romikgosai/squad_modified_2 huggingface dataset:
Worldwide, more chickens are kept than any other type of poultry, with over 50 billion birds being raised each year as a source of meat and eggs. Traditionally, such birds would have been kept extensively in small flocks, foraging during the day and housed at night. This is still the case in developing countries, where the women often make important contributions to family livelihoods through keeping poultry. However, rising world populations and urbanization have led to the bulk of production being in larger, more intensive specialist units. These are often situated close to where the feed is grown or near to where the meat is needed, and result in cheap, safe food being made available for urban communities. Profitability of production depends very much on the price of feed, which has been rising. High feed costs could limit further development of poultry production.

Q1: What is the most popular type of poulty that is farmed?
A1: Worldwide, more chickens are kept than any other type of poultry
Q2: How many birds are routinely raised in the world for the consumption process?
A2: 50 billion birds being raised each year as a source of meat and eggs.
Q3: How is the cost of the price for animal feed related to the poulty cost for consumers?
A3: High feed costs could limit further development of poultry production
Q4: Before industrialization how were chickens normally cared for?
A4: birds would have been kept extensively in small flocks, foraging during the day and housed at night.
Q5: What is the major significance of chickens to women in underdeveloped countries?
A5: the women often make important contributions to family livelihoods through keeping poultry
In free-range husbandry, the birds can roam freely outdoors for at least part of the day. Often, this is in large enclosures, but the birds have access to natural conditions and can exhibit their normal behaviours. A more intensive system is yarding, in which the birds have access to a fenced yard and poultry house at a higher stocking rate. Poultry can also be kept in a barn system, with no access to the open air, but with the ability to move around freely inside the building. The most intensive system for egg-laying chickens is battery cages, often set in multiple tiers. In these, several birds share a small cage which restricts their ability to move around and behave in a normal manner. The eggs are laid on the floor of the cage and roll into troughs outside for ease of collection. Battery cages for hens have been illegal in the EU since January 1, 2012.

Q1: What is the benefit to chickens of being in a free-range farming location?
A1: the birds have access to natural conditions and can exhibit their normal behaviours
Q2: What is yarding in relation to the pultry industry?
A2: birds have access to a fenced yard and poultry house at a higher stocking rate
Q3: What is the most intensive type of enclosure system used in the poultry business?
A3: battery cages, often set in multiple tiers
Q4: How are eggs collected in teh battery cage system?
A4: The eggs are laid on the floor of the cage and roll into troughs outside for ease of collection
Chickens raised intensively for their meat are known as "broilers". Breeds have been developed that can grow to an acceptable carcass size (2 kg (4.4 lb)) in six weeks or less. Broilers grow so fast, their legs cannot always support their weight and their hearts and respiratory systems may not be able to supply enough oxygen to their developing muscles. Mortality rates at 1% are much higher than for less-intensively reared laying birds which take 18 weeks to reach similar weights. Processing the birds is done automatically with conveyor-belt efficiency. They are hung by their feet, stunned, killed, bled, scalded, plucked, have their heads and feet removed, eviscerated, washed, chilled, drained, weighed, and packed, all within the course of little over two hours.

Q1: What is the average size of chickens used extensively for it's meat production raised in an intensive environment?
A1: carcass size (2 kg (4.4 lb))
Q2: How long does it take for an broiler raisedin an intensive environment very to reach optimum size?
A2: six weeks or less
Q3: What is the death rate among chickens who are intensivley breed to be broilers?
A3: Mortality rates at 1%
Q4: Do chicken raised in the intensive broiler method suffer from health condions?
A4: their legs cannot always support their weight and their hearts and respiratory systems may not be able to supply enough oxygen to their developing muscles.
Q5: How long does it take for a chicken raised in a less intensive envionment to reach optimal broiler size?
A5: 18 weeks to reach similar weights
Both intensive and free-range farming have animal welfare concerns. In intensive systems, cannibalism, feather pecking and vent pecking can be common, with some farmers using beak trimming as a preventative measure. Diseases can also be common and spread rapidly through the flock. In extensive systems, the birds are exposed to adverse weather conditions and are vulnerable to predators and disease-carrying wild birds. Barn systems have been found to have the worst bird welfare. In Southeast Asia, a lack of disease control in free-range farming has been associated with outbreaks of avian influenza.

