community-datasets/selqa huggingface dataset:
Article: Cricket
Section: Results

Question: What does n represent in cricket?

If the team that bats last is all out having scored fewer runs than their opponents, the team is said to have "lost by "n" runs" (where "n" is the difference between the number of runs scored by the teams).
If the team that bats last scores enough runs to win, it is said to have "won by "n" wickets", where "n" is the number of wickets left to fall.
For instance a team that passes its opponents' score having only lost six wickets would have won "by four wickets".
In a two-innings-a-side match, one team's combined first and second innings total may be less than the other side's first innings total.
The team with the greater score is then said to have "won by an innings and "n" runs", and does not need to bat again: "n" is the difference between the two teams' aggregate scores.
If the team batting last is all out, and both sides have scored the same number of runs, then the match is a tie; this result is quite rare in matches of two innings a side.
In the traditional form of the game, if the time allotted for the match expires before either side can win, then the game is declared a draw.
If the match has only a single innings per side, then a maximum number of deliveries for each innings is often imposed.
Such a match is called a "limited overs" or "one-day" match, and the side scoring more runs wins regardless of the number of wickets lost, so that a draw cannot occur.
If this kind of match is temporarily interrupted by bad weather, then a complex mathematical formula, known as the Duckworth-Lewis method after its developers, is often used to recalculate a new target score.
A one-day match can also be declared a "no-result" if fewer than a previously agreed number of overs have been bowled by either team, in circumstances that make normal resumption of play impossible; for example, wet weather.
Article: Leonardo da Vinci
Section: Paintings of the 1500s

Question: In what century was the Mona Lisa created?

Among the works created by Leonardo in the 16th century is the small portrait known as the "Mona Lisa" or "la Gioconda", the laughing one.
In the present era it is arguably the most famous painting in the world.
Its fame rests, in particular, on the elusive smile on the woman's face, its mysterious quality brought about perhaps by the fact that the artist has subtly shadowed the corners of the mouth and eyes so that the exact nature of the smile cannot be determined.
The shadowy quality for which the work is renowned came to be called "sfumato" or Leonardo's smoke.
Vasari, who is generally thought to have known the painting only by repute, said that "the smile was so pleasing that it seemed divine rather than human; and those who saw it were amazed to find that it was as alive as the original".
Other characteristics found in this work are the unadorned dress, in which the eyes and hands have no competition from other details, the dramatic landscape background in which the world seems to be in a state of flux, the subdued colouring and the extremely smooth nature of the painterly technique, employing oils, but laid on much like tempera and blended on the surface so that the brushstrokes are indistinguishable.
Vasari expressed the opinion that the manner of painting would make even "the most confident master ... despair and lose heart."
The perfect state of preservation and the fact that there is no sign of repair or overpainting is rare in a panel painting of this date.
In the painting "Virgin and Child with St. Anne" the composition again picks up the theme of figures in a landscape which Wasserman describes as "breathtakingly beautiful" and harkens back to the St Jerome picture with the figure set at an oblique angle.
What makes this painting unusual is that there are two obliquely set figures superimposed.
Mary is seated on the knee of her mother, St Anne.
She leans forward to restrain the Christ Child as he plays roughly with a lamb, the sign of his own impending sacrifice.
This painting, which was copied many times, influenced Michelangelo, Raphael, and Andrea del Sarto, and through them Pontormo and Correggio.
The trends in composition were adopted in particular by the Venetian painters Tintoretto and Veronese.
Article: Yogurt
Section: Strained yogurt

Question: What is strained yogurt commonly called?

