[Q]: I have a new situation: Alexander is conducting reactions in his college chemistry class. In his first reaction, reaction A, he uses a large amount of reactants. In his second reaction, reaction B, he uses a much smaller amount of reactants compared to reaction A. As the reactions are proceeding, he measures that reactants in reaction A have low average kinetic energy. At the same time, reactants in reaction B have high average kinetic energy. But I can use this background: The particles of soup have greater average kinetic energy than the particles of water in the tub, explaining why the soup has a higher temperature. However, the mass of the water in the tub is much greater than the mass of the soup in the pot. This means that there are many more particles of water than soup. All those moving particles give the water in the tub greater total kinetic energy, even though their average kinetic energy is less. Therefore, the water in the tub has greater thermal energy than the soup. To compare the thermal energy of some other materials, go to the following URL and click on the interactive animation "Temperature and Thermal Energy." What is an answer for this question: Reactants in which reaction have greater total thermal energy?
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[A]: reaction A

[Q]: I have a new situation: As a part of his engineering job Keith is measuring the vapor pressure of two locomotives, engine A and engine B. Engine A has a high vapor pressure, but engine B has a low vapor pressure. He noticed that to increase the speed of the engines he needed to increase the vapor pressure. But I can use this background: Vapor pressure is a measure of the pressure exerted by a gas above a liquid in a sealed container. While viscosity and surface tension increase as the strength of intermolecular forces increase, vapor pressure decreases . This is because the stronger the intermolecular forces are, the harder it is for liquid molecules to escape into the gas phase. Vapor pressure a measure of how much of a substance is in the gas phase when that substance is at equilibrium; that is, the number of molecules in the gas and liquid phases are not changing. The more molecules that are able to escape into the gas phase, the higher the vapor pressure. Vapor pressure is also proportional to temperature. As temperature increases, vapor pressure also increases. What is an answer for this question: In which engine less liquid molecules would turn into gas phase, engine A or engine B?
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[A]: engine B

[Q]: I have a new situation: Two students had to study fermentation processes for a school project. Ned studied lactic fermentation, while Kat studied alcoholic fermentation. But I can use this background: Animals and some bacteria and fungi carry out lactic acid fermentation. Lactic acid is a waste product of this process. Our muscles perform lactic acid fermentation during strenuous exercise, since oxygen cannot be delivered to the muscles quickly enough. The buildup of lactic acid is believed to make your muscles sore after exercise. Bacteria that produce lactic acid are used to make cheese and yogurt. The lactic acid causes the proteins in milk to thicken. Lactic acid also causes tooth decay, because bacteria use the sugars in your mouth for energy. What is an answer for this question: Which student read less about fungi carrying out lactic acid fermentation?
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[A]: Kat

[Q]: I have a new situation: Mary and Ann got some fruit as a gift from a friend. Mary decided to candy the fruit, while Ann decided to eat them fresh, Mary received plums, peaches, apples and oranges. Ann got pears, quince, cherries and blackberries. 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 fruit retained their quality longer peaches or cherries?
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[A]:
peaches