David is an environmental scientist. Last summer he visited the tropical forest in Brazil. He labeled that part of his study as forest A. To understand the differences between forests he then visited the temperate forest in Germany. He labeled that part of his study as forest B. He found significant differences in these two types of forests. Given the paragraph above, please answer correctly the following question: Which forest would see higher rates of chemical weathering, forest A or forest B? Hint: Tropical forests (rainforests) receive more insolation and rainfall over longer growing seasons than any other environment on earth. With these elevated temperatures, insolation and rainfall, biomass is extremely productive leading to the production of as much as 800 grams of carbon per square meter per year. Higher temperatures and larger amounts of water contribute to higher rates of chemical weathering. Increased rates of decomposition cause smaller amounts of fulvic acid to percolate and leach metals from the zone of active weathering. Thus, in stark contrast to soil in forests, tropical forests have little to no podzolization and therefore do not have marked visual and chemical contrasts with the soil layers. Instead, the mobile metals Mg, Fe and Al are precipitated as oxide minerals giving the soil a rusty red color.
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Answer: forest A

Dan likes to experiment with different food items. Today, he wants to make curds out of milk and see how it differs from plain milk. For his experiment he collected three bottles of milk, bottle A, bottle B, and bottle C. Bottle A and bottle B milk are pasteurized, but bottle C milk is just raw milk. He kept the bottle A milk intact, but made curd out of bottle B and bottle C milk. Given the paragraph above, please answer correctly the following question: Would bottle B milk need or not need added lactic acid bacteria to produce curd? Hint: Curds are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 percent of the proteins are caseins.
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Answer: need

Ted had 2 uncles. Uncle Jerry was getting up there in age, he was 78 years-old. Uncle Tom was younger, he was in his early 50's and still very active and productive. Given the paragraph above, please answer correctly the following question: Which uncle had more strength and stamina? Hint: Old age begins in the mid-60s and lasts until the end of life. Most people over 65 have retired from work, freeing up their time for hobbies, grandchildren, and other interests. Stamina, strength, reflex time, and the senses all decline during old age, and the number of brain cells decreases as well. The immune system becomes less efficient, increasing the risk of serious illnesses such as cancer and pneumonia. Diseases such as Alzheimer's disease that cause loss of mental function also become more common.
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Answer:
Tom