instruction:
You are given a background paragraph that describes one or more causal or qualitative relationships such as a relationship in economics or a scientific law and a story that makes use of the concepts or the relationship described in the provided paragraph. You are also given a question about the story that requires an understanding of the relationship described in the background paragraph and the story. You need to come up with an answer to the given question; the answer will be a span from either the question or the story. In order to correctly answer the given question, you need to understand the relationship mentioned in the background paragraph and should be able to use it to understand that in the story. Your answer can not consist of any word that is not mentioned in any of these: the background paragraph, the story, or the question. You can directly copy and paste a span from the story or the question while answering the given question.
question:
Background Paragraph: Alkali, or Alkaline, soils are clay soils with high pH (> 8.5), a poor soil structure and a low infiltration capacity. Often they have a hard calcareous layer at 0.5 to 1 metre depth. Alkali soils owe their unfavorable physico-chemical properties mainly to the dominating presence of sodium carbonate, which causes the soil to swell[1] and difficult to clarify/settle. They derive their name from the alkali metal group of elements, to which sodium belongs, and which can induce basicity. Sometimes these soils are also referred to as alkaline sodic soils.
Alkaline soils are basic, but not all basic soils are alkaline. 
Story: Mike grew tomatoes on his parcel of land and so did John. Mike's attempt was very successful, because he adjusted the soil's pH to a viable level for growing vegetables, and John didn't. Both parcels had soils with lots of sodium carbonate in them. John's experiment failed. 
Question: Which soil had less unfavorable physico-chemical properties?
answer:
Mike's.


question:
Background Paragraph: Baker's yeast is the common name for the strains of yeast commonly used in baking bread and bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae,[1] and is the same species (but a different strain) as the kind commonly used in alcoholic fermentation, which is called brewer's yeast.[2] Baker's yeast is also a single-cell microorganism found on and around the human body. 
Story: the students used yeasts in two different experiments: they baked bread using baker's yeast, and made beer, using brewer's yeast. They learned a lot about sugars and chemistry. 
Question: Which yeast is better for bakery products?
answer:
baker's yeast.


question:
Background Paragraph: About 10% of sedimentary rocks are limestones. The solubility of limestone in water and weak acid solutions leads to karst landscapes, in which water erodes the limestone over thousands to millions of years. Most cave systems are through limestone bedrock. 
Story: Bill is going on some trips this week. The first trip on Saturday is to Reginald's Peak. The next trip on Sunday is to Smuggler's Caves. He is very excited to see what both of the sites have to offer!. 
Question: On which day will Bill have a better chance to see limestone formations?
answer:

Sunday.