Question: Read the following context and answer the question. Context: He had apparently spaced out for a second or two. When he came to, a large, annoyed woman was leaning in toward him. "Mister? Mister, are you even listening to me?" He looked at the receding rows of fluorescent lights on the struts of the cavernous ceiling, the gleaming linoleum floors, the pallets of sale-priced plastic coolers and Special K and motor oil, and then he looked at the rack of merchandise at his back and understood that he was in a Wal-Mart, behind the returns counter. He heard his own voice saying, as if by reflex, "Do you have your receipt?" * At the first opportunity, he locked himself in a bathroom stall and dug out his wallet. His driver's license showed the right name, birthdate, and photo, but it had been issued by the State of North Carolina, and it listed an address he'd never heard of. He scrubbed his face at the sink. It was him in the mirror, a tanned and healthy 56, hair mostly gray but still all there. He felt groggy, as if he'd woken prematurely. It was only the numbness, he thought, that kept the panic at bay. If he didn't push, he found he knew the answers to some questions. He was due to clock out in an hour. When he left the parking lot he would go under the highway, turn left, and merge. * He found his way to a battered white Toyota pickup in the employee section. The key in his pocket started the engine. He forced himself not to think too hard as he drove, taking the turns that seemed to have a certain inevitability. He wound up on a dirt road near someplace called Pittsboro, in front of a small brick house surrounded by high yellow grass, pines, and live oaks. Question: What is probably true about him Answer:
OPTIONS:
- not enough information
- He is 56 yrs old
- He enjoys working at Walmart
- He is from North Carolina
Answer: He is 56 yrs old

input with options: Read the following context and answer the question. Context: For active people, regular training is as important part of maintaining and increasing fitness. About the only real downside to regular exercise is the transient toll it takes on the body after a hard training session. The pain and soreness after training needs sufficient time to recover from before another hard session can be performed. A very plausible theory pushed for many years is that the post-exercise oxidative stress in the body is the primary cause of the muscle damage and fatigue experienced. If you could reduce this oxidative stress, then it would allow quicker recovery, and then more time spent training. What this theory ignores though is that oxidative damage is a natural part of how the body adapts to stressful exercise, allowing the body to repair and grow stronger to allow higher levels of performance in the future. A small scale study has previously found that trained and untrained individuals who dose up on antioxidant supplements impair important exercise training adaptations such as improved insulin sensitivity and production of oxidative stress defence proteins. Now researchers have extended this study by looking at the effect of antioxidants in trained female runners, and published their findings in the European Journal of Sports Science. Twenty-three well trained female runners took part in three separate 3-week training blocks where they took either 1 gram of vitamin C, blackcurrant juice, or a placebo drink for each of the training blocks. Each of the dietary interventions involved drinking a similar volume of fruit drink of a total of half a litre per day split over the morning and evening. The training performance of each runner was carefully measured at the beginning and end of each 3-week treatment period. The runners stuck to a set training schedule which allowed a more accurate assessment of any changes in performance over the training period. Question: Trainers may believe that: Answer:
OPTIONS:
- juice is a placebo
- not enough information
- you should train less
- antioxidants are now bad
output: antioxidants are now bad

Q: Read the following context and answer the question. Context: I had seen it before, those fuzzy, furry leaves and stalks, with the pretty, star-pointed purple flowers, but up until that moment that I saw them sitting in a basket at the market stalls, I admit I had never taken notice of it as a food. It grow along cracks in stone walls and along the roadside near my home in Settignano, which is blooming with spring goodness right now: robinia (black locust) trees, wild garlic (three-cornered leek) and even elderflowers are already bursting. I asked the vendor just to double check, "Is this borage?" "Si," Came the answer, "Borragine." He confirmed. "I've had it in ravioli," I started to say, "Brava!" He said, as if we were about to start a guessing game on what could be done with it. Actually, there's a lot that can be done with it. If you can use it as a ravioli filling with ricotta, then you can imagine it taking the place of spinach in gnudi, too, but also soups or frittata or stirred through polenta. I learned that the flowers are just as delicious, if not more interesting, for their delicate cucumber-like flavour people told me of their use in salads or cocktails like Pimms, and someone even mentioned she freezes them in ice cubes, what a pretty idea for those first warm nights when you can dine al fresco, homemade cocktail in hand. Then there's risotto and of course the fritters, much like these ones. Or you can simply deep fry the clusters of buds that haven't yet burst open like these deep-fried robinia flowers. borage and ricotta crepes The problem, I was thinking, as I took home my bag of borage, is that I can't decide what to make. There's simply too much choice. I consulted two of my favourite books that also happen to be cookbooks. Patience Gray's Honey from a Weed and Luigi Ballerini's A Feast of Weeds. Both had wonderful ideas for borage (and indeed many other edible, foraged plants). Question: after the passage, the writer probably Answer:

OPTIONS:
- tried more dishes
- learned more recipes
- kept cooking
- not enough information

A:
kept cooking