TASK DEFINITION: You are given a background paragraph that describes one or more causal or qualitative relationships such as a relationship in economics or a scientific law and a story that makes use of the concepts or the relationship described in the provided paragraph. You need to come up with a question about the story that requires an understanding of the relationship described in the background paragraph. The generated question should not be answerable without both the background and story. Write a question about the story that requires a relationship in the background paragraph to answer. Check whether your question requires both the background paragraph and the story to answer. If your question can be answered by only one of these, try to rewrite your question so that it requires both. Note that "flipping" a word in the question can give rise to a new question where the answer will be different from the original question. Often, "flipping" a word gives rise to flipping the direction of the relationship, for example, from "increase" to "decrease."
PROBLEM: Background Paragraph: Sugaring is a food preservation method similar to pickling. Sugaring is the process of desiccating a food by first dehydrating it, then packing it with pure sugar. This sugar can be crystalline in the form of table or raw sugar, or it can be a high sugar density liquid such as honey, syrup or molasses.

The purpose of sugaring is to create an environment hostile to microbial life and prevent food spoilage. Sugaring is commonly used to preserve fruits as well as vegetables such as ginger. From time to time sugaring has also been used for non-food preservations. For example, honey was used as part of the mummification process in some ancient Egyptian rites.

A risk in sugaring is that sugar itself attracts moisture. Once a sufficient moisture level is reached, native yeast in the environment will come out of dormancy and begin to ferment the sugars into alcohol and carbon dioxide. This leads to the process of fermentation. Although fermentation can be used as a food preservation method, it must be intentionally controlled, or the results will tend to be unpleasant. 
Story: Peter decided to sugar mangoes, ginger, pineapples, peaches to preserve them for next spring. He also bought blueberries and raspberries to eat fresh.

SOLUTION: Which fruit had a higher sugar content, ginger or blueberries?

PROBLEM: Background Paragraph: We all enjoy a cool dip in a swimming pool on a hot day, but we may not realize the work needed to keep that water safe and healthy. The ideal pH for a swimming pool is around 7.2. The pH will change as a result of many factors. Adjustment can be accomplished with different chemicals depending on the tested pH. High pH can be lowered with liquid HCl (unsafe material) or sodium bisulfate. The bisulfate anion is a weak acid and can dissociate partially in solution. To increase pH, use sodium carbonate. The carbonate anion forms an equilibrium with protons that results in some formation of carbon dioxide. 
Story: Tom and John are both pool owners. Tom prefers to use sodium bisulfate in his pool because he enjoys the smell. John, however, prefers using sodium carbonate in his pool because he believes it helps keep pests away.

SOLUTION: Whose pool will have a higher pH?

PROBLEM: Background Paragraph: Baker's yeast is the common name for the strains of yeast commonly used in baking bread and bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae,[1] and is the same species (but a different strain) as the kind commonly used in alcoholic fermentation, which is called brewer's yeast.[2] Baker's yeast is also a single-cell microorganism found on and around the human body. 
Story: Ken is a microbiologist. He got two samples of yeasts, yeast A and yeast B, from two different businesses. Yeast A is used in a bakery, and yeast B is used in a brewery. He has to decide the characteristics of each 
yeast sample for further study.
Interestingly, despite all his curiosity, Ken doesn't like any yeast to be around him.

SOLUTION:
If Ken doen't like any yeast around him, which yeast  he should not worry about, yeas A or yeast B?