Input: Plymouth
Plymouth City Council is responsible for waste management throughout the city and South West Water is responsible for sewerage. Plymouth's electricity is supplied from the National Grid and distributed to Plymouth via Western Power Distribution. On the outskirts of Plympton a combined cycle gas-powered station, the Langage Power Station, which started to produce electricity for Plymouth at the end of 2009.

What body handles waste management in Plymouth?
Output: Plymouth City Council

Input: Black people
In the 18th century, the Moroccan Sultan Moulay Ismail "the Bloodthirsty" (16721727) raised a corps of 150,000 black slaves, called his Black Guard, who coerced the country into submission.

When did Moroccan Sultan Moulay Ismail live?
Output: (16721727)

Input: Paris
In 2012 the Paris agglomeration (urban area) counted 28,800 people without a fixed residence, an increase of 84 percent since 2001; it represents 43 percent of the homeless in all of France. Forty-one percent were women, and 29 percent were accompanied by children. Fifty-six percent of the homeless were born outside France, the largest number coming from Africa and Eastern Europe. The city of Paris has sixty homeless shelters, called Centres d'hebergement et de reinsertion sociale or CHRS, which are funded by the city and operated by private charities and associations.

Who funds these homeless shelters?
Output: the city

Input: Beer
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 1113 C or 5255 F), before being tapped and venteda 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 conditionthis 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.

What temperature are cask ales stored at before being tapped?
Output:
5255 F