Context and question: Victoria wrote to her uncle Leopold, whom Victoria considered her "best and kindest adviser", to thank him "for the prospect of great happiness you have contributed to give me, in the person of dear Albert ... He possesses every quality that could be desired to render me perfectly happy. He is so sensible, so kind, and so good, and so amiable too. He has besides the most pleasing and delightful exterior and appearance you can possibly see." However at 17, Victoria, though interested in Albert, was not yet ready to marry. The parties did not undertake a formal engagement, but assumed that the match would take place in due time.
Who was Victoria not ready to marry at age 17?
Answer: Albert
Context and question: Mountains of the Long Range in Newfoundland reach heights of nearly 3,000 ft (900 m). In the Chic-Choc and Notre Dame mountain ranges in Quebec, the higher summits rise to about 4,000 ft (1,200 m) elevation. Isolated peaks and small ranges in Nova Scotia and New Brunswick vary from 1,000 to 2,700 ft (300 to 800 m). In Maine several peaks exceed 4,000 ft (1,200 m), including Mount Katahdin at 5,267 feet (1,605 m). In New Hampshire, many summits rise above 5,000 ft (1,500 m), including Mount Washington in the White Mountains at 6,288 ft (1,917 m), Adams at 5,771 ft (1,759 m), Jefferson at 5,712 ft (1,741 m), Monroe at 5,380 ft (1,640 m), Madison at 5,367 ft (1,636 m), Lafayette at 5,249 feet (1,600 m), and Lincoln at 5,089 ft (1,551 m). In the Green Mountains the highest point, Mt. Mansfield, is 4,393 ft (1,339 m) in elevation; others include Killington Peak at 4,226 ft (1,288 m), Camel's Hump at 4,083 ft (1,244 m), Mt. Abraham at 4,006 ft (1,221 m), and a number of other heights exceeding 3,000 ft (900 m).
How tall are the mountains in Nova Scotia?
Answer: vary from 1,000 to 2,700 ft
Context and question: The alcohol in beer comes primarily from the metabolism of sugars that are produced during fermentation. The quantity of fermentable sugars in the wort and the variety of yeast used to ferment the wort are the primary factors that determine the amount of alcohol in the final beer. Additional fermentable sugars are sometimes added to increase alcohol content, and enzymes are often added to the wort for certain styles of beer (primarily "light" beers) to convert more complex carbohydrates (starches) to fermentable sugars. Alcohol is a by-product of yeast metabolism and is toxic to the yeast; typical brewing yeast cannot survive at alcohol concentrations above 12% by volume. Low temperatures and too little fermentation time decreases the effectiveness of yeasts and consequently decreases the alcohol content.
What decreases wort content?
Answer:
unanswerable