[Q]: I have a new situation: The ozone layer helps organisms by protecting them from Sun's ultraviolet radiation. To find the usefulness of ozone layer Mike wanted to see how much ozone are there in the atmosphere. He then collected three samples of atmosphere, sample A sample B, and sample C. Sample A was collected from the upper portion of the stratosphere. Sample B was collected from the lower portion of the stratosphere. Sample C was collected from the lower atmosphere. But I can use this background: The ozone layer is contained within the stratosphere. In this layer ozone concentrations are about 2 to 8 parts per million, which is much higher than in the lower atmosphere but still very small compared to the main components of the atmosphere. It is mainly located in the lower portion of the stratosphere from about 1535 km (9.321.7 mi; 49,000115,000 ft), though the thickness varies seasonally and geographically. About 90% of the ozone in Earth's atmosphere is contained in the stratosphere. What is an answer for this question: Which sample would have higher concentration of ozone, sample A or sample B?
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[A]: sample B
input: Please answer the following: I have a new situation: Two farmers sold their produce and milk on a large nearby market. John practiced organic farming and also produced organic milk, while Danny sold non-organic produce and milk. But I can use this background: As for the public health or food safety concern, organic foods are intended to be healthy, free of contaminations and free from agents that could cause human diseases. Organic milk is meant to have no chemical residues to consumers, and the restrictions on the use of antibiotics and chemicals in organic food production has the purpose to accomplish this goal. Although dairy cows in both organic and conventional farming practices can be exposed to pathogens, it has been shown that, because antibiotics are not permitted as a preventative measure in organic practices, there are far fewer antibiotic resistant pathogens on organic farms. This dramatically increases the efficacy of antibiotics when/if they are necessary. What is an answer for this question: Which farmer sold more foods free from agents that could cause human diseases?
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output: John
Please answer this: I have a new situation: Rob is a chemist with a pharmaceutical company. He is trying to devise a technique that would be able to control chemical reactions. For that, he conducted two tests. In the first test, he used warmer reactants. He called it reactant A. In the second test, he used cooler reactants. He called it reactant B. But I can use this background: When the temperature of reactants is higher, the rate of the reaction is faster. At higher temperatures, particles of reactants have more energy, so they move faster. As a result, they are more likely to bump into one another and to collide with greater force. For example, food spoils because of chemical reactions, and these reactions occur faster at higher temperatures (see the bread on the left in the Figure below ). This is why we store foods in the refrigerator or freezer (like the bread on the right in the Figure below ). The lower temperature slows the rate of spoilage. What is an answer for this question: Would particles would collide with smaller or greater force in reactant B than in reactant A?
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Answer: smaller
Problem: I have a new situation: Pam and Ellie are two entomologists. they are both studying ants at the moment: Ellie is studying leafcutter ants, while Pam is studying ants that farm aphids. But I can use this background: Some species of ants farm aphids, protecting them on the plants where they are feeding, and consuming the honeydew the aphids release from the terminations of their alimentary canals. This is a mutualistic relationship, with these dairying ants milking the aphids by stroking them with their antennae. Although mutualistic, the feeding behaviour of aphids is altered by ant attendance. Aphids attended by ants tend to increase the production of honeydew in smaller drops with a greater concentration of amino acids.Some farming ant species gather and store the aphid eggs in their nests over the winter. In the spring, the ants carry the newly hatched aphids back to the plants. Some species of dairying ants (such as the European yellow meadow ant, Lasius flavus) manage large herds of aphids that feed on roots of plants in the ant colony. Queens leaving to start a new colony take an aphid egg to found a new herd of underground aphids in the new colony. These farming ants protect the aphids by fighting off aphid predators. What is an answer for this question: Which scientist read less about farming ant species gathering aphid eggs ?

A: Ellie
Problem: Given the question: I have a new situation: David works as a nutritionist with the public health department. He categorized the certain sections of his county's population. First he categorized boys and girls between nine and thirteen years as cat A. Then he put girls between fourteen and eighteen years in cat B, and boys of the same age in cat C. Lastly, he categorized pregnant women as cat D. He needs to recommend healthy diet, especially iron intake, for each group. But I can use this background: Boys and girls between the ages of 9 and 13 should get 9 mg of iron every day. Girls between the ages of 14 and 18 should get 15 mg of iron every day. Boys between the ages of 14 and 18 should get 11 mg of iron every day. Pregnant women need the most iron27 mg daily. Good sources of iron include shellfish, such as clams and oysters. Red meats, such as beef, are also a good source of iron. Non-animal sources of iron include seeds, nuts, and legumes. Breakfast cereals often have iron added to them in a process called fortification. Some good sources of iron are listed below ( Table below ). Eating vitamin C along with iron-containing food increases the amount of iron that the body can absorb. What is an answer for this question: For which group David would recommend more iron rich foods, cat B or cat C?
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The answer is:
cat B
Problem: I have a new situation: Two geologists studied the Earth's crust. Benny studied mantle melting, while Vinny studied more about crust displacement. But I can use this background: Mantle melting can come about three ways: (1) when the temperature rises, (2) if the pressure lowers (which lowers the melting point), and (3) if water is added, which lowers the melting point. Two of these (1 and 3) might explain why there are volcanoes at convergent plate boundaries the temperature of the subducting plate increases as it sinks into the hot mantle (1). Sediments lying on top of the subducting plate contain water. As the sediments subduct, the water rises into the overlying mantle material. This lowers the melting temperature of the mantle (3). When the mantle above the subducting plate melts, volcanoes form above it. This leads to volcanoes in an island arc or continental arc. What is an answer for this question: Which scientist observed that added water triggers mantle melting?

A:
Benny