Q: Most bounty hunters are employed by bail bondsmen: the bounty hunter is usually paid about 10% of the total bail amount, but this commission can vary on an individual, case-by-case basis; usually depending upon the difficulty level of the assignment and the approach used to exonerate the bail bond. If the fugitive eludes bail, the bondsman, not the bounty hunter, is responsible for 100% of the total bail amount. This is a way of ensuring clients arrive at trial. As of 2003, bounty hunters claimed to catch 31,500 bail jumpers per year, about 90% of people who jump bail.
Can we conclude that are there still bounty hunters in the us?
OPTIONS:
- no
- yes
A: yes

Q: Liberty Island is a federally owned island in Upper New York Bay in the United States, best known as the location of the Statue of Liberty. The island is an exclave of the New York City borough of Manhattan, surrounded by the waters of Jersey City, New Jersey. Long known as Bedloe's Island, it was renamed by an act of the United States Congress in 1956. In 1937, by Presidential Proclamation 2250 by President Franklin D. Roosevelt, it became part of the Statue of Liberty National Monument and in 1966, was listed on the National Register of Historic Places as part of Statue of Liberty National Monument, Ellis Island and Liberty Island.
Can we conclude that is the statue of liberty on new jersey?
OPTIONS:
- no
- yes
A: no

Q: El Segundo is a city located in Los Angeles County, California, United States. El Segundo, from Spanish, means ''The Second'' in English. Located on the Santa Monica Bay, it was incorporated on January 18, 1917, and part of the South Bay Cities Council of Governments. The population was 16,654 at the 2010 census, slightly up from 16,033 at the 2000 census.
Can we conclude that is el segundo in the city of los angeles?
OPTIONS:
- no
- yes
A: no

Q: The maker usually ferments the raw meat mixture for a day, then stuffs it into either an edible natural or inedible cellulose casing, and hangs it up to cure. Some recipes apply heat to about 40 C (104 F) to accelerate fermentation and drying. Higher temperatures (about 60 C (140 F)) stop the fermentation when the salami reaches the desired pH, but the product is not fully cooked (75 C (167 F) or higher). Makers often treat the casings with an edible mold (Penicillium) culture. The mold imparts flavor, helps the drying process, and helps prevent spoilage during curing.
Can we conclude that do you eat the white coating on salami?
OPTIONS:
- no
- yes
A:
yes