Problem: I read this background article the other day: Cholesterol has been implicated in heart disease for decades. Atherosclerosis is a disorder of the arteries in which cholesterol and other materials are deposited on the interior of the arterial wall. These deposits lead to the formation of plaques that can restrict or even block the flow of blood through these blood vessels (see Figure below ). A decrease in the flow of blood can lead to high blood pressure and a lowered oxygen supply to the heart muscle. A complete blockage of blood flow to parts of the heart (a heart attack) can cause significant damage due to oxygen deprivation, in some cases leading to death.  I am facing a new situation today: Fred was a good athlete in his youth, and so was Vic. Fred started eating junk food and other fatty foods in his 30's. His cholesterol is very high now. Vic became a vegan later,and he is in a very good physical shape.  Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: Which friend had a greater chance of developing atherosclerosis?

A: Fred

Problem: Given the question: I read this background article the other day: Biodiversity is determined by many things, and one of them is abiotic stress. If an environment is highly stressful, biodiversity tends to be low. If abiotic stress does not have a strong presence in an area, the biodiversity will be much higher.This idea leads into the understanding of how abiotic stress and endangered species are related. It has been observed through a variety of environments that as the level of abiotic stress increases, the number of species decreases. This means that species are more likely to become population threatened, endangered, and even extinct, when and where abiotic stress is especially harsh.  I am facing a new situation today: Italy had two distinct regions. Northern region where the animals are exposed to a lot of abiotic stress, and the southern region, where the animals experience almost no abiotic stress.  Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: Which region had more species go extinct?
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The answer is:
Northern

input question: I read this background article the other day: Old age begins in the mid-60s and lasts until the end of life. Most people over 65 have retired from work, freeing up their time for hobbies, grandchildren, and other interests. Stamina, strength, reflex time, and the senses all decline during old age, and the number of brain cells decreases as well. The immune system becomes less efficient, increasing the risk of serious illnesses such as cancer and pneumonia. Diseases such as Alzheimer’s disease that cause loss of mental function also become more common.  I am facing a new situation today: Joe studied the lives of humans. He studied 2 groups of people. Group G had people over 65 in it, and group Y had people under 65 years old in it.  Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: Which group had fewer people that had decreased stamina????
output answer: group Y

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: Peter decided to sugar mangoes, ginger, pineapples, peaches to preserve them for next spring. He also bought blueberries and raspberries to eat fresh.  Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: Which fruit had a lower sugar content, mangoes or blueberries?
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Answer: blueberries

Q: I read this background article the other day: Although some lipids in the diet are essential, excess dietary lipids can be harmful. Because lipids are very high in energy, eating too many may lead to unhealthy weight gain. A high-fat diet may also increase lipid levels in the blood. This, in turn, can increase the risk for health problems such as cardiovascular disease. The dietary lipids of most concern are saturated fatty acids, trans fats, and cholesterol. For example, cholesterol is the lipid mainly responsible for narrowing arteries and causing the disease atherosclerosis.  I am facing a new situation today: Ben and Jerry were two friends with very different dietary habits. Jerry ate healthy food, and was always on top of his caloric consumption, while Ben overate because he loved fatty foods such as butter, bacon et al.  Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: Which friend was at a lower risk for health problems?
A: Jerry

[Q]: I read this background article the other day: Arbuscular mycorrhizal fungi vary across many environmental gradients. Their tolerance to freezing and drying is known to shift between AM fungal taxa. AM fungi become less prevalent and diverse at higher soil nutrient and moisture concentrations, presumably because both plants allocate less carbon to AM fungi and AM fungi reallocate their resources to intraradical hyphae in these environmental conditions. Over the long term, these environmental conditions can even create local adaptation between plant hosts, AM fungi and the local soil nutrient concentrations.  I am facing a new situation today: Carrie bought two parcels of farmland. The Northern one had soil with lots of arbuscular mycorrhizal fungi, while the Southern parcel  had almost no traces of AM fungi.  Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: Which parcel had a higher soil nutrient content?
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[A]:
Southern