In one sentence, describe what the following article is about: You should have your dentist show you this the first time, but you will need to be able to do it yourself. It may be helpful to do it in front of a mirror the first few times. To put the tray in, line it up with your teeth. Hold the tray with both hands near the back, in the area of your premolars or first molar. Press the trays up onto your teeth, moving back to front. Do not bite them into place. This will damage the tray. There may be tightness and/or pain upon initial wearing of the tray. Taking the tray out for eating, cleaning, or to get a new tray is a simple process but should be done delicately. Slip your finger towards the back of the tray around the back teeth where it's anchored. You might use a fingernail to pry between the aligner and tooth. Gently pull the aligner off of your teeth from the back towards the front teeth until it's completely off. Avoid any harsh chemicals or cleaners. This should be a simple and quick process of brushing and rinsing the tray(s). Run them under lukewarm water and use a soft toothbrush to scrub off any excess particles from their surfaces. You can brush the trays with standard toothpaste as well, but just be sure to rinse the trays thoroughly with lukewarm water afterwards. Eliminate any excess material on the trays and leave them clean and dry. Consider doing this especially when brushing your own teeth. This is essential to avoid trapping bacteria, food particles, and any other unwanted foreign objects in-between the tray and your teeth. You will need to remove your tray every time you eat. Being able to remove the tray easily, compared to braces, is one of its advantages. Make sure you brush and rinse before you replace your tray in your mouth after a meal. If brushing is not convenient, for example you are at work or traveling, then attempt at least to rinse your mouth before replacing the tray and then do a more thorough cleaning when the opportunity arises. Consider carrying a travel-size bottle of mouthwash with you so you can properly rinse. You need to wear your aligners approximately 20 to 22 hours a day. Maintain good dental hygiene You will get new aligners in the next stage of movement for your teeth every couple of weeks if you stay on schedule. See your orthodontist approximately every six weeks, unless you have scheduled something different to make sure you are making adequate progress or if changes need to be made.
Summary: Put your aligner in. Take your aligner out. Clean your aligner. Brush and floss your teeth before putting your Invisalign tray in. Wear your aligners most of the day.

" " RealPlayer will keep you updated as to how much space is remaining on the disc as you move tracks to the burn list. " The process will take up to several minutes to complete, and notify you when the CD has been burned successfully.
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One-sentence summary -- Launch RealPlayer and click on the "Burn" tab. Select "Audio CD Burner," then insert a blank CD-R into the disc drive in your computer. Click on "Burn" at the top of RealPlayer. Click on "Select CD Type" under Tasks in the right sidebar. Select "Audio CD" or "MP3 CD," then click on "OK. Click on "Add Tracks from my Library," then select "All Music. Drag and drop tracks from the left into the burn list on the right. Click on "Burn Your CD.

Problem: Article: You'll need an extremely large stainless-steel mixing bowl and a large balloon whisk to properly whip cream by hand. A bit of patience and strong arms (or a friend who'll lend a hand) are nice to have, too. A balloon whisk helps to incorporate lots of air into the cream as you whip, creating an airier, lighter product. Chef Leslie Bilderback recommends what she calls a "ludicrously oversized bowl" because the more surface area the cream has, the faster it will whip. Always chill your mixing bowl ahead of time. A stainless-steel mixing bowl is your best choice because it'll hold the chill longer, but you can also use porcelain or glass. To keep your cream extra cold while working, you can also set the mixing bowl inside a larger bowl that you've filled halfway with ice. Begin whipping the cream in a wide, circular motion. As you whip, lift the whisk out of the cream with each pass. By doing this, you'll bring more air into the cream, and it'll whip more quickly. Whip as quickly as you can; the faster the better. After whipping your cream for about 30 seconds, you should see lots of little bubbles--the cream should resemble foam. Continue whipping and notice when you get to the point that you can see and to feel your cream begin to thicken. It depends on your arm strength and how successfully you maintain good whipping technique. When you get to the point that the cream starts to hold it's shape, you've reached the soft peak stage. This is the point at which you'll add sugar and/or flavorings to your cream. If you're working ahead and won't be serving your cream for a while, stop whipping now and put your bowl in the refrigerator until you're ready to finish. It should only take an additional minute or so to move from the soft-peak to the stiff-peak stage. To test it, take a scoop on the end of your whisk and turn it upside-down. The peak on the scoop should hold firm and not soften back into itself. If you over whip your cream, you will end up with butter. If you see it the mixture starting to separate, you've gone too far. You do not to have to whip your cream by hand. You can use a mixer with a whisk or whip attachment; however, since this is a classic French recipe, you may prefer to use this classic method of whipping by hand.
Summary:
Pick up two essential tools. Get the technique. Whip the cream until it thickens. It could take a minute it could several minutes before your cream thickens. Enter the soft peak stage. Finish with stiff peaks. Stop.