Problem: 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] Now, I have a new situation: Booneland changed their foreign exchange controls and Bradland didn't. The foreign currency got more expensive and they had problems with a shadow currency exchange. Bradland people were more cautious and less inclined to take risks, but didn't have those problems. Answer this question please: Which country had people that were more inclined to take risks?

A: Booneland

Problem: I can use this background: False precision (also called overprecision, fake precision, misplaced precision and spurious precision) occurs when numerical data are presented in a manner that implies better precision than is justified; since precision is a limit to accuracy, this often leads to overconfidence in the accuracy, named precision bias.[1] Now, I have a new situation: David has been working for the government for many years. His expertise is in statistics. He analyzes numerical data to help lawmakers make better decisions. He has now two sets of data in front of him, data set A and data set B. His evaluation finds that data set A is subject to false precision, but data set B is not subject to false precision. He has to decide which data set should be presented to the lawmakers. Answer this question please: Which data set most likely is as precise as it looks, data set A or data set B?

A: data set B

Problem: I can use this background: Candied fruit, also known as crystallized fruit or glace fruit, has existed since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on size and type of fruit, this process of preservation can take from several days to several months.[1] This process allows the fruit to retain its quality for a year.[2] The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage microorganisms due to the unfavourable osmotic pressure this creates.[3] Now, I have a new situation: John enrolled in a prestigious culinary school. In the very first day his instructor was showing different processes used on fruits. One of them was glace fruit. He showed the class how to prepare glace fruit and kept some of the glace fruits on bowl A. To compare glace fruits with non glace fruits he kept some non glace fruits on bowl B. Answer this question please: Would bowl A fruits be preserved longer or shorter than bowl B fruits?

A: longer

Problem: I can use this 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. Now, I have a new situation: A group of students in biology class studied fermentation. Team A studied alcoholic fermentation, while team B learned more about lactic fermentation. They later organised a trivia contest between teams. Answer this question please: Which team studied less about bacteria?

A:
Team A