[Q]: I have a new situation: In 2016, the subtropical ridge across North America migrated far enough northward to begin monsoon conditions across the Desert Southwest from July to September, but in 2017 the atmosphere dried out across the Desert Southwest, causing a break in the monsoon regime. Therefore a wet year was followed buy a dry one, and the fires started again. But I can use this background: When the subtropical ridge in the Northwest Pacific is stronger than normal, it leads to a wet monsoon season for Asia.[18] The subtropical ridge position is linked to how far northward monsoon moisture and thunderstorms extend into the United States. Typically, the subtropical ridge across North America migrates far enough northward to begin monsoon conditions across the Desert Southwest from July to September.[19] When the subtropical ridge is farther north than normal towards the Four Corners, monsoon thunderstorms can spread northward into Arizona. When suppressed to the south, the atmosphere dries out across the Desert Southwest, causing a break in the monsoon regime.[20] What is an answer for this question: Which month of the year was drier, July 2017 or June 2017?
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[A]: June 2017

[Q]: I have a new situation: The fruit harvest was awesome this year, so Mary decided to experiment by candying some raspberries, apricots and apples. She didn't candy plums, cherries and pears though. the candied fruit lasted longer, preserved their aroma and tasted delicious. But I can use this background: Candied fruit, also known as crystallized fruit or glace fruit, has existed since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on size and type of fruit, this process of preservation can take from several days to several months.[1] This process allows the fruit to retain its quality for a year.[2] The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage microorganisms due to the unfavourable osmotic pressure this creates.[3] What is an answer for this question: Which of Mary's fruit are saturated with sugar, raspberries or cherries?
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[A]: raspberries

[Q]: I have a new situation: David was studying human history. He selected two specific eras of human history, era A and era B. Era A was before humans had invented agriculture. And, era B was after the invention of agriculture. He noticed that human societies had changed dramatically after the invention of agriculture. But I can use this background: Human beings invented agriculture about 10,000 years ago. This provided a bigger, more dependable food supply. It also allowed people to settle down in villages and cities for the first time. Birth rates went up because there was more food and settled life had other advantages. Death rates also rose because of crowded living conditions and diseases that spread from domestic animals. Because the higher birth rates were matched by higher death rates, the human population continued to grow very slowly. What is an answer for this question: Which era saw higher birth rate, era A or era B?
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[A]: era B

[Q]: I have a new situation: 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. But I can use this background: 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. What is an answer for this question: Which milk would not require added lactic acid bacteria, bottle B or bottle C?
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[A]:
bottle C