romikgosai/squad_modified_2 huggingface dataset:
Several animal phyla are recognized for their lack of bilateral symmetry, and are thought to have diverged from other animals early in evolution. Among these, the sponges (Porifera) were long thought to have diverged first, representing the oldest animal phylum. They lack the complex organization found in most other phyla. Their cells are differentiated, but in most cases not organized into distinct tissues. Sponges typically feed by drawing in water through pores. However, a series of phylogenomic studies from 2008-2015 have found support for Ctenophora, or comb jellies, as the basal lineage of animals. This result has been controversial, since it would imply that that sponges may not be so primitive, but may instead be secondarily simplified. Other researchers have argued that the placement of Ctenophora as the earliest-diverging animal phylum is a statistical anomaly caused by the high rate of evolution in ctenophore genomes.

Q1: Animal phyla that are recognized for their lack of bilateral symmetry are thought to have come from where?
A1: other animals early in evolution
Q2: Which animal represents the oldest animal phyla?
A2: sponges
Q3: How do sponges typically feed?
A3: drawing in water through pores
Q4: During what time were a series of phylogenomic studies conducted that found support for comb jellies as the basal lineage of animals?
A4: 2008-2015
Deuterostomes differ from protostomes in several ways. Animals from both groups possess a complete digestive tract. However, in protostomes, the first opening of the gut to appear in embryological development (the archenteron) develops into the mouth, with the anus forming secondarily. In deuterostomes the anus forms first, with the mouth developing secondarily. In most protostomes, cells simply fill in the interior of the gastrula to form the mesoderm, called schizocoelous development, but in deuterostomes, it forms through invagination of the endoderm, called enterocoelic pouching. Deuterostome embryos undergo radial cleavage during cell division, while protostomes undergo spiral cleavage.

Q1: What do deuterostomes and protostomes have in common?
A1: both groups possess a complete digestive tract
Q2: In which group does the anus form first, with the mouth developing secondarily?
A2: deuterostomes
Q3: What is the process in which cells fill in the interior of the gastrula to form the mesoderm called?
A3: schizocoelous development
Q4: What is the process in which the mesoderm is formed through invagination of the endoderm called?
A4: enterocoelic pouching
Q5: What do deuterostome embryos undergo during cell division?
A5: radial cleavage
The Platyzoa include the phylum Platyhelminthes, the flatworms. These were originally considered some of the most primitive Bilateria, but it now appears they developed from more complex ancestors. A number of parasites are included in this group, such as the flukes and tapeworms. Flatworms are acoelomates, lacking a body cavity, as are their closest relatives, the microscopic Gastrotricha. The other platyzoan phyla are mostly microscopic and pseudocoelomate. The most prominent are the Rotifera or rotifers, which are common in aqueous environments. They also include the Acanthocephala or spiny-headed worms, the Gnathostomulida, Micrognathozoa, and possibly the Cycliophora. These groups share the presence of complex jaws, from which they are called the Gnathifera.

Q1: What is another name for flatworm?
A1: Platyhelminthes
Q2: What are some parasites included in the Platyhelminthes group?
A2: flukes and tapeworms
Q3: What does acoelomates mean?
A3: lacking a body cavity
Q4: What are the flatworms closest relative?
A4: Gastrotricha
Q5: Where are the rotifera most prominent?
A5: in aqueous environments
Most animals indirectly use the energy of sunlight by eating plants or plant-eating animals. Most plants use light to convert inorganic molecules in their environment into carbohydrates, fats, proteins and other biomolecules, characteristically containing reduced carbon in the form of carbon-hydrogen bonds. Starting with carbon dioxide (CO2) and water (H2O), photosynthesis converts the energy of sunlight into chemical energy in the form of simple sugars (e.g., glucose), with the release of molecular oxygen. These sugars are then used as the building blocks for plant growth, including the production of other biomolecules. When an animal eats plants (or eats other animals which have eaten plants), the reduced carbon compounds in the food become a source of energy and building materials for the animal. They are either used directly to help the animal grow, or broken down, releasing stored solar energy, and giving the animal the energy required for motion.

Q1: How do most animals use the energy of sunlight?
A1: eating plants or plant-eating animals
Q2: What do plants use to convert inorganic molecules into carbohydrates, fats, proteins and other biomolecules?
A2: light
Q3: What does photosynthesis convert the energy of sunlight into?
A3: chemical energy
Q4: When an animal eats plants or another animal that has eaten plants, what happens to the reduced carbon compounds in the food?
A4: become a source of energy and building materials for the animal
Q5: What happens with the reduced carbon compounds in the food are broken down releasing stored solar energy?
A5: giving the animal the energy required for motion
The process of making beer is known as brewing. A dedicated building for the making of beer is called a brewery, though beer can be made in the home and has been for much of its history. A company that makes beer is called either a brewery or a brewing company. Beer made on a domestic scale for non-commercial reasons is classified as homebrewing regardless of where it is made, though most homebrewed beer is made in the home. Brewing beer is subject to legislation and taxation in developed countries, which from the late 19th century largely restricted brewing to a commercial operation only. However, the UK government relaxed legislation in 1963, followed by Australia in 1972 and the US in 1978, allowing homebrewing to become a popular hobby.

