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."

Q: Background Paragraph: The jejunum is the second part of the small intestine, where most nutrients are absorbed into the blood. As shown in Figure below , the mucous membrane lining the jejunum is covered with millions of microscopic, fingerlike projections called villi (singular, villus). Villi contain many capillaries, and nutrients pass from the villi into the bloodstream through the capillaries. Because there are so many villi, they greatly increase the surface area for absorption. In fact, they make the inner surface of the small intestine as large as a tennis court!. 
Story: Robert and John both went to the doctor because they had been having stomach problems. The doctor decided to take images of the men's jejunum to try and diagnose the issues. He discovered that Robert has more villi covering his jejunum compared to John.

A: Who has less capillaries available to transport nutrients into the bloodstream?
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Q: Background Paragraph: As you can see in Figure above , solid and liquid solutes generally become more soluble as the temperature increases. This is true for solvents other than water as well. This effect varies quite a bit by substance. For example, the solubility of KNO 3 has a very strong temperature dependence (its solubility curve has a large slope), whereas the solubility of NaCl is minimally influenced by temperature (its solubility curve is nearly flat). For gaseous solutes, solubility decreases at higher temperatures. We will look more at this effect later in the lesson. 
Story: Keith was a studying for his chemistry exam. He got interested in solubility of different substances. For that, he conducted five tests, test A, test B, test C, test D, and test E. in test A, he used some liquid solute in a solvent in room temperature. Then in test B, he increased the temperature. In test C, he used some gaseous solute in a solvent in room temperature. But in test D, he increased the temperature. Finally, in test E he replaced the solvents in each of the earlier tests with water.

A: In case A would the solute be less or more soluble than case B?
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Q: Background Paragraph: Candied fruit, also known as crystallized fruit or glacé fruit, has existed since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on size and type of fruit, this process of preservation can take from several days to several months.[1] This process allows the fruit to retain its quality for a year.[2]

The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage microorganisms due to the unfavourable osmotic pressure this creates.[3]. 
Story: The fruit harvest was awesome this year, so Mary decided to experiment by candying some raspberries, apricots and apples. She didn't candy plums, raspberries and pears though. the candied fruit lasted longer, preserved their aroma and tasted delicious.

A:
Which of Mary's fruit are saturated with sugar, apples or plums?
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