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: Bulgur is recognized as a whole grain by the United States Department of Agriculture. Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that has not been parboiled. Instead, bulgur is cracked wheat that has been partially cooked. Bulgur is a common ingredient in cuisines of many countries of the Middle East and Mediterranean Basin. It has a light, nutty flavor.
 Question: is cracked wheat and bulgur the same thing Context: Robinson had an exceptional 10-year MLB career. He was the recipient of the inaugural MLB Rookie of the Year Award in 1947, was an All-Star for six consecutive seasons from 1949 through 1954, and won the National League Most Valuable Player Award in 1949--the first black player so honored. Robinson played in six World Series and contributed to the Dodgers' 1955 World Series championship.
 Question: did jackie robinson ever win the world series Context: Seawater, or salt water, is water from a sea or ocean. On average, seawater in the world's oceans has a salinity of about 3.5% (35 g/L, 599 mM). This means that every kilogram (roughly one litre by volume) of seawater has approximately 35 grams (1.2 oz) of dissolved salts (predominantly sodium (Na ) and chloride (Cl ) ions). Average density at the surface is 1.025 kg/L. Seawater is denser than both fresh water and pure water (density 1.0 kg/L at 4 °C (39 °F)) because the dissolved salts increase the mass by a larger proportion than the volume. The freezing point of seawater decreases as salt concentration increases. At typical salinity, it freezes at about −2 °C (28 °F). The coldest seawater ever recorded (in a liquid state) was in 2010, in a stream under an Antarctic glacier, and measured −2.6 °C (27.3 °F). Seawater pH is typically limited to a range between 7.5 and 8.4. However, there is no universally accepted reference pH-scale for seawater and the difference between measurements based on different reference scales may be up to 0.14 units.
 Question: is sea water and salt water the same thing
No
No
Yes
Yes