input question: 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%. Paragraph: 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????
output answer: carboxymyglobin

input question: Background: Scientists think that the earliest flowers attracted insects and other animals, which spread pollen from flower to flower. This greatly increased the efficiency of fertilization over wind-spread pollen, which might or might not actually land on another flower. To take better advantage of this "animal labor," plants evolved traits such as brightly colored petals to attract pollinators. In exchange for pollination, flowers gave the pollinators nectar. Paragraph: Joy had a field full of flowering plants , that he used for medicinal and honey making purposes. Her friend Jill also had a piece of land where she cultivated plants that fertilize over wind spread pollen. Given the paragraph above, please answer correctly the following question: Which friend had a field that attracted fewer insects????
output answer: Jill

input question: Background: Animals and some bacteria and fungi carry out lactic acid fermentation. Lactic acid is a waste product of this process. Our muscles perform lactic acid fermentation during strenuous exercise, since oxygen cannot be delivered to the muscles quickly enough. The buildup of lactic acid is believed to make your muscles sore after exercise. Bacteria that produce lactic acid are used to make cheese and yogurt. The lactic acid causes the proteins in milk to thicken. Lactic acid also causes tooth decay, because bacteria use the sugars in your mouth for energy. Paragraph: Two groups of microbiology students studied about the fermentation process. Group A studied about alcoholic and acetic fermentation, while group B studied about lactic fermentation. Given the paragraph above, please answer correctly the following question: Which group learned less about the human muscles????
output answer: Group A

input question: Background: Arbuscular mycorrhizal fungi vary across many environmental gradients. Their tolerance to freezing and drying is known to shift between AM fungal taxa. AM fungi become less prevalent and diverse at higher soil nutrient and moisture concentrations, presumably because both plants allocate less carbon to AM fungi and AM fungi reallocate their resources to intraradical hyphae in these environmental conditions. Over the long term, these environmental conditions can even create local adaptation between plant hosts, AM fungi and the local soil nutrient concentrations. Paragraph: Carrie bought two parcels of farmland. The Northern one had soil with lots of arbuscular mycorrhizal fungi, while the Southern parcel had almost no traces of AM fungi. Given the paragraph above, please answer correctly the following question: Which parcel had fewer species of AM fungi in its soil????
output answer:
Southern