Given a paragraph about cooking, and a set of conversational questions and answers about the paragraph, say whether the passage contains sufficient information to answer the follow-up question. Say Yes if it is answerable; otherwise, say No. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:', and the follow-up question has a prefix 'FOLLOWUP_Q:'.

Q: CONTEXT: I'm afraid you interpret the tables wrong. You aren't destroying calories, you are adding water (=0 cal) to the dry rice. As the rice absorbs the water, you are in fact measuring rice + water for cooked rice.This is true for calorie tables that measure by volume (like here) and by weight.If you are cooking your rice by boiling and straining, you are effectively losing a few calories due to the starch that gets drained with the water, but that's not what you asked here. <sep> Q: How to maintain the calories in rice (which were present in it in its raw form) after cooking it? A: f you are cooking your rice by boiling and straining, you are effectively losing a few calories due to the starch that gets drained with the water <sep> FOLLOWUP_Q: Do you think I can boil rice in soy sauce for flavor and calories?

A: No
****
Q: CONTEXT: During blending, air is put into the milk mixture. Once you switch it off, not all air is kept inside the milk but makes it's way to the surface. These are the bubbles that make you think your milk is fizzy.Without being a chemist I assume full fat milk has more fat, therefore the emulsion is somewhat "thicker" and thus can hold the air better. There are also bubbles with full fat milk, but less than with skimmed milk. Sort of. <sep> Q: Why is the skimmed milk fizzy? A: During blending, air is put into the milk mixture. Once you switch it off, not all air is kept inside the milk but makes it's way to the surface Q: Why does that not happen when using whole milk? A: Without being a chemist I assume full fat milk has more fat, therefore the emulsion is somewhat "thicker" and thus can hold the air better Q: Is it normal to hear a fizzing sound coming from the bubbles? A: There are also bubbles with full fat milk, but less than with skimmed milk. Sort of <sep> FOLLOWUP_Q: Is there anything I can do to ensure that the bubbles don't form?

A: No
****
Q: CONTEXT: This is something that can happen during the manufacture of porcelain. It is due to iron particles in the clay used to make the porcelain, they get this look after being fired. It is part of the mug itself and cannot be removed. Customers don't like isolated black dots on white porcelain, so high end manufacturers only sell items without these dots. But if you bought something in the mid- or low-price range, or B-ware from the high end brands, these specks are common enough. It is only an optical defect, the mug itself is clean and you don't have to do anything more about it. <sep> Q: Black spots in porcelain coffee mug? A: This is something that can happen during the manufacture of porcelain Q: Why does this happen? A: It is due to iron particles in the clay used to make the porcelain, they get this look after being fired. It is part of the mug itself and cannot be removed Q: When does it happen? A: they get this look after being fired Q: How do you get rid of them?? A: It is part of the mug itself and cannot be removed <sep> FOLLOWUP_Q: Is this a common problem with porcelain?

A:
Yes
****