I read this background article the other day: The Hawaiian Islands ( Figure above ) are in the central Pacific Ocean. The islands are volcanoes that increase in age from southeast to northwest. The youngest island is the Big Island of Hawaii at the southeast end of the chain. The volcanoes get older through Maui, Kahoolawe, Lanai, Molokai, Oahu, Kauai, and Niihau Islands through the northwest. The Kilauea volcano on Hawaii has been erupting almost continuously since 1983. There are also eruptions at an underwater volcano called Loih I am facing a new situation today: Brad had a friend that lived on Oahu, part of The Hawaiian Islands. The friend's name was Hank and he invited Brad over to visit the islands. Brad had never been there before, and he lived in London, UK. Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: Which friend lived closer to Kilauea volcano?
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Answer: Hank
Q: I read this background article the other day: No doubt you already have a good idea of what temperature is. You might say that it's how warm or cool something feels. In physics, temperature is defined as the average kinetic energy of the particles of matter. When particles of matter move more quickly, they have more kinetic energy, so their temperature is higher. With a higher temperature, matter feels warmer. When particles move more slowly, they have less kinetic energy on average, so their temperature is lower. With a lower temperature, matter feels cooler. I am facing a new situation today: Matt is reheating some leftover pizza in the microwave for his stepchildren, Lauren and Emily. Lauren likes her pizza at a high temperature when reheated so Matt cooks it for a long time. Emily likes her pizza at a lower temperature so Matt only puts hers in the microwave for a couple seconds. Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: Which child's pizza will feel warmer?
A: Lauren
Question: I read this background article the other day: Millions of people in the world jog for exercise. For the most part, jogging can be a healthy way to stay fit. However, problems can also develop for those who jog in the heat. Excessive sweating can lead to electrolyte loss that could be life-threatening. Early symptoms of electrolyte deficiency can include nausea, fatugue, and dizziness. If not treated, individuals can experience muscle weakness and increased heart rate (which could lead to a heart attack). Many sports drinks can be consumed to restore electrolytes quickly in the body. I am facing a new situation today: The Jones family went jogging last Saturday. The weather was great for running, a bit chilly. The Brown family went jogging on Sunday and the weather was hot and humid, so it was tough for them, plus they forgot their Gatorade at home. Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: Which family was more exposed to excessive sweating?
Answer: Brown
[Q]: I read this background article the other day: Wildfire smoke contains particulate matter that may have adverse effects upon the human respiratory system. Evidence of the health effects of wildfire smoke should be relayed to the public so that exposure may be limited. Evidence of health effects can also be used to influence policy to promote positive health outcomes.Inhalation of smoke from a wildfire can be a health hazard. Wildfire smoke is composed of combustion products i.e. carbon dioxide, carbon monoxide, water vapor, particulate matter, organic chemicals, nitrogen oxides and other compounds. The principal health concern is the inhalation of particulate matter and carbon monoxide.Particulate matter (PM) is a type of air pollution made up of particles of dust and liquid droplets. They are characterized into three categories based on the diameter of the particle: coarse PM, fine PM, and ultrafine PM. Coarse particles are between 2.5 micrometers and 10 micrometers, fine particles measure 0.1 to 2.5 micrometers, and ultrafine particle are less than 0.1 micrometer. Each size can enter the body through inhalation, but the PM impact on the body varies by size. Coarse particles are filtered by the upper airways and these particles can accumulate and cause pulmonary inflammation. This can result in eye and sinus irritation as well as sore throat and coughing. Coarse PM is often composed of materials that are heavier and more toxic that lead to short-term effects with stronger impact.Smaller particulate moves further into the respiratory system creating issues deep into the lungs and the bloodstream. In asthma patients, PM2.5 causes inflammation but also increases oxidative stress in the epithelial cells. These particulates also cause apoptosis and autophagy in lung epithelial cells. Both processes cause the cells to be damaged and impacts the cell function. This damage impacts those with respiratory conditions such as asthma where the lung tissues and function are already compromised. The third PM type is ultra-fine PM (UFP). UFP can enter the bloodstream... I am facing a new situation today: Ben visited two states. Washington state, which had many wildfires year-round, and Oregon, state which had almost no wildfires. Ben enjoyed the visit and planned to return. Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: Which state had fewer people with adverse effects because of the wildfire smoke?
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[A]: Oregon
I read this background article the other day: 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. I am facing a new situation today: 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. Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: Which milk would not require added lactic acid bacteria, bottle B or bottle C?
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Answer:
bottle C