Washing your vagina the correct way is important in maintaining a healthy pH balance while also preventing infections. A normal pH level ranges from 3.5-4.5 on a scale of 0-14. To keep a regulated pH level: Use a regular, unscented soap instead of a body wash. Don't put soap inside your vagina. Some products (such as body washes) have a pH level of 8, which throw off your normal pH level and cause itchiness, irritations, and odor. Regular soap also doesn't contain as much alcohol content (scent) compared with body washes. External parts, such as the vulva and the labia majora (the larger outer folds of the vulva), should also be cleaned with soap and water every day. Clean at least once a day to get rid of sweat, traces of urine and discharge that accumulates through out the day. Use a washcloth or free hand while cleaning. Rough and hard washcloths and loofahs can create small tears and expose you to infection. Avoid these and use a soft washcloth or your hand instead. Also, do not clean yourself more than once a day. Excessive cleaning can disrupt the pH balance and lead to dryness. Douching flushes water into your vagina, cleaning out natural bacteria and secretions. You should avoid douching because: It interferes with your pH level and reduces the acidity in your vagina. This can make you more prone to infections. It will only temporarily cover up smell instead of curing it. If you have a strong vaginal smell, consult with your doctor instead of using a douche. Products that contain perfume disrupt your vagina's pH balance and can cause irritation. If your concerned with the way your vagina smells consult your doctor. Vaginal odor changes at different times of the menstrual cycle so don't always think a bad smell is a sign of infection or illness.

Summary: Wash your vulva daily with suitable soap and water. Clean the external areas surrounding the vagina. Avoid using a loofah and washing too often. Avoid douching. Avoid scented wipes, deodorants and feminine products.

Preheat your oven to 365 F (185 C). When it's hot, put in the cupcakes and bake them for 20 minutes. After that time, remove the cakes from the oven with an oven mitt to see if they're ready. To tell if the cupcakes are done, you can: Stick a toothpick into the center of a cupcake. It's ready if the toothpick comes out clean. Press gently against a cupcake with your finger. It's ready if the cake bounces back when pressed. Transfer the baked cupcakes to a wire cooling rack. Let them cool to room temperature before serving or frosting. It's important to let the cupcakes cool before you add frosting, otherwise the frosting will melt off instead of sticking to the top of the cupcakes. Once the cupcakes are baked, they are ready to serve if you don't want to add frosting. Divide the frosting into three separate bowls. Add a few drops of a different food coloring or edible gel paste to each bowl and stir to combine. Add a few more drops of the coloring as necessary to achieve the desired intensity. When the frosting is ready, transfer it to the fridge and let it chill for 30 minutes. This will make it easier to work with and prevent it from melting on the cupcakes. You can use any colors you like for the frosting. For instance, you can choose the same colors as you used for the cupcakes, or you can use complementary or clashing colors. As with the batter, you can use as many or as few colors as you like for the frosting. Just be sure to use separate bowls and spoons for each color. Fit a piping bag with your desired tip for frosting the cupcakes. Fill the bag with the frosting, using a spoon to position the frosting colors side by side in the bag. This way, the three colors will come out of the bag simultaneously, creating a tie-dye effect with the frosting as well. Alternatively, you can use a plastic freezer bag if you don't have a piping bag. Fill one of the bottom corners of the bag with frosting the same way you would the piping bag. When you're ready to frost, cut a small hole in the bottom corner and squeeze the bag to push out the frosting. Start the piping around the outer edge of the cupcake and work your way toward the center in a spiral shape. When you get to the very center, pull up the tip of the bag to form a small peak in the middle. Serve immediately, or store the cupcakes in an air-tight container in a cool place for a couple days.

Summary: Bake the cupcakes. Cool the cupcakes. Dye the frosting. Prepare a piping bag. Frost the cupcakes before serving. Finished.

Be on your toes and ready to return the shuttle with a smash at any instant. You never know when a smash-worthy shot will present itself. When the shuttle is hit to your end of the court, get underneath and behind it as quickly as possible. The sooner you reach the spot where the shuttle appears to be incoming, the higher it will be and the more time you'll have to set up a killer smash. You may hear serious badminton players call this kind of maneuver "injection of pace." All this means is that you add a boost of speed so you have more time to react. If the shuttle comes in hot, you might not have a lot of time to react. In ideal conditions, both of your feet will be pointing to the side of the court. Your feet should be about shoulder width apart, your knees slightly bent, and your eyes tracking the ball. Balance is more important at this point than winding up for your smash. If you're not well-balanced, it'll negatively impact your smash. Hold your racket upright and as far back as possible while still being comfortable. The arm of your non-racket hand should be bent at the elbow and the hand should be at about chin level. The fingers of your non-racket hand can be positioned however you like. Curling your fingers into a fist is most popular, but you can leave them spread out, too. As you prepare to strike, imagine the angle the shuttle will travel. It should be as steep downward as possible while still making it over the net. Raising your non-racket hand will act as a counterbalance for your racket hand, providing greater stability for your smash. Aim to connect with the shuttle at the highest point possible. Inhale deeply before you swing and stretch out your non-racket arm so it's roughly shoulder level. Swing with your full racket-arm and exhale as you do so. As you swing, your racket foot should shuffle forward. Power is important at this point, but even more important is hitting the shuttle with the center of the racket. When you feel the racket come in contact with the shuttle, snap your wrist downward. This will add power and steepness to the stroke. You can increase the power of your smash by contracting your abs at the same time you swing at the shuttle. An overhead smash will be much more difficult for your opponent(s) to return. But in the event they manage to get it back over the net, you'll need to be ready to send it right back.
Summary: Approach the shuttlecock with a forehand grip. Assume a surefooted stance. Raise your arms and prepare to strike. Strike the shuttlecock. Follow through with your swing and recover for the next rally.