ∼(I • ∼B) 1, DM
ANSWER: e

13. Given the following premises:

1. ∼N • ∼F
2. K ⊃ (N • F)
3. U ∨ (K • ∼N)
a. ∼K 1, 2, MT
b. (U ∨ K) • ∼N 3, Assoc
c. (K • N) ⊃ F 2, Exp
d. (U ∨ K) • (U ∨ ∼N) 3, Dist
e. ∼(N • F) 1, DM
ANSWER: d

14. Given the following premises:

1. D⊃H
2. ∼D
3. ˜(D • S)
a. ∼H 1, 2, MT
b. ∼D ∨ (D ⊃ H) 2, Add
c. H ⊃ D 1, Com
d. S 2, 3, DS
e. ∼D • ∼S 3, DM
ANSWER: b

15. Given the following premises:

1. A
2. (A ⊃ ∼T) ⊃ ∼G
3. Q ⊃ (A ⊃ ∼T)
a. Q ⊃ (T ⊃ ∼A) 3, Trans
b. (Q ⊃ A) ⊃ ∼T 3, Assoc
c. A ⊃ (∼T • ∼G) 2, Exp
d. ∼T 1, 3, MP
e. Q ⊃ ∼G 2, 3, HS
ANSWER: e

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Name: Class: Date:

Chapter 07 Test A
16. Given the following premises:

1. P • (∼H ∨ D)
2. ∼(∼P • ∼H)
3. (P ⊃ ∼H) • (∼P ⊃ H)
a. P ≡ ∼H 3, Equiv
b. ∼H ∨ D 1, Simp
c. (P • ∼H) ∨ D 1, Assoc
d. P • (H ⊃ D) 1, Impl
e. P • H 2, DN
ANSWER: d

17. Given the following premises:

1. N∨C
2. (N ∨ C) ⊃ (F ⊃ C)
3. ∼C
a. F ⊃ C 1, 2, MP
b. N 1, 3, DS
c. ∼F 2, 3, MT
d. ∼N 1, 3, MT
e. ∼C • R 3, Add
ANSWER: a

18. Given the following premises:

1. (S • ∼J) ∨ (∼S • ∼∼J)

2. S ∨ ∼S
3. ∼J ⊃ P
a. S 2, Taut
b. ∼J ∨ ∼∼J 1, 2, CD
c. S ≡ ∼J 1, Equiv
d. J ∨ P 3, Impl
e. ∼P ⊃ J 3, Trans
ANSWER: c

19. Given the following premises:

1. Q ⊃ (A ∨ ∼T)
2. T
3. A ∨ ∼T
a. Q ⊃ (∼∼A ∨ ∼T) 1, DN
b. (A ∨ ∼T) ⊃ Q 1, Com
c. (Q ⊃ A) ∨ ∼T 1, Assoc
d. Q 1, 3, MP
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Chapter 07 Test A
e. A 2, 3, DS
ANSWER: a

20. Given the following premises:

1. ∼E ⊃ P
2. ∼P
3. ∼(P ∨ ∼H)
a. ∼H 2, 3, DS
b. ∼P • ∼(P ∨ ∼H) 2, 3, Conj
c. ∼P • H 3, DM
d. E 1, 2, MT
e. ∼P ⊃ E 1, Trans
ANSWER: b

INSTRUCTIONS: Use natural deduction to derive the conclusion in each problem.

21. Use an ordinary proof (not conditional or indirect proof):

1. G ⊃ (H ⊃ K)
2. (H ∨ ∼M) ⊃ ∼K
3. H / ∼G
ANSWER: Answer not provided

22. Use an ordinary proof (not conditional or indirect proof):

1. ∼N ⊃ (∼R ⊃ C)
2. R ⊃ N
3. ∼C /N
ANSWER: Answer not provided

23. Use an ordinary proof (not conditional or indirect proof):

1. K ⊃ L
2. ∼K ∨ F
3. (L • F) ⊃ A
4. ∼A / ∼K
ANSWER: Answer not provided

24. Use conditional proof:

1. G ⊃ (E ⊃ N)
2. H ⊃ (∼N ⊃ E) / G ⊃ (H ⊃ N)
ANSWER: Answer not provided

25. Use indirect proof:

1. S ⊃ (R • ∼T)
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Chapter 07 Test A
2. (S • R) ⊃ (T ∨ E)
3. (Q ∨ ∼T) ⊃ ∼E / ∼S
ANSWER: Answer not provided

26. Use natural deduction to prove the following logical truth:

[F • (D ⊃ ∼F)] ⊃ (D ⊃ A)
ANSWER: Answer not provided

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 No. 20. A PIGEON.

The breast and wings of a pigeon may be raised in the same way
as those of a partridge (see No. 18); or the bird may be carved
entirely through in the line a b. For the second course, pigeons
should be dished upon young delicate water-cresses.
 No. 21. A SNIPE.

This bird is trussed, roasted, and served exactly like a woodcock.

It is not of a size to require any carving, beyond dividing in two, if at
all.
 No. 22. A GOOSE.

