Problem: Article: Many people prefer the taste and texture of a peeled eggplant to that of an eggplant with its skin left intact, but the skin is edible, so you may not need to peel it off. The peel provides dietary fiber, so it is nutritionally beneficial. Unfortunately, the skin is also tough and bitter, making it somewhat unpleasant to eat. The necessity of peeling often depends on how the eggplant will be used. If you intend to roast or grill the vegetable in slices, leaving the skin on can help hold the flesh together. On the other hand, if you intend to cut the eggplant into cubes, quickly stir-fry slices of it, or bread it before cooking, the flesh should hold together even without the skin. As a general rule, always peel older eggplants that are nearly over-ripe. As an eggplant ages, the skin gets tougher and becomes more difficult to cook. Young, tender eggplants can be cooked with the skin on or off. Doing this leaves some of the skin on the eggplant. The amount of skin that remains is enough to help hold the flesh of the eggplant together. To peel the eggplant in stripes, follow the standard peeling procedure with one exception: instead of removing the skin in side-by-side strips, skip over a 1-inch (2.5-cm) section of skin before peeling off your next strip. The end result will be an eggplant with stripes of skin still intact at relatively even intervals around the perimeter of the vegetable. If you intend to cut the eggplant into lengthwise slices or planks, leaving most of the skin on is advisable. You should still peel off a section of skin on the front and back of the eggplant, however. Stand the eggplant upright on its end and remove a lengthwise strip of skin from one side. Remove another lengthwise strip of skin from the side directly opposite this first side, then cut the eggplant in lengthwise slices running parallel to these new bare spots. The sides of each slice should retain their peels, while the front and back of each slice should reveal the flesh of the eggplant. Doing this will allow the flesh to take on more color and flavor as you cook it. Even though the skin is usually removed before you cook the eggplant, you can separate the flesh of a cooked eggplant from its skin relatively easily before serving or consuming it. You can use a paring knife to peel off the cooked skin. Wait for the eggplant to cool slightly so that you can handle it without burning your fingers. Use your non-dominant hand to hold the slice or section of eggplant in place, then use your dominant hand to carefully slice off the skin, removing as little flesh as possible in the process. The skin should separate from the flesh of the vegetable with relative ease at this point. Depending on how soft the eggplant is after you cook it, you may even be able to peel the skin off using your fingers. Alternatively, if you're the only one eating the eggplant and do not need to worry about serving a portion to someone else, you can separate the skin from the flesh by simply scooping the flesh out with a spoon or fork as you eat it, leaving the burnt, bitter peel on your plate.
Summary: Consider leaving the skin on. Peel the eggplant in a striped fashion. Peel only partially when cutting into slices. Remove the skin after you cook the eggplant.

INPUT ARTICLE: Article: An echocardiogram can help diagnose several conditions. Your doctor may perform an echocardiogram if they think you may have: Heart murmurs Heart valve problems Atrial fibrillation An infection of the valves Fluid around the heart Blood clots Thickening of the walls of the heart Congenital heart disease High blood pressure in your lungs (pulmonary hypertension) There are several types of echocardiograms and the doctor will choose which one to do based on what information they want to have. A transthoracic echocardiogram. This is a noninvasive procedure that does not hurt. The doctor puts gel on your chest and then moves a handheld machine called a transducer against your chest. The transducer projects ultrasound through your body. A computer reads the sound waves and produces pictures. This test can detect valve problems and enable the doctor to examine the thickness of the walls of the heart. A transesophageal echocardiogram. During this test, the doctor will put a tube with a transducer on it down your throat. This lets the doctor get pictures from a different angle than the transthoracic echocardiogram. You will get medication to help you relax and numb your throat. A stress echocardiogram. During this test, the ultrasound images will be produced while you exercise on a treadmill, ride a stationary bike, or receive medication to make your heart beat faster. This test can find problems that happen when your heart is under stress including conditions where your heart does not receive enough blood. There are several different techniques the doctor may use. They enable the doctor to make different measurements. M-Mode. This technique generates a outlines showing the heart's size, the chambers, and the thickness of the walls of the heart. A doppler echocardiogram. During this test, the machine measures the sound waves that are reflected off of the cells in your blood and uses this information to determine how your blood is flowing through your heart. The doctor can measure how fast the blood is flowing through your heart and in what direction it is traveling. This is useful for determining whether your heart is pumping enough blood and if you have any valve problems. Color doppler. During this method the computer highlights areas where the blood is flowing in a particular direction. This is helpful for detecting blood that is not flowing the correct direction. Two-dimensional echocardiography. This method produces a two-dimensional image of the heart as it beats. This is used to investigate the structures and valves of the heart. Three-dimensional echocardiography. This produces a much more detailed image which has depth instead of just length and width. It is often used to plan treatments.

SUMMARY: Ask your doctor why you need an echocardiogram. Ask your doctor what type of echocardiogram you will have. Watch the monitor to determine what techniques the doctor uses.

In one sentence, describe what the following article is about: Snow cone syrup made from real fruit is at its best when you use it immediately. However, if you'd rather store it and use it later, simply transfer it to an airtight container and place it in the refrigerator. If you store the syrup in the refrigerator, aim to use it within 4-7 days of making it.
Summary:
Use your syrup immediately or store it in the refrigerator.