Question: Jamie decided he wants to build a garden in his back yard. He finishes planting a nice crop of tomatoes and zucchini and is very happy with himself. About a month later he checks in on his garden only to see a plethora of weeds has grown with his crop. The tomato and zucchini plants are much smaller than he expected and some are even dying. Given Jamie removes all the weeds in his garden, will his plants get more or less nutrients and water? Hint: In addition to insects, weeds have also been a menace to farmers - just ask anyone with a garden how much they hate weeds. They can quickly compete for water and nutrients needed by other plants. Sure, farmers can use herbicides to kill weeds, but do these chemicals also harm the crops? Can biotechnology help with this issue? Some crops have also been genetically engineered to acquire tolerance to the herbicides - allowing the crops to grow, but killing the weeds. But the lack of cost effective herbicides with a broad range of activity - that do not harm crops - is a problem in weed management. Multiple applications of numerous herbicides are routinely needed to control the wide range of weeds that are harmful to crops. And at times these herbicides are being used as a preventive measure that is, spraying to prevent weeds from developing rather than spraying after weeds form. So these chemicals are being added to crops. This practice is followed by mechanical and/or hand weeding to control weeds that are not controlled by the chemicals. Crops that are tolerant of herbicides would obviously be a tremendous benefit to farmers ( Figure above ). The introduction of herbicide tolerant crops has the potential to reduce the number of chemicals needed during a growing season, thereby increasing crop yield due to improved weed management and decreased harm to the crops.
Answer: more

Question: Dan harvested lots of fruit and decided to candy some of them to preserve them. He left some fruit fresh for the family to enjoy. He candied apples, pears, plums, and quince. He didn't candy oranges, blueberries, apricots and peaches. Which fruit retained their quality longer, pears or apricots? Hint: Candied fruit, also known as crystallized fruit or glace 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]
Answer: pears

Question: Jeremy is performing some chores around the kitchen when he decides to pour himself some water into a blue cup. However, this water isn't cold enough so he puts it into the freezer to cool it down. He then pours himself the exact same amount of water in a red cup, but gets a phone call and leaves that cup on the table without taking a sip. He comes back two hours later after the phone call to get his cups of water back. Will the water in the red or blue cup have less volume? Hint: This is how ice wedging works. When liquid water changes into solid ice, it increases in volume. You see this when you fill an ice cube tray with water and put it in the freezer. The ice cubes go to a higher level in the tray than the water. You also may have seen this if you put a can of soda into the freezer so that it cools down quickly. If you leave the can in the freezer too long, the liquid expands so much that it bends or pops the can. (For the record, water is very unusual. Most substances get smaller when they change from a liquid to a solid.)
Answer:
red