praj-17/QA-MCQ-Open-ended huggingface dataset:
Title: Animal
Context: Because of the great diversity found in animals, it is more economical for scientists to study a small number of chosen species so that connections can be drawn from their work and conclusions extrapolated about how animals function in general. Because they are easy to keep and breed, the fruit fly Drosophila melanogaster and the nematode Caenorhabditis elegans have long been the most intensively studied metazoan model organisms, and were among the first life-forms to be genetically sequenced. This was facilitated by the severely reduced state of their genomes, but as many genes, introns, and linkages lost, these ecdysozoans can teach us little about the origins of animals in general. The extent of this type of evolution within the superphylum will be revealed by the crustacean, annelid, and molluscan genome projects currently in progress. Analysis of the starlet sea anemone genome has emphasised the importance of sponges, placozoans, and choanoflagellates, also being sequenced, in explaining the arrival of 1500 ancestral genes unique to the Eumetazoa.

question: Why is it more economical for scientists to study a small number of species? 

answer: the great diversity found in animals

question: Which organisms were among the first life-forms to be genetically sequenced? 

answer: fruit fly Drosophila melanogaster and the nematode Caenorhabditis elegans

question: Why are  the fruit fly and the nematode the most intensively studied metazoan model organisms? 

answer: they are easy to keep and breed

question: Analysis of what genome has emphasised the importance of sponges, placozoans, and choanoflagellates  in explaining the arrival of 1500 ancestral genes unique to the Eumetazoa? 

answer: starlet sea anemone
Title: Animal
Context: The Lophotrochozoa, evolved within Protostomia, include two of the most successful animal phyla, the Mollusca and Annelida. The former, which is the second-largest animal phylum by number of described species, includes animals such as snails, clams, and squids, and the latter comprises the segmented worms, such as earthworms and leeches. These two groups have long been considered close relatives because of the common presence of trochophore larvae, but the annelids were considered closer to the arthropods because they are both segmented. Now, this is generally considered convergent evolution, owing to many morphological and genetic differences between the two phyla. The Lophotrochozoa also include the Nemertea or ribbon worms, the Sipuncula, and several phyla that have a ring of ciliated tentacles around the mouth, called a lophophore. These were traditionally grouped together as the lophophorates. but it now appears that the lophophorate group may be paraphyletic, with some closer to the nemerteans and some to the molluscs and annelids. They include the Brachiopoda or lamp shells, which are prominent in the fossil record, the Entoprocta, the Phoronida, and possibly the Bryozoa or moss animals.

question: What are two of the most successful animal phyla? 

answer: Mollusca and Annelida

question: What are some of the animals in Mollusca? 

answer: snails, clams, and squids

question: What are some of the animals in Annelida? 

answer: earthworms and leeches

question: Why are the Mollusca and Annelida considered to be close relatives? 

answer: common presence of trochophore larvae

question: What are the phyla that have a ring of ciliated tentacles around the mouth called? 

answer: lophophore
Title: Animal
Context: Several animal phyla are recognized for their lack of bilateral symmetry, and are thought to have diverged from other animals early in evolution. Among these, the sponges (Porifera) were long thought to have diverged first, representing the oldest animal phylum. They lack the complex organization found in most other phyla. Their cells are differentiated, but in most cases not organized into distinct tissues. Sponges typically feed by drawing in water through pores. However, a series of phylogenomic studies from 2008-2015 have found support for Ctenophora, or comb jellies, as the basal lineage of animals. This result has been controversial, since it would imply that that sponges may not be so primitive, but may instead be secondarily simplified. Other researchers have argued that the placement of Ctenophora as the earliest-diverging animal phylum is a statistical anomaly caused by the high rate of evolution in ctenophore genomes.

question: Animal phyla that are recognized for their lack of bilateral symmetry are thought to have come from where? 

answer: other animals early in evolution

question: Which animal represents the oldest animal phyla? 

answer: sponges

question: How do sponges typically feed? 

answer: drawing in water through pores

question: During what time were a series of phylogenomic studies conducted that found support for comb jellies as the basal lineage of animals? 

answer: 2008-2015
Title: Animal
Context: Deuterostomes differ from protostomes in several ways. Animals from both groups possess a complete digestive tract. However, in protostomes, the first opening of the gut to appear in embryological development (the archenteron) develops into the mouth, with the anus forming secondarily. In deuterostomes the anus forms first, with the mouth developing secondarily. In most protostomes, cells simply fill in the interior of the gastrula to form the mesoderm, called schizocoelous development, but in deuterostomes, it forms through invagination of the endoderm, called enterocoelic pouching. Deuterostome embryos undergo radial cleavage during cell division, while protostomes undergo spiral cleavage.

