Please answer this: Two students learned about soils in school. Brad had to study forest soils, while his colleague Frank had to study grasslands. They both did a good job and received A's for their efforts and accumulated knowledge. Which student read less about slow rates of decomposition? Hint: Soil is well developed in the forest as suggested by the thick humus layers, rich diversity of large trees and animals that live there. In forests, precipitation exceeds evapotranspiration which results in an excess of water that percolates downward through the soil layers. Slow rates of decomposition leads to large amounts of fulvic acid, greatly enhancing chemical weathering. The downward percolation, in conjunction with chemical weathering leaches magnesium (Mg), iron (Fe), and aluminum (Al) from the soil and transports them downward, a process known as podzolization. This process leads to marked contrasts in the appearance and chemistry of the soil layers.
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Answer: Frank

Please answer this: Dan likes to experiment with different food items. Today, he wants to make curds out of milk and see how it differs from plain milk. For his experiment he collected three bottles of milk, bottle A, bottle B, and bottle C. Bottle A and bottle B milk are pasteurized, but bottle C milk is just raw milk. He kept the bottle A milk intact, but made curd out of bottle B and bottle C milk. Which milk would be coagulated, bottle A or bottle B? Hint: Curds are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 percent of the proteins are caseins.
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Answer: bottle B

Please answer this: Redland and Brownland were two countries situated at different latitudes. Redland was located at 70 degrees N, while Brownland was much further south, at 30 degrees N. Brownland had no mountains, only a few hills under 1000 ft. Which country had more alpine tundra? Hint: Alpine tundra occurs at high enough altitude at any latitude. Portions of montane grasslands and shrublands ecoregions worldwide include alpine tundra. Large regions of alpine tundra occur in the North American Cordillera, the Alps and Pyrenees of Europe, the Himalaya and Karakoram of Asia, the Andes of South America, and the Eastern Rift mountains of Africa.Alpine tundra occupies high-mountain summits, slopes, and ridges above timberline. Aspect plays a role as well; the treeline often occurs at higher elevations on warmer equator-facing slopes. Because the alpine zone is present only on mountains, much of the landscape is rugged and broken, with rocky, snowcapped peaks, cliffs, and talus slopes, but also contains areas of gently rolling to almost flat topography.Averaging over many locations and local microclimates, the treeline rises 75 metres (245 ft) when moving 1 degree south from 70 to 50N, and 130 metres (430 ft) per degree from 50 to 30N. Between 30N and 20S, the treeline is roughly constant, between 3,500 and 4,000 metres (11,500 and 13,100 ft).
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Answer:
Redland