Strained yogurt is yogurt which has been strained through a paper or cloth filter, traditionally made of muslin., to remove the whey, giving a much thicker consistency and a distinctive, slightly tangy taste.
Strained yogurt is becoming more popular with those who make yogurt at home, especially if using skim milk which results in a thinner consistency.
Once yogurt is made and refrigerated overnight, it is poured in a muslin or cheesecloth bag and hung in the coolest place in the house, with a tub placed underneath to collect the dripping whey.
In cold weather a single day (or night) of straining is sufficient.
In higher ambient temperatures yogurt will spoil rapidly, therefore it had best be actively squeezed or strained until about a third or more of its initial weight has run off.
The remainder is now strained and is refrigerated again.
Labneh is a strained yogurt used for sandwiches popular in Arab countries.
Olive oil, cucumber slices, olives, and various green herbs may be added.
It can be thickened further and rolled into balls, preserved in olive oil, and fermented for a few more weeks.
It is sometimes used with onions, meat, and nuts as a stuffing for a variety of pies or kebbeh (كبة) balls.
Some types of strained yogurts are boiled in open vats first, so that the liquid content is reduced.
The popular East Indian dessert, a variation of traditional dahi called mishti dahi, offers a thicker, more custard-like consistency, and is usually sweeter than western yogurts.
Strained yogurt is also enjoyed in Greece and is the main component of "tzatziki" (from Turkish "cacık"), a well-known accompaniment to gyros and souvlaki pita sandwiches: it is a yogurt sauce or dip made with the addition of grated cucumber, olive oil, salt and, optionally, mashed garlic.
Srikhand, a popular dessert in India, is made from strained yogurt, saffron, cardamom, nutmeg and sugar and sometimes fruits such as mango or pineapple.
In North America and Britain, strained yogurt is commonly called "Greek yogurt".
Article: Las Vegas Strip
Section: Pedestrian traffic

Question: When do sidewalks get crowded on the Las Vegas Strip?

Pedestrians can walk the length of the Las Vegas Strip with wide sidewalks in many places.
Sidewalks can get crowded in the evenings and early mornings, especially on weekend nights.
Crowds also gather near the outdoor shows at The Mirage, Treasure Island and Bellagio.
To improve pedestrian safety and help alleviate traffic congestion at popular intersections, several pedestrian footbridges were erected.
Some feature designs which match the theme of the nearby resorts.
The Tropicana – Las Vegas Boulevard footbridges were the first to be installed, and based on the success of this project additional footbridges have been built on Las Vegas Boulevard at the Flamingo Road intersection connecting Bellagio, Caesar's Palace, Bally's, and The Cromwell; between The Mirage/Treasure Island and The Venetian, and at the Las Vegas Boulevard-Spring Mountain and Sands Avenue intersection connecting the Wynn with the Fashion Show Mall, The Palazzo and Treasure Island.
The latest to be completed connects Planet Hollywood, CityCenter and The Cosmopolitan at the Harmon Avenue intersection.
Article: Yeast
Section: Food spoilage

Question: Are yeasts able to grown food with low PH?

Yeasts are able to grow in foods with a low pH (5.0 or lower) and in the presence of sugars, organic acids, and other easily metabolized carbon sources.
During their growth, yeasts metabolize some food components and produce metabolic end products.
This causes the physical, chemical, and sensible properties of a food to change, and the food is spoiled.
The growth of yeast within food products is often seen on their surfaces, as in cheeses or meats, or by the fermentation of sugars in beverages, such as juices, and semiliquid products, such as syrups and jams.
The yeast of the "Zygosaccharomyces" genus have had a long history as spoilage yeasts within the food industry.
This is mainly because these species can grow in the presence of high sucrose,ethanol, acetic acid, sorbic acid, benzoic acid, and sulphur dioxide concentrations, representing some of the commonly used food preservation methods.
Methylene blue is used to test for the presence of live yeast cells.
In oenology, the major spoilage yeast is "Dekkera bruxellensis ".
Article: The Big Bang Theory
Section: DVD/Blu-ray releases

Question: When were the first two seasons of Big Bang Theory released on Blue-Ray/DVD compo packs?

 Despite the third, fourth, fifth, and sixth seasons receiving Blu-ray releases in conjunction with their DVD releases, the first and second seasons were only available on DVD upon their time of release.
Warner Bros. has since released the first two seasons on Blu-ray/DVD combo packs with UltraViolet downloads on July 10, 2012.
All of the episodes from seasons 1 & 2 on Blu-ray received newly remastered surround-sound audio, with the first season sporting a never-before-seen gag reel, which was not included during the initial first season DVD release.
Article: Table tennis
Section: Chop

Question: How can you identify a good "chop?"

