In one sentence, describe what the following article is about: To start a "king cobra" lanyard, you will need roughly 13 feet (4m) of paracord, a metal clip, a tape-measure, a rubber band, a pair of scissors, and a lighter. The king cobra paracord lanyard is popular among hikers and survivalists, as it allows you to conveniently carry a long amount of rope in the palm of your hand. This same style of braiding is also used in scoubidou, also known as gimp, a popular knotting craft among children. When made using plastic strings, it can be used as a decorative lanyard in its own right. Fold your length of paracord in half. Tie your rubber band around the loop that forms in order to mark its center. You can substitute other markers for the rubber band as long as the alternative is both secure and temporary. Twist ties and bread clips are good options. Position the knot so that it is roughly two inches away from the rubber band marker. You may remove the rubber band once the knot is secure. Two potential knots you can use are: The diamond or lanyard knot This type of knot is both very secure and aesthetically pleasing. A simple overhand knot This knot is much easier to do but is also bulkier and less decorative compared to the diamond knot. Push the two free tips of paracord through the solid loop portion of your metal clip. Pull them through until the knot is roughly five inches from the loop. Position the two long portions of the paracord so that they are on either side of the central five-inch stretch. This will start your first cobra stitch. In knot tying, a bight is a U-shaped loop formed by the cord. Keep the knot slack. Make sure to leave the knot slack at this point. This action finishes your first cobra stitch. This will start your second cobra stitch. You'll be making the same stitch as you did for the first but this time with the directions reversed. Keep the knot slack. Cinch to to tighten the stitch. Make additional cobra stitches, alternating between left and right, until you reach your diamond or overhand knot. For a king cobra lanyard, you will repeat these stitches in the opposite direction, using your first set of cobra stitches as your new central strings. Use your lighter to seal the ends and prevent fraying when you've finished.
Summary: Gather your materials. Mark the center of the paracord. Tie a knot with the two ends of rope. Thread the two loose ends through your metal clip. Loop the left cord over the center cords, making a bight on the left side. Drape the right cord over the portion of the left cord that is now on the right side. Take the right cord back behind the center and pull the right end through the left bight. Cinch the stitch tight. Loop the current right strand over the center cord, making a bight on the right side. Drape the left cord on top of the portion of right cord that has crossed over. Bring the left cord behind the central cords and pull its end up through the right bight. Continue this pattern to create the main part of your lanyard.

In one sentence, describe what the following article is about: Fruit juice isn't the only thing that can keep bananas from turning an unappealing brown. For example, soda water and club soda are known for their ability to keep sliced fruit fresh. Best of all, these liquids have the added benefit that they don't affect the taste of banana. Use them as you would use fruit juices, soaking the slices in the soda water before serving or storing them. Be sure to use soda water or club soda. Tonic water, a beverage that looks the same, has a strong flavor that doesn't go well with bananas. Tap water doesn't work quite as well as fruit juice or the other solutions in this article, but it's something you'll always have available and it's basically free. This, too, is used the same as the fruit juices: soak the banana slices in the water before using them how you wish. Citric acid (the same chemical that makes citrus fruits like lemons sour) is sold in a purified form as a canning additive. In this form, it is specifically used to keep fruit from discoloring as it stores. However, it's often difficult to find pure citric acid. Your best bet will usually be a health food store or a hardware store. Luckily, it is not especially expensive less than $10 for a small bottle is common. To use citric acid, add three teaspoons to a cup of water and mix. Soak the slices in the bath as normal. Don't use undiluted citric acid, as it is far too sour. Vinegar can be used similarly to citric acid to keep fruit fresh. However, its strong sourness also makes it necessary to dilute it. As with citric acid, add a few teaspoons to a cup of water to make a bath and soak the banana pieces as normal. Ascorbic acid, or vitamin C, is another acid that can keep fruit from turning brown. Powdered vitamin C can usually be found in most supermarkets as a cold-fighting supplement. Dissolve this in water (according to the directions on the package) to make a bath and soak the banana slices as normal. If you're in a pinch, a ground-up vitamin C tablet works as well. Since banana slices turn brown when they are exposed to the oxygen in the air, keeping the fruit from physically touching the air will prevent the browning reaction from occurring. There are many ways to do this. A few are listed below. One easy trick involves wax paper. Cut the slices so that they are all about the same slice, then lay them on a tray. Cut a square of wax paper to fit the tray, then lay it down over the slices and gently press it down so it sticks to each. The banana slices will be sandwiched between the paper and the tray without any air exposure. If you have the time, you can also cut small squares of wax paper of plastic wrap and lay them individually over each slice. Be sure to remove them before you eat. If you have a vacuum storage device (e.g., Food Saver, etc.), you can also try packing the slices in an air-free container.
Summary: Use soda water. Use tap water. Use diluted citric acid. Use diluted vinegar. Use dissolved vitamin C. Limit exposure to air.

In one sentence, describe what the following article is about: Dissolve 1 teaspoon per 1 gallon (4 L) of water in a small amount of tank water separately and then add the mixture to the tank. Leave the salt in the freshwater aquarium for 10 days. Salt disrupts the fluid regulation of ich and also helps develop your fish's natural mucous or slime coats to protect it from ich parasites. Combine salt with heat to further effectively kill off ich. Use aquarium salt that is specifically design for fish and not table salt which is not iodine-free. Never use medication along with salt and heat as the salt and medication can react and restrict oxygen within the tank. Change 25% of the tank water every few days and only add the correct amount of salt to water taken out. However, if the treatment is over, do partial water changes but don't add anymore salt. Partially changing the water everyday can help remove some trophonts and tomites from the tank and also add oxygen to the water. Be sure to use treated water so the extra chlorine won't stress your fish or agitate your fish's wounds. If water changes stress your fish, decrease the amount of water or frequency that you change.
Summary:
Use aquarium salt to treat ich in freshwater aquariums. Do 25% daily partial water changes.