Q: Read the following context and answer the question. Context: Thank you for the a2a! I have a habit of making mental errors; some funny, some not. This one just happens to be funny. We had "open critiques" in art school. The idea was A- to point out how we could do it better, and B- to toughen us up for the advertising world. It's brutal, cruel, and cutthroat, and get ready for your stupid clients to ruin your tasteful design and fuck it all kinds of up to put a picture of their ugly-ass crotch dropping on there, or a huge starburst that says "SALE SALE SALE!". You had to learn not to care, and do your fulfilling artwork on the side. It's just a job; nothing personal. We were in the middle of a critique, and it was turning ugly. The only time our professor would jump in was if it turned personal. It had. He laid back and let us fight it out, until someone told the girl we were critiquing that "with your taste from growing up in a trailer park, looks like you'll be working for the Auto Trader" (a shitty, newsprint magazine that people sell used cars in- the worst of the worst design jobs). Before our professor could comment, I blurted out "For fuck's sake, Mom." I was about to say "tell them to break it the fuck up!" until the laughter started. Then I realized I'd called my professor, who had an MFA and spent 20 years in advertising at Saatchi and Saatchi, "Mom". He responded with such amazing, quick wit; "Ms. Hood, I admire your devotion to your mother; just remember she stays home while you come to class." I caught hell for it that entire semester. Luckily, we (almost) all had pretty tough skins, so it was amusing, even to our somewhat staid professor. He wrote on my end of semester assessment "Respectfully, Not Your Mom." I still keep that assessment to remind me to wear life like a loose garment. We all say stupid shit sometimes; just laugh at yourself and enjoy the silly moment. Question: Who called the professor mom? Answer:

OPTIONS:
- Ms. Hood.
- not enough information
- A student giving critique.
- The girl being critiqued.

A: Ms. Hood.

input: OPTIONS:
- E-coli
- not enough information
- Salmonella
- cold virus Now, answer this question: Read the following context and answer the question. Context: Cooking food is something we have done since the first caveman threw a mammoth steak on the fire. While it is true that cooking does cause chemical changes in food and a loss of some nutrients, it is a clear case of being alert and not alarmed. Every time we cook food, there is some degree of nutrient loss. Exposing food to heat, oxygen or light alters the nutrients found in food. It is not all bad news though because cooking food also has its advantages. Cooking food can increase its digestibility, meaning you will get more nutrients out of it. And even though there may be less of some nutrients from cooking, it is swings and roundabouts as the availability of certain phytonutrients increases. And of course, let's not forget that heating food kills some of the nasty microbes that can cause food poisoning. The principle behind a raw food diet is that cooking food destroys the natural enzymes and nutrients that would otherwise give us optimal health and control body weight. A raw food diet is almost entirely plant-based and includes fruits, vegetables, nuts, seeds, grains, vegetable oils and juices in their natural uncooked state. Now on the pro side for a raw food diet, it means if you are currently eating a lot of processed food, then switching to raw food will be a clear nutritional win. So that gets a big tick. Unquestionably, there are many benefits to eating plenty of fruits and vegetables. These foods are high in nutrients and fibre and low in kilojoules. But is raw superior to cooked? A review of 28 research studies found eaters of both cooked and raw vegetables had a lower risk of cancer compared to people who did not eat many vegetables in the first place. Where the science gets murky is the claim that raw food is better because cooking destroys the enzymes found in plants. It is 100 percent correct that cooking will do this. But so too does digestion. Few enzymes survive their trip through the hydrochloric acid spa bath in the stomach. And those plant enzymes are essential only to the plants. The... Question: Which is probably the most common microbe killed by cooking? Answer:
A:
output: not enough information

Problem:OPTIONS:
- A day
- An hour
- not enough information
- Several hours

Read the following context and answer the question. Context: Countess Nicolette de Gobignon pressed a wet cloth tothe King's brow. Though he lay there helpless, still she found him an awesome figure, like a fallen cathedral tower. Only two other men are as tall, she thought. Amalric and Orlando. She felt a pang of guilt. How could she be thinking about the troubadour here where her royal master lay slowly dying? She fixed her eyes on Louis, and on the ivory and wood crucifix that rose and fell on his chest with his labored breathing. Nicolette felt as if she, too, could hardly breathe. Across the crowded room a fire roared in a huge stone-lined fireplace. The air was stifling. She resented all that made it so, down to the woolen draperies and wall hangings and the thick carpets that sealed in the heat. But she knew that this northern chateau, Pontoise-les-Noyons, a day's ride from Paris, had had to be built to withstand cold, its walls thick and its windows tiny ? so totally unlike the bright, airy Languedoc manor she had grown up in. Sweat trickled down her brow and stung her eyes. Her breath was coming in little gasps. She felt as if she would faint if she couldn't go outside soon. Dozens of people, the King's family and courtiers, had packed themselves uselessly into the room, making it even more suffocating. Their whispers, like the buzzing of mosquitoes, irritated Nicolette. Almost all of them, she was sure, worried more about their own welfare than about the King's. And even Louis's wife and mother, though they grieved for him, were too distracted to do much to alleviate his suffering. She saw the King's lips quiver, and quickly she bent close to him. Any last words could be terribly important. "Jerusalem," he mumbled. "Towers - golden. Gates of pearl. Crystal waters." Then he panted heavily. "Hush, sire," she whispered. "Rest easy." Question: How long was everyone in the same room? Answer:
****
A:
An hour