question: What do deuterostomes and protostomes have in common? 

answer: both groups possess a complete digestive tract

question: In which group does the anus form first, with the mouth developing secondarily? 

answer: deuterostomes

question: What is the process in which cells fill in the interior of the gastrula to form the mesoderm called? 

answer: schizocoelous development

question: What is the process in which the mesoderm is formed through invagination of the endoderm called? 

answer: enterocoelic pouching

question: What do deuterostome embryos undergo during cell division? 

answer: radial cleavage
Title: Animal
Context: The Platyzoa include the phylum Platyhelminthes, the flatworms. These were originally considered some of the most primitive Bilateria, but it now appears they developed from more complex ancestors. A number of parasites are included in this group, such as the flukes and tapeworms. Flatworms are acoelomates, lacking a body cavity, as are their closest relatives, the microscopic Gastrotricha. The other platyzoan phyla are mostly microscopic and pseudocoelomate. The most prominent are the Rotifera or rotifers, which are common in aqueous environments. They also include the Acanthocephala or spiny-headed worms, the Gnathostomulida, Micrognathozoa, and possibly the Cycliophora. These groups share the presence of complex jaws, from which they are called the Gnathifera.

question: What is another name for flatworm? 

answer: Platyhelminthes

question: What are some parasites included in the Platyhelminthes group? 

answer: flukes and tapeworms

question: What does acoelomates mean? 

answer: lacking a body cavity

question: What are the flatworms closest relative? 

answer: Gastrotricha

question: Where are the rotifera most prominent? 

answer: in aqueous environments
Title: Animal
Context: Most animals indirectly use the energy of sunlight by eating plants or plant-eating animals. Most plants use light to convert inorganic molecules in their environment into carbohydrates, fats, proteins and other biomolecules, characteristically containing reduced carbon in the form of carbon-hydrogen bonds. Starting with carbon dioxide (CO2) and water (H2O), photosynthesis converts the energy of sunlight into chemical energy in the form of simple sugars (e.g., glucose), with the release of molecular oxygen. These sugars are then used as the building blocks for plant growth, including the production of other biomolecules. When an animal eats plants (or eats other animals which have eaten plants), the reduced carbon compounds in the food become a source of energy and building materials for the animal. They are either used directly to help the animal grow, or broken down, releasing stored solar energy, and giving the animal the energy required for motion.

question: How do most animals use the energy of sunlight? 

answer: eating plants or plant-eating animals

question: What do plants use to convert inorganic molecules into carbohydrates, fats, proteins and other biomolecules? 

answer: light

question: What does photosynthesis convert the energy of sunlight into? 

answer: chemical energy

question: When an animal eats plants or another animal that has eaten plants, what happens to the reduced carbon compounds in the food? 

answer: become a source of energy and building materials for the animal

question: What happens with the reduced carbon compounds in the food are broken down releasing stored solar energy? 

answer: giving the animal the energy required for motion
Title: Beer
Context: The process of making beer is known as brewing. A dedicated building for the making of beer is called a brewery, though beer can be made in the home and has been for much of its history. A company that makes beer is called either a brewery or a brewing company. Beer made on a domestic scale for non-commercial reasons is classified as homebrewing regardless of where it is made, though most homebrewed beer is made in the home. Brewing beer is subject to legislation and taxation in developed countries, which from the late 19th century largely restricted brewing to a commercial operation only. However, the UK government relaxed legislation in 1963, followed by Australia in 1972 and the US in 1978, allowing homebrewing to become a popular hobby.

question: What is the process of making beer called? 

answer: brewing

question: What is a building called that is used for making beer? 

answer: a brewery

question: What is company that makes beer typically known as?  

answer: a brewing company

question: What is beer classified as when it is made for non-commerical consumption?  

answer: homebrewing

question: In what year was home brewing first allowed in the UK? 

answer: 1963
Title: Beer
Context: After boiling, the hopped wort is now cooled, ready for the yeast. In some breweries, the hopped wort may pass through a hopback, which is a small vat filled with hops, to add aromatic hop flavouring and to act as a filter; but usually the hopped wort is simply cooled for the fermenter, where the yeast is added. During fermentation, the wort becomes beer in a process which requires a week to months depending on the type of yeast and strength of the beer. In addition to producing ethanol, fine particulate matter suspended in the wort settles during fermentation. Once fermentation is complete, the yeast also settles, leaving the beer clear.

question: In breweries, what do you call a small vat that is filled with hops? 

answer: a hopback

question: In what phase of brewing does hopped wort become beer?  

answer: fermentation

question: What substance settles and make beer clear after it ferments?  

answer: yeast

question: How long does the fermentation process take in brewing beer?  

answer: a week to months

question: What substance is added to hopped wort once it cools after boiling?  

