I read this background article the other day: Once again, a mutation is the change in the DNA or RNA sequence. In multicellular organisms, mutations can be subdivided into germline mutations and somatic mutations. Germline mutations occur in the DNA of sex cells, or gametes, and are therefore potentially very serious. These mutations can be passed to the next generation. If the zygote contains the mutation, every cell in the resulting organism will have that mutation. If the mutation results in a disease phenotype, the mutation causes what is called a hereditary disease. Somatic mutations , which occur in somatic, or body, cells, cannot be passed to the next generation (offspring). Mutations present in a somatic cell of an organism will be present (by DNA replication and mitosis) in all descendants of that cell. If the mutation is present in a gene that is not used in that cell type, the mutation may have no effect. On the other hand, the mutation may lead to a serious medical condition such as cancer. I am facing a new situation today: The specialists studied two groups of larvae. Group L displayed all kinds of mutations while group D didn't. Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: Which group of larvae had fewer somatic mutations?
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Answer: group D

I read this background article the other day: Ski cross is a type of skiing competition. Despite its being a timed racing event, it is often considered part of freestyle skiing because it incorporates terrain features traditionally found in freestyle. Ski cross courses have both naturally occurring terrain and artificial features including big-air jumps and high-banked turns. What sets ski cross apart from other alpine skiing disciplines is that there's more than one skier racing down the course.[1] Any intentional contact with other competitors leads to disqualification. I am facing a new situation today: Greg is an avid skier. He competes in many skiing competitions. He won several medals in those competitions. This November he will compete in two competitions - competition A, which is ski cross and competition B, which is an alpine skiing competition. Greg's fellow skier Bob is also competing in the same competitions. They both are exited about it. Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: In which competition they will not be disqualified if they have intentional contact with other competitors, competition A or competition B?
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Answer: competition B

I read this background article the other day: 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. I am facing a new situation today: 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. Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: Would bag A foods more likely to get spoiled or less likely ot get spoiled?
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Answer:
more likely to get spoiled