Write an article based on this "Don't pop pimples. Wash your pillowcase frequently. Stay out of the sun and avoid tanning. Remove stress from your life. Watch your diet."
article: When you pop that zit you could actually be forcing bacteria deeper into your skin. Popping, picking, squeezing, or touching your acne could also leave you with acne scars that may or may not go away. In serious cases, you can even end up with a staph infection from squeezing blemishes. Just don't do it. The oils and residue from your face lands on the pillow, creating a hotbed for pimple producing opportunities. Consider washing or changing your pillowcase every few days to reduce the chances of pillow-borne acne. Exposure to ultraviolet light (like you get from sunshine and tanning beds) can cause serious damage to the skin. It could also make acne worse. If you use certain medications, including some antibiotics, antihistamines, and acne medications such as isotretinoin or topical retinoids, exposure to the sun can also make your skin red, dry, and irritated. Some sunscreens can cause an acne flare-up. Choose an oil-free sunscreen, or go with a physical sunscreen such as zinc oxide or titanium dioxide. Stress doesn't cause acne, but it can make existing acne worse Although everyday stress is inevitable, try to avoid stressing out over things by taking a natural approach to relaxation. Try meditation or yoga. Visualization or surrounding yourself with a calming presence can often minimize the effects of stress and provide you with a relaxing posture. Hit the gym. Run, lift or box out of your stress. Releasing endorphins during workouts can lighten your mood. Evaluate your environment. In addition to a toxic work or home environments, environmental pollutants and even food additives can make you anxious. Diet doesn't directly cause acne, but it can increase inflammation and promote bacteria growth. Avoiding sugary and highly processed foods and eating low-glycemic-index (GI) foods may help reduce the severity of acne. Some healthy low-GI foods include: Bran cereals, muesli, rolled oats Whole wheat, pumpernickel, and other whole grain breads Most vegetables and fruits Nuts and legumes Yogurt

Write an article based on this "Check to see that your dog is breathing normally once you've removed the object. Take your dog to the vet."
article: If not, then start artificial respiration on it immediately. If your dog has no pulse, commence CPR (cardio-pulmonary resuscitation) on your dog. If your dog needs resuscitative measures, do what you can immediately and have someone else call the vet to get further instructions. Even if you manage to dislodge an object, it is a good idea to get your pet to the vet to be checked for any further problems or injuries. Keep your pet calm and get your dog to the vet as quickly and as safely as possible. Pay close attention to your dog to make sure it is able to maintain normal breathing.

Write an article based on this "Choose your sugar. Measure water and sugar. Heat and stir. Wash sugar off the side. Set aside the syrup to cool. Sterilize a container. Store the syrup."
article:
White, granulated sugar is the default for simple syrup, but you do have other options. Superfine sugar reduces the risk of crystallization. A raw brown sugar such as turbinado or demerara creates a brown, molasses-flavored syrup good for rum or bourbon cocktails. Do not use confectioner's sugar (powdered sugar). This usually contains cornstarch, which does not dissolve in water. The syrup will be cloudy or grainy. Measure the sugar and water and combine in a saucepan. Use an equal amount of both ingredients for a basic syrup. For a more concentrated syrup, use up to twice as much sugar as water. A more concentrated syrup has a higher risk of crystallizing back into solids, but will last longer in the fridge. Some bartenders prefer a concentrated syrup because it can sweeten a cocktail without adding too much water. For greater accuracy, measure ingredients by weight on a kitchen scale. Using volume measurements (cups or milliliters) won't cause major issue, but you'll end up with about the amount of sugar. Turn on the heat under your sugar-water mixture. Stir until all the sugar crystals have dissolved. The sugar usually dissolves within a few minutes, but a large batch may take longer. Do not let the mixture boil. If you lose too much water, the sugar may not be able to dissolve. For very concentrated syrups (at least a 2:1 ratio of sugar to water), stir the last bits of water gently. Too much stirring when the maximum amount of sugar has dissolved can cause crystals to reform. A single grain of sugar left in the syrup can create a large mass of solid crystals. If you see any sugar left on the side of the pot, brush it down to the syrup using a wet pastry brush. Alternatively, just put the lid on the pot for a few minutes, and the condensed water should run down the sides and clean them. Because the lid traps most of the water vapor, it's all right if the syrup boils for a short time while the lid is on. To be safe, stick with a brief simmer. it will be ready to store once it reaches room temperature. If the sugar crystallizes when it cools, either too much water boiled away, or not all the sugar dissolved. Add a little water and heat it up again. Bring a small, separate pot of water to a boil. Once boiled, pour directly into a clean jar or bottle. Pour boiling water over the lid of the container as well. Sterilizing the container will reduce the chance that your syrup re-crystallizes, and prolong shelf life. Unless using immediately, store in a clear container so you can watch for signs of mold. Dump the hot water out of the container, and immediately pour in the room temperature syrup. Fasten the lid and store in the refrigerator. A 1:1 syrup stays good for about one month. A 2:1 syrup stays good for about six months. To keep your syrup useful for much longer, stir in a spoonful of high-proof vodka.