input question: Given the background: Consider the antlers of the Irish elk, (often supposed to be far too large; in deer antler size has an allometric relationship to body size). Obviously, antlers serve positively for defence against predators, and to score victories in the annual rut. But they are costly in terms of resource. Their size during the last glacial period presumably depended on the relative gain and loss of reproductive capacity in the population of elks during that time. As another example, camouflage to avoid detection is destroyed when vivid coloration is displayed at mating time. Here the risk to life is counterbalanced by the necessity for reproduction.Stream-dwelling salamanders, such as Caucasian salamander or Gold-striped salamander have very slender, long bodies, perfectly adapted to life at the banks of fast small rivers and mountain brooks. Elongated body protects their larvae from being washed out by current. However, elongated body increases risk of desiccation and decreases dispersal ability of the salamanders; it also negatively affects their fecundity. As a result, fire salamander, less perfectly adapted to the mountain brook habitats, is in general more successful, have a higher fecundity and broader geographic range. and the situation: John is a biologist. Last summer, he was studying the evolution of two different salamander species, species A and species B. Species A salamander was Gold-striped salamander while species B salamander was fire salamander. He found it interesting that they took different approaches to adapt to different habitats. Answer the following question: Which species would be more successful in reproduction, Species A or species B????
output answer: species B

input question: Given the background: 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. and the situation: Dan and Joey bot got into sugaring fruit and veggies, as they are vegan. Dan candied apples, pears, plums and quince. Joey candied ginger, peaches, pineapple and oranges but had some humidity in the room the fruit didn't turn out right. Answer the following question: Which fruit had a longer shelf life because of better preservation, apples or peaches????
output answer: apples

input question: Given the background: Another example of incomplete dominance is with sickle cell anemia, a disease in which a blood protein called hemoglobin is produced incorrectly. This causes the red blood cells to have a sickle shape, making it difficult for these misshapen cells to pass through the smallest blood vessels. A person that is homozygous recessive ( ss ) for the sickle cell trait will have red blood cells that all have the incorrect hemoglobin. A person who is homozygous dominant ( SS ) will have normal red blood cells. and the situation: Two sisters named Mary and Ann went in for a blood test and found out that Mary had sickle cell anemia. Ann was normal. Answer the following question: Which sister did not have a disease in which a blood protein called hemoglobin is produced incorrectly????
output answer: Ann

input question: Given the background: When the temperature of reactants is higher, the rate of the reaction is faster. At higher temperatures, particles of reactants have more energy, so they move faster. They are more likely to bump into one another and to collide with greater force. For example, when you fry an egg, turning up the heat causes the egg to cook faster. The same principle explains why storing food in a cold refrigerator reduces the rate at which food spoils (see Figure below ). Both food frying and food spoiling are chemical reactions that happen faster at higher temperatures. and the situation: John just opened a coffee shop. He offers two types of coffee, coffee A and coffee B. In coffee A he mixes ingredients in hot water, but in coffee B he mixes ingredients in cold water. He also notices that his shop gets very busy in the morning, but during evening he doesn't have many customers. Answer the following question: Would coffee A be faster or slower to make than coffee B????
output answer:
faster