Problem: Given the question: I can use this background: The jejunum is the second part of the small intestine, where most nutrients are absorbed into the blood. As shown in Figure below , the mucous membrane lining the jejunum is covered with millions of microscopic, fingerlike projections called villi (singular, villus). Villi contain many capillaries, and nutrients pass from the villi into the bloodstream through the capillaries. Because there are so many villi, they greatly increase the surface area for absorption. In fact, they make the inner surface of the small intestine as large as a tennis court! Now, I have a new situation: Pete liked the human physiology so he started reading about the digestive system, especially about the jejunum. His colleague Fox, studied more about the stomach. Answer this question please: Which student read less about the second part of the small intestine?
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The answer is:
Fox
input question: I can use this background: Electronegativities generally increase from left to right across a period. This is due to an increase in nuclear charge. Alkali metals have the lowest electronegativities, while halogens have the highest. Because most noble gases do not form compounds, they do not have electronegativities. Note that there is little variation among the transition metals. Electronegativities generally decrease from top to bottom within a group due to the larger atomic size. Now, I have a new situation: John was studying the periodic table. To make things easier for him he divided the table in different sections, section A, section B, section C, and section D. Section A elements are located at the left of the table, but section B elements are located at the right side of the table. Section C elements are located at the top, but section D elements are located at the bottom. Answer this question please: Would section C have more or less electronegativities than section D????
output answer: more
I can use this background: Huge amounts of chemicals, such as fertilizers and pesticides, are applied to farm fields (see Figure below ). Some of the chemicals are picked up by rainwater. Runoff then carries the chemicals to nearby rivers or lakes. Dissolved fertilizer causes too much growth of water plants and algae. This can lead to dead zones where nothing can live in lakes and at the mouths of rivers. Some of the chemicals can infiltrate into groundwater. The contaminated water comes up in water wells. If people drink the polluted water, they may get sick. Now, I have a new situation: There are two lakes in southern Indiana that are popular places for families of nearby cities to visit for picnics and parties. Lake Mahoe is right next to a large farm that grows all kinds of crops for the town. The owner of the farm also rents out his barn regularly so people can use it for celebrations. Lake Tresco is located near a school and children will often come play at it during recess. Answer this question please: Does lake Tresco have more or less chemicals in it than lake Mahoe?
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Answer: less
Q: I can use this background: Like water in the ocean, air in the atmosphere exerts pressure that increases with depth. Most gas molecules in the atmosphere are pulled close to Earth's surface by gravity. As a result, air pressure decreases quickly at lower altitudes and then more slowly at higher altitudes. This is illustrated in Figure below . Air pressure is greatest at sea level, where the depth of the atmosphere is greatest. At higher altitudes, the pressure is less because the depth of the atmosphere is less. For example, on top of Mount Everest, the tallest mountain on Earth, air pressure is only about one-third of the pressure at sea level. At such high altitudes, low air pressure makes it hard to breathe and is dangerous to human health. Now, I have a new situation: Molly has just moved to a new city for a job she was just hired for. She used to live in a city up in the mountains named Midgar. She liked living there due to the hikes she could go on and seeing the beautiful nature of the hills and mountains. The town she lives in now, Treno, is closer to sea level and is mostly flat plains and farm land. It's a change of scenery, and she hopes she starts to enjoy it more. Answer this question please: Is it harder for Molly to breathe in Treno or in Midgar?
A: Midgar
Question: I can use this background: Hepatitis viruses can develop into a chronic viral infection that leads to liver cancer. Infection by human T-lymphotropic virus can lead to tropical spastic paraparesis and adult T-cell leukaemia. Human papillomaviruses are an established cause of cancers of cervix, skin, anus, and penis. Within the Herpesviridae, Kaposi's sarcoma-associated herpesvirus causes Kaposi's sarcoma and body-cavity lymphoma, and EpsteinBarr virus causes Burkitt's lymphoma, Hodgkin's lymphoma, B lymphoproliferative disorder, and nasopharyngeal carcinoma. Merkel cell polyomavirus closely related to SV40 and mouse polyomaviruses that have been used as animal models for cancer viruses for over 50 years. Now, I have a new situation: Two patients were hospitalized for different diseases. Barry was diagnosed with Kaposi's sarcoma-associated herpesvirus, while Daniel was diagnosed with EpsteinBarr virus infection. Answer this question please: Which patient was not at risk of developing B lymphoproliferative disorder?
Answer: Barry
Please answer this: I can use this 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. Now, I have a new situation: Ann decided to candy half of the fruit he received as a gift. She kept the other half to eat fresh and do juicing. She candied ginger, plums pears, and she didn't candy apples, oranges apricots and bananas. Answer this question please: Which fruit contains more crystallized sugar, plums or oranges?
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Answer:
plums