input: Please answer the following: Given the background: Insecticide control of aphids is difficult, as they breed rapidly, so even small areas missed may enable the population to recover promptly. Aphids may occupy the undersides of leaves where spray misses them, while systemic insecticides do not move satisfactorily into flower petals. Finally, some aphid species are resistant to common insecticide classes including carbamates, organophosphates, and pyrethroids.For small backyard infestations, spraying plants thoroughly with a strong water jet every few days may be sufficient protection. An insecticidal soap solution can be an effective household remedy to control aphids, but it only kills aphids on contact and has no residual effect. Soap spray may damage plants, especially at higher concentrations or at temperatures above 32 C (90 F); some plant species are sensitive to soap sprays. and the situation: Bill and Paul were farmers. Bill used insecticides to get read of aphids, while his buddy farmer Paul didn't. Answer the following question: Which farmer dealt with fewer aphids resistant to carbamates?
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output: Paul

input: Please answer the following: Given the background: 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. and the situation: John has to live in the tundra for six months. He is preparing for the harsh arctic winter. He bought three bags of foods, bag A, bag B, and bag C. He kept bag A on his table top. Just out of curiosity, he applied the sugaring method he learned from the internet on bag B and bag C foods. Afterwards, he kept the bag B foods in a place with no moisture, and the bag C foods in a place with high moisture. Answer the following question: Which foods would more likely to subject to fermentation, bag B or Bag C?
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output: bag C

input: Please answer the following: Given the background: New species develop naturally through the process of natural selection . Due to natural selection, organisms with traits that better enable them to adapt to their environment will tend to survive and reproduce in greater numbers. Natural selection causes beneficial heritable traits to become more common in a population and unfavorable heritable traits to become less common. For example, a giraffe's neck is beneficial because it allows the giraffe to reach leaves high in trees. Natural selection caused this beneficial trait to become more common than short necks. and the situation: Two different islands had animals evolving in different ways. Big island had new species develop naturally through natural selection, while Low island did not. Answer the following question: Which island had animals reproduce in smaller numbers?
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output: Low

input: Please answer the following: Given the background: Chemical equilibrium was studied by French chemist Henri Le Chatelier (1850-1936), and his description of how a system at equilibrium responds to a change in conditions has become known as Le Chatelier's principle . This principle states that when a chemical system is at equilibrium and is disturbed by a stress, the system will respond by attempting to counteract that stress until a new equilibrium is established. Stresses to a chemical system include changes in the concentrations of reactants or products, changes in the temperature of the system, or changes in the pressure of the system. We will discuss each of these stresses separately. In each case, the change to the equilibrium position will cause either the forward or reverse reaction to be favored over the opposite process. When the forward reaction is favored, the concentrations of the products increase, and the concentrations of the reactants decrease. When the reverse reaction is favored, the concentrations of the products decrease, and the concentrations of the reactants increase. and the situation: John was trying to reenact Le Chatelier's principle. To that end, he conducted four tests, test A, test B, test C, and test D. In test A, he didn't input any stress to a chemical system in equilibrium. But In test B, he put some stress to the same system. In test C, he observed a forward reaction, but in test D, he observed a reverse reaction. Answer the following question: In which test Le Chatelier's principle had not been applied, test A or test B?
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output:
test A