Please answer this: I can use this background: Human beings invented agriculture about 10,000 years ago. This provided a bigger, more dependable food supply. It also allowed people to settle down in villages and cities for the first time. Birth rates went up because there was more food and settled life had other advantages. Death rates also rose because of crowded living conditions and diseases that spread from domestic animals. Because the higher birth rates were matched by higher death rates, the human population continued to grow very slowly. Now, I have a new situation: Harry and Kim studied ancient humans. Kim studied a 15000 year-old settlement, before humans invented agriculture, while Harry studied a 5000 year-old village. Answer this question please: Which student studied about a village that had a lower birth rate?
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Answer: Kim
Problem: I can use this background: All machines make work easier, but they don't increase the amount of work that is done. You can never get more work out of a machine than you put into it. In fact, a machine always does less work on an object than the user does on the machine. That's because a machine must use some of the work put into it to overcome friction. Friction is the force that opposes motion between any surfaces that are touching. All machines involve motion, so they all have friction. How much work is needed to overcome friction in a machine depends on the machine's efficiency. Now, I have a new situation: During the summer Anthony found it was way too hot to be comfortable. He went out to his garage to get an old fan. The fan was spins on a metal bearing but because it is old it was slightly rusted. When he turned the fan on it spun very slow, struggling to move. He then decided to lubricate the bearing that rotates the fan blades and the fan started spinning normally. Answer this question please: Will reducing the friction in a machine make the machine require more or less work?

A: less
Problem: Given the question: I can use this background: Carbon monoxide is used in modified atmosphere packaging systems in the US, mainly with fresh meat products such as beef, pork, and fish to keep them looking fresh. The carbon monoxide combines with myoglobin to form carboxymyoglobin, a bright-cherry-red pigment. Carboxymyoglobin is more stable than the oxygenated form of myoglobin, oxymyoglobin, which can become oxidized to the brown pigment metmyoglobin. This stable red color can persist much longer than in normally packaged meat. Typical levels of carbon monoxide used in the facilities that use this process are between 0.4% to 0.5%. Now, I have a new situation: Mike went to his local grocery store. He noticed that meats had two different packaging, product A and product B. When he looked closely, he found that in product A packaging carbon monoxide was used, but in product B carbon monoxide was not used. He asked the store clerk what difference it made. Answer this question please: Which product would less likely look fresher, product A or product B?
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The answer is:
product B
input question: I can use this background: Sometimes muscles and tendons get injured when a person starts doing an activity before they have warmed up properly. A warm up is a slow increase in the intensity of a physical activity that prepares muscles for an activity. Warming up increases the blood flow to the muscles and increases the heart rate. Warmed-up muscles and tendons are less likely to get injured. For example, before running or playing soccer, a person might jog slowly to warm muscles and increase their heart rate. Even elite athletes need to warm up ( Figure below ). Now, I have a new situation: Two teams of athletes were attending a competition. Brown team arrived in time and started their warm up, but Green team arrived late and skipped their warm up so they experienced some people getting injured. Answer this question please: Which team experienced fewer muscle injuries????
output answer: Brown
I can use this background: Although some lipids in the diet are essential, excess dietary lipids can be harmful. Because lipids are very high in energy, eating too many may lead to unhealthy weight gain. A high-fat diet may also increase lipid levels in the blood. This, in turn, can increase the risk for health problems such as cardiovascular disease. The dietary lipids of most concern are saturated fatty acids, trans fats, and cholesterol. For example, cholesterol is the lipid mainly responsible for narrowing arteries and causing the disease atherosclerosis. Now, I have a new situation: Ronaldo and Jeff are two college roommates that have similar body structure and similar physical activity levels. Ronaldo is a nutrition enthusiast and eats a diet with appropriately low amounts of fat and cholesterol. Jeff, on the other hand, doesn't really care about nutrition at all. He eats whatever he wants, whenever he wants, and as a result he consumes a diet with an inappropriately high amount of fat and cholesterol. Answer this question please: Who is more likely to have narrowed arteries?
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Answer: Jeff
Q: I can use this background: Saturated hydrocarbons are given the general name of alkanes . The name of specific alkanes always ends in ane . The first part of the name indicates how many carbon atoms each molecule of the alkane has. The smallest alkane is methane. It has just one carbon atom. The next largest is ethane with two carbon atoms. The chemical formulas and properties of methane, ethane, and other small alkanes are listed in the Table below . The boiling and melting points of alkanes are determined mainly by the number of carbon atoms they have. Alkanes with more carbon atoms generally boil and melt at higher temperatures. Now, I have a new situation: Two students studied chemistry. Nate studied alkanes, and Ben studied noble gasses. They both got an A later on. Answer this question please: Which student learned more about ethane?
A:
Nate