Problem: Write an article based on this summary: Learn about the different types of dark spots. Figure out what's causing yours. See a dermatologist for a diagnosis.

Answer: Since dark spots can be caused by a number of different factors, learning about the different types will give you a head start when it comes to figuring out how to get rid of them. Here are the three different types of hyperpigmentation: Lentigines. These are dark spots caused by exposure to UV rays from the sun. 90 percent of people over the age of 60 have them, but many much younger men and women have sun-related dark spots as well. The spots appear scattered in no particular pattern. Melasma. This type of dark spots is caused by hormonal fluctuations. Women might see darker splotches appear on their cheeks during times when their hormones are in flux, like during pregnancy or menopause. It's also a side effect of birth control pills and hormone therapy treatments. Melasma can also occur as a result of thyroid dysfunction. Post-inflammatory hyperpigmentation (PIH). These are dark spots that occur as a result of trauma to the skin, which can be caused by psoriasis, burns, acne, and certain skin care treatments that are hard on the skin. Once you know what you're dealing with, you'll be able to choose a course of treatment and start making lifestyle changes to prevent more dark spots from showing up. Ask yourself these questions to determine what's behind your dark spots: Do you frequently use a tanning bed or go tanning in the sun? If you tend to get high sun exposure and you don't wear much sunscreen, you might have valentines. Topical treatments and avoidance of sun exposure are the best way to get rid of this type of hyperpigmentation. Do you have a current medical condition for which you're on medication? Are you pregnant, on birth control, or taking hormone therapy? It's possible you have melanoma. This can be difficult to treat, but there are certain methods that can make a difference. Have you had severe acne, plastic surgery, or other long-term skin conditions? You could have PIH, which responds well to topical treatments and may go away with time. The dermatologist will have a special magnifying lamp he or she can use to take a close look at your skin to determine what's behind your dark spots. In addition to conducting a physical examination, the doctor will also ask you a series of questions about your lifestyle to help figure out what's going on. The dermatologist will advise the best course of action for treating your existing dark spots and preventing more from showing up. Since hyperpigmentation is a common condition for which many people seek treatment, there are a lot of products and treatments on the market promising to make the dark spots go away, fast. Seeing a dermatologist will help you sort through what ingredients work and which ones don't. Some of the best treatments for dark spots are available by prescription only, which is another good reason to see a dermatologist for further treatment. Finally, it's important to rule out melanoma or another type of skin cancer as the potential culprit behind one or more of your dark spots. Getting a regular full-body examination every year is an important way to catch skin cancer before it advances.

Problem: Write an article based on this summary: Soak your chicken in a marinade for 6 to 8 hours for a richer flavor.

Answer: Marinades add flavor and keep your chicken juicy. You can experiment with a range of store-bought marinades, or make your own at home. Put the marinade in a heavy-duty zip-lock bag, then fully submerge the breasts in the marinade. Seal the bag tightly and put it in the fridge. After 6 to 8 hours, drain the marinade and proceed with your recipe. Examples of store-bought marinade flavors you can try are Lemon Pepper, Orange Sesame, and Teriyaki.

Problem: Write an article based on this summary: Choose a random plant. Wash off the soil carefully from the roots. Place your plant in the oven. Place your plant in a plastic zip bag. Weigh your plant. Calculate the growth rate after repeating.

Answer: Dry measurements will kill your plant, so you should only do this type of measurement if you have multiple specimens. Choose a random plant, and remove it from its pot. Leave the other plants alone. With a gentle stream of water, rinse dirt from the plant. You can use your fingers to gently remove clumps. Pat it dry with a paper towel. A drying oven is ideal. Set the temperature to 140{\displaystyle ^{\circ }} Fahrenheit or 60-70{\displaystyle ^{\circ }} Celsius. Heat the plants for at least 8 to 12 hours and up to two days to dry out the plants. If you do not have a drying oven, a food dehydrator set at the same temperature will also work. A conventional oven with a convection setting may work as well. Set it at 140 Fahrenheit for six hours. It will dry out the plants well enough, although a little moisture may remain. Do not leave a conventional oven on overnight. Pinch the zipper closed to prevent moisture from entering. This will keep the plants dry. Allow the plants to cool in the bag. If leaves fall off during cooling, keep them. Place the detached leaves on the scale with the rest of the plant. When it is completely cool, place the plant on the scale. Record the weight. This particular plant is now completely destroyed. You may toss out the plant this point. You can take new measurements after a few days, but you may want to wait a week or two. Once you have the new measurements, you can compare them to the old. Use the growth rate formula to find an average change in weight. The equation for this growth rate is (W2W1)T{\displaystyle {
rac {(W2-W1)}{T}}}where W1=first dry weight, S2=second dry weight, and T equals the number of days between each.

Problem: Write an article based on this summary: Strain the consomme. Chill the consomme. Skim off the fat before serving.

Answer:
Line a fine-mesh strainer with cheesecloth, muslin, or a clean dish towel. Place the strainer over a large mixing bowl. Pour the broth through the cheesecloth and strainer to remove any particles and impurities from the stock. Once the soup has been strained, you can discard the raft. Transfer the strained stock to the refrigerator and let it chill overnight. As the soup chills, extra fat will float to the surface, making the consomme as clear as possible. When you're ready to serve or reheat the consomme, remove it from the refrigerator. Use a ladle or spoon to skim off the fat that has risen to the surface of the stock.