I have a new situation: Two groups of microbiology students studied about the fermentation process. Group A studied about alcoholic and acetic fermentation, while group B studied about lactic 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 group learned more about bacteria?
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Answer: group B
Q: I have a new situation: David works for the government as a statistician. He had to produce a report for the coming annual meeting. This year he is thinking about a report with some lifestyle suggestions for middle adulthood population. To make it easier to understand the needs of middle adulthood population he would compare it with a group who are in their twenties. He labeled the first group as group A; and the latter group as group B. But I can use this background: Middle adulthood lasts from the mid-30s to the mid-60s. During this stage of life, many people raise a family and strive to attain career goals. They start showing physical signs of aging, such as wrinkles and gray hair. Typically, vision, strength and reaction time start declining. Diseases such as type 2 diabetes, cardiovascular or heart disease, and cancer are often diagnosed during this stage of life. These diseases are also the chief causes of death in middle adulthood. What is an answer for this question: Which group would have slower reaction time, group A or group B?
A: group A
Question: I have a new situation: Ethiopia and Sudan are two neighboring countries where extreme poverty can be seen. Still Ethiopia has pushed for women's education in the last decade. Sudan has largely failed in investing on women's education. Elsewhere in Africa, the country of Botswana has just overcome extreme poverty, thanks to vast mineral deposits. But they invested on women's education. But I can use this background: This individual monetary gain creates an increase in the overall economic productivity of a country. Girls are underrepresented in schooling, meaning that investments aimed specifically at educating women should produce bigger dividends.[9] Although investment in women's education is not present everywhere, David Dollar and Roberta Gatti have presented findings that show that this decision, along with other failures to invest in women are not "an efficient economic choice for developing countries" and that "countries that under-invest grow more slowly."[3] Looking holistically at the opportunity cost of not investing in girls, the total missed GDP growth is between 1.2% and 1.5%.[10] When looking at different regions, it is estimated that 0.40.9% of the difference in GDP growth is accounted for solely by differences in the gender gap in education.[1] The effect of the educational gender gap is more pronounced when a country is only moderately poor.[3] Thus the incentive to invest in women goes up as a country moves out of extreme poverty.[3] What is an answer for this question: Which country would be subject to bigger effect of the education gender gap, Ethiopia or Botswana?
Answer: Botswana
[Q]: I have a new situation: Keith is a physician with the city hospital. He noticed that reactions inside human body happen in different rates. He specifically noticed two cases, case A and case B. In case A enzymes were present, but in case B enzymes were not present. But I can use this background: Enzymes increase the rate of chemical reactions by reducing the amount of activation energy needed for reactants to start reacting. One way this can happen is modeled in the Figure below . Enzymes aren't changed or used up in the reactions they catalyze, so they can be used to speed up the same reaction over and over again. Each enzyme is highly specific for the particular reaction is catalyzes, so enzymes are very effective. A reaction that would take many years to occur without its enzyme might occur in a split second with the enzyme. Enzymes are also very efficient, so waste products rarely form. What is an answer for this question: Would the required activation energy be higher or lower in case B than in case A?
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[A]: higher
input: Please answer the following: I have a new situation: There are two signs in a bar that use noble gases to light them. Sign A and Sign B are both the same solid color and patrons always point them out as they are rather amusing signs. However, one customer has just come up to the owner and told him that Sign B has just turned off. But I can use this background: Noble gases are also used to fill the glass tubes of lighted signs like the one in the Figure below . Although noble gases are chemically nonreactive, their electrons can be energized by sending an electric current through them. When this happens, the electrons jump to a higher energy level. When the electrons return to their original energy level, they give off energy as light. Different noble gases give off light of different colors. Neon gives off reddish-orange light, like the word "Open" in the sign below. Krypton gives off violet light and xenon gives off blue light. What is an answer for this question: Which sign currently doesn't have electric current flowing through it?
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output: Sign B
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: Would bottle C milk need or not need added lactic acid bacteria to produce curd?
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Answer:
not need