A chop is the defensive, backspin counterpart to the offensive loop drive.
A chop is essentially a bigger, heavier push, taken well back from the table.
The racket face points primarily horizontally, perhaps a little bit upward, and the direction of the stroke is straight down.
The object of a defensive chop is to match the topspin of the opponent's shot with backspin.
A good chop will float nearly horizontally back to the table, in some cases having so much backspin that the ball actually "rises".
Such a chop can be "extremely" difficult to return due to its enormous amount of backspin.
Some defensive players can also impart no-spin or sidespin variations of the chop.
Article: The Scream
Section: Record sale at auction

Question: What was the selling price of The Card Players?

The 1895 pastel-on-board version of the painting, owned by Norwegian businessman Petter Olsen, sold at Sotheby's for a record US$120 million at auction on 2 May 2012.
The bidding started at $40 million and lasted for over 12 minutes when Leon Black by phone gave the final offer of US$119,922,500, including the buyer's premium.
Sotheby's said the painting was the most colorful and vibrant of the four versions painted by Munch and the only version whose frame was hand-painted by the artist to include his poem, detailing the work's inspiration.
After the sale, Sotheby's auctioneer Tobias Meyer said the painting was "worth every penny", adding: "It is one of the great icons of art in the world and whoever bought it should be congratulated.
"The previous record for the most expensive work of art sold at auction had been held by Picasso's "Nude, Green Leaves and Bust", which went for US$106.5 million at Christie's two years prior on 4 May 2010.
When accounting for inflation, the highest price paid for art at an auction is still held by Van Gogh's "Portrait of Dr. Gachet", which sold for $82.5 million in 1990, or about $ million 2012 dollars.
There have been reports that "The Card Players", by Cézanne, sold privately for $250m in 2011, which can not be verified for the establishment of a record price.
Article: Universal Studios Hollywood
Section: Upper lot

Question: How long is the "Studio Tour" at Universal Studios Hollywood?

The Upper lot is home to a variety of family based shows.
It is also home to many dining and merchandise shops as well as the park's entrance.
For older guests the park offers "Universal's House of Horrors", a year-round haunted house.
The Upper lot is home to all of the park's 5 shows including "The Blues Brothers Revue", the "Universal's Animal Actors Show", the "Special Effects Stage", "" and "Shrek 4-D", a 3-D film which features additional immerse features.
There are 2 rides located on the upper lot which include: the "Studio Tour" and the "The Simpsons Ride" are offered.
The "Studio Tour" is a 45 minute ride which uses tram vehicles to take the visitors to the theme park's back-lot.
The tour is the signature ride at the theme park and the wait time varies by day and seasons.
The wait time ranges from 5–80 minutes, depending on the amount of visitors.
The tour includes:, the world's largest 3-D experience.
The tram closes earlier than other shows and rides at the park.
The trams depart the station and pass directly under the "Starway".
After passing the starway, the tram arrives at the lower lot and passes through the stages where film productions take place.
When filming occurs, the ride operator will notify visitors.
The tram then takes the guests to Courthouse Square section and then other buildings in the backlot.
Afterwards, the tram enters a tunnel leading to the attraction: King Kong 360 3D.
After King Kong 360 3D, the tram travels through sets from Jurassic park and encounter Dilophosauruses.
Following that, the tram travels to the Flash Flood attraction (it is to be noted guests on the left side of the tram usually get wet).
The tram continues to attraction, and Bates motel from Psycho.
The Simpsons Ride is a family simulator ride located next to the entrance to the Studio Tour ride.
The ride contains 24 vehicles, where each vehicles seats 8 guests.
The ride lasts for 4 minutes.
None of the rides at the Upper lot have single rider lines.
There are several themed retail outlets located near their respective rides in the Upper lot.
For the Simpsons merchandise is offered at the Kwik-E-Mart.
Article: Black hole
Section: Information loss paradox

Question: Why do we not have much information about the matter that forms the black holes?

