Context and question: The Macintosh (/mknt/ MAK-in-tosh; branded as Mac since 1997) is a series of personal computers (PCs) designed, developed, and marketed by Apple Inc. Steve Jobs introduced the original Macintosh computer on January 24, 1984. This was the first mass-market personal computer featuring an integral graphical user interface and mouse. This first model was later renamed to "Macintosh 128k" for uniqueness amongst a populous family of subsequently updated models which are also based on Apple's same proprietary architecture. Since 1998, Apple has largely phased out the Macintosh name in favor of "Mac", though the product family has been nicknamed "Mac" or "the Mac" since the development of the first model.
What did Steve Jobs introduce on January 24, 1984?
Answer: original Macintosh computer
Context and question: The term alloy is used to describe a mixture of atoms in which the primary constituent is a metal. The primary metal is called the base, the matrix, or the solvent. The secondary constituents are often called solutes. If there is a mixture of only two types of atoms, not counting impurities, such as a copper-nickel alloy, then it is called a binary alloy. If there are three types of atoms forming the mixture, such as iron, nickel and chromium, then it is called a ternary alloy. An alloy with four constituents is a quaternary alloy, while a five-part alloy is termed a quinary alloy. Because the percentage of each constituent can be varied, with any mixture the entire range of possible variations is called a system. In this respect, all of the various forms of an alloy containing only two constituents, like iron and carbon, is called a binary system, while all of the alloy combinations possible with a ternary alloy, such as alloys of iron, carbon and chromium, is called a ternary system.
What is the name of an alloy that has four constituents?
Answer: quaternary alloy
Context and question: The alcohol in beer comes primarily from the metabolism of sugars that are produced during fermentation. The quantity of fermentable sugars in the wort and the variety of yeast used to ferment the wort are the primary factors that determine the amount of alcohol in the final beer. Additional fermentable sugars are sometimes added to increase alcohol content, and enzymes are often added to the wort for certain styles of beer (primarily "light" beers) to convert more complex carbohydrates (starches) to fermentable sugars. Alcohol is a by-product of yeast metabolism and is toxic to the yeast; typical brewing yeast cannot survive at alcohol concentrations above 12% by volume. Low temperatures and too little fermentation time decreases the effectiveness of yeasts and consequently decreases the alcohol content.
What decreases wort content?
Answer:
unanswerable