Question: I have a new situation: Mark has an assignment to figure out which measurements in every day life are derived quantities vs fundamental quantities. Some of the examples he has include measuring the speed of something and simply what time it is. But I can use this background: fundamental quantity vs derived quantity In the language of measurement, quantities are quantifiable aspects of the world, such as time, distance, velocity, mass, temperature, energy, and weight, and units are used to describe their measure. Many of these quantities are related to each other by various physical laws, and as a result the units of some of the quantities can be expressed as products (or ratios) of powers of other units (e.g., momentum is mass times velocity and velocity is measured in distance divided by time). Those quantities whose units are expressed in terms of other units are regarded as derived quantities. Those that cannot be so expressed in terms of other units are regarded as "fundamental" quantities. What is an answer for this question: Given a quantity of speed, will this be considered a fundamental quantity or a derived quantity?
Answer: derived

Question: I have a new situation: Ann decided to candy half of the fruit he received as a gift. She kept the other half to eat fresh and do juicing. She candied ginger, plums pears, and she didn't candy apples, oranges apricots and bananas. But I can use this 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. What is an answer for this question: Which fruit contains more crystallized sugar, ginger or apricots?
Answer: ginger

Question: I have a new situation: Bob is a biologist. Today, he has four samples of organisms to test, sample A, sample B, sample C, and sample D. He induced higher respiration rate in sample A. Then he induced no respiration rate in sample B. Next, he classified sample C as heterotrophic and sample D as autotrophic. But I can use this background: There must be more to this story than just gas exchange with the environment. To begin to appreciate the role of oxygen inside your body, think about when your breathing rate increases: climbing a steep slope, running a race, or skating a shift in a hockey game. Respiration rate correlates with energy use, and that correlation reflects the link between oxygen and energy metabolism. For this reason, the chemical process inside your cells that consume oxygen to produce usable energy is known as cellular respiration . During this process, energy is converted from glucose , in the presence of oxygen, into numerous ATP molecules. The glucose, of course, comes from the food you eat. In biological terms, you do not eat because you are hungry, you eat to get energy. Other heterotrophic organisms also acquire glucose from other organisms, whereas autotrophic organisms make their own glucose, mostly through photosynthesis. What is an answer for this question: In which organism energy would not be converted from glucose, sample A or sample B?
Answer:
sample B