Q1: What is the process of making beer called?
A1: brewing
Q2: What is a building called that is used for making beer?
A2: a brewery
Q3: What is company that makes beer typically known as?
A3: a brewing company
Q4: What is beer classified as when it is made for non-commerical consumption?
A4: homebrewing
Q5: In what year was home brewing first allowed in the UK?
A5: 1963
After boiling, the hopped wort is now cooled, ready for the yeast. In some breweries, the hopped wort may pass through a hopback, which is a small vat filled with hops, to add aromatic hop flavouring and to act as a filter; but usually the hopped wort is simply cooled for the fermenter, where the yeast is added. During fermentation, the wort becomes beer in a process which requires a week to months depending on the type of yeast and strength of the beer. In addition to producing ethanol, fine particulate matter suspended in the wort settles during fermentation. Once fermentation is complete, the yeast also settles, leaving the beer clear.

Q1: In breweries, what do you call a small vat that is filled with hops?
A1: a hopback
Q2: In what phase of brewing does hopped wort become beer?
A2: fermentation
Q3: What substance settles and make beer clear after it ferments?
A3: yeast
Q4: How long does the fermentation process take in brewing beer?
A4: a week to months
Q5: What substance is added to hopped wort once it cools after boiling?
A5: yeast
Nearly all beer includes barley malt as the majority of the starch. This is because its fibrous hull remains attached to the grain during threshing. After malting, barley is milled, which finally removes the hull, breaking it into large pieces. These pieces remain with the grain during the mash, and act as a filter bed during lautering, when sweet wort is separated from insoluble grain material. Other malted and unmalted grains (including wheat, rice, oats, and rye, and less frequently, corn and sorghum) may be used. Some brewers have produced gluten-free beer, made with sorghum with no barley malt, for those who cannot consume gluten-containing grains like wheat, barley, and rye.

Q1: What is the main source of starch and most beer?
A1: barley malt
Q2: At what point does barley have it's hull broken up into pieces?
A2: After malting
Q3: What takes the place of barley malt in gluten-free beer?
A3: sorghum
Q4: When is sweet wort separated during the brewing process?
A4: during lautering
Q5: Aside from barley, what is a another product founded beer that might contain gluten?
A5: wheat
A microbrewery, or craft brewery, produces a limited amount of beer. The maximum amount of beer a brewery can produce and still be classed as a microbrewery varies by region and by authority, though is usually around 15,000 barrels (1.8 megalitres, 396 thousand imperial gallons or 475 thousand US gallons) a year. A brewpub is a type of microbrewery that incorporates a pub or other eating establishment. The highest density of breweries in the world, most of them microbreweries, exists in the German Region of Franconia, especially in the district of Upper Franconia, which has about 200 breweries. The Benedictine Weihenstephan Brewery in Bavaria, Germany, can trace its roots to the year 768, as a document from that year refers to a hop garden in the area paying a tithe to the monastery. The brewery was licensed by the City of Freising in 1040, and therefore is the oldest working brewery in the world.

Q1: What is a brewery called that makes a small amount of beer?
A1: microbrewery
Q2: What would you call a microbrewery that also has a restaurant or a pub?
A2: brewpub
Q3: In general, how much beer can a microbrewery make and still be classified as a microbrewery?
A3: around 15,000 barrels
Q4: What city is home to the oldest known brewery in the world that is still active?
A4: Freising
Q5: What year was The Benedictine Weihenstephan Brewery first licensed as a brewery?
A5: 1040
The alcohol in beer comes primarily from the metabolism of sugars that are produced during fermentation. The quantity of fermentable sugars in the wort and the variety of yeast used to ferment the wort are the primary factors that determine the amount of alcohol in the final beer. Additional fermentable sugars are sometimes added to increase alcohol content, and enzymes are often added to the wort for certain styles of beer (primarily "light" beers) to convert more complex carbohydrates (starches) to fermentable sugars. Alcohol is a by-product of yeast metabolism and is toxic to the yeast; typical brewing yeast cannot survive at alcohol concentrations above 12% by volume. Low temperatures and too little fermentation time decreases the effectiveness of yeasts and consequently decreases the alcohol content.