answer: yeast
Title: Beer
Context: Nearly all beer includes barley malt as the majority of the starch. This is because its fibrous hull remains attached to the grain during threshing. After malting, barley is milled, which finally removes the hull, breaking it into large pieces. These pieces remain with the grain during the mash, and act as a filter bed during lautering, when sweet wort is separated from insoluble grain material. Other malted and unmalted grains (including wheat, rice, oats, and rye, and less frequently, corn and sorghum) may be used. Some brewers have produced gluten-free beer, made with sorghum with no barley malt, for those who cannot consume gluten-containing grains like wheat, barley, and rye.

question: What is the main source of starch and most beer? 

answer: barley malt

question: At what point does barley have it's hull broken up into pieces? 

answer: After malting

question: What takes the place of barley malt in gluten-free beer? 

answer: sorghum

question: When is sweet wort separated during the brewing process? 

answer: during lautering

question: Aside from barley, what is a another product founded beer that might contain gluten? 

answer: wheat
Title: Beer
Context: A microbrewery, or craft brewery, produces a limited amount of beer. The maximum amount of beer a brewery can produce and still be classed as a microbrewery varies by region and by authority, though is usually around 15,000 barrels (1.8 megalitres, 396 thousand imperial gallons or 475 thousand US gallons) a year. A brewpub is a type of microbrewery that incorporates a pub or other eating establishment. The highest density of breweries in the world, most of them microbreweries, exists in the German Region of Franconia, especially in the district of Upper Franconia, which has about 200 breweries. The Benedictine Weihenstephan Brewery in Bavaria, Germany, can trace its roots to the year 768, as a document from that year refers to a hop garden in the area paying a tithe to the monastery. The brewery was licensed by the City of Freising in 1040, and therefore is the oldest working brewery in the world.

question: What is a brewery called that makes a small amount of beer? 

answer: microbrewery

question: What would you call a microbrewery that also has a restaurant or a pub? 

answer: brewpub

question: In general, how much beer can a microbrewery make and still be classified as a microbrewery? 

answer: around 15,000 barrels

question: What city is home to the oldest known brewery in the world that is still active? 

answer: Freising

question: What year was The Benedictine Weihenstephan Brewery first licensed as a brewery? 

answer: 1040
Title: Beer
Context: 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: What is the main source of the alcohol in beer? 

answer: sugars

question: What is the process during brewing in which sugar is metabolized into alcohol? 

answer: fermentation

question: At what concentration can yeast no longer survive in alcohol? 

answer: above 12%

question: What could decrease alcohol content during the brewing process? 

answer: Low temperatures

question: Why would more fermentable sugars be added to be beer during the brewing process? 

answer: to increase alcohol content
Title: Beer
Context: Cask-conditioned ales (or cask ales) are unfiltered and unpasteurised beers. These beers are termed "real ale" by the CAMRA organisation. Typically, when a cask arrives in a pub, it is placed horizontally on a frame called a "stillage" which is designed to hold it steady and at the right angle, and then allowed to cool to cellar temperature (typically between 11–13 °C or 52–55 °F), before being tapped and vented—a tap is driven through a (usually rubber) bung at the bottom of one end, and a hard spile or other implement is used to open a hole in the side of the cask, which is now uppermost. The act of stillaging and then venting a beer in this manner typically disturbs all the sediment, so it must be left for a suitable period to "drop" (clear) again, as well as to fully condition—this period can take anywhere from several hours to several days. At this point the beer is ready to sell, either being pulled through a beer line with a hand pump, or simply being "gravity-fed" directly into the glass.

question: What would you call a frame that holds the cask of beer horizontally when it arrives at the pub? 

answer: stillage

question: What temperature are cask ales stored at before being tapped? 

answer: 52–55 °F

question: What would you call a beer that has not been filtered or pasteurized? 

answer: Cask-conditioned ales

question: How long does it take for sediment to settle and clear after a cask ale has been tapped? 

answer: from several hours to several days

question: What tool is used to pull beer from a cask to serve? 

