Problem: Write an article based on this summary: See a doctor if you think you have sun poisoning. Beware of skin cancer. Watch out for heatstroke.

Answer: Sun poisoning is a term used to describe severe sunburns and reactions to UV rays (photodermatitis). If your skin develops blisters, if the burn is very painful, or is accompanied by a fever and extreme thirst or fatigue, seek medical attention immediately. These may be signs of a more serious medical condition. There may be a genetic sensitivity that causes this. Additionally, metabolic causes can result from a lack of niacin or vitamin B3. The typical symptoms and treatment are described in this article, but the most severe symptoms that require medical attention include: Blisters you may experience itchiness and raised areas of your skin where you were excessively exposed to sunlight Rashes along with blisters or bumps, it is common to see rashes that may or may not be itchy. these rashes can resemble eczema Swelling there may be pain and redness in areas of excessive sunlight exposure Nausea, fever, headache, and chills These symptoms may arise as a result of a combination of photosensitivity and exposure to heat If you experience these symptoms, it is important to seek medical attention right away for further evaluation of the severity of your sunburn. The two most common forms of skin cancer basal cell carcinoma and squamous cell carcinoma are directly related to sun exposure. These cancers form primarily on the face, ears, and hands. A person's risk for melanoma the most serious form of skin cancer doubles if he has had five or more sunburns. More importantly, if you have a severe sunburn, you are at greater risk for melanoma. Heatstroke occurs when the body fails to regulate its own temperature, and body temperature continues to rise. Since sun exposure can lead to both extreme sunburns and heat stroke, many people who experience extreme sunburns also run a risk of heatstroke. The primary signs of heatstroke are: Hot, red, dry skin Rapid, strong pulse Extreme body temperatures Nausea or vomiting

Problem: Write an article based on this summary: Divide the dough: Shaping the bagels: Let the dough sit ah, here's the big secret! The famous boiling step. Baking: Finished!

Answer: Once the dough has been kneaded, divide it into one dozen pieces at approximately 4-1/2 ounces per piece. 3-7/8 oz. to 4 oz. yields about 16. Shape these into round smooth balls by using your thumbs to pull one surface of the dough around to that it forms a nice smooth skin and squeeze the folds on the bottom together to seal this ball. Take it and roll it between both cupped palms to further smooth out the folds and form a nearly perfectly round ball. Places these on a piece of greased parchment paper on a cookie sheet. You can let them rest for about 10 20 minutes to allow the gluten strings to reform before shaping them or begin shaping them once the last ball has been formed. Grab a ball of dough and push your thumb into the center and poke a hole. With fingers of both hands, begin enlarging the hole until it is at least 3 in diameter. Work your hands around the circle so that the dough remains the same thickness around the hole. As the hole closes up, keep stretching it until it shrinks to no less than about 2 diameter when relaxed. As each bagel is formed, place them on the greased parchment, or an oiled silicone baking mat. 6 8 large bagels will fit on one cookie sheet, or up to 12 if they're smaller. It's essential that the bagels lift off of the parchment without stretching when ready to move towards the baking steps, so be sure that the surface is well greased. Once the bagels have been formed, let them rest for a few minutes to allow them to proof. You can tell if they're ready by dropping a test bagel into a pot of room temperature water. If it floats, pat it dry. They're ready for retarding. If it sinks, allow the bagels to rest for a few minutes longer. Spray the bagels with a light cooking oil spray and lay a sheet of plastic wrap over them. Now place them in the refrigerator to sit overnight or up to 36 hours. Retarding the dough allows the yeast to work on the proteins in the dough and yields some of the classic flavors that make bagels taste like bagels. ..If you ask someone the secret around baking bagels and they'll invariably tell you that it's the boiling that makes a bagel a bagel. It's true, but it is only a small part of the whole picture. The preceding steps have just as much to do with baking an authentic bagel as the boiling does. Place two baking racks in the center of the oven and preheat to 500F (260C). Fill a pot with water and add two tablespoons of the malt powder (or one tablespoon of barley malt syrup) while the water is still cool. Optional step: add 1 tbsp of baking soda to make it a little more alkaline. Bring it to a boil. Prepare a couple of baking sheets. If you're using the oiled parchment, sprinkle some cornmeal or semolina flour on the parchment. If you're using a silicone baking mat, the cornmeal or semolina is optional. Take the bagels out of the refrigerator. Carefully lift them and gently place 2 to 3 of them at a time in the boiling water, without crowding them. If you put too many in the water at once, you'll cool it down below boiling. Boil them for 30 seconds to a minute on one side and then flip them over and boil for an additional 30 seconds to one minute on the other side. The longer you boil them, the tougher and more chewy the crust will become. Forty-five seconds to 1 minute per side seems to be ideal. (Note: If you desire a chewier bagel, you can boil these up to two minutes per side. The consistency and flavor will be fine, but there's a small trade-off - your bagels won't rise to a nice rounded height quite as much - they'll tend to be a little flatter when finished.) Take a slotted spoon and drain them. Place them on the baking sheet and sprinkle them with a topping or leave them plain. You can sprinkle them with a small amount of kosher salt or sesame seeds. Poppy seeds work really well, too. At this point the bagels may appear lumpy and misshapen not to worry. The magic of the oven will take care of that in no time. Place the cookie sheets in the center of the oven and bake for five minutes at 500 degrees. After five minutes, lower the oven temperature to 450 degrees. Rotate the sheets by turning them around 180 degrees and put the top sheet on the bottom and vice versa. After another five minutes, rotate them as desired. My oven requires that I swap positions at least one more time, but other ovens may vary. Put them back in and bake for approximately 7 to 10 minutes until they're golden brown (or until they look like the bagels you remember). Once they're done, place them on cooling racks and let them sit for about 15 minutes. Then enjoy!>

Problem: Write an article based on this summary: Click the "My Computer" icon. Insert the DVD into the drive. Right-click the DVD-RW and left-click the "Erase this disc" text. Click the "Next" button.

Answer:
Go to your desktop and click the "My Computer" icon. If there is no icon there, go to "Start," then scroll up to "My Computer." Open up your disc drive by pressing the button on the front of it. Once it opens, stick the DVD into it and close the drive. When the DVD drive closes, it should show up on the "My Computer" screen. It should only take a few seconds for the DVD-RW icon to pop on the screen once you close the disc drive. Clicking "Erase this disc" will bring up a separate screen. This screen should say "Ready to erase disc." Clicking the "Next" button will begin the process of deleting the disc. Wait until the loading bar is complete before closing the window. Your files should now be deleted off the disc.