Q1: What is the main source of the alcohol in beer?
A1: sugars
Q2: What is the process during brewing in which sugar is metabolized into alcohol?
A2: fermentation
Q3: At what concentration can yeast no longer survive in alcohol?
A3: above 12%
Q4: What could decrease alcohol content during the brewing process?
A4: Low temperatures
Q5: Why would more fermentable sugars be added to be beer during the brewing process?
A5: to increase alcohol content
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 11–13 °C or 52–55 °F), before being tapped and vented—a 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 condition—this 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.

Q1: What would you call a frame that holds the cask of beer horizontally when it arrives at the pub?
A1: stillage
Q2: What temperature are cask ales stored at before being tapped?
A2: 52–55 °F
Q3: What would you call a beer that has not been filtered or pasteurized?
A3: Cask-conditioned ales
Q4: How long does it take for sediment to settle and clear after a cask ale has been tapped?
A4: from several hours to several days
Q5: What tool is used to pull beer from a cask to serve?
A5: a hand pump
Beer contains ethyl alcohol, the same chemical that is present in wine and distilled spirits and as such, beer consumption has short-term psychological and physiological effects on the user. Different concentrations of alcohol in the human body have different effects on a person. The effects of alcohol depend on the amount an individual has drunk, the percentage of alcohol in the beer and the timespan that the consumption took place, the amount of food eaten and whether an individual has taken other prescription, over-the-counter or street drugs, among other factors. Drinking enough to cause a blood alcohol concentration (BAC) of 0.03%-0.12% typically causes an overall improvement in mood and possible euphoria, increased self-confidence and sociability, decreased anxiety, a flushed, red appearance in the face and impaired judgment and fine muscle coordination. A BAC of 0.09% to 0.25% causes lethargy, sedation, balance problems and blurred vision. A BAC from 0.18% to 0.30% causes profound confusion, impaired speech (e.g., slurred speech), staggering, dizziness and vomiting. A BAC from 0.25% to 0.40% causes stupor, unconsciousness, anterograde amnesia, vomiting (death may occur due to inhalation of vomit (pulmonary aspiration) while unconscious and respiratory depression (potentially life-threatening). A BAC from 0.35% to 0.80% causes a coma (unconsciousness), life-threatening respiratory depression and possibly fatal alcohol poisoning. As with all alcoholic drinks, drinking while driving, operating an aircraft or heavy machinery increases the risk of an accident; many countries have penalties against drunk driving.

Q1: What type of alcohol is found in beer?
A1: ethyl alcohol
Q2: How is alcohol measured in the human body?
A2: blood alcohol concentration
Q3: What type of alcohol is found in wine and distilled spirits?
A3: ethyl alcohol
Q4: What is it called when someone dies from inhaling vomit?
A4: pulmonary aspiration
Q5: What could be caused by a 0.80% Blood alcohol content in a human?
A5: fatal alcohol poisoning
Beer is sold in bottles and cans; it may also be available on draught, particularly in pubs and bars. The brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. The strength of beer is usually around 4% to 6% alcohol by volume (abv), although it may vary between 0.5% and 20%, with some breweries creating examples of 40% abv and above. Beer forms part of the culture of beer-drinking nations and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities like pub crawling, and pub games such as bar billiards.

Q1: What types of containers is beer generally sold in?
A1: bottles and cans
Q2: In addition to bottles and cans, How is beer often sold in bars?
A2: draught
Q3: In general, what is usually the alcohol content in most beer?
A3: around 4% to 6%
Q4: What festivals are a social tradition in many beer drinking countries?
A4: beer festivals,
Q5: What is a pub game that is popular in many beer drinking nations?
A5: bar billiards
Beer is composed mostly of water. Regions have water with different mineral components; as a result, different regions were originally better suited to making certain types of beer, thus giving them a regional character. For example, Dublin has hard water well-suited to making stout, such as Guinness; while the Plzeň Region has soft water well-suited to making Pilsner (pale lager), such as Pilsner Urquell. The waters of Burton in England contain gypsum, which benefits making pale ale to such a degree that brewers of pale ales will add gypsum to the local water in a process known as Burtonisation.

Q1: What is the main ingredient in beer?
A1: water
Q2: What type of water is good for making stout beer, like Guinness?
A2: hard water
Q3: What type of water is best for making pale lager?
A3: soft water
Q4: What is the process called when gypsum is added to water?
A4: Burtonisation
Q5: What type of beer benefits most from water that contains gypsum?
A5: pale ale
In 1516, William IV, Duke of Bavaria, adopted the Reinheitsgebot (purity law), perhaps the oldest food-quality regulation still in use in the 21st century, according to which the only allowed ingredients of beer are water, hops and barley-malt. Beer produced before the Industrial Revolution continued to be made and sold on a domestic scale, although by the 7th century AD, beer was also being produced and sold by European monasteries. During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture, and domestic manufacture ceased to be significant by the end of the 19th century. The development of hydrometers and thermometers changed brewing by allowing the brewer more control of the process and greater knowledge of the results.

