Q: Take one of the 22.5 by 18.5in (57 by 47cm) rectangles and put it on the floor. This will be the base of your jump box. Then, put the 28 by 20in (71 by 51cm) pieces on opposite sides of the bottom rectangle with the 28in (71cm) sides going upwards and the 20in (51cm) sides on the part of the bottom rectangle that's 18.5 inches (47cm) long. Add the 28 by 22.5in (71 by 57cm) rectangles to the remaining sides of the bottom rectangle, with the 22.5in (57cm) side lined up with the 22.5in (57cm) edge of the bottom rectangle. If the wood doesn't line up, you'll have to go back and make cuts to change this. Apply Gorilla glue in a thick, even coat down the thin sides of the plywood. Work one piece at a time, then press the pieces together. Leave them to dry for 10-15 minutes before moving on to the next piece. Wipe off the excess glue that drips down the sides of the plywood as you wait. Place these wood screws about 5 inches (13cm) apart and drill them into all 4 sides of the top and bottom piece of plywood. Then, drill wood screws about 5 inches (13cm) apart along the left and right sides of the 28 by 22.5in (71 by 57cm) rectangles. The goal is to have screws connecting each piece of plywood to every piece of plywood that it's touching. Though the Gorilla glue dried during application, give your box a few hours to fully set. Then, once the box feels sturdy, gently step on it to test it out. If it holds, lightly jump on it to ensure the box is safe, and not wobbly. The beauty of having a 28 by 24 by 20in (71 by 61 by 51cm) jump box is that it gives you 3 separate heights with which to work. You can start with 20in (51cm) box jumps and work your way up to the bigger heights with time and practice. This is an optional step, but one that give your jump box a professional look. Coat the box with an even spray, using whichever color you'd like. Once you've painted each side of the jump box once, add a second coat to each side to give your box a polished finish. Work in the garage or outside your home and wear a respirator if you have one. If you're working in your garage, make sure you open the windows and garage doors to properly ventilate the area.
A: Put the box together by hand to see if the pieces line up. Apply the glue to every edge that touches a different edge. Drill wood screws into the edges of the rectangles to connect the pieces. Let the box sit for 2 hours before testing it. Spray paint your jump box to decorate it.

Q: Although you should have been testing the water bi-weekly throughout cycling, test it again before adding any shrimp to it. Poor water quality or extreme temperature can quickly kill young shrimp. Make sure the is no chlorine, ammonia or nitrates present in the water. Ensure the pH of the water is between 6.0 and 7.5. Check the water temperature. Shrimp need water that is between 65 and 80 degrees Fahrenheit to survive. When you buy your shrimp, they will come in a bag or container with water they are already accustomed to. Pour that water with the shrimp into a large bowl and use a siphon to drip water from the tank into the bowl. Mixing the water will help them adjust to a new environment. Use air-line tubing like that used on tank filters to siphon water from the tank to the bowl. Place the bowl at a lower level than the tank, then put one end of the hose in the tank's water. Suck gently on the other end of the tube until water starts to flow from the tank to the bowl. Fold the hose over and use a rubber band to kink it so only a few drops come from the tube at a time. Allow the tank to drip into the bowl for thirty minutes. After you've given the shrimp enough time to adjust to the water of the tank, use a small tank net to scoop the shrimp out of the bowl and place them into the tank. Be careful not to crush any shrimp as you attempt to get them all from the bowl. Place your hand over the open side of the net as you transfer the shrimp to prevent them from jumping out. If a shrimp jumps out of the net, scoop it up gently and place it in the tank as quickly as you can. If you have a planted aquarium setup, you will still need to provide food for your shrimp from time to time to make sure they receive all the nutrients they need. Non-planted tanks will require daily feeding for your shrimp. Boiled vegetables like zucchini and spinach are great for a shrimp's health. Processed shrimp foods that come in flakes or pellets are designed to provide shrimp with the nutrition they need. You can find these foods at most pet stores. Try to only use sinking foods. Now that your shrimp are safely in their new home, it's up to you to keep up with tank maintenance. Make sure the water quality doesn't diminish now that the shrimp have been added. Make sure the nitrate, ammonia and chlorine levels all stay at zero. Adjust your filtration method if you find the water quality diminishing by replacing your filters if necessary.
A: Test the water quality and temperature. Siphon water from the tank into a large bowl containing your shrimp. Use a net to transplant the shrimp to the tank. Feed your shrimp. Maintain the water quality.

Q: Remove all top racks and have the rack at the lower part of the oven. Look at your souffle dish and estimate its height twice over - the souffle may rise this much so will need this much room in the oven. It is preferable to cook the souffle without the oven fan on as the fan can make the souffle rise unevenly, overcook one side or even push the semi-cooked light batter over the side of the dish. If you have an oven thermometer, use that to ensure your oven is heating to the right temperature. If you serve the souffle and it is undercooked and very runny in the middle, simply scoop out the cooked portions and serve those. Just like cakes, souffles unfortunately don't rise again if you put them back in the oven to cook a little more. You want the top rim to be coated to prevent the souffle sticking and rising lopsided. Add the breadcrumbs to the dish and swirl to cover the base. Then tilt the dish and continue turning it to cover. Tip the dish slightly downwards to get the surplus out towards the sides. Beat the sauce again to ensure it is as smooth or "soft" as possible as that will make incorporating the egg whites much easier and make a more successful souffle. You can use electric beaters on a low setting and the whites should form stiff peaks when you lift the whisk or beater out. If it flops quickly or forms a ribbon trail, keep beating a little longer. Using the spoon or the whisk stir gently to incorporate the whites, be gentle, but the first batch of whites is slightly "sacrificial" so they won't need to retain their light fluffiness. When well incorporated, fold in the remainder of the whites and fold through. Be more gentle on this batch.
A:
Preheat your oven to 200C / 395F. Liberally butter the inside and top rim of a souffle dish. Coat the souffle dish with breadcrumbs. Have your souffle dish and base sauce ready at room temperature. Whisk the egg whites in a clean bowl with a clean whisk until stiff peaks form. Using a large spoon, stir 1/4 to 1/3rd (precision is not essential) of the white into the sauce. Scoop deep into the sauce bowl to ensure it all gets mixed.