Question: Zhejiang was the site of the Neolithic cultures of the Hemudu and Liangzhu. A 2007 analysis of the DNA recovered from human remains in the archeological sites of prehistoric peoples along the Yangtze River shows high frequencies of haplogroup O1 in the Liangzhu culture, linking them to Austronesian and Tai-Kadai peoples.
Try to answer this question if possible: What haplogroup did a DNA analysis of the Liangzhu culture reveal?
Answer: O1
Question: Conventional bleaching of wood pulp using elemental chlorine produces and releases into the environment large amounts of chlorinated organic compounds, including chlorinated dioxins. Dioxins are recognized as a persistent environmental pollutant, regulated internationally by the Stockholm Convention on Persistent Organic Pollutants. Dioxins are highly toxic, and health effects on humans include reproductive, developmental, immune and hormonal problems. They are known to be carcinogenic. Over 90% of human exposure is through food, primarily meat, dairy, fish and shellfish, as dioxins accumulate in the food chain in the fatty tissue of animals.
Try to answer this question if possible: Where are dioxins stored in our animal sources of food?
Answer: fatty tissue
Question: The gastronomic symbol of the region is undoubtedly the Choucroute, a local variety of Sauerkraut. The word Sauerkraut in Alsatian has the form surkrut, same as in other southwestern German dialects, and means "sour cabbage" as its Standard German equivalent. This word was included into the French language as choucroute. To make it, the cabbage is finely shredded, layered with salt and juniper and left to ferment in wooden barrels. Sauerkraut can be served with poultry, pork, sausage or even fish. Traditionally it is served with Strasbourg sausage or frankfurters, bacon, smoked pork or smoked Morteau or Montbeliard sausages, or a selection of other pork products. Served alongside are often roasted or steamed potatoes or dumplings.
Try to answer this question if possible: Pork products are left to ferment in what?
Answer: unanswerable
Question: From the Rigveda until the time of Panini (fourth century BCE) the development of the early Vedic language can be observed in other Vedic texts: the Samaveda, Yajurveda, Atharvaveda, Brahmanas, and Upanishads. During this time, the prestige of the language, its use for sacred purposes, and the importance attached to its correct enunciation all served as powerful conservative forces resisting the normal processes of linguistic change. However, there is a clear, five-level linguistic development of Vedic from the Rigveda to the language of the Upanishads and the earliest sutras such as the Baudhayana sutras.
Try to answer this question if possible: Which early sutras did not follow the five-level linguistic development?
Answer:
unanswerable