input question: I read this background article the other day: Groundwater salinization compromises buffering properties. Vegetation clearance, along with irrigation, causes serious issues. Irrigation increases the water table and mobilizes salts, and vegetation clearance allows it to come in contact with water habitats and vegetation. This stresses species not adapted to high salinity. High levels of salinity reduces water uptake in plants, by causing stomatal closure, reducing photosynthesis. Forests undergo decline in areas of high salinity and shallow groundwater depths because these conditions make them more susceptible to droughts. Forests undergo decline in areas of high salinity and shallow groundwater depths making them more susceptible to droughts. I am facing a new situation today: In the sixteenth century the State of Michigan had forests all over. But that has long been gone. Especially, in the state's northeast part the vegetation has been cleared in the twentieth century. Wooded areas were replaced by farm lands. All these farmlands were under heavy Irrigation. At one time, in the sixteenth century, plant species like elm and oak used to be plentiful. We still had some elms and oaks in the twentieth century, but they were not great many in number. Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: Which century saw northeast Michigan's water table at decreased level, sixteenth century or twentieth century????
output answer: sixteenth century

input question: I read this background article the other day: Baker's yeast is the common name for the strains of yeast commonly used in baking bread and bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae,[1] and is the same species (but a different strain) as the kind commonly used in alcoholic fermentation, which is called brewer's yeast.[2] Baker's yeast is also a single-cell microorganism found on and around the human body. I am facing a new situation today: Two groups of students made some experiments for school. Group A used brewer's yeast on flower and tried to make bread. and Group B brewed beer with brewer's yeast. the experiments happened vice-versa as well. Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: Which group made better bread????
output answer: Group B

input question: I read this background article the other day: All fluids exert pressure like the air inside a tire. The particles of fluids are constantly moving in all directions at random. As the particles move, they keep bumping into each other and into anything else in their path. These collisions cause pressure, and the pressure is exerted equally in all directions. When particles are crowded together in one part of an enclosed space, such as the air particles first entering a tire, they quickly spread out to fill all the available space. That's because particles of fluids always move from an area of higher pressure to an area of lower pressure. This explains why air entering a tire through a tiny opening quickly fills the entire tire. I am facing a new situation today: Catherine is throwing her friend a birthday party and is starting to put up decorations. She has finished hanging streamers and now she has to fill the balloons. Having never used a helium tank before, she wants to test how much to fill each balloon. Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: If one balloon is full and another is only half full does the full balloon have a higher or lower pressure????
output answer: higher

input question: I read this background article the other day: In slippery conditions some riders prefer to ride fixed because they believe the transmission provides increased feedback on back tire grip. However, there is also an increased risk of loss of control in such conditions. This is especially so when taking into account the large number of riders who ride brakeless. These riders must brake entirely through the drivetrain. Ideally this is done by resisting the forward motion of the pedals, shedding speed while the bike is still moving. Alternatively, though far less efficiently, one can brake by stopping the motion of the pedals in mid-rotation, causing the rear wheel to lock in place, allowing the bicycle to skid and slow down from kinetic friction (see below).[22] Descending any significant gradient is more difficult as the rider must spin the cranks at high speed (sometimes at 170 rpm or more), or use the brakes to slow down. Some consider that the enforced fast spin when descending increases suppleness or flexibility, which is said to improve pedalling performance on any type of bicycle; however the performance boost is negligible compared to the benefits of riding a free wheel.[23] I am facing a new situation today: Many pro cyclists joined 2 races this month: Bay village race on the 17th, and Hill village bike race on the 25th. Bay village race took place on the shores of the nearby bay, while Hill race took place on the hills and valleys 10 miles away. Bay village race competitors experienced bad weather: a thunderstorm took place during the first hour of the competition. Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: Which race had fewer cyclists experiencing a lower risk of loss of control????
output answer:
Bay