Problem: I read this background article the other day: Boys and girls between the ages of 9 and 13 should get 9 mg of iron every day. Girls between the ages of 14 and 18 should get 15 mg of iron every day. Boys between the ages of 14 and 18 should get 11 mg of iron every day. Pregnant women need the most iron27 mg daily. Good sources of iron include shellfish, such as clams and oysters. Red meats, such as beef, are also a good source of iron. Non-animal sources of iron include seeds, nuts, and legumes. Breakfast cereals often have iron added to them in a process called fortification. Some good sources of iron are listed below ( Table below ). Eating vitamin C along with iron-containing food increases the amount of iron that the body can absorb. I am facing a new situation today: Phyllis and Meredith have the exact same diet and are both going to see a dietician for suggestions about what they should eat. Phyllis is currently five months pregnant and wants to see if she should do anything differently in regards to her food consumption. Meredith is not pregnant, but still wants to go to see if her diet is acceptable. Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: Which woman's diet will most likely include less red meat?

A: Meredith

Problem: I read this background article the other day: Serpentine soils (media with low concentrations of nutrients and high concentrations of heavy metals) can be a source of abiotic stress. Initially, the absorption of toxic metal ions is limited by cell membrane exclusion. Ions that are absorbed into tissues are sequestered in cell vacuoles. This sequestration mechanism is facilitated by proteins on the vacuole membrane.Chemical priming has been proposed to increase tolerance to abiotic stresses in crop plants. In this method, which is analogous to vaccination, stress-inducing chemical agents are introduced to the plant in brief doses so that the plant begins preparing defense mechanisms. Thus, when the abiotic stress occurs, the plant has already prepared defense mechanisms that can be activated faster and increase tolerance. I am facing a new situation today: In a greenhouse, a botanist has just finished planting two of the same kind of plant. Plant A was placed in a pot of standard soil, and plant B was planted in some serpentine soil. The botanist is planning on taking care of both plants equally so he can see which type of soil is better for growing a plant. Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: Will plant A be more or less healthy than plant B in the future?

A: more

Problem: I read this background article the other day: The primary role of red blood cells in the circulatory system is to transport oxygen to the tissues. The actual carrier of oxygen molecules is the protein hemoglobin, which binds to the oxygen and moves it throughout the body, releasing it in areas where the concentration of dissolved oxygen is low. A certain mutation in the gene for hemoglobin causes a slight change in the structure of this crucial protein, resulting in a disease called sickle-cell anemia. For people with this mutation, the hemoglobin produced by their red blood cells has a tendency to clump together, distorting the shape of the red blood cells and giving rise to the crescent-shaped cells seen above. By understanding the changes in structure that are the underlying cause of this disease, we have developed various ways to treat and manage this illness. I am facing a new situation today: Dan had two children: Karen which had sickle-cell anemia, and his son Bob, which was healthy. Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: Which child has a hemoglobin that clumps together?

A: Karen

Problem: I read this background article the other day: 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. I am facing a new situation today: 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. Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: Which farmer had more fruit fermenting because of humidity?

A:
Joey