Q1: What are some of the major concerns with intensive breeding programs?
A1: cannibalism, feather pecking and vent pecking can be common
Q2: What harsh measures do farmers use to prevent the chickens from harming themselves or others?
A2: some farmers using beak trimming as a preventative measure
Q3: What are some of the major concerns with extensive breeding programs such as free range ?
A3: the birds are exposed to adverse weather conditions and are vulnerable to predators and disease-carrying wild birds.
Q4: How is the spread of the avian flu related to the conditions in which chickens are kept?
A4: In Southeast Asia, a lack of disease control in free-range farming has been associated with outbreaks of avian influenza.
Q5: What is considered the most alarming setting for chickens to be raised in?
A5: Barn systems have been found to have the worst bird welfare.
In many countries, national and regional poultry shows are held where enthusiasts exhibit their birds which are judged on certain phenotypical breed traits as specified by their respective breed standards. The idea of poultry exhibition may have originated after cockfighting was made illegal, as a way of maintaining a competitive element in poultry husbandry. Breed standards were drawn up for egg-laying, meat-type, and purely ornamental birds, aiming for uniformity. Sometimes, poultry shows are part of general livestock shows, and sometimes they are separate events such as the annual "National Championship Show" in the United Kingdom organised by the Poultry Club of Great Britain.

Q1: Is there a pplace where lovers of the chicken are able to see some of its best attributes ?
A1: In many countries, national and regional poultry shows are held where enthusiasts exhibit their birds
Q2: In such competitions what are the chickens juged on? What attibutes are considered viable?
A2: birds which are judged on certain phenotypical breed traits as specified by their respective breed standards
Q3: Are there breed standards used for the competitions?
A3: Breed standards were drawn up for egg-laying, meat-type, and purely ornamental birds, aiming for uniformity
Q4: What are some of the most widely known poultry tournaments?
A4: the annual "National Championship Show" in the United Kingdom organised by the Poultry Club of Great Britain.
Q5: From where does the idea of a poultry tournament orginate?
A5: The idea of poultry exhibition may have originated after cockfighting was made illegal, as a way of maintaining a competitive element in poultry husbandry
Poultry is the second most widely eaten type of meat in the world, accounting for about 30% of total meat production worldwide compared to pork at 38%. Sixteen billion birds are raised annually for consumption, more than half of these in industrialised, factory-like production units. Global broiler meat production rose to 84.6 million tonnes in 2013. The largest producers were the United States (20%), China (16.6%), Brazil (15.1%) and the European Union (11.3%). There are two distinct models of production; the European Union supply chain model seeks to supply products which can be traced back to the farm of origin. This model faces the increasing costs of implementing additional food safety requirements, welfare issues and environmental regulations. In contrast, the United States model turns the product into a commodity.

Q1: Jo w common is the consumtion of poultry in the world?
A1: Poultry is the second most widely eaten type of meat in the world, accounting for about 30% of total meat production worldwide
Q2: How many animals of the poultry variety are raised for consumtion each year?
A2: Sixteen billion birds are raised annually
Q3: What type of enviornment is poultry most commonly raised in?
A3: more than half of these in industrialised, factory-like production units
Q4: How many industry models are followed for the production process of poultry?
A4: There are two distinct models of production;
Q5: What is the Europeon model of the poultry business ?
A5: the European Union supply chain model seeks to supply products which can be traced back to the farm of origin
World production of duck meat was about 4.2 million tonnes in 2011 with China producing two thirds of the total, some 1.7 billion birds. Other notable duck-producing countries in the Far East include Vietnam, Thailand, Malaysia, Myanmar, Indonesia and South Korea (12% in total). France (3.5%) is the largest producer in the West, followed by other EU nations (3%) and North America (1.7%). China was also by far the largest producer of goose and guinea fowl meat, with a 94% share of the 2.6 million tonne global market.

