In this task, you are given Wikipedia articles on a range of topics as passages and a question from the passage. We ask you to answer the question by classifying the answer as 0 (False) or 1 (True)

Q: Passage: Hole in one -- Holes in one most commonly occur on par 3 holes, the shortest distance holes on a standard size golf course. Longer hitters have also accomplished this feat on longer holes, though nearly all par 4 and par 5 holes are too long for golfers to reach in a single shot. While well known outside of golf and often requiring a well hit shot and significant power, holes in one are considered to also contain an element of luck. As such, they are more common and considered less impressive than other hole accomplishments such as completing a par 5 in two shots (an albatross). As of October 2008, a condor (four under par) hole-in-one on a par 5 hole had been recorded on four occasions, aided by thin air at high altitude, or by cutting the corner on a doglegged or horseshoe-shaped hole.
Question: has there ever been a par 5 hole in one

A: 1
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Q: Passage: Hiatal hernia -- Hiatal hernia has often been called the ``great mimic'' because its symptoms can resemble many disorders. Among them, a person with a hiatal hernia can experience dull pains in the chest, shortness of breath (caused by the hernia's effect on the diaphragm), heart palpitations (due to irritation of the vagus nerve), and swallowed food ``balling up'' and causing discomfort in the lower esophagus until it passes on to the stomach. In addition, hiatal hernias often result in heartburn but may also cause chest pain or pain with eating.
Question: can a hiatal hernia cause heart rhythm problems

A: 1
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Q: Passage: Cottage cheese -- Curd size is the size of the chunks in the cottage cheese. The two major types of cottage cheese are small-curd, high-acid cheese made without rennet, and large-curd, low-acid cheese made with rennet. Rennet is a natural complex of enzymes that speeds curdling and keeps the curd that forms from breaking up. Adding rennet shortens the cheese-making process, resulting in a lower acid and larger curd cheese, and reduces the amount of curd poured off with leftover liquid (whey). Sometimes large-curd cottage cheese is called ``chunk style.''
Question: is cottage cheese the same as cheese curds

A:
0
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