Problem: You are given a new situation: A scientist studied the effects of alcoholic beverages on the human body during severe weather exposure. He decided to experiment on himself. He stood in -30 degrees weather for 2 hours and called it experiment A. He then repeated the experiment, the only difference being that he consumed a pint of hard liquor before and during those two hours, and that was called experiment B. and a hint : Alcoholic beverages do not make the entire body warmer.[361] The reason that alcoholic drinks create the sensation of warmth is that they cause blood vessels to dilate and stimulate nerve endings near the surface of the skin with an influx of warm blood. This can actually result in making the core body temperature lower, as it allows for easier heat exchange with a cold external environment. Please answer this question : When did the person feel a greater influx of warm blood, during experiment A, or during B?

A: experiment B

Problem: You are given a new situation: Farmers Dan and Joey bot got into sugaring fruit and veggies, as they are vegan. Dan candied apples, pears, plums and quince. Joey candied ginger, peaches, pineapple and oranges but had some humidity in the room the fruit didn't turn out right. and a hint : Sugaring is a food preservation method similar to pickling. Sugaring is the process of desiccating a food by first dehydrating it, then packing it with pure sugar. This sugar can be crystalline in the form of table or raw sugar, or it can be a high sugar density liquid such as honey, syrup or molasses. The purpose of sugaring is to create an environment hostile to microbial life and prevent food spoilage. Sugaring is commonly used to preserve fruits as well as vegetables such as ginger. From time to time sugaring has also been used for non-food preservations. For example, honey was used as part of the mummification process in some ancient Egyptian rites. A risk in sugaring is that sugar itself attracts moisture. Once a sufficient moisture level is reached, native yeast in the environment will come out of dormancy and begin to ferment the sugars into alcohol and carbon dioxide. This leads to the process of fermentation. Although fermentation can be used as a food preservation method, it must be intentionally controlled, or the results will tend to be unpleasant. Please answer this question : Which farmer had fewer fruits fermenting because of humidity?

A: Dan

Problem: You are given a new situation: Alpine lake had low water levels this spring although the lake is usually at full level by late spring. Rangers were planning on letting water out of the lake in the fall so that ice will not damage docks and other structures around the lake. The water levels were high enough in the fall so they proceeded in lowering the water level by 10 feet.. and a hint : The water level is seasonal, being lowered by about 10 feet (3.0 m) over the winter. The reservoir fills in the spring from snow melt and underground springs. The lake is usually at full level by late spring, but in the occasional years of low snow melt and low rainfall, it may remain up to several feet below its typical level. Water is let out of the lake in the fall so that ice will not damage docks and other structures around the lake. This also leads to excellent water quality, as a significant portion of the water is replaced every year. Please answer this question : When are the water levels lower in spring or during fall?

A: during fall

Problem: You are given a new situation: The extensive grazing in Tibet lead to carbon and nitrogen loss, subject to desertification, while Nepal adopted a different approach to food production, putting nature and biodiversity first. and a hint : Besides anthropogenic productivity of the land, the biodiversity of degraded land also declines, as previously mentioned.[12] With less biodiversity, this ecosystem is less adaptable to when disasters strike it[11][8] It has a smaller available food supply, in terms of plants, for animals, who then may die out or more likely may relocate. Proof of this decline is that presently 15-20% of Tibetan Plateau species are now considered endangered; and now because of this animal and plant absence, the soil quality of these degraded lands is very poor.[1] It does not hold the necessary nutrients, such as water, nitrogen, and carbon, essential to either supporting life or inviting life back to that land.[6] As a result of such carbon and nitrogen loss in the Tibetan Plateau, $8,033/ha and $13,315/ha were respectively lost in economic terms. Soils are further weakened by dust storms whose frequency increases because of degradation.[11][4] Erosion of soil becomes a bigger problem, since no longer are there as many plants to anchor in the soil. In the northern Chinese province alone, 400 million are affected every year with an associated 54 billion yuan of annual economic loss due to grassland degradation. Please answer this question : Which country resourced to a less extensive grazing of the grasslands?

A:
Nepal