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Go talk to someone you've never met. Look through your Facebook friends list. Message 5 people you haven't caught up with in a long time. Conspire with some friends to do something really nice (really significant and heartfelt) for another friend that deserves it. Make this a regular thing. Do not approach strangers, even if they look nice.

summary: Get social.

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There is nothing worse than getting a question marked as incorrect simply because the teacher couldn't read your handwriting. Remember that your teacher has many tests to grade, so the less time s/he has to spend grading your test, the happier s/he will be and this might reflect in his or her grading choices. For example, drawing spaghetti-line intersecting lines from column A to column B is likely to be marked down by a teacher who also has 74 other tests to mark. Similarly, print don't write; you don't want to get something marked wrong just because the teacher can't decipher your sloppy handwriting. Don't make your Ts look like Fs; spell out True and False. You might get partial credit, if you did everything right but just made a silly mistake right at the end. Partial credit is always better than no credit. So show your work as you go so your teacher can see that you know at least some of the material and got it right. This step is only useful for solving math questions on an exam. Keep a rhythm of underlining words you don't know and circling questions that you get stuck on. Never come to a complete halt you should always be writing, reading, or turning a page. The important thing is not to get frustrated and just quit. You only have a limited amount of time, so you need to make every moment count. If you struggle with a particular problem or section, skip it! You can always come back to it later. And this way you'll be making the most of your time to ensure you get through the entire test. A good rule of thumb to follow when writing an essay for an exam is the rule of three. It usually works better to discuss (or list or...) three things about the subject. Include many more and you get bogged down in too much detail. Any fewer and you are probably leaving something important out. It is important to move through the test in a way that will benefit you and make the most of the time you have. Don't just start the test and hope you finish in time. If you have both multiple choice and essay questions, do this: Read the essay questions first. Write down any notes, but, do not answer them yet. Begin answering the multiple choice questions. While you are doing so, your brain will be gathering information contained in these questions that will help you answer the essays. If needed, write brief notes that you can use later for the essays. Once you have all the multiple choice questions answered (and, you will have checked one box for each of them), then do the essay questions, beginning with the easiest. When it comes to multiple choice questions, it is always better to guess than to leave it blank. A blank answer is an automatic wrong answer, while a guess (especially an educated guess) gives you at least a chance at getting it right. Here are some tips for answering multiple choice questions: The longest answer is usually the correct answer because the correct answer requires more qualifying language to be indisputably correct than the incorrect answers. Answers that contain words like always or never are almost always incorrect because most truths don't exist as absolutes. Try eliminating one or two answers that you know for a fact are wrong. There is almost always one answer that is obviously incorrect and then another one or two that you can guess about. Eliminating wrong answers will greatly increase your chances of guessing the right answer from the remaining choices. Pay attention to the answers of surrounding questions. Even randomly generated tests tend to not repeat answers often. So, if you know the answer to number 1 is A and the answer to number 3 is also A, it is highly unlikely that the answer to number 2 will be A as well.

summary: Make it easy for the teacher to grade your test. Show intermediate results. Go through the test steadily. Remember the rule of three. Work strategically. Answer multiple choice questions smartly.

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Select ripe, fresh corn with bright green husks and plump kernels. Peel and remove husk and silk from the ears of corn. Wash and scrub the ears of corn with a vegetable brush under cool running water. Catch the kernels in a large bowl or on a baking sheet. Avoid slicing into the cob, cutting only about 3/4 of the way through the kernels. Set the bottom end of the cob on a small, overturned bowl to make slicing and collecting the kernels easier. 2 L) boiling water for 5 minutes, stirring frequently. Avoid cooking the corn for too long to avoid mushy kernels. Keep the jars and lids hot until they are ready to be filled. Jars and lids can be kept hot by placing them upside down in a pot of hot water or by washing them in a dishwasher and keeping them in the dishwasher until needed. 5 cm) of space at the top of the jars. Add one tsp. (5 mL) of canning salt to each jar (optional). Place the sealed jars on the rack in the pressure canner filled with 3 quarts (2.8 L) of hot water. The jars must not sit directly on the bottom of the canner, and should not touch each other to allow steam to flow freely around them. Allow steam to vent from the canner for 10 minutes before adding canner weights or closing vents. After 10 minutes close vents or put on weights (depending on the type of pressure canner you are using) and allow the pressure to build. Start timing when the necessary pressure is reached. Check the gauge frequently to ensure the pressure remains constant. For dial gauge canners, set pressure to 11 PSI (75.8 kPa) for altitudes of 0 to 2000 feet (0 to 610 m), 12 PSI (82.7 kPa) for altitudes of 2001 to 4000 feet (610 to 1220 m), 13 PSI (89.6 kPa) for altitudes of 4,001 to 6,000 feet (1,000 to 2,000m) (1220 to 1830 m), and 14 PSI (96.5 kPa) for 6001 to 8000 feet (1830 to 2440 m). For weighted gauge canners set pressure to 10 PSI (68.95 kPa) for altitudes of 0 to 1000 feet (0 to 305 m), and 15 PSI (103.4 kPa) for altitudes above 1,000 feet (304.8m). Carefully remove lid and allow steam to escape. Keep 1 to 2 inches (2.5 to 5 cm) of space between jars to allow air to circulate. Listen for a small "ping" sound indicating that the seal of the jar lids has been sucked down and the jars are properly sealed. This could take around 12 hours.
summary: Prepare the corn for canning. Slice the corn from the cob using a sharp knife starting from one end of the cob and slicing down. Add the corn to 5 cups (1. Clean 9 glass pint (500mL) canning jars and metal lids with soap and hot water. Pour the corn with cooking liquid into the clean jars leaving 1 inch (2. Wipe the rims of the jars with a clean cloth, stir gently with a clean, wooden spoon to allow air bubbles to escape and cover with the metal lids. Place the cover securely on the canner and heat water to boiling. Process jars in the pressure canner for 55 minutes, adjusting the pressure based on your altitude (see guide below). Turn off heat and allow pressure to return to 0 PSI (0 kPa), then remove the weights or open the vent and wait for 2 minutes. Remove the jars from the canner with a jar lifter and place them on a wooden board or thick kitchen towel to allow them to cool in a draft free area. Label the jars with ingredients and the date, then store in a cool, dark and dry location.