Because a black hole has only a few internal parameters, most of the information about the matter that went into forming the black hole is lost.
Regardless of the type of matter which goes into a black hole, it appears that only information concerning the total mass, charge, and angular momentum are conserved.
As long as black holes were thought to persist forever this information loss is not that problematic, as the information can be thought of as existing inside the black hole, inaccessible from the outside.
However, black holes slowly evaporate by emitting Hawking radiation.
This radiation does not appear to carry any additional information about the matter that formed the black hole, meaning that this information appears to be gone forever.
The question whether information is truly lost in black holes (the black hole information paradox) has divided the theoretical physics community (see Thorne–Hawking–Preskill bet).
In quantum mechanics, loss of information corresponds to the violation of vital property called unitarity, which has to do with the conservation of probability.
It has been argued that loss of unitarity would also imply violation of conservation of energy.
Over recent years evidence has been building that indeed information and unitarity are preserved in a full quantum gravitational treatment of the problem.
Article: Blackfish (film)
Section: Critical reception

Question: How was Blackfish rated by Metacritic?

The review-aggregation website Rotten Tomatoes said 98% of 94 critics gave the film a positive review, with the site's consensus stating, ""Blackfish" is an aggressive, impassioned documentary that will change the way you look at performance killer whales."
The "Deseret News" called it "a gripping example of documentary filmmaking at its finest".
At Metacritic, which assigns a weighted average score out of 100 reviews from mainstream critics, the film received an average score of 83 based on 33 reviews.
After the film's release, former SeaWorld trainer Bridgette Pirtle said the final film was "a complete ‘180’ from what was originally presented to me."
Mark Simmons, one of Tilikum's first trainers, believed few of his interview comments were used "ecause the things I said flew in the face of the movie’s clear agenda.
What I contributed did not support Gabriela or Tim Zimmerman’s intent with the film.”In January 2014, the family of the late trainer Dawn Brancheau said neither it nor the foundation named after her were affiliated with the film, and that they did not believe it accurately reflected Brancheau or her experiences.
Article: Chemotherapy
Section: Antibody-drug conjugates

Question: Which two drugs are both in late clinical trials?

Antibody-drug conjugates (ADCs) comprise an antibody, drug and a linker between them.
The antibody will be targeted at a preferentially expressed protein in the tumour cells (known as a tumor antigen) or on cells that the tumor can utilise, such as blood vessel endothelial cells.
They bind to the tumor antigen and are internalised, where the linker releases the drug into the cell.
These specially targeted delivery vehicles vary in their stability, selectivity, and choice of target, but, in essence, they all aim to increase the maximum effective dose that can be delivered to the tumor cells.
Reduced systemic toxicity means that they can also be used in sicker patients, and that they can carry new chemotherapeutic agents that would have been far too toxic to deliver via traditional systemic approaches.
The first approved drug of this type was gemtuzumab ozogamicin (Mylotarg), released by Wyeth (now Pfizer).
The drug was approved to treat acute myeloid leukemia, but has now been withdrawn from the market because the drug did not meet efficacy targets in further clinical trials.
Two other drugs, trastuzumab emtansine and brentuximab vedotin, are both in late clinical trials, and the latter has been granted accelerated approval for the treatment of refractory Hodgkins lymphoma and systemic anaplastic large cell lymphoma.
Article: Poutine
Section: Similar dishes

Question: What's the name of the fast food restaurant in Southern California that sells a heavy, brownish gravy based meat chili?

