Q: John has to live in the tundra for six months. He is preparing for the harsh arctic winter. He bought three bags of foods, bag A, bag B, and bag C. He kept bag A on his table top. Just out of curiosity, he applied the sugaring method he learned from the internet on bag B and bag C foods. Afterwards, he kept the bag B foods in a place with no moisture, and the bag C foods in a place with high moisture. Which foods would be first dehydrated, bag A foods or bag B foods? 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.
A: bag B foods

Q: Two villages are inhabited by lots of people that ride bicycles. Hill village is located on a mountain and gets lots of rain, and Low village is situated in a valley, and has more sunny days. Which village has more cyclists braking hard? Hint: In slippery conditions some riders prefer to ride fixed because they believe the transmission provides increased feedback on back tire grip. However, there is also an increased risk of loss of control in such conditions. This is especially so when taking into account the large number of riders who ride brakeless. These riders must brake entirely through the drivetrain. Ideally this is done by resisting the forward motion of the pedals, shedding speed while the bike is still moving. Alternatively, though far less efficiently, one can brake by stopping the motion of the pedals in mid-rotation, causing the rear wheel to lock in place, allowing the bicycle to skid and slow down from kinetic friction (see below).[22] Descending any significant gradient is more difficult as the rider must spin the cranks at high speed (sometimes at 170 rpm or more), or use the brakes to slow down. Some consider that the enforced fast spin when descending increases suppleness or flexibility, which is said to improve pedalling performance on any type of bicycle; however the performance boost is negligible compared to the benefits of riding a free wheel.[23]
A: Hill

Q: Mike was preparing for his chemistry exam. To see the chemistry concepts in practice he conducted two tests, test A and test B. In test A he used two liquid reactants evenly dispersed, but in test B he used one liquid reactant and one solid reactant. He was surprised to see that two tests had very different results. Would test A have higher or lower rate of reaction than test B? Hint: Many reactions take place in solution or in the gas phase, where the reactants are evenly dispersed throughout a homogeneous mixture. However, for reactions in which one of the reactants is a pure solid or liquid (meaning that this reactant is not already mixed together with any other reactants), reactivity only occurs at the surface, where particles of the solid or liquid reactant come into contact with particles of the other reactants. All of the molecules or ions in the interior of the pure substance will not be colliding with the other necessary reactants, so they are not really contributing to the overall rate of the reaction. However, increasing the surface area will increase the frequency of potentially reactive collisions, because more reactant particles will be in contact with the other necessary reactants.
A: higher

Q: Ronaldo and Jeff are two college roommates that have similar body structure and similar physical activity levels. Ronaldo is a nutrition enthusiast and eats a diet with appropriately low amounts of fat and cholesterol. Jeff, on the other hand, doesn't really care about nutrition at all. He eats whatever he wants, whenever he wants, and as a result he consumes a diet with an inappropriately high amount of fat and cholesterol. Who is less likely to have the disease atherosclerosis at some point? Hint: Although some lipids in the diet are essential, excess dietary lipids can be harmful. Because lipids are very high in energy, eating too many may lead to unhealthy weight gain. A high-fat diet may also increase lipid levels in the blood. This, in turn, can increase the risk for health problems such as cardiovascular disease. The dietary lipids of most concern are saturated fatty acids, trans fats, and cholesterol. For example, cholesterol is the lipid mainly responsible for narrowing arteries and causing the disease atherosclerosis.
A:
Ronaldo