The skin below the breast, called the apron, must first be cut off in
a circular direction as indicated by the letters a a a, when a glass of
port-wine or of claret, ready mixed with a teaspoonful of mustard,
may be poured into the body or not, at choice. Some of the stuffing
should then be drawn out with a spoon, and the neck of the goose,
which ought to be to the right and not to the left hand, as here, being
turned a little towards the carver, the flesh of the breast should be
sliced in the lines from b b b to c c c, on either side of the bone. The
wings may then be taken off like those of any other bird, and then
the legs, which, in the engraving No. 22, are trussed so completely
under the apron as to render their outline scarcely distinguishable.
Graceful and well-skilled carvers never turn birds on their sides to
remove any of the joints, but those of a goose, unless it be very
young, are sometimes severed from it with difficulty; and the
common directions for assisting the process in that case are, to turn
it on its side, and with the fork to press down the small end of the
leg; then to pass the knife quite under it from the top down to the
joint, when the leg should be turned back from the bird with the fork,
while the thigh-bone is loosened from its socket with the knife. The
end of the pinion marked d is then held down in the same manner, to
facilitate the separation of the bones at e, from which point the knife
is drawn under the wing, which it takes off. The merrythought of a
goose is small, and, to remove it the knife must first be turned a little
from the neck, after the flesh has been cut through, and then passed
under it, back towards the neck. For the remainder of the carving,
the directions for that of a fowl will suffice.
 DUCKS.

Tame ducks are served with the feet (which are liked by many
people) left upon them and trussed up over the backs. If large they
may be carved like a goose, but when very young may be disjointed
like chickens; the only material difference between them being the
position of the thigh-joints, which lie much further towards the back-
bone than those of a fowl.
 No. 23. A WILD DUCK.

The breasts of wild-fowl are the only parts of them held in much
estimation, and these are carved in slices from the legs to the neck
The legs and pinions may, if required, be taken off exactly like those
of a pheasant.
 No. 24. A TURKEY.

The carving of a turkey commences by taking slices off the breast,

from the letters b b quite through the forcemeat, which lies under the
letter a, to c c: the greater part of the flesh of the wings is thus taken
off likewise. When the bird is boned and filled with sausage or other
forcemeat, the breast is carved entirely across in the direction d e,
nearly, or quite down to the back, which it is better not altogether to
divide at first, as the appearance of the turkey is not then so good.
When it has been prepared in the ordinary manner, after the breast
has been disposed of, the pinions and the legs may be taken off, the
first in the line from f to g, and the latter by passing the knife under it
at h, and bringing it down to the joint at i j, where it must be taken off
in the line shown. The whole of the joints being in form exactly like
those of a fowl, may be separated in the same manner. The gizzard
is more commonly eaten broiled after having been scored, and very
highly seasoned with cayenne and with a sufficiency of salt, than in
any other way. A slice or portion of the liver should be served with
the white flesh of the turkey as far as possible.
 No. 25. A HARE.

A hare should be placed with its head to the left of the carver,
therefore the engraving No. 25 shows it turned in the wrong
direction. It is so very great an improvement to take out the back-
bone before a hare is roasted, that we would recommend it to be
done wherever it can be so without difficulty: it may then be carved in
the line a b quite through, or only partially so at choice. When the
bone remains in, slices may be taken down the whole length of the
back from c c to d d; the legs, which, next to the back, are
considered the best eating, may then be taken off in the direction e f
and the flesh divided from or served upon them, after the small
bones have been parted from the thighs. The shoulders, which are
not generally much esteemed, though sometimes liked by
sportsmen, may next be taken off by passing the knife at the letters g
h between the joint and the body. When a hare is young, the back is
sometimes divided at the joints into three or four parts, after being
freed from the ribs and under-skin.
 No. 26. A FRICANDEAU OF VEAL.

This is usually stewed, or rather braised sufficiently tender to be

divided with a spoon, and requires no carving; but the fat (or
underpart of the fillet) attached to it, marked a a a, which is
sometimes, but not invariably served with it now, may be carved in
even slices. The larding differs somewhat from that which we have
described, but the mode shown here allows the fricandeau to be
glazed with more facility.
The engraving of the entrée No. 26 is intended merely to show the
manner of dishing the cutlets. They may be of mutton, lamb, veal, or
pork; and the centre may be filled with the sauce or stewed,
vegetable appropriate to either; as soubise, purée of asparagus, of
mushrooms, or of tomatas; or green peas à la Française, stewed
cucumbers, or aught else that is suited to the kind of meat which is
served.
 Plate 1.

1
COD’S HEAD.

2
TURBOT.
 3
MIDDLE OF SALMON.

H. Adlard, sc.
 Plate 2.

4
SADDLE OF MUTTON.

5
HAUNCH OF VENISON.
 6
SIRLOIN OF BEEF.

H. Adlard, sc.
 Plate 3.

7
LEG OF MUTTON.

8
QUARTER OF LAMB.
 9
SHOULDER OF MUTTON.

H. Adlard sc.
 Plate 4.

10
SUCKING PIG.

11
BREAST OF VEAL.

H. Adlard, sc.
 Plate 5.

12
OX-TONGUE.

13
CALF’S HEAD.
 14
HAM.

H. Adlard, sc.
 Plate 6.

15
PHEASANT.

18
PARTRIDGE.

19
WOODCOCK.
 16
BOILED FOWL.

20
PIGEON.

21
SNIPE.
 17
ROAST FOWL.

H. Adlard, sc.