This task is about writing a correct answer for the reading comprehension task. Based on the information provided in a given passage, you should identify the shortest continuous text span from the passage that serves as an answer to the given question. Avoid answers that are incorrect or provides incomplete justification for the question.

Example Input: Passage: Israel retaliated against Egyptian shelling with commando raids, artillery shelling and air strikes. This resulted in an exodus of civilians from Egyptian cities along the Suez Canal's western bank. Nasser ceased all military activities and began a program to build a network of internal defenses, while receiving the financial backing of various Arab states. The war resumed in March 1969. In November, Nasser brokered an agreement between the PLO and the Lebanese military that granted Palestinian guerrillas the right to use Lebanese territory to attack Israel. Question: Who would get to attack Israel from Lebanon?
Example Output: Palestinian guerrillas

Example Input: Passage: From 1920, Eisenhower served under a succession of talented generals – Fox Conner, John J. Pershing, Douglas MacArthur and George Marshall. He first became executive officer to General Conner in the Panama Canal Zone, where, joined by Mamie, he served until 1924. Under Conner's tutelage, he studied military history and theory (including Carl von Clausewitz's On War), and later cited Conner's enormous influence on his military thinking, saying in 1962 that "Fox Conner was the ablest man I ever knew." Conner's comment on Eisenhower was, "[He] is one of the most capable, efficient and loyal officers I have ever met." On Conner's recommendation, in 1925–26 he attended the Command and General Staff College at Fort Leavenworth, Kansas, where he graduated first in a class of 245 officers. He then served as a battalion commander at Fort Benning, Georgia, until 1927. Question: What role did Eisenhower serve under Fox Conner?
Example Output: executive officer

Example Input: Passage: The alcohol in beer comes primarily from the metabolism of sugars that are produced during fermentation. The quantity of fermentable sugars in the wort and the variety of yeast used to ferment the wort are the primary factors that determine the amount of alcohol in the final beer. Additional fermentable sugars are sometimes added to increase alcohol content, and enzymes are often added to the wort for certain styles of beer (primarily "light" beers) to convert more complex carbohydrates (starches) to fermentable sugars. Alcohol is a by-product of yeast metabolism and is toxic to the yeast; typical brewing yeast cannot survive at alcohol concentrations above 12% by volume. Low temperatures and too little fermentation time decreases the effectiveness of yeasts and consequently decreases the alcohol content. Question: At what concentration can yeast no longer survive in alcohol?
Example Output:
above 12%