Q1: How many ducks did China produce for consumption in 2011?
A1: China producing two thirds of the total, some 1.7 billion birds
Q2: What other countries are important to the duck husbandry business?
A2: Vietnam, Thailand, Malaysia, Myanmar, Indonesia and South Korea (12% in total)
Q3: Who is the largest producer of duck meat among the western nations?
A3: France (3.5%) is the largest producer in the West,
Q4: What is the market percentage held by the country that controls the biggest share of the global market for goose and guinea fowl meat
A4: 94% share
Poultry is available fresh or frozen, as whole birds or as joints (cuts), bone-in or deboned, seasoned in various ways, raw or ready cooked. The meatiest parts of a bird are the flight muscles on its chest, called "breast" meat, and the walking muscles on the legs, called the "thigh" and "drumstick". The wings are also eaten (Buffalo wings are a popular example in the United States) and may be split into three segments, the meatier "drumette", the "wingette" (also called the "flat"), and the wing tip (also called the "flapper"). In Japan, the wing is frequently separated, and these parts are referred to as 手羽元 (teba-moto "wing base") and 手羽先 (teba-saki "wing tip").

Q1: What is the most substantial part of a birds antomy as it apples to consupmtion og the meat?
A1: The meatiest parts of a bird are the flight muscles on its chest, called "breast" meat, and the walking muscles on the legs, called the "thigh" and "drumstick"
Q2: Are certain parts of the bird used for particular reasons in relation to receipes?
A2: wings are also eaten (Buffalo wings are a popular example in the United States) and may be split into three segments,
Q3: Is poultry available in various forms?
A3: fresh or frozen, as whole birds or as joints (cuts), bone-in or deboned, seasoned in various ways, raw or ready cooked.
Dark meat, which avian myologists refer to as "red muscle", is used for sustained activity—chiefly walking, in the case of a chicken. The dark colour comes from the protein myoglobin, which plays a key role in oxygen uptake and storage within cells. White muscle, in contrast, is suitable only for short bursts of activity such as, for chickens, flying. Thus, the chicken's leg and thigh meat are dark, while its breast meat (which makes up the primary flight muscles) is white. Other birds with breast muscle more suitable for sustained flight, such as ducks and geese, have red muscle (and therefore dark meat) throughout. Some cuts of meat including poultry expose the microscopic regular structure of intracellular muscle fibrils which can diffract light and produce iridescent colours, an optical phenomenon sometimes called structural colouration.

Q1: Are there reasons for the dark meat  that poultry has?
A1: The dark colour comes from the protein myoglobin, which plays a key role in oxygen uptake and storage within cells
Q2: What is the white meat of chicken actually used for by the animal ?
A2: White muscle, in contrast, is suitable only for short bursts of activity such as, for chickens, flying
Q3: What causes the meat of some poultry to show rainbow like colr striations?
A3: the microscopic regular structure of intracellular muscle fibrils which can diffract light and produce iridescent colours
Q4: Do some varities of  poultry have more dark meat than others?
A4: birds with breast muscle more suitable for sustained flight, such as ducks and geese, have red muscle (and therefore dark meat) throughout
A 2011 study by the Translational Genomics Research Institute showed that 47% of the meat and poultry sold in United States grocery stores was contaminated with Staphylococcus aureus, and 52% of the bacteria concerned showed resistance to at least three groups of antibiotics. Thorough cooking of the product would kill these bacteria, but a risk of cross-contamination from improper handling of the raw product is still present. Also, some risk is present for consumers of poultry meat and eggs to bacterial infections such as Salmonella and Campylobacter. Poultry products may become contaminated by these bacteria during handling, processing, marketing, or storage, resulting in food-borne illness if the product is improperly cooked or handled.

