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Because the mold grows best in dark and damp places, the sun is a natural predator of mildew. Allow the garment to remain in the sun until it is completely dry. It is important to do this while still outside, in order not to distribute the mildew back into your home.

summary: Rinse the garment and place the soiled piece of fabric outside in the direct sunlight. Use a wire brush to brush away the mildew spores. Cover the affected area with all-fabric bleach and allow it to soak for about 30 minutes before washing in the machine.

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The study of chemistry is generally divided into five broad categories, each with its own sub-disciplines and unique methods of study. If you understand what broad field of chemistry you're studying and what that means, you'll be grounded and ready to learn particularities within the field. The five categories are: Inorganic chemistry: the study of structures and compounds of substances made from all elements, except carbon. Organic chemistry: the study of the compound of carbon. Physical (or theoretical) chemistry: the application of mathematical methods to chemical problems. Analytical chemistry: quantitatively and qualitatively analyzes chemical compounds. Biochemistry (or physiological chemistry): the study of chemical reactions within living cells and the chemical structures of living material. This will increase your familiarity with the material, and class itself will clarify questions that came up when you read the material, rather than raising questions. Reading materialsuch as book chapters and reading that will be covered in class will familiarize you with the topic ahead of time. This technique is known as a "Flipped" or "Reversed" classroom, and has proven useful in multiple fields. This should help make learning easier, since the instructor is there to clarify and explain information. Don't take this time for granted, but actively focus on apprehending every point your teacher makes. Attend class regularly. As mundane as this can feel, regular attendance will ensure that you don't miss the explanation of new topics. It's easier to keep up with the class lessons than to catch up. Don't hesitate to bring up your concerns in class if you are confused about any points, equations, or topics. No question is too small to ask; if you're confused about a point in the lecture, it's likely that other students are too. Discuss with your teacher or with your classmates if you have any problems with the chemistry topic. If you're struggling to understand a concept, ask your instructor for study guides or worksheets. You can think of this as writing a "summary" of class: what did the teacher lecture about; what new topics or equations were introduced; what relevant questions were asked and how where they answered? This is especially important in the chemistry classroom. New concepts and equations will be built on those that you've covered earlier in the semester (or quarter), so it's important that you understand ideas of chemistry. Having these written in your notes will help you remember. Pinning down the important points that your instructor