[Q]: Two teams were competing in a 5 km race. White team warmed up before the race, but Blue team arrived with a bus late and didn't have time to warm up properly before the race. Given the paragraph above, please answer correctly the following question: Which team's racers had their muscles prepared for an activity? Hint: 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 ).
****
[A]: White
input: Please answer the following: John was interested in the Sun's radiations that Earth receives. One of the radiations was in the ultraviolet spectrum. He categorized it as spec A. The other radiation was the visible light. He categorized it as spec B. He then searched online to find the pros and cons of each of them. Given the paragraph above, please answer correctly the following question: In spec A, would the radiation be less or more hazardous than in spec B? Hint: There is a zone of the atmosphere in which ozone absorbs some 98% of non-ionizing but dangerous UV-C and UV-B. This so-called ozone layer starts at about 20 miles (32 km) and extends upward. Some of the ultraviolet spectrum that does reach the ground (the part that begins above energies of 3.1 eV, a wavelength less than 400 nm) is non-ionizing, but is still biologically hazardous due to the ability of single photons of this energy to cause electronic excitation in biological molecules, and thus damage them by means of unwanted reactions. An example is the formation of pyrimidine dimers in DNA, which begins at wavelengths below 365 nm (3.4 eV), which is well below ionization energy. This property gives the ultraviolet spectrum some of the dangers of ionizing radiation in biological systems without actual ionization occurring. In contrast, visible light and longer-wavelength electromagnetic radiation, such as infrared, microwaves, and radio waves, consists of photons with too little energy to cause damaging molecular excitation, and thus this radiation is far less hazardous per unit of energy.
++++++++++
output: more
Please answer this: Two groups of athletes were part of an experiment. Group One ran 10 miles without charging up their body with glycogen at the start of the exercise, and didn't eat or drink other supplements during the race. Group Two did everything by the book and had better overall results. Given the paragraph above, please answer correctly the following question: Which group had fewer runners experiencing the bonk? Hint: In endurance sports such as cycling and running, hitting the wall or the bonk is a condition of sudden fatigue and loss of energy which is caused by the depletion of glycogen stores in the liver and muscles. Milder instances can be remedied by brief rest and the ingestion of food or drinks containing carbohydrates. The condition can usually be avoided by ensuring that glycogen levels are high when the exercise begins, maintaining glucose levels during exercise by eating or drinking carbohydrate-rich substances, or by reducing exercise intensity.
++++++++
Answer: Two
Problem: Two friends met after 20 years and compared diets. Paul ate junk food daily and weighed 300 lbs and was 5'8'' in height. Mike was vegan and stayed healthy and thin. Given the paragraph above, please answer correctly the following question: Which friend consumed less food energy? Hint: Any unused energy in food, whether it comes from carbohydrates, proteins, or lipids, is stored in the body as fat. An extra 3,500 Calories of energy results in the storage of almost half a kilogram (1 pound) of stored body fat. People who consistently consume more food energy then they need may become obese. Obesity occurs when the body mass index is 30.0 kg/m 2 or greater. Body mass index (BMI) is an estimate of the fat content of the body. It is calculated by dividing a person's weight (in kilograms) by the square of the person's height (in meters). Obesity increases the risk of health problems such as type 2 diabetes and hypertension.

A: Mike
Problem: Given the question: Pam and Jill studied mammals. Jill was fascinated with their nutrition, while Pam was more interested and read about the natural selection phenomenon. Given the paragraph above, please answer correctly the following question: Which person studied less about organisms with traits that better enable them to adapt to their environment? Hint: 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.
++++++++++++++++++++++++++++++++
The answer is:
Jill
Problem: Anna is going grocery shopping today. She gets to the meat section and decides to buy some ground beef. While looking at the cases she notices 2 brands of meat, Brand A and brand B. Bother were packaged the same day but package B's meat is noticeably more brown in color. Given the paragraph above, please answer correctly the following question: Given package A was treated with carbon monoxide, which will it have more of compared to package B, oxymyglobin or carboxymyglobin? Hint: 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%.

A:
carboxymyglobin