Problem: Write an article based on this summary: Choose an auto-feed scanner for a large quantity of photos. Choose a flat-bed scanner if you are concerned with optimal quality. Use a DPI (dots per inch) between 300 and 600. Use glass cleaner to prevent smudges on your scanned photos.

Answer: If you have hundreds or thousands of photos to scan, having an auto-feed scanner is going to save you a lot of time. Once your scanner is turned on and connected to your computer, you can follow instructions and feed one photo after another into the scanner without pausing in between images. If choosing this option, it helps to put your photos in order ahead of time. Images will be stored in the order they are scanned, so taking some time to arrange them ahead of time will save you more time once the scanning is done. This way you can individually adjust settings for each photo, if you want. These scanners usually have automatic edge detection capabilities Lay up to 4 photos on the scanner glass at a time to scan. Most scanners will have a button you can press to indicate the photos are ready to be scanned. Press this button and watch your images get uploaded to your computer! 300 is a minimum and 600 DPI will provide enough pixels to enlarge the photo but also maintain quality. This is a great trick so you can make larger prints of photos in the future! Use the cleaner along with a lint-free or microfiber cloth for the best results. Make sure the glass is completely dry before scanning photos.

Problem: Write an article based on this summary: Check the label on the food you feed your dog. Feed a normal amount of high-quality commercial dog food for the first 4 weeks of pregnancy. Switch to a high-quality puppy food during the 5th or 6th week of pregnancy. Increase the amount that you feed your dog by another 25% for the end of her pregnancy, during the 8th and 9th week. Do not supplement your dog's food with vitamins, minerals, or meats unless directed by your veterinarian.

Answer: Ensure that the food has passed an AAFCO feeding test. The label should read, "Animal feeding tests using AAFCO procedures substantiate that _____ provides complete and balanced nutrition for ______." Commercial dog foods are sold at pet food and grocery stores. These foods typically contain all necessary nutrients in the correct amounts and ratios. Homemade foods often do not contain the proper balance of the necessary nutrients and should be avoided. At this point in the pregnancy, your dog will have higher nutritional demands. Puppy food contains higher amounts of protein, fat, energy and minerals. At this point you should also increase the amount that you feed your dog by 20-25%. Do not feed large-breed dog or large-breed puppy foods, even if you have a large-breed dog. These foods typically do not contain enough energy or calcium for a pregnant dog. At this point your dog will be eating 50% more than she did before pregnancy. For example, if your dog ate 2 cups of food twice daily before she was pregnant, she will need 6 cups of food per day by the end of her pregnancy. Because the puppies will be pushing on her stomach, she may not be able to eat this much food in one meal. Dividing her food into smaller, more frequent meals will ensure that she gets all of her nutritional requirements. Some dogs need to be "free fed" at this point, meaning that their food is left down throughout the day to allow them to eat as needed. You may think that additional calcium is required, and some inaccurate websites even recommend it, but do not give your dog any additional calcium. Additional calcium can affect your dog's internal ability to regulate calcium and can put your dog at risk for a life-threatening drop in calcium (called eclampsia). Adding meats to your dog's food can cause them to eat fewer carbohydrates and decrease her energy intake.

Problem: Write an article based on this summary: Select your tuna. Start mixing the marinade. Divide the mixture into two equal portions. Add the rice wine vinegar to the marinade mixture. Marinate the tuna. Press in the sesame seeds. Heat a grill or cast iron skillet. Sear the tuna steaks Serve.

