Write an article based on this "Notice if your cat seems lethargic. Feel for an abnormally high respiratory rate. Look for panting. Watch out for the "air hunger" position. Know that a poor appetite is a cause for concern."
article: When their heart is struggling, it tends to make the cat lethargic. This is because even a slight increase in activity, such as walking or going up stairs, places increased demands on the circulatory system. Heart failure in cats can be caused by value issues, heart muscle problems, electrical conduction problems, hyperthyroidism, and congenital problems. If the circulation is inadequate, then the cat feels light-headed, dizzy, and weak. This causes the cat to learn it's best not to move around much, so it tends to rest instead. Another early warning sign of heart disease is if the cat breathes more quickly, even at rest. This is known as an increased respiratory rate. The cat breathes more quickly because of fluid accumulation in the lungs, which makes it hard for your cat to absorb oxygen. In order to get enough oxygen, the cat has to take more breaths. If you are suspicious about your cat breathing quickly, watch it while it's resting and count the number of breaths taken in one minute. Repeat this several times to be certain that you are getting a true figure. You will need to take this information to your vet, since it's normal for cats to hyperventilate at the vet's office, making it hard to take an accurate reading. The normal respiratory rate in the cat is between 20-30 breaths a minute. More than 35-40 breaths a minute at rest is considered high, and over 40 requires a vet's attention. Another sign of trouble is mouth breathing or panting. It is unusual for a cat to breathe through its mouth unless it is very stressed or has been playing vigorously. Mouth-breathing is your cat's attempt to get more oxygen because not enough is getting absorbed. If the cat is short of air, it may adopt the "air hunger" position. The cat crouches on its belly with its head and neck extended in a straight line. The elbows are held away from the chest in order to expand the chest as much as possible with each breath. Many cats with heart disease have poor appetites. When the cat swallows, it has to stop breathing. If the cat is having trouble breathing, then it won't stop breathing long enough to eat.

Write an article based on this "Try not to cram information last minute. Start studying earlier and more effectively for the next test."
article: By not spending the few minutes before an exam skimming over your notes or studying, you may not have a shot at being able to do well with cheating. For essays, try to remember key words and points. Usually professors or teachers look for key words or important points; the essay's formal "fluff" is less important. If you know the topic or possible topics of an essay question, cram four to five terms or important points you know your professor will be looking for instead of studying everything, thereby reducing the effort required. For math exams, try to memorise formulas. Knowing a formula can be more powerful that spending hours doing practice problems. If you can write down a formula enough to memorise it, then you can spend the test trying to apply those to the problems. For multiple choice exams, try "chunking" information you know will be on the test. Instead of memorising a list of words, try breaking it into easier to remember smaller lists. For example, if studying for a history test, instead of remembering "Jefferson, Hamilton, Franklin, Washington, Grant, Lincoln, and Lee" break it up into the "4 of the founding fathers: Franklin, Washington, Jefferson and Hamilton" and the "3 civil war leaders: Lee, Lincoln, Grant." By memorising the number of men to a specific topic, it'll be easier to narrow down who you are missing. Taking into consideration your current timetable, you can try to create your own study schedule.

Write an article based on this "Select a crumbly cookie. Crush up your favorite cookies. Blend the cookie crumbs in a food processor. Add vegetable oil or butter. Sprinkle powdered sugar or sweetened condensed milk into the paste. Transfer the cookie butter into a lidded jar."
article:
Part of the beauty of cookie butter is that you can make it with practically any kind of cookie. That being said, you should think about whether your favorite cookie is ideal for turning into a spreadable substance. You want a variety that crumbles into coarse granules easily, rather than a chewy recipe which will just get mushy or pasty when blended. For example, snickerdoodles, sugar cookies, pecan sandies, and oatmeal cookies all make great selections for cookie butter. Fig newtons, cream pies, and chewy or fudgy cookies are ill-advised. Once you've measured out eight ounces (227 g) of cookies from their package, lay them out on a cheesecloth, paper towel, or chopping board. Lay another cloth on top of them and then crush them into coarse chunks. You can use your hands, a potato masher, a meat tenderizer, or any other implement that's handy. If you've used a cookie with a filling, such as Nutter Butters or Oreos, scrape off the filling before crushing the crunchy wafers. Once your cookies look roughly the size of bread crumbs, you can dump them in your blender to grind them into a fine powder. Use the pulse function and make sure the blender lid is screwed on tightly to avoid a powdery mess in the kitchen. Depending on your personal preferences, you can use either cup vegetable oil (170 g) or stick (56 g) in your cookie butter. Just be sure to drizzle the oil in gradually, or if you're using butter, heat it up and melt it beforehand so that you spoon it in slowly. This will ensure that you distribute the butter or oil evenly throughout the crumbs. You want the finished product to look like a paste. Many cookbooks and food bloggers recommend using unsalted butter in your confections, but it's actually a matter of personal preference. Again, you can decide which ingredient you want to use depending on whether you prefer to bake with powdered sugar or condensed milk. Whichever one you use, measure out cup (170 g). If you're using sugar, scrape it off and down from the sides of the blender to make sure it gets into the mixture at the bottom rather than forming a residue on the walls. If your mixture still looks dry, add a little water until it reaches the desired consistency. If you're unsure, try dabbing a bit onto a cracker or piece of bread and see if it spreads easily. Using a spatula or large spoon, scrape all of your spread into a glass or plastic jar that can be closed tightly with a lid. Put it in the refrigerator for 30 minutes before serving. If you've got leftovers, no problem! Just pop your remaining cookie butter back in the fridge and keep it there for up to a week.