Question: Keith is an environmental scientist. He was studying the loss of ozone layer and its effect on different species. His data showed that in the beginning or twentieth century there were hardly any loss of ozone layer. He categorized that time period as time A. Further inquiry revealed that things didn't go well at the end of twentieth century - when there were severe loss of ozone layer. He categorized that time as time B.  Which period would see more skin cancer, time A or time B?  Hint: Unfortunately, the layer of good ozone is being destroyed by air pollution. The chief culprits are chlorine and bromine gases. They are released in aerosol sprays, coolants, and other products. Loss of ozone has created an ozone hole over Antarctica. Ozone depletion results in higher levels of UV radiation reaching Earth. In humans, this increases skin cancers and eye cataracts. It also disturbs the nitrogen cycle, kills plankton, and disrupts ocean food webs. The total loss of the ozone layer would be devastating to most life. Its rate of loss has slowed with restrictions on pollutants, but it is still at risk.
Answer: time B

[Q]: Robert and his brother Dale are both dairy farmers that primarily produce milk products. Both Robert and Dale have farms that approximately the same size. Dale prefers to produce milk conventionally, as he likes the way that conventional milk tastes. Robert, on the other hand, decided to switch to organic milk production after reading an article online about it.  Whose farm, Robert's or Dale's, will use more land to produce the same amount of milk?  Hint: Compared to conventional milk production, organic milk production tends to have lower eutrophication potential per ton of milk or per hectare of farmland, because it potentially reduces leaching of nitrates (NO3−) and phosphates (PO4−) due to lower fertilizer application rates. Because organic milk production reduces pesticides utilization, it increases land use per ton of milk due to decreased crop yields per hectare. Mainly due to the lower level of concentrates given to cows in organic herds, organic dairy farms generally produce less milk per cow than conventional dairy farms. Because of the increased use of roughage and the, on-average, lower milk production level per cow, some research has connected organic milk production with increases in the emission of methane.Animal welfare issues vary among dairy farms and are not necessarily related to the way of producing milk (organically or conventionally).
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[A]: Robert's

input: Please answer the following: John is a scientist in a large pharmaceutical company. He devices many useful products using his knowledge of chemistry. Today, he has four solutions in front of him, solution A, solution B, solution C, and solution D. Solution A is a buffer, but solution B is not a buffer. Solution C is acidic, but solution D is not acidic. He needs to figure out what each solution does.  Would solution A resist or assist in changes in pH?  Hint: If only 1.0 mL of 0.10 M hydrochloric acid is added to 1.0 L of pure water the pH drops drastically from 7.0 to 4.0. This is a 1000-fold increase in the acidity of the solution. For many purposes, it is desirable to have a solution which is capable of resisting such large changes in pH when relatively small amounts of acid or base are added to them. Such a solution is called a buffer. A buffer is a solution of a weak acid or a base and its salt. Both components must be present for the system to act as a buffer to resist changes in pH. Commercial buffer solutions, which have a wide variety of pH values, can be obtained.
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output: resist

Please answer this: David was visiting the natural history museum. He noticed two charts that showed the climatic conditions of the earth in two time periods, time A and time B. Time A showed earth's overall climate in the sixteenth century when there were less greenhouse gases in the atmosphere. And time B showed earth's overall climate in the present century with more greenhouse gases in the atmosphere. David found some interesting differences between these two charts.  Would global temperature in time B be higher or lower than time A's temperature?  Hint: Greenhouse Effect: The solar energy reaching the surface of the Earth is concentrated in short wavelengths, which can easily penetrate the greenhouse gases, such as carbon dioxide and methane. The Earth, however, is cooler than the sun and it radiates its heat in the form of energy in the far infrared range. These longer wavelengths are partially absorbed by the greenhouse gases and some of the solar heat is returned to Earth. At a certain temperature these processes are in equilibrium and the surface temperature of the Earth is stable. However, if more greenhouse gases are put in the atmosphere the amount of trapped terrestrial radiation increases, leading to an increase in global temperature.
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Answer: higher

Problem: Michael and Robert are both performing a chemistry experiment. The reaction they are performing uses alkenes and hydrogen as reactants. Michael performs the experiment without any additional materials, while Robert performs the experiment while using a platinum catalyst.  Who will have a higher reaction rate in their experiments?  Hint: However, the addition of a metal catalyst, such as platinum, provides a lower energy pathway. The energy requirements for breaking the H-H bond are offset somewhat if each hydrogen atom can form a new bond with the metal surface. Then, collisions between the alkene and the metal-hydrogen complex result in the formation of a product. The metal surface is regenerated after the hydrogen atoms are removed, so it is not used up by the reaction, but it increases the rate by stabilizing the high energy hydrogen atoms.

A: Robert

input: Please answer the following: 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.  Which fruit retained their quality longer apples or pears?  Hint: Candied fruit, also known as crystallized fruit or glacé 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]
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output:
apples