Q1: When is it possible for baccteria is enter into poultry before you get it home?
A1: Translational Genomics Research
Q2: What percentage of poultry is tainted with Staphylococcus bacteria?
A2: 47%
Q3: Are the bacteria that is found on poultry easy to get rid of?
A3: Thorough cooking of the product would kill these bacteria,
Q4: What considerations do consumers need when using safe handling procedures with poultry regardless of cooking method used??
A4: a risk of cross-contamination from improper handling of the raw product is still present
In general, avian influenza is a disease of birds caused by bird-specific influenza A virus that is not normally transferred to people; however, people in contact with live poultry are at the greatest risk of becoming infected with the virus and this is of particular concern in areas such as Southeast Asia, where the disease is endemic in the wild bird population and domestic poultry can become infected. The virus possibly could mutate to become highly virulent and infectious in humans and cause an influenza pandemic.

Q1: Is the Avian flu a risk only to animals?
A1: people in contact with live poultry are at the greatest risk of becoming infected with the virus
Q2: What portion of the world is considered to be most at risk for the rapid spread of the avian flu?
A2: areas such as Southeast Asia, where the disease is endemic in the wild bird population and domestic poultry can become infected
Q3: What is the danger to humans in regards to the spread of avian flu to humans ?
A3: The virus possibly could mutate to become highly virulent and infectious in humans and cause an influenza pandemic.
Q4: Can the avian flu be sread from wild birds to birds kept in husbandry?
A4: the disease is endemic in the wild bird population and domestic poultry can become infected.
Bacteria can be grown in the laboratory on nutrient culture media, but viruses need living cells in which to replicate. Many vaccines to infectious diseases can be grown in fertilised chicken eggs. Millions of eggs are used each year to generate the annual flu vaccine requirements, a complex process that takes about six months after the decision is made as to what strains of virus to include in the new vaccine. A problem with using eggs for this purpose is that people with egg allergies are unable to be immunised, but this disadvantage may be overcome as new techniques for cell-based rather than egg-based culture become available. Cell-based culture will also be useful in a pandemic when it may be difficult to acquire a sufficiently large quantity of suitable sterile, fertile eggs.

Q1: What are poultry eggs used for aside from consumption?
A1: Many vaccines to infectious diseases can be grown in fertilised chicken eggs.
Q2: What is the major difficulty faced in using poultry to cultivate vaccines?
A2: egg allergies are unable to be immunised
Q3: How long does it take for the flu vaccine to be fully ready for deployment into the population ?
A3: process that takes about six months
Q4: In order to make a vaccine , what do viruses require that bacteria does not?
A4: viruses need living cells in which to replicate
Q5: What new technology is being used in teh vaccine making process that will make vaccines safer and eaier for most consumers?
A5: . Cell-based culture
Poultry meat and eggs provide nutritionally beneficial food containing protein of high quality. This is accompanied by low levels of fat which have a favourable mix of fatty acids. Chicken meat contains about two to three times as much polyunsaturated fat as most types of red meat when measured by weight. However, for boneless, skinless chicken breast, the amount is much lower. A 100-g serving of baked chicken breast contains 4 g of fat and 31 g of protein, compared to 10 g of fat and 27 g of protein for the same portion of broiled, lean skirt steak.

Q1: What is the nutitional value to humans of poultry and poultry products?
A1: protein of high quality
Q2: What is the fat and protien content of a 100g ram serving of baked chicken breast contain ?
A2: 4 g of fat and 31 g of protein
Q3: How much healthy fat in in the average serving of poultry?
A3: two to three times as much polyunsaturated fat as most types of red meat
Q4: Does chicken contain fat?
A4: low levels of fat which have a favourable mix of fatty acids
Arsenal was the first club from the south of England to join The Football League, in 1893. They entered the First Division in 1904, and have since accumulated the second most points. Relegated only once, in 1913, they continue the longest streak in the top division. In the 1930s, Arsenal won five League Championships and two FA Cups, and another FA Cup and two Championships after the war. In 1970–71, they won their first League and FA Cup Double. Between 1988 and 2005, they won five League titles and five FA Cups, including two more Doubles. They completed the 20th century with the highest average league position.

