Input: Read this: In some cultures, insects, especially deep-fried cicadas, are considered to be delicacies, while in other places they form part of the normal diet. Insects have a high protein content for their mass, and some authors suggest their potential as a major source of protein in human nutrition.:1013 In most first-world countries, however, entomophagy (the eating of insects), is taboo. Since it is impossible to entirely eliminate pest insects from the human food chain, insects are inadvertently present in many foods, especially grains. Food safety laws in many countries do not prohibit insect parts in food, but rather limit their quantity. According to cultural materialist anthropologist Marvin Harris, the eating of insects is taboo in cultures that have other protein sources such as fish or livestock.
Question: What is the term for eating insects?

Output: entomophagy

Input: Read this: The first step, where the wort is prepared by mixing the starch source (normally malted barley) with hot water, is known as "mashing". Hot water (known as "liquor" in brewing terms) is mixed with crushed malt or malts (known as "grist") in a mash tun. The mashing process takes around 1 to 2 hours, during which the starches are converted to sugars, and then the sweet wort is drained off the grains. The grains are now washed in a process known as "sparging". This washing allows the brewer to gather as much of the fermentable liquid from the grains as possible. The process of filtering the spent grain from the wort and sparge water is called wort separation. The traditional process for wort separation is lautering, in which the grain bed itself serves as the filter medium. Some modern breweries prefer the use of filter frames which allow a more finely ground grist.
Question: In brewing, what do starches become during the mashing process?

Output: sugars

Input: Read this: Czech contains ten basic vowel phonemes, and three more found only in loanwords. They are /a/, //, //, /o/, and /u/, their long counterparts /a/, //, /i/, /o/ and /u/, and three diphthongs, /ou/, /au/ and /u/. The latter two diphthongs and the long /o/ are exclusive to loanwords. Vowels are never reduced to schwa sounds when unstressed. Each word usually has primary stress on its first syllable, except for enclitics (minor, monosyllabic, unstressed syllables). In all words of more than two syllables, every odd-numbered syllable receives secondary stress. Stress is unrelated to vowel length, and the possibility of stressed short vowels and unstressed long vowels can be confusing to students whose native language combines the features (such as English).
Question: In English, where are three more phonemes found?

Output: unanswerable

Input: Read this: From early in its development, ASCII was intended to be just one of several national variants of an international character code standard, ultimately published as ISO/IEC 646 (1972), which would share most characters in common but assign other locally useful characters to several code points reserved for "national use." However, the four years that elapsed between the publication of ASCII-1963 and ISO's first acceptance of an international recommendation during 1967 caused ASCII's choices for the national use characters to seem to be de facto standards for the world, causing confusion and incompatibility once other countries did begin to make their own assignments to these code points.
Question: What was causing the confusion and incompatibility of the shared characters?

Output:
unanswerable