input: Please answer the following: Bubba and Dean are two farmers which realized the benefits of having AM fungi in their soil. Dean, however, took active steps in helping the growth of AM fungi so he grew cover crops on his lands. Which farmer increased the extraradical hyphal network that can colonize the roots of the new crop? Hint: Since AM fungi are biotrophic, they are dependent on plants for the growth of their hyphal networks. Growing a cover crop extends the time for AM growth into the autumn, winter, and spring. Promotion of hyphal growth creates a more extensive hyphal network. The mycorrhizal colonization increase found in cover crops systems may be largely attributed to an increase in the extraradical hyphal network that can colonize the roots of the new crop (Boswell et al. 1998). The extraradical mycelia are able to survive the winter, providing rapid spring colonization and early season symbiosis (McGonigle and Miller 1999). This early symbiosis allows plants to tap into the well-established hyphal network and be supplied with adequate phosphorus nutrition during early growth, which greatly improves the crop yield.
++++++++++
output: Dean

input: Please answer the following: Mark was studying the effect of Sun's radiations on Earth. To that end, he studied Sun's radiations, which he labeled as rad A. Then he studied Earth's radiations, which he labeled as rad B. He also learned that longer wavelength radiations would produce heat. Which radiation is visible, rad A or rad B? Hint: Solar radiation (or sunlight) is the energy Earth receives from the Sun. Earth also emits radiation back into space, but at longer wavelengths that we cannot see. Part of the incoming and emitted radiation is absorbed or reflected by the atmosphere. In May 2017, glints of light, seen as twinkling from an orbiting satellite a million miles away, were found to be reflected light from ice crystals in the atmosphere.
++++++++++
output: rad A

input: Please answer the following: Students learned about bread making in school, and were fascinated by the history of bread. They learned ancient bread making techniques that they experimented with later on.Group A experimented with Egyptian and Greek techniques, while group B made it the Croatian and the Turkish way. Which people had a longer bread baking history, Croatian or Turkish? Hint: The first evidence of baking occurred when humans took wild grass grains, soaked them in water, and mixed everything together, mashing it into a kind of slippery and wet broth-like paste.[3] The paste was cooked by pouring it onto a flat, hot rock, resulting in a bread-like substance. Later, when humans mastered fire, the paste was roasted on hot embers, which made bread-making easier, as it could now be made any time fire was created. The world's oldest oven was discovered in Croatia in 2014 dating back 6500 years ago. The Ancient Egyptians baked bread using yeast, which they had previously been using to brew beer.[4] Bread baking began in Ancient Greece around 600 BC, leading to the invention of enclosed ovens.[4] "Ovens and worktables have been discovered in archaeological digs from Turkey (Hacilar) to Palestine (Jericho) and date back to 5600 BC."[5]
++++++++++
output: Croatian

input: Please answer the following: John enrolled in a prestigious culinary school. In the very first day his instructor was showing different processes used on fruits. One of them was glace fruit. He showed the class how to prepare glace fruit and kept some of the glace fruits on bowl A. To compare glace fruits with non glace fruits he kept some non glace fruits on bowl B. Which fruits had most probably gone through heated sugar syrup, bowl A or bowl B? Hint: Candied fruit, also known as crystallized fruit or glace fruit, has existed since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on size and type of fruit, this process of preservation can take from several days to several months.[1] This process allows the fruit to retain its quality for a year.[2] The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage microorganisms due to the unfavourable osmotic pressure this creates.[3]
++++++++++
output:
bowl A