In one sentence, describe what the following article is about: One of the things that kills your defense is getting tired and dropping your hands down, which leaves you unprotected. The best way to train so that you don't get tired as fast is to perform all of these defensive techniques while you hold light dumbbells. Your arms will build strength in the muscles that keep your hands up. You can also throw punches while you hold the dumbbells to build up strength behind your punches. Jumping rope is great for overall cardio conditioning and for increasing the dexterity of your feet. It helps you build good footwork and improve your speed in the ring. Switch up the jump rope exercises you do by jumping on both feet, then a few jumps on your left foot, and a few on your right foot. Push yourself to get more jumps without stopping. You can also incorporate more complex moves like butt kickers, high knees, or skips into your jump rope routine. Sparring is important to implementing all of the defensive techniques you've learned. Don't try to beat your opponent during sparring, but try to be effective with your defense. It's also important to spar with as many different people as you can to get used to defending against various fighting styles.
Summary: Hold dumbbells while you practice. Jump rope every day. Spar with an opponent and focus on defense rather than attack.

In one sentence, describe what the following article is about: Assemble all your supplies for this science experiment before you start. Have the following on hand: 1USgal (3.8L) glass jar with lid Aerosol (hairspray or air freshener) Flashlight or lamp Water Dark-colored paper and flashlight Put enough water in the jar to cover the bottom, or about 1 inch (2.5cm). Swirl the water around so that the jar heats up. This will also prevent any condensation from forming in the jar. The jar will be very hot. Be sure to use oven mitts to hold the jar. Turn the jar lid upside down so that it's a little bowl. Place two ice cubes in the lid. Lay the lid on top of the jar. You may now see some condensation in the jar. Use an aerosol product like hairspray or air freshener to spray into the jar. Lift the iced lid up and quickly spray a small amount into the jar. Replace the lid to trap the aerosol in the jar. Use a dark piece of paper to create contrast. This way, you will be able to see the cloud that has formed in the jar. You can also use a flashlight to shine into the jar. When you lift the lid off the jar, the cloud will float out. You can let it pass through your fingers. You created hot, moist air in the jar when you poured in the boiling water. The ice on the lid works to cool the air as it rises. This water vapor will turn back into a liquid when it cools, but it needs a surface to condense on. When you spray the aerosol into the jar, you've given the water vapor a surface. The molecules stick to the aerosol and condense into cloud droplets. The clouds swirl around inside the jar because the air inside is swirling around. The warm air is rising while the cool air is sinking. You can see the movement of air as the clouds swirl.
Summary: Assemble your supplies. Pour boiling water into a glass jar. Place ice in the jar lid. Spray aerosol into the jar. Place a dark-colored piece of paper behind the jar. Open the lid and touch the cloud. Understand why this works.

In one sentence, describe what the following article is about: Drain the juice from fresh clams, setting it aside. Strain the juice to remove any pieces of shell. Add enough water to the juice to make 1 1/2 cups (375 ml) of liquid. Rough-chop the clams into small pieces and set aside. Canned clams can be used instead of fresh clams. You should still drain the liquid from these clams and reserve it for use in the chowder. Add enough water to the liquid to make 1 1/2 cups (375 ml) of liquid. Alternatively, add bottled clam juice to the reserved clam juice instead of water. Doing so will create a stronger clam flavor. Cook the bacon over medium heat for several minutes until it turns crisp and brown on both sides. If the saucepan is too small to place full strips of bacon in, cut the slices in halves or thirds before placing them in the pan. Note that bacon has enough fat in it to cook without the addition of extra oil. When the bacon has finished cooking, drain it on paper towels and crumble it into small pieces. Set aside until the end. Alternatively, you could use pre-cooked bacon or bacon bits instead of cooking your own bacon. Pour most of the bacon grease out of the saucepan, saving only 1 Tbsp (15 ml). If, for whatever reason, you do not have enough grease to leave 1 Tbsp (15 ml) in the pan, add enough olive oil or cooking oil to make up the difference. If using pre-cooked bacon or bacon bits, heat 1 Tbsp (15 ml) of olive oil or cooking oil in a large saucepan over medium heat. Pour the reserved, diluted clam juice into the saucepan. Add the potatoes, onion, instant bouillon granules, Worcestershire sauce, black pepper, and dried thyme immediately afterward. You will need 3 medium potatoes, peeled and chopped into small, bite-size pieces. This should make about 2 1/2 cups (625 ml) of potatoes. Chop 1 large onion, creating roughly 1 cup (250 ml) of chopped onion. Use chicken or vegetable bouillon granules. Do not use beef-flavored granules. Crush the thyme with your fingers before adding it. If using fresh thyme instead of dried, use 1 Tbsp (15 ml) and chop the thyme well before adding it. Heat the mixture to a boil over medium-high heat, then reduce the heat to medium-low and let simmer for 15 minutes. Cover the pan as the chowder base simmers. The potatoes should be tender once finished. Press each potato against the side of the pan using the back of a fork. The potatoes should not be completely mashed, but they should be crushed or crumbled once finished. Note that this step can be skipped if you diced the potatoes into small enough chunks. In a separate dish, combine the milk, half-and-half, and flour until smooth. Stir this mixture into the saucepan until evenly blended. Once the flour mixture has been added to the chowder base, the contents of the saucepan should bubble and thicken. You can use whole milk or 2-percent milk. Similarly, you could use half-and-half or light cream. Stir the chopped or minced clams into the chowder. Let boil, then reduce the heat and cook for 2 additional minutes. Boiling and simmering the chowder after you add the clams will ensure that the clams are cooked without being overcooked. It also ensures that the entire dish will be heated through. Pour the clam chowder into individual serving bowls and sprinkle with some of the bacon that you set aside earlier.
Summary:
Strain the clam juice. Cook the bacon in a large saucepan. Drain most of the grease. Combine the chowder base ingredients. Simmer the contents of the saucepan. Crush or lightly mash the potatoes. Stir in the milk, half-and-half, and flour. Add the clams. Garnish with bacon and serve.