Q1: In what year did Arsenal join The Football League?
A1: 1893
Q2: During the 1930s, Arsenal won how many League Championships?
A2: five
Q3: When did Arsenal win their first Double Cup?
A3: 1970–71
Q4: Over a 17 year period which began in the late 80s, stretching five years into the new millenia, how many FA Cups did Arsenal win?
A4: five
Q5: What was the first football club from southern England to join The Football League?
A5: Arsenal
Q6: When did Arsenal join the Football League?
A6: 1893
Q7: In what year did Arsenal qualify to be in the First Division?
A7: 1904
Q8: How many league championships did Arsenal win in the 1930s?
A8: five
Q9: What was Arsenal's league position ranking at the end of the last century?
A9: highest average
In 1886, Woolwich munitions workers founded the club as Dial Square. In 1913, the club crossed the city to Arsenal Stadium in Highbury. They became Tottenham Hotspur's nearest club, commencing the North London derby. In 2006, they moved to the Emirates Stadium in nearby Holloway. Arsenal earned €435.5m in 2014–15, with the Emirates Stadium generating the highest revenue in world football. Based on social media activity from 2014–15, Arsenal's fanbase is the fifth largest in the world. Forbes estimates the club was worth $1.3 billion in 2015.

Q1: What was the original name of the Arsenal team?
A1: Dial Square
Q2: When was Arsenal originally formed?
A2: 1886
Q3: When did Arsenal become based in Highbury?
A3: 1913
Q4: In what year did Arsenal move to Holloway?
A4: 2006
Q5: How does Forbe's believe the Arsenal club was worth in 2015?
A5: $1.3 billion
Arsenal Football Club was formed as Dial Square in 1886 by workers at the Royal Arsenal in Woolwich, south-east London, and were renamed Royal Arsenal shortly afterwards. The club was renamed again to Woolwich Arsenal after becoming a limited company in 1893. The club became the first southern member of the Football League in 1893, starting out in the Second Division, and won promotion to the First Division in 1904. The club's relative geographic isolation resulted in lower attendances than those of other clubs, which led to the club becoming mired in financial problems and effectively bankrupt by 1910, when they were taken over by businessmen Henry Norris and William Hall. Norris sought to move the club elsewhere, and in 1913, soon after relegation back to the Second Division, Arsenal moved to the new Arsenal Stadium in Highbury, north London; they dropped "Woolwich" from their name the following year. Arsenal only finished in fifth place in the second division during the last pre-war competitive season of 1914–15, but were nevertheless elected to rejoin the First Division when competitive football resumed in 1919–20, at the expense of local rivals Tottenham Hotspur. Some books have reported that this election to division 1 was achieved by dubious means.

Q1: What group from the munitions plant in Woolwich formed the Arsenal club?
A1: workers
Q2: By what year had Arsenal become a limited company?
A2: 1893
Q3: When did Arsenal move to Arsenal Stadium in Highbury?
A3: 1913
Q4: In which division was Arsenal ranked by the start of WWI?
A4: second division
Q5: By 1920 where was Arsenal ranked in division?
A5: First Division
Arsenal appointed Herbert Chapman as manager in 1925. Having already won the league twice with Huddersfield Town in 1923–24 and 1924–25 (see Seasons in English football), Chapman brought Arsenal their first period of major success. His revolutionary tactics and training, along with the signings of star players such as Alex James and Cliff Bastin, laid the foundations of the club's domination of English football in the 1930s. Under his guidance Arsenal won their first major trophies – victory in the 1930 FA Cup Final preceded two League Championships, in 1930–31 and 1932–33. In addition, Chapman was behind the 1932 renaming of the local London Underground station from "Gillespie Road" to "Arsenal", making it the only Tube station to be named specifically after a football club.

Q1: What manager was appointed to lead Arsenal in 1925?
A1: Herbert Chapman
Q2: What was Chapman's style of tactics that provided the basis for the Arsenal club's success?
A2: revolutionary
Q3: In what decade did Arsenal dominate in English football?
A3: 1930s
Q4: What football club manager got an underground station renamed for Arsenal?
A4: Chapman
Q5: What was one of Arsenal's first major wins?
A5: 1930 FA Cup Final