I have a new situation: Bill and Jane are two farmers. They both had aphid infestation problems over the last few years, so Bill decided to use many types of insecticides in order to keep the aphids under control. He was only partially successful. Jane didn't do anything about it yet, because she has fewer aphids on her farm, but she vows to do so in the near future. But I can use this 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. What is an answer for this question: Which farmer had fewer aphids resistant to pyrethroids?
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Answer: Jane
Q: 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 bananas?
A: ginger
Question: I have a new situation: Two scientists, Cathy and Mark, are working on a new project. They want to make a new polymer using two chemicals. Mark mixes the two chemicals together on the first day and after a week of waiting he has managed to create a new polymer. While he is happy about the result he feels a week is way to long. Cathy has an idea. She decides to try adding an enzyme to the chemical mixture, The mixture only takes seconds to form the new polymer and the enzyme she used is in tact floating on top of the now completed polymer. She decides to test even further and uses the left over enzyme on another batch of chemicals. The reaction occurs in seconds again and the same amount of enzyme is left floating on top of the polymer for her to use again in the next batch. But I can use this background: Enzymes increase the rate of chemical reactions by reducing the amount of activation energy needed for reactants to start reacting. One way this can happen is modeled in the Figure below . Enzymes aren't changed or used up in the reactions they catalyze, so they can be used to speed up the same reaction over and over again. Each enzyme is highly specific for the particular reaction is catalyzes, so enzymes are very effective. A reaction that would take many years to occur without its enzyme might occur in a split second with the enzyme. Enzymes are also very efficient, so waste products rarely form. What is an answer for this question: Will using the enzyme in the chemical mixture increase or decrease the speed of the reaction?
Answer: increase
[Q]: I have a new situation: Rob is an auto mechanic. He was checking the radiators of his car and truck. He put antifreeze into the car radiator, but didn't put any antifreeze into the truck radiator. He was wondering how the vehicles would fare in coming hot weather. But I can use this background: Antifreeze could also be called "antiboil" because it also raises the boiling point of the water in a car radiator. Hot weather combined with a hot engine can easily raise the temperature of the water in the radiator above 100 C, which is the boiling point of pure water. If the water boils, it could cause the engine to overheat and become seriously damaged. However, if antifreeze has been added to the water, the boiling point is much higher. For example a 50 percent antifreeze solution has a boiling point of 129 C. Unless the water gets hotter than this, it won't boil and ruin the engine. What is an answer for this question: Would the car's engine less likely or more likely be damaged than truck's engine?
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[A]: less likely
input: Please answer the following: I have a new situation: While drinking coffee John added some sugar and cream in his coffee. He started to ponder how solutes dissolve in a solvent. To that end, he added solutes in a solvent in six different conditions, case A, case B, case C, case D, case E, and case F. In case A he stirred the solution, but in case B he didn't stir the the solution. In case C he heat the solution up, but in case D he cooled the solution down. In case E he used finely ground solute, but in case F he used cubes of solute. But I can use this background: When you add sugar to a cold drink, you may stir it to help the sugar dissolve. If you don't stir, the sugar may eventually dissolve, but it will take much longer. Stirring is one of several factors that affect how fast a solute dissolves in a solvent. Temperature is another factor. A solid solute dissolves faster at a higher temperature. For example, sugar dissolves faster in hot tea than in ice tea. A third factor that affects the rate of dissolving is the surface area of the solute. For example, if you put granulated sugar in a glass of ice tea, it will dissolve more quickly than the same amount of sugar in a cube. That's because granulated sugar has much more surface area than a cube of sugar. You can see videos of all three factors at these URLs What is an answer for this question: In which case the solute would have larger surface area, case E or case F?
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output: case E
I have a new situation: Pakistan tried to control the foreign exchange market and India didn't. By creating the foreign exchange control department, Pakistan tried to stop the devaluation of their currency. India chose to not interfere and let the exchange market regulate itself. But I can use this background: Often, foreign exchange controls can result in the creation of black markets to exchange the weaker currency for stronger currencies. This leads to a situation where the exchange rate for the foreign currency is much higher than the rate set by the government, and therefore creates a shadow currency exchange market. As such, it is unclear whether governments have the ability to enact effective exchange controls.[1] What is an answer for this question: Which country contributed more to the devaluation of their currency?
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Answer:
Pakistan