Q1: In what year did William IV adopt a purity law pertaining to beer?
A1: 1516
Q2: What was the title of William IV in 1516?
A2: Duke of Bavaria
Q3: What was the name of the purity law that regulated beer in 1516, and is still in use today?
A3: Reinheitsgebot
Q4: Aside from water and hops, what is the only other ingredient allowed in beer?
A4: barley-malt
Q5: Who was the Duke of Bavaria in 1516?
A5: William IV
Hops contain several characteristics that brewers desire in beer. Hops contribute a bitterness that balances the sweetness of the malt; the bitterness of beers is measured on the International Bitterness Units scale. Hops contribute floral, citrus, and herbal aromas and flavours to beer. Hops have an antibiotic effect that favours the activity of brewer's yeast over less desirable microorganisms and aids in "head retention", the length of time that a foamy head created by carbonation will last. The acidity of hops is a preservative.

Q1: What is the main cause for the bitterness in beer?
A1: Hops
Q2: What is the main goals for the sweetness of beer?
A2: malt
Q3: How is the bitterness in most beers generally measured?
A3: the International Bitterness Units scale
Q4: The acidity of what ingredient acts as a preservative in beer?
A4: hops
Q5: What do you call the length of time that foam is on top of beer because of carbonation?
A5: head retention
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.

Q1: What is the first step of brewing when malted barley is mixed with hot water?
A1: mashing
Q2: How is hot water referred to by brewers?
A2: liquor
Q3: How long does the mashing step in the brewing process last?
A3: 1 to 2 hours
Q4: In brewing, what do starches become during the mashing process?
A4: sugars
Q5: What is it called when used grain is separated in the brewing process?
A5: wort separation
The basic ingredients of beer are water; a starch source, such as malted barley, able to be saccharified (converted to sugars) then fermented (converted into ethanol and carbon dioxide); a brewer's yeast to produce the fermentation; and a flavouring such as hops. A mixture of starch sources may be used, with a secondary starch source, such as maize (corn), rice or sugar, often being termed an adjunct, especially when used as a lower-cost substitute for malted barley. Less widely used starch sources include millet, sorghum and cassava root in Africa, and potato in Brazil, and agave in Mexico, among others. The amount of each starch source in a beer recipe is collectively called the grain bill.

Q1: What causes fermentation during the brewing process when making a beer?
A1: yeast
Q2: Which ingredient gives beer its flavor?
A2: hops
Q3: What vegetable is sometimes used as a grain source for beer in Brazil?
A3: potato
Q4: What is a popular grain source for brewing beer in Mexico?
A4: agave
Q5: In a recipe, what would you call the list of each source of starch in beer?
A5: the grain bill
The first historical mention of the use of hops in beer was from 822 AD in monastery rules written by Adalhard the Elder, also known as Adalard of Corbie, though the date normally given for widespread cultivation of hops for use in beer is the thirteenth century. Before the thirteenth century, and until the sixteenth century, during which hops took over as the dominant flavouring, beer was flavoured with other plants; for instance, grains of paradise or alehoof. Combinations of various aromatic herbs, berries, and even ingredients like wormwood would be combined into a mixture known as gruit and used as hops are now used. Some beers today, such as Fraoch' by the Scottish Heather Ales company and Cervoise Lancelot by the French Brasserie-Lancelot company, use plants other than hops for flavouring.

Q1: In what year were hops first known to be used in beer?
A1: 822 AD
Q2: What name was Adalhard the Elder also known as in 822 AD?
A2: Adalard of Corbie
Q3: In which century were hops first widely cultivated for making beer?
A3: the thirteenth century
Q4: In which century did hops become the most popular flavoring for beer?
A4: the sixteenth century
Q5: What would you call a mixture of ingredients used for brewing before the 16th century?
A5: gruit
Stout and porter are dark beers made using roasted malts or roast barley, and typically brewed with slow fermenting yeast. There are a number of variations including Baltic porter, dry stout, and Imperial stout. The name Porter was first used in 1721 to describe a dark brown beer popular with the street and river porters of London. This same beer later also became known as stout, though the word stout had been used as early as 1677. The history and development of stout and porter are intertwined.

Q1: In what year was the name Porter first used for a dark beer?
A1: 1721
Q2: In what year was the name stout first used to describe a dark beer?
A2: 1677
Q3: What do you call a dark beer that is brewed with roasted malts or barley?
A3: Stout and porter
Q4: What type of yeast is used to make stout and porter beers?
A4: slow fermenting yeast
Q5: In what country was Porter beer popular in 1721?
A5: London