Article: Pour in the water a little at a time. Not only will this make less of a mess, it will also prevent the water from splashing off of your skin and potentially introducing harmful contaminants. Continue adding water until the tank is full, leaving 24 inches (5.110.2cm) of room at the top of the tank. You'll find large containers of aquarium-grade saltwater at your local pet shop or aquarium supply store. It's a good idea to keep 2-3 of these containers on hand at all times, as you'll be performing regular water changes. Aquarium saltwater is often sold in big, heavy containers that may be unwieldy to handle on their own. If possible, ask someone for help lifting and maneuvering the container. Slip the instrument's sensor into the water and wait for it to come back with a reading. For a standard reef aquarium, you're looking for a salinity level of 35 PPT (parts per thousand), which translates to a specific gravity of 1.025. If you discover that your water's salinity is too low, add small quantities of aquarium salt to bring it up to the targeted level. If it's too high, it will be necessary to partially drain the tank and refill it with RO/DI water until you get a reading of 35 PPT/1.025. There are a few different instruments you can use to measure the salinity of your reef aquarium. Hydrometers are the least expensive, but also the least accurate. Refractometers and digital salinity monitors provide more accurate readings, but may run you a little more. "RO/DI" is short for "Reverse Osmosis/Deionization," which are the names of two different highly-effective water filtration methods. Call your local pet store or aquarium supplier and ask them if they sell RO/DI systems. If the answer is no, you may have to buy one online. In most cases, you can get a unit for $100-300. Follow the instructions provided with the specific filtration system you're using to get it up and running. Combine the clean, purified water produced by your RO/DI system with the necessary amount of aquarium salt to bring it to the target concentration.
Question: What is a summary of what this article is about?
Fill the tank slowly with specially formulated aquarium-grade saltwater. Test the salinity of your water with a hydrometer or other salinometer. Use an RO/DI unit and aquarium salt if you'd rather mix your own water.

Problem: Article: Leaf celery (Apium graveolens var. secalinum) grows from a strong stalk and produces delicious leaves that are more flavorful than the leaves of other varieties. While there are several varieties of leaf celery to choose from, a few popular varieties include Par-Cel, a Dutch heirloom variety, Safir, which has a spicy crunch to it, and Flora-55, which is best at resisting bolting (flowering). Celeriac (Apium graveolens var. rapaceum) grows an oversized root that can be harvested and eaten in addition to the stalks. A root takes about 100 days to grow large enough to be harvested and cooked. Celeriac, which likes especially cool coastal climate conditions, comes in several varieties including Brilliant, Giant Prague, Mentor, President and Diamant. Traditional celery (Apium graveolens var. dulce) requires long, temperate growing seasons and takes about 105 to 130 days to mature enough for harvest. It does not like extreme temperatures and grows best with conditions under 75F (24C) during the day and between 50 and 60 Fahrenheit (10-16 C) at night. Some varieties include Conquistador and Monterey, which are ready for harvest earlier than most varieties, Golden Boy, which produces stunted stalks, and Tall Utah, which produces tall, vibrant stalks.
Summary: Grow leaf celery in USDA hardiness zones 5a through 8b. Grow celeriac in USDA plant hardiness zones 8 and 9. Grow traditional celery in USDA plant hardiness zones 2 through 10.

This hopper recipe uses either toddy, an alcoholic palm wine, or baking soda. While toddy is more traditional and adds a special flavor, both methods involve fermenting the batter overnight, producing a noticeably different flavor than the faster yeast method. . You can use any variety of rice for this recipe. Since you need to start making these hoppers the day before, you could make a pot of rice for dinner that day and save a handful (or two large spoonfuls) in a closed container in the fridge. Use 1.5 cups of rice (350 mL).While you may be used to rice that doesn't require soaking, this recipe calls for blending the rice with other ingredients, so you'll need to soak it until it is soft enough to grind or put in a food processor. Strain the soaked rice through a mesh or cloth to drain the water, leaving softened but uncooked rice. This will take a lot of work by hand, so use a blender or food processor if you have one. Blend the uncooked rice along with the grated coconut and cooked rice to a smooth or nearly smooth batter. A slightly coarse or grainy texture is fine. Add water little by little to the batter if it looks dry or you're having trouble grinding it. Stir the batter together to get a wetter, thinner mixture. Use a cooking pot or other cooking container. You'll cook this mixture and use it to start the batter fermenting, which adds air and flavor to the hoppers. Stir the batter water mixture vigorously as you heat it at a low temperature. It should continue to thicken until it is gelatinous and transparent. Remove the mixture from heat and let it sit until it reaches room temperature. Stir together thoroughly until there are no lumps. Add a little bit of water as you go if the mixture is too dry to stir. Use a large bowl with plenty of space for the batter to expand. Cover the batter mixture with a cloth or lid and let it sit at room temperature. Often, people will leave it overnight and make hoppers for breakfast in the morning. The batter should nearly double in size, and appear bubbly. Once the batter is ready, add 1 tsp (5 mL) salt and 2 tsp (10 mL) sugar, or according to taste. Add either 1/4 tsp (1.2 mL) baking soda or a splash of toddy, also known as palm wine. Toddy has a strong flavor, so you may want to start with as little as 1 tsp (5 mL) and increase the amount if the first hopper doesn't have a distinct sour flavor. Toddy is alcoholic, but the small amount used in this recipe should not affect sobriety. The batter should be thinner than American pancake batter. Add water or coconut milk until it is thin enough to easily swirl round the pan, but thick enough to stay together and not become entirely liquid. Stir or blend until there are no lumps. Use a cloth or paper towel to rub a small amount of oil across a hopper pan, wok, or skillet to lightly grease it. Heat for a couple minutes over medium heat; the pan doesn't need to get too hot. Small pans with wide, sloping sides work best. Depending on the size of your pan, you'll need about 1/41/2 cups of batter (60120 mL). Tilt the pan and run the batter along the edges in a circle once or twice. A thin layer should be left along the sides, with a thicker center at the base of the pan. Keep an eye on the hopper. It is ready when the edges are brown and the center is soft but not runny. It may be cooked a minute or two longer if you want the center to be crisp, but many prefer to eat it with a white center. Use a spatula to transfer it to a plate once it's done. Grease the pan between hoppers and check on the hopper frequently during cooking times. Because the pan will heat up as you keep cooking, later hoppers may cook in shorter times. Turn off the heat for a minute or two if the hoppers burn or stick to the pan.
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Start this method the previous day. Cook a handful of rice Soak the uncooked rice in water for at least 4 hours. Drain out the water from the soaked rice. Grind the strained rice, cooked rice, and 3/4 cup (180 mL) grated coconut together. Mix 1/4 cup (60 mL) batter with 3/4 (180 mL) water. Heat the new mixture until thick, then let cool. Mix the cooked and raw batters together. Cover and let sit for 8 hours. Add remaining ingredients to the batter. Dilute the batter until it is easily poured. Grease and heat a pan over medium heat. Use a ladle to add enough batter to coat your pan. Cover with a lid and cook 24 minutes. Cook remaining hoppers the same way.