INPUT ARTICLE: Article: This app is a green, red, yellow, and blue circle. It's in the top-right corner of Chrome's window. Doing so will invoke a drop-down menu. This icon will be green, yellow, or red if an update is available. On older versions of Chrome, this icon will resemble instead. It's near the bottom of the drop-down menu. Selecting Help will prompt a pop-out window. If you see an Update Google Chrome option near the top of this menu, click it instead. This option is at the top of the pop-out window. The update process should only take a couple of minutes at most. If you see a message here that says "Google Chrome is up to date", your browser doesn't need to update right now. You can do so by clicking the Relaunch button that appears after Chrome finishes updating, or you can simply close and reopen Chrome. Your browser should now be up to date. You can check the status of your Chrome browser by revisiting the "About Google Chrome" page and looking for the "Google Chrome is up to date" message on the left side of the page.

SUMMARY: Open Google Chrome. Click . Select Help. Click About Google Chrome. Wait for Google Chrome to update. Restart Google Chrome.

INPUT ARTICLE: Article: Pluck your hair close to the time when you take the test (under 2 days), otherwise you may find your hair regrowing. This only works if you manage to get the answer sheet or equivalent. It may be better to just use some subtle body paint.

SUMMARY: Use tweezers to pluck patterns on your arm or hand. When you're taking the test, look for the pores that are missing hairs, this may stand for what ever you want to to stand for.

INPUT ARTICLE: Article: When you are reading and writing notes, take down all relevant information about the source. For books, this includes the author, the title of the book, the editors (if it has named editors), the name of the essay plus the page numbers of the essays, the publishing company, the place of publication, the date of publication, and where you found the book (more for your own purposes). If you are using a journal article, you'll need the author's name, the name of the article, the name of the journal, the volume and issue number, the date of publication, the page numbers of the article, and likely the DOI (digital object identifiera number like an ISBN for books) and/or the database or website you found the article. When taking notes, make sure you mark down which source the information came from. Also, try to keep all of your reference page materials in the same place, as this will save you significant time when writing your reference page. One helpful way of keeping track of your sources is to write source cards. These are small note cards that contain all of the relevant information on a particular source. Source cards are a neat and convenient way of organizing your sources - you can store all of your source cards in a small box or folder, in alphabetical order. Typically, you will only include the resources you actually cited or paraphrased in your paper on your reference page. Therefore it's important to make a note of which references you actually cite within your paper and which references you merely use for background reading. However, in some instances, you may also need to reference sources that were beneficial to your argument, but that you didn't end up citing in the paper. These sources shouldn't be listed on the reference page itself, but on a separate page, such as the Modern Language Association's "Work Consulted" page. It is more common to use only a "Works Cited" page, therefore you should only include a "Works Consulted"page if your teacher or professor requests it.

SUMMARY: Take note of every source you use during the research process. Keep the notes on your sources organized. Track which sources you actually use.

INPUT ARTICLE: Article: While you are cooking the pork chops, feel their firmness by poking them with your tongs or spatula. If they are still very soft they are still raw in the middle. If they are extremely firm they are very well done. You want to finish cooking the chops when they are firm, but not overly hard or leather-like. If they are too firm they will be dried out and tough in the middle. Remove the pork chops from the frying pan with tongs or a spatula. If you are baking or broiling the chops, then use an oven glove to safely remove the dish they are cooking in from the oven. In a frying pan the cook time will usually take anywhere from 3-5 minutes per side, depending on the thickness of the pork chops. In an oven they will be done after about 30 minutes at 375 degrees F (175 degrees C). This will allow the fibers to relax and absorb the juices. The middle will also keep cooking as the pork chops retain the heat. You can make a small tin foil tent to place over the pork chops to keep them warmer while they rest. After you have let the meat rest for a few minutes after cooking, cut into one of the pork chops and look at the color. It is okay if it has a little pink in the middle but any juices that flow out should be clear. Previously it was commonly taught that pork needs to be completely white in the middle in order for it to be edible. The USDA now says that pork cooked to at least 145 degrees F (63 degrees C) that may still look a bit pink in the middle is perfectly safe to eat. If the meat appears to be under-cooked, go ahead and pop it back into the frying pan or the oven and continue cooking in increments of 1-2 minutes.

SUMMARY:
Touch the meat with tongs or a spatula to see how firm it is. Remove the pork chops from the heat when they're golden-brown on each side. Put the pork chops on a cutting board and let them rest for 5-15 minutes. Cut into the thickest part of the meat and look at the color in the middle.