input with options: Answer the following question given this paragraph: Rheumatic fever is caused by a virus that has antigens similar to molecules in human heart tissues. When the immune system attacks the virus, it may also attack the heart. What type of immune system disease is rheumatic fever? Explain your answer. Q: Name the fever that is caused by a virus that has antigens similar to molecules in human heart tissues. A:
OPTIONS:
- Dengue fever
- yellow fever
- chronic fever
- rheumatic fever
output: rheumatic fever

Q: Answer the following question given this paragraph: Sensorium Those parts of the brain involved in the reception and interpretation of sensory stimuli are referred to collectively as the sensorium. The cerebral cortex has several regions that are necessary for sensory perception. From the primary cortical areas of the somatosensory, visual, auditory, and gustatory senses to the association areas that process information in these modalities, the cerebral cortex is the seat of conscious sensory perception. In contrast, sensory information can also be processed by deeper brain regions, which we may vaguely describe as subconsciousfor instance, we are not constantly aware of the proprioceptive information that the cerebellum uses to maintain balance. Several of the subtests can reveal activity associated with these sensory modalities, such as being able to hear a question or see a picture. Two subtests assess specific functions of these cortical areas. The first is praxis, a practical exercise in which the patient performs a task completely on the basis of verbal description without any demonstration from the examiner. For example, the patient can be told to take their left hand and place it palm down on their left thigh, then flip it over so the palm is facing up, and then repeat this four times. The examiner describes the activity without any movements on their part to suggest how the movements are to be performed. The patient needs to understand the instructions, transform them into movements, and use sensory feedback, both visual and proprioceptive, to perform the movements correctly. Q: What term is used to describe the parts of the brain involved in the reception and interpretation of sensory stimuli collectively? A:

OPTIONS:
- glial cells
- neurons
- medulla oblongata
- sensorium

A: sensorium

input: OPTIONS:
- a common gene
- a common brain
- a common planet
- a common ancestor Now, answer this question: Answer the following question given this paragraph: There is great variation among species that make up the animal kingdom. Some of this variation is shown in Figure below . Despite the variation, there are a number of traits that are shared by all animals. The fact that all animals have certain traits in common shows that they share a common ancestor. How did such a diverse group of organisms evolve? What traits do all animals share? Read on to find out. Q: The fact that all animals have certain traits in common shows that they share what? A:
A:
output: a common ancestor

Answer the following question given this paragraph: In humans, there are five primary tastes, and each taste has only one corresponding type of receptor. Thus, like olfaction, each receptor is specific to its stimulus (tastant). Transduction of the five tastes happens through different mechanisms that reflect the molecular composition of the tastant. A salty tastant (containing NaCl) provides the sodium ions (Na+) that enter the taste neurons and excite them directly. Sour tastants are acids and belong to the thermoreceptor protein family. Binding of an acid or other sour-tasting molecule triggers a change in the ion channel and these increase hydrogen ion (H+). Q: In humans, there are five primary tastes, and each taste has only one corresponding type of what? A:

OPTIONS:
- organ
- neuron
- membrane
- receptor

Answer: receptor

Problem: OPTIONS:
- ammonia and nitrogren
- nitrogen and hydrogen
- calcium and oxygen
- nitrogen and oxygen
Q: Answer the following question given this paragraph: The oxides of nitrogen(III), nitrogen(IV), and nitrogen(V) react with water and form nitrogen-containing oxyacids. Nitrogen(III) oxide, N2O3, is the anhydride of nitrous acid; HNO2 forms when N2O3 reacts with water. There are no stable oxyacids containing nitrogen with an oxidation state of 4+; therefore, nitrogen(IV) oxide, NO2, disproportionates in one of two ways when it reacts with water. In cold water, a mixture of HNO2 and HNO3 forms. At higher temperatures, HNO3 and NO will form. Nitrogen(V) oxide, N2O5, is the anhydride of nitric acid; HNO3 is produced when N2O5 reacts with water: N 2 O 5(s) + H 2 O(l) 2HNO 3(aq) The nitrogen oxides exhibit extensive oxidation-reduction behavior. Nitrous oxide resembles oxygen in its behavior when heated with combustible substances. N2O is a strong oxidizing agent that decomposes when heated to form nitrogen and oxygen. Because one-third of the gas liberated is oxygen, nitrous oxide supports combustion better than air (one-fifth oxygen). A glowing splinter bursts into flame when thrust into a bottle of this gas. Nitric oxide acts both as an oxidizing agent and as a reducing agent. For example: oxidizing agent: P 4(s) + 6NO(g) P 4 O 6(s) + 3N 2(g). Q: What forms as a result of decomposition when n2o is heated? A:
Answer: nitrogen and oxygen

Answer the following question given this paragraph: Plants are multicellular eukaryotes. They have organelles called chloroplasts and cell walls made of cellulose. Plants also have specialized reproductive organs. Almost all plants make food by photosynthesis. Life as we know it would not be possible without plants. Q: How do most plants create food? A:

OPTIONS:
- electrolysis
- atherosclerosis
- glycolysis
- photosynthesis

Answer:
photosynthesis