Article: It's a dark-blue app with a white "W" on it. Doing so will search the database for brochure templates. On Mac, if you don't see the Template page, click File in the top menu bar and select New from Template in the drop-down menu. Find a brochure template that you like and click on it. The brochure's preview page will open. Most brochure templates will be formatted roughly the same, so you should choose a brochure based on appearance. It's to the right of the brochure's preview. Doing so will prompt Word to begin loading the brochure, which should only take a few seconds. Depending on the template that you chose, this step will vary; however, for most brochures, you can replace the placeholder text in each spot with your company's information. Most brochures have several pages of information, including a testimonial section. You can replace the photos in the brochure by clicking a photo, clicking the Format tab, clicking Change Picture, clicking From a File, and selecting a file from your computer. To do so: Windows - Click File, click Save As, double-click This PC, click a save location on the left side of the window, type your brochure's name into the "File name" text box, and click Save. Mac - Click File, click Save As..., enter your brochure's name in the "Save As" field, click the "Where" box and select a save folder, and click Save.
Question: What is a summary of what this article is about?
Open Microsoft Word. Type brochure into the top search bar, then press Enter. Select a brochure template. Click Create. Enter your brochure's information. Save your brochure.
Article: Unhulled sesame seeds have a dull, hard coat that ranges in color from off-white to black. Hulled seeds have had this removed, and are always very white, almost translucent, and shiny. You can toast either type of seed, but the unhulled seeds are crunchier and have a slightly different flavor. Seeds with hulls contain more calcium but may be more difficult to digest, unless you plan to grind them, so the nutritional value is comparable. While you can soak unhulled seeds overnight, then remove the hulls by hand, the process is labor-intensive and rarely done at home. Both varieties should be available in Asian grocery stores, and often in Western stores as well. Rinse the seeds in a fine mesh strainer under running water, until the water runs through clear. If the seeds are straight from the farm or the water gets quite dirty, you may want to stir them in a bowl of water for a couple minutes, then let it sit. Discard dust that rises to the top, and pebbles that sink to the bottom. Rinsing will not negatively affect the nutrition of the seeds. Some people even prefer to soak seeds overnight to germinate them, which may improve the digestion of certain nutrients. These germinated seeds are typically eaten raw rather than toasted, however. Transfer the rinsed seeds to a dry skillet or frying pan over high heat. Stir occasionally with a wooden spoon, but watch the seeds constantly, as they burn quickly if the heat gets too high. This step typically takes ten minutes. Once dry, the seeds will feel and sound different as you stir them, and no moisture will be left behind on the pan. Continue to stir occasionally for the next seven or eight minutes. When the seeds are fully toasted, they will turn a light brown color, glisten, and a few will start popping or jumping in the pan. Pick up a few seeds with the spoon and pinch them between your fingers. Toasted seeds can be crushed into a powder, and have a nuttier taste than raw seeds. Spread the toasted seeds on a metal baking sheet and let cool to room temperature. Store any seeds you don't use immediately in an airtight container in the refrigerator or freezer. The seeds should stay good in the fridge or freezer for over a year, but they will become less flavorful over time. Toast the seeds dry for a couple minutes to restore some flavor.
Question: What is a summary of what this article is about?
Choose unhulled or hulled raw seeds. Wash the seeds. Heat on high until the seeds are dry. Reduce heat to medium. Let cool and store.
Article: Although the water filter in the tank will help keep the tank clean, peacock eels can be very sensitive to water quality. Peacock eels may require more water maintenance that some other breeds of tropical fish. Replace approximately 30% of the water in the tank each week. Peacock eels prefer very clear and clean water, so if your water become foggy change it out and consider adjusting your filtration method. Once you are sure your peacock eels are healthy and adjusting to your aquarium you can reduce feeding to multiple times per week, but feed them frequently until then. Peacock eels need live food to survive. Bloodworms, black worms and tubifex are excellent food sources and can be bought at most pet stores. The worms you feed your peacock eel can burrow into the substrate and establish their own colonies so your eel will have plenty to eat. Over time, peacock eels can even learn to eat right from your hand! Peacock eels don't usually require tank heaters to adjust the temperatures of the water. Many people who live in warmer climates will find their tanks don't require any kind of heater. Peacock eels prefer temperatures above 72 degrees Fahrenheit, so if your house stays warmer than that on average you probably won't need a tank heater. Never let the water in your tank exceed 80 degrees. Peacock eels tend to become very shy when introduced to new environments. They will hide most of the time when first brought into a new home, but with the right variables in place they can become happy members of your aquarium's community. Over time, peacock eels can become extremely friendly fish. If you set your tank up to make the peacock eels feel safe, they will begin emerging from their hiding places sooner.
Question: What is a summary of what this article is about?
Keep the water clean. Start by feeding your peacock eels every day. Keep the water the right temperature. Be patient.