I read this background article the other day: If all the other factors influencing humidity remain constant, at ground level the relative humidity rises as the temperature falls. This is because less vapor is needed to saturate the air, so vapor condenses as the temperature falls. In normal conditions, the dew point temperature will not be greater than the air temperature because relative humidity cannot exceed 100%.[4] I am facing a new situation today: Sam lived in Chicago for many years and experienced those high humidity days during the summer, the Indian summers in October and harsh and humid winters, so he decided to move to San Diego, in a warmer and much dryer climate. Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: Which city has less air humidity during summer?
Ans: San Diego

I read this background article the other day: In many ways, bacterial metabolism provides traits that are useful for ecological stability and for human society. One example is that some bacteria have the ability to fix nitrogen gas using the enzyme nitrogenase. This environmentally important trait can be found in bacteria of most metabolic types listed above. This leads to the ecologically important processes of denitrification, sulfate reduction, and acetogenesis, respectively. Bacterial metabolic processes are also important in biological responses to pollution; for example, sulfate-reducing bacteria are largely responsible for the production of the highly toxic forms of mercury (methyl- and dimethylmercury) in the environment. Non-respiratory anaerobes use fermentation to generate energy and reducing power, secreting metabolic by-products (such as ethanol in brewing) as waste. Facultative anaerobes can switch between fermentation and different terminal electron acceptors depending on the environmental conditions in which they find themselves. I am facing a new situation today: Two regions, region A and region B, shared a common border, a river. Region A was favorable for sulfate-reducing bacteria and nitrogen fixing bacteria, while region B was more favorable for the developement of Non-respiratory anaerobes and facultative anaerobes. Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: Which region had fewer bacteria which use fermentation to generate energy?
Ans: region B

I read this background article the other day: 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. I am facing a new situation today: John has to live in the tundra for six months. He is preparing for the harsh arctic winter. He bought three bags of foods, bag A, bag B, and bag C. He kept bag A on his table top. Just out of curiosity, he applied the sugaring method he learned from the internet on bag B and bag C foods. Afterwards, he kept the bag B foods in a place with no moisture, and the bag C foods in a place with high moisture. Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: Will bag B foods be first dehydrated or not dehydrated?
Ans: dehydrated

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: Two villages were situated on different sides of the hill. Each village has its own approach to agriculture. East village decided to clear the land, by felling many trees and bushes, and set up a vast irrigation system. West village too a more natural approach to food production and applied the edible forest method, and all the permaculture principles over the years. Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: Which village had fewer problems with groundwater salinization?
Ans: West