Q: Your head voice is like a bell. In order to master your head voice, you have to be able to access the resonance in your nasal cavity and employ your pharynx. The pharynx is the passageway that connects your nasal cavity to your larynx. Start in the middle of your range and produce an "Ng" sound. As you open your mouth into an "Ahhhh" sound and move up through the scale, really connect to the vibration you feel in the back of your neck. Head voice is a connected sound, as it still involves part of your chest. So, you may not feel a break in your voice when transitioning from chest voice to head voice. To strengthen your head voice, sing an "Ahh" sound starting at the upper middle point in your range and sliding up until you can't sing any higher without transitioning into falsetto. Register breaks occur when you transition from chest voice to a higher mode like head voice or falsetto. Breaks can also occur when coming back down, and can be smoothed out with proper technique and practice. You can learn to minimize your break by opening up the throat further through manipulation of vowels. This means not pronouncing vowels as you would when speaking. Instead, draw out and round the vowel sounds to keep your larynx stable. Many professional singers learn to sing around the break in their voice, so don't feel like it's something you have to fix, even if you think it sounds awkward. Countertenors have the ability to produce a full sound in falsetto, sometimes allowing the voice to reach soprano levels. Your falsetto doesn't resonate in your chest; it resonates in your throat, mouth, and sinus cavities. If you've ever imitated a female voice, this is similar to falsetto. To produce a well-rounded falsetto sound, keep your larynx stable, and picture yourself closing around the notes, not pushing or straining them outward. Start with the lowest note that you can in falsetto and practice scales going up and down until you can produce a consistent sound.
A: Develop your head voice. Smooth your register break. Practice your falsetto voice.

Q: The easiest way to make broiled lobster is to pick up some lobster tails, either frozen or fresh, from the supermarket or your local fishmonger. Lobster tails are the meatiest part of the lobster. You can certainly broil the other parts, too, but if you're looking for an easier preparation experience, you can't go wrong with tails. If you choose fresh lobster tails, keep them refrigerated until use. If you buy frozen lobster tails, thaw them in the refrigerator overnight before using. This will help ensure they cook evenly. Just before you're ready to broil the lobsters, preheat the broiler. If your broiler operates inside the main part of your oven, place the oven rack in the center of the oven to ensure even broiling. Wipe them clean with a paper towel. Use a sharp pair of kitchen scissors to cut a rectangular window shaped-piece along the top curve of the lobster tails. This exposes the flesh so that it will cook thoroughly under the broiler. Don't remove the shell entirely: just cut away a section that's a few inches wide and runs the length of the lobster tail. You can use a knife to do the job if you don't have a pair of scissors. Try a serrated knife, which is less likely to slip on the slick lobster shell. If you prefer, you can simply make one cut along the length of the tail, then pull the shell halves apart with your hands to expose the flesh. Since lobster meat dries out pretty quickly when it cooks, it's usually broiled with flavored butter to keep it moist. The most important ingredient in the butter sauce is the butter, of course - and it can be flavored any way you like. To make a delicious basic butter sauce, mix the following ingredients together in a bowl: 1/4 cup melted butter per lobster tail 1 minced garlic clove per lobster tail Salt and pepper to taste Place them flesh-side up in a small roasting pan that will catch all the drippings. Pour the butter sauce over the lobster tails, allowing it to pool inside the shells. Put the baking pan under the broil and cook the lobster tails for 10-12 minutes. The lobster tails are ready when the flesh is opaque in the middle and the butter has browned. Remove them from the oven. If the flesh still looks a little translucent, the lobster tails aren't ready yet. Broil them for another 2-3 minutes and check again. Don't overcook the lobster - the meat could become a bit rubbery. Be sure to check after 10-12 minutes to see if the lobster is done. As a general rule, broiled lobster requires 1 minute per ounce of meat to cook properly. Broiled lobster tails are delicious with extra butter sauce, a squirt of lemon juice and a sprinkling of fresh herbs such as dill or chives. Serve the lobster immediately after cooking for best results. The meat can be left inside the shell for presentation or may be taken out.
A: Choose fresh or frozen tails. Preheat the broiler. Wash the tails under cool water. Cut a "window" out of the shells. Prepare the butter marinade. Dress the lobster tails. Broil the lobster tails. Serve the lobster.

Q: This represents the spread of the population. Standard deviation = = sq rt [(((X-)^2))/(N)]. For the example given, the standard deviation is sqrt[((12-62)^2 + (55-62)^2 + (74-62)^2 + (79-62)^2 + (90-62)^2)/(5)] = 27.4. (Note that if this was the sample standard deviation, you would divide by n-1, the sample size minus 1.)
A: Calculate the standard deviation.

Q: Take note of joint areas. his hair looks a little wind-blown and messy, use short strokes to create this kind of effect.
A:
Draw a stick figure of Inuyasha. Flesh out your stick figure to add body and thickness. Add details to the face, take note that he has thick eyebrows, then draw the eyes, nose and mouth. Draw Inuyasha's bangs, and two long pointy lump of hair on each side of his head. Draw his pointy dog like ears and add his long hair at the back of his head. Draw Inuyasha's clothes. Add further details to the clothes, his necklace, sheath to the sword, hands and feet. Draw his sword. Erase unnecessary lines. Colour your drawing!