Context: The NBA high school draftees are players who have been drafted to the National Basketball Association (NBA) straight out of high school without playing basketball at the collegiate level. The process of jumping directly from high school to the professional level is also known as going prep-to-pro. Since 2006, the practice of drafting high school players has been prohibited by the new collective bargaining agreement, which requires that players who entered the draft be 19 years of age and at least one year removed from high school. Contrary to popular belief, the player does not have to play at least a year in college basketball, as the player can choose to instead play in another professional league (like the NBA G League or especially somewhere overseas) like Brandon Jennings or Emmanuel Mudiay in Italy and China respectively, simply take the year off, such as the case with Mitchell Robinson, or even hold themselves back a year in high school before declaring for the draft, like with Satnam Singh Bhamara or Thon Maker.
 Question: does the nba draft out of high school Context: Vicia faba, also known as the broad bean, fava bean, faba bean, field bean, bell bean, or tic bean, is a species of flowering plant in the pea and bean family Fabaceae. It is of uncertain origin and widely cultivated as a crop. Horse bean, Vicia faba var. equina Pers., is a variety recognized as an accepted name.
 Question: are fava beans and broad beans the same thing Context: In physics, power is the rate of doing work, the amount of energy transferred per unit time. Having no direction, it is a scalar quantity. In the International System of Units, the unit of power is the joule per second (J/s), known as the watt in honour of James Watt, the eighteenth-century developer of the steam engine condenser. Another common and traditional measure is horsepower (comparing to the power of a horse). Being the rate of work, the equation for power can be written:
 Question: is power the rate at which energy is transformed Context: Superheated water is liquid water under pressure at temperatures between the usual boiling point, 100 °C (212 °F) and the critical temperature, 374 °C (705 °F). It is also known as ``subcritical water'' or ``pressurized hot water.'' Superheated water is stable because of overpressure that raises the boiling point, or by heating it in a sealed vessel with a headspace, where the liquid water is in equilibrium with vapour at the saturated vapor pressure. This is distinct from the use of the term superheating to refer to water at atmospheric pressure above its normal boiling point, which has not boiled due to a lack of nucleation sites (sometimes experienced by heating liquids in a microwave).
 Question: is it possible to heat water above its boiling point Context: The fluid ounce is distinct from the ounce as a unit of weight or mass, although it is sometimes referred to simply as an ``ounce'' where context makes the meaning clear, such as ounces in a bottle.
 Question: is an ounce equal to a fluid ounce
No
Yes
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Yes
No