Question: [Q]: I can use this background: New species develop naturally through the process of natural selection . Due to natural selection, organisms with traits that better enable them to adapt to their environment will tend to survive and reproduce in greater numbers. Natural selection causes beneficial heritable traits to become more common in a population and unfavorable heritable traits to become less common. For example, a giraffe’s neck is beneficial because it allows the giraffe to reach leaves high in trees. Natural selection caused this beneficial trait to become more common than short necks.  Now, I have a new situation: Dan studied two islands. Loon island had a very stable environment, and there weren't many diverse species of plants and animals. Wolf island displayed lots of evidence for natural selection, and had a large variety of species inhabiting it.  Answer this question please: Which island had animals that displayed fewer beneficial heritable traits?
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[A]: Loon


[Q]: I can use this background: Alcoholic beverages do not make the entire body warmer.[361] The reason that alcoholic drinks create the sensation of warmth is that they cause blood vessels to dilate and stimulate nerve endings near the surface of the skin with an influx of warm blood. This can actually result in making the core body temperature lower, as it allows for easier heat exchange with a cold external environment.  Now, I have a new situation: Two people got stuck in a local  blizzard. Tom had a bottle of alcohol with him and drank it after he found some kind of shelter in the snow. Dan didn't have alcohol with him.  Answer this question please: Which of the two people had lower core body temperature?
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[A]: Tom


[Q]: I can use this background: Soil is well developed in the forest as suggested by the thick humus layers, rich diversity of large trees and animals that live there. In forests, precipitation exceeds evapotranspiration which results in an excess of water that percolates downward through the soil layers. Slow rates of decomposition leads to large amounts of fulvic acid, greatly enhancing chemical weathering. The downward percolation, in conjunction with chemical weathering leaches magnesium (Mg), iron (Fe), and aluminum (Al) from the soil and transports them downward, a process known as podzolization. This process leads to marked contrasts in the appearance and chemistry of the soil layers.  Now, I have a new situation: Two  brothers were land owners. Bill owned 40 acres of forest, , with very well developed soil. His brother Rick owned 40 acres of grasslands, with a poor soil. Rick decided to sell his land.  Answer this question please: Which brother had more animals on his property?
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[A]: Bill


[Q]: 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.  Now, 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.  Answer this question please: Which milk would not require added lactic acid bacteria, bottle B or bottle C?
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[A]:
Answer: bottle C