"Chips and Gravy" ("chips" being the British term for thicker French fries) is a staple of the cheaper bistro style menus, in such places as Royal Canadian Legion and Workers Clubs.
In Newfoundland and Labrador, most non-national chain restaurants serve a traditional dish called chips, dressing and gravy (a.k.a.
"Newfie fries").
"Dressing" is a mixture of mainly white bread crumbs and savoury and is often referred to as "stuffing" outside of Atlantic Canada.
Chips, dressing and gravy is served much like poutine, except for the dressing substituting for the cheese.
While loved by Newfoundlanders and Labradorians, the dish is not very widely known of outside the Canadian province, and within pockets of NL exiles.
In Prince Edward Island, a common dish is "Fries with the Works" which is fries with ground beef and onions, topped with thick beef gravy and fresh green peas.
"Disco Fries", also known as "Elvis Fries," served in New Jersey and select New York City diners, are made with brown gravy, mozzarella, and heavier steak fries.
Elsewhere in the greater New York City area and Long Island, diners serve "cheese fries," using either American (processed) cheese or mozzarella.
Diners in New York, New Jersey, and Connecticut serve "gravy-cheese-fries" or even "french fries with cheese and gravy"; these are most commonly steak fries, brown gravy, and American cheese.
"Chili Cheese Fries" are served in Coney Island restaurants around Detroit, Michigan.
Shoestring French Fries are covered with the hot dog sauce ("chili" sauce) unique to the Detroit area, then covered with shredded cheddar cheese.
(See Coney Island (restaurant))In Southern California, the fast food chain Tommy's has a thick, brown gravy based meat chili, and the ingredients of their chili cheese fries are comparable to those of Poutine.
The chili is thicker, however, and the cheese is American cheese.
The American fast food diner chain Waffle House offers hashbrowns "Covered" in processed American cheese, "Topped" with chili, or "Country" with sausage gravy amongst other topping options.
The chain operates throughout the United States.
Cheese fries are also served in many diners in the American Southwest; in Texas, for example, they usually include at least one variety of grated Cheddar cheese, and are commonly served with ranch dressing and, sometimes, bacon, jalapenos and chives, whereas in New Mexico, the fries are typically served with green chili and cheese, creating a dish that combines two Southwest favorites, french fries and chile con queso.
The secret menu at In-N-Out Burger includes "animal fries," a dish consisting of cheese, grilled onions, and the chain's "secret sauce" over fries.
Around Chicago in Northern Illinois, up though Wisconsin and into Minnesota, cheese fries are often made using a natural cheddar spread such as Merkt's brand, which has an intense flavor and distinctive texture.
Chili cheese fries are a common variation.
Article: Sinking of the RMS Titanic
Section: Cultural aftermath and wreckage

Question: When was the movie Titanic released?

"Titanic"'s sinking became a cultural phenomenon, commemorated by numerous artists, film-makers, writers, composers, musicians and dancers from the time immediately after the sinking to the present day.
On 1 September 1985 a joint US-French expedition led by Robert Ballard found the wreck of "Titanic", and the ship's rediscovery led to an explosion of interest in "Titanic"s story.
In 1997, James Cameron's eponymous film became the first movie ever to take $1 billion at the box office, and the became the best selling soundtrack recording of all time.
Numerous expeditions have been launched to film the wreck and, controversially, to salvage objects from the debris field.
Although many artefacts have been recovered and conserved, the wreck itself is steadily decaying, turning to oxide at a typical marine rate of 0.5-1 ton per day (assuming one ten-thousandth of an inch per day on all surfaces).
In time, "Titanic"s structure will collapse into a pile of iron and steel fragments.
Eventually she will be reduced to a spot of rust on the seabed, with the remaining scraps of the ship's hull mingled with her more durable fittings, like her propellers, the bronze capstans and the telemotor.
Article: Global warming
Section: Food security

Question: By how much is the maize production in Southern Africa predicted to decreade by 2030?

Under present trends, by 2030, maize production in Southern Africa could decrease by up to 30%, while rice, millet and maize in South Asia could decrease by up to 10%.
By 2080, yields in developing countries could decrease by 10% to 25% on average while India could see a drop of 30% to 40%.
By 2100, while the population of three billion is expected to double, rice and maize yields in the tropics are expected to decrease by 20–40% because of higher temperatures without accounting for the decrease in yields as a result of soil moisture and water supplies stressed by rising temperatures.
Future warming of around (by 2100, relative to 1990–2000) could result in increased crop yields in mid- and high-latitude areas, but in low-latitude areas, yields could decline, increasing the risk of malnutrition.
A similar regional pattern of net benefits and costs could occur for economic (market-sector) effects.
Warming above could result in crop yields falling in temperate regions, leading to a reduction in global food production.