answer: a hand pump
Title: Beer
Context: Beer contains ethyl alcohol, the same chemical that is present in wine and distilled spirits and as such, beer consumption has short-term psychological and physiological effects on the user. Different concentrations of alcohol in the human body have different effects on a person. The effects of alcohol depend on the amount an individual has drunk, the percentage of alcohol in the beer and the timespan that the consumption took place, the amount of food eaten and whether an individual has taken other prescription, over-the-counter or street drugs, among other factors. Drinking enough to cause a blood alcohol concentration (BAC) of 0.03%-0.12% typically causes an overall improvement in mood and possible euphoria, increased self-confidence and sociability, decreased anxiety, a flushed, red appearance in the face and impaired judgment and fine muscle coordination. A BAC of 0.09% to 0.25% causes lethargy, sedation, balance problems and blurred vision. A BAC from 0.18% to 0.30% causes profound confusion, impaired speech (e.g., slurred speech), staggering, dizziness and vomiting. A BAC from 0.25% to 0.40% causes stupor, unconsciousness, anterograde amnesia, vomiting (death may occur due to inhalation of vomit (pulmonary aspiration) while unconscious and respiratory depression (potentially life-threatening). A BAC from 0.35% to 0.80% causes a coma (unconsciousness), life-threatening respiratory depression and possibly fatal alcohol poisoning. As with all alcoholic drinks, drinking while driving, operating an aircraft or heavy machinery increases the risk of an accident; many countries have penalties against drunk driving.

question: What type of alcohol is found in beer? 

answer: ethyl alcohol

question: How is alcohol measured in the human body? 

answer: blood alcohol concentration

question: What type of alcohol is found in wine and distilled spirits? 

answer: ethyl alcohol

question: What is it called when someone dies from inhaling vomit? 

answer: pulmonary aspiration

question: What could be caused by a 0.80% Blood alcohol content in a human? 

answer: fatal alcohol poisoning
Title: Beer
Context: Beer is sold in bottles and cans; it may also be available on draught, particularly in pubs and bars. The brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. The strength of beer is usually around 4% to 6% alcohol by volume (abv), although it may vary between 0.5% and 20%, with some breweries creating examples of 40% abv and above. Beer forms part of the culture of beer-drinking nations and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities like pub crawling, and pub games such as bar billiards.

question: What types of containers is beer generally sold in? 

answer: bottles and cans

question: In addition to bottles and cans, How is beer often sold in bars? 

answer: draught

question: In general, what is usually the alcohol content in most beer? 

answer: around 4% to 6%

question: What festivals are a social tradition in many beer drinking countries? 

answer: beer festivals,

question: What is a pub game that is popular in many beer drinking nations? 

answer: bar billiards
Title: Beer
Context: Beer is composed mostly of water. Regions have water with different mineral components; as a result, different regions were originally better suited to making certain types of beer, thus giving them a regional character. For example, Dublin has hard water well-suited to making stout, such as Guinness; while the Plzeň Region has soft water well-suited to making Pilsner (pale lager), such as Pilsner Urquell. The waters of Burton in England contain gypsum, which benefits making pale ale to such a degree that brewers of pale ales will add gypsum to the local water in a process known as Burtonisation.

question: What is the main ingredient in beer? 

answer: water

question: What type of water is good for making stout beer, like Guinness? 

answer: hard water

question: What type of water is best for making pale lager? 

answer: soft water

question: What is the process called when gypsum is added to water? 

answer: Burtonisation

question: What type of beer benefits most from water that contains gypsum? 

answer: pale ale
Title: Beer
Context: In 1516, William IV, Duke of Bavaria, adopted the Reinheitsgebot (purity law), perhaps the oldest food-quality regulation still in use in the 21st century, according to which the only allowed ingredients of beer are water, hops and barley-malt. Beer produced before the Industrial Revolution continued to be made and sold on a domestic scale, although by the 7th century AD, beer was also being produced and sold by European monasteries. During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture, and domestic manufacture ceased to be significant by the end of the 19th century. The development of hydrometers and thermometers changed brewing by allowing the brewer more control of the process and greater knowledge of the results.

question: In what year did William IV adopt a purity law pertaining to beer? 

answer: 1516

question: What was the title of William IV in 1516? 

answer: Duke of Bavaria

question: What was the name of the purity law that regulated beer in 1516, and is still in use today? 

answer: Reinheitsgebot

question: Aside from water and hops, what is the only other ingredient allowed in beer? 

answer: barley-malt

question: Who was the Duke of Bavaria in 1516? 

answer: William IV
Title: Beer
Context: Hops contain several characteristics that brewers desire in beer. Hops contribute a bitterness that balances the sweetness of the malt; the bitterness of beers is measured on the International Bitterness Units scale. Hops contribute floral, citrus, and herbal aromas and flavours to beer. Hops have an antibiotic effect that favours the activity of brewer's yeast over less desirable microorganisms and aids in "head retention", the length of time that a foamy head created by carbonation will last. The acidity of hops is a preservative.

question: What is the main cause for the bitterness in beer? 

answer: Hops

question: What is the main goals for the sweetness of beer? 

answer: malt

question: How is the bitterness in most beers generally measured? 

answer: the International Bitterness Units scale

question: The acidity of what ingredient acts as a preservative in beer? 

answer: hops

question: What do you call the length of time that foam is on top of beer because of carbonation? 

answer: head retention