Problem: Jehovah's Witnesses refuse blood transfusions, which they consider a violation of God's law based on their interpretation of Acts 15:28, 29 and other scriptures. Since 1961 the willing acceptance of a blood transfusion by an unrepentant member has been grounds for expulsion from the religion. Members are directed to refuse blood transfusions, even in "a life-or-death situation". Jehovah's Witnesses accept non-blood alternatives and other medical procedures in lieu of blood transfusions, and their literature provides information about non-blood medical procedures.
What do Jehovah Witnesses accept in lieu of blood transfusions?
The answer is the following: non-blood alternatives

Problem: The Thomson Corporation management were struggling to run the business due to the 1979 Energy Crisis and union demands. Management were left with no choice but to find a buyer who was in a position to guarantee the survival of both titles, and also one who had the resources and was committed to funding the introduction of modern printing methods.
In 1979, which corporation was struggling to run The Times?
The answer is the following: Thomson Corporation

Problem: In Japanese, they are usually referred to as bushi (?, [bu.i]) or buke (?). According to translator William Scott Wilson: "In Chinese, the character was originally a verb meaning "to wait upon" or "accompany persons" in the upper ranks of society, and this is also true of the original term in Japanese, saburau. In both countries the terms were nominalized to mean "those who serve in close attendance to the nobility", the pronunciation in Japanese changing to saburai. According to Wilson, an early reference to the word "samurai" appears in the Kokin Wakashu (905914), the first imperial anthology of poems, completed in the first part of the 10th century.
Where is the first known use of 'samurai'?
The answer is the following: Kokin Wakashu

Problem: The cuisine of Switzerland is multifaceted. While some dishes such as fondue, raclette or rosti are omnipresent through the country, each region developed its own gastronomy according to the differences of climate and languages. Traditional Swiss cuisine uses ingredients similar to those in other European countries, as well as unique dairy products and cheeses such as Gruyere or Emmental, produced in the valleys of Gruyeres and Emmental. The number of fine-dining establishments is high, particularly in western Switzerland.
What part of Switzerland has a particularly high number of fine-dining establishments?
The answer is the following:
western Switzerland