Answer: Ahi tuna can refer to yellowfin or bigeye tuna, either of which makes a fine tuna steak. Albacore is generally cheaper and still a favorite of some cooks. Nowadays, frozen fillets at a fishmonger can be high quality, and much cheaper than the fresh stuff. Look for cuts that are neatly trimmed, with firm, dark red flesh. Avoid any with discolored flesh around the bone, or with a brown tinge. Thick cuts are necessary to create a seared crust without overcooking the inner flesh. Aim for a cut at least 1" (3.2 cm) thick. In a medium bowl, mix together the soy sauce, mirin, honey and sesame oil with a whisk. If you can't find mirin, use white wine or sherry, with a small pinch of sugar stirred in. Set aside one portion to use as a dipping sauce. Whisk until incorporated. Place the marinade and tuna in a sealable plastic bag and refrigerate. Leave it for up to 2 hours to allow the flavors to blend. Some chefs recommend keeping this to 30 minutes or less, or even just briefly rubbing in the marinade. The shorter marinade could result in more tender meat, but a more fishy flavor. Remove the tuna steaks from the bag and drain off excess marinade. Cover them in a crust of sesame seeds, pressing gently to adhere them to the surface. Use both white and black sesame seeds for an attractive presentation. Searing requires very high temperatures. If using a gas grill, bring it to 450F (230C). If using a stove, use a heavy skillet good at conducting heat, preferably a well-seasoned cast iron pan. Add peanut oil, refined (non-extra-virgin) olive oil, or another oil with a high smoking point. When the oil shimmers or just begins to smoke, the pan is hot enough for the tuna. . Sear until brown on the outside and opaque in the center, with a golden-brown sesame seed crust. This will take about 12 minutes on each side. Sear for just 30 seconds on each side if you prefer a rare center. Due to risk of parasites, this method should only be used for tuna that's been frozen. Remove the steaks from the skillet and serve with the reserved dipping sauce.

Problem: Write an article based on this summary: Begin with dry hair. Comb out the tangles. Apply a setting spray or hairspray to your hair. Use a curling iron with a barrel between inches and 1 inch (2.5cm). Curl 1-inch sections at a time. Clamp a section of hair in the curling iron. Roll the iron up. Release the curl. Pin up each curl as you go. Alternate the size and direction of each curl. Continue until all your hair is curled. Spritz your curls with hairspray. Unpin the curls. Shape the curls with your fingers.

Answer:
You should never use a curling iron on wet hair, as it causes breakage and burning. Instead, make sure your hair is completely dry before curling it. Before you start curling, make sure your hair is free of tangles and snares by running a brush or comb through it. You can apply a detangling spray or serum if necessary, as well. Before you use your curling iron, apply a setting spray or hairspray to help the curls hold. You can also use a product like wave-enhancing spray, mousse, or gel, to help give your hair body and set the curls. Let it dry before you start curling your hair. Look for a setting spray that doubles as a heat protectant to prevent hair damage from the curling iron. To get extra curly hair, you need to use a small curling iron to create fairly tight curls. Choose a curling iron with a inch to 1-inch barrel to get small curls. Larger barrels will create a wavy, rather than curly, look. Begin with a small section at the crown (or top) of your head and work your way through the top portion of your hair. Then, curl the next highest layer all the way around before moving lower. Many people also start curling from the bottom, but it won't make a big difference either way. Open the handle and close the hair in the curling iron. Start in the middle of the section, rather than clamping it at the end, to create curls that last all day. Begin twirling the iron so that the hair wraps around it. Then, gently release the clamp and slide the iron down the hair. Clamp it and roll it again. Continue this process until you reach the ends of your hair. Then roll the iron until it is close to, but not touching, your scalp. Clamping the middle of your hair in the iron and working your way toward the ends will create longer lasting curls that rolling the iron from the bottom of your hair up. Hold the curl in place for 5 seconds before releasing it. Then, open up the iron and pull the handle down, letting go of the curl. After you make the curl, wrap it around your finger in a small loop or bun. When you have it wrapped, use a bobby pin or single prong hair clip to secure it to your head. This process will help your curls set, and it keeps them out of your way as you curl the rest of your hair. As you go, alternate the amount of hair you curl at one time and well as the direction in which you roll the hair. Doing so will give you a bit more volume, as well as curls in different sizes and orientations, which will make them look more natural. Continue curling one piece of hair at a time until all your hair is curled. If you have a lot of hair and are curling small sections, this may take a while. While your curls are setting, spritz them with hairspray before unpinning them. Allow the hairspray to dry completely before you remove the bobby pins. Release the bobby pins, and unroll the curls. Shake your curls out, then use your fingers to separate them. Scrunch up or twist the curls with your fingers, creating the shape you want. Don't brush out your curls, as this will undo all the work you've put in and create frizziness. You can apply a finishing product to set the style, if desired.