Problem: Rheinmetall in Germany developed an automatic 20 mm in the 1920s and Oerlikon in Switzerland had acquired the patent to an automatic 20 mm gun designed in Germany during World War I. Germany introduced the rapid-fire 2 cm FlaK 30 and later in the decade it was redesigned by Mauser-Werke and became the 2 cm FlaK 38. Nevertheless, while 20 mm was better than a machine gun and mounted on a very small trailer made it easy to move, its effectiveness was limited. Germany therefore added a 3.7 cm. The first, the 3.7 cm FlaK 18 developed by Rheinmetall in the early 1930s, was basically an enlarged 2 cm FlaK 30. It was introduced in 1935 and production stopped the following year. A redesigned gun 3.7 cm FlaK 36 entered service in 1938, it too had a two-wheel carriage. However, by the mid-1930s the Luftwaffe realised that there was still a coverage gap between 3.7 cm and 8.8 cm guns. They started development of a 5 cm gun on a four-wheel carriage.
What did Germany add to the 20 mm to make it more effective?
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Answer: a 3.7 cm

Problem: British imperial strength was underpinned by the steamship and the telegraph, new technologies invented in the second half of the 19th century, allowing it to control and defend the Empire. By 1902, the British Empire was linked together by a network of telegraph cables, the so-called All Red Line. Growing until 1922, around 13,000,000 square miles (34,000,000 km2) of territory and roughly 458 million people were added to the British Empire. The British established colonies in Australia in 1788, New Zealand in 1840 and Fiji in 1872, with much of Oceania becoming part of the British Empire.
How many people were added to the British Empire by 1922?
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Answer: 458 million

Problem: 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.
Where do the sugars in beer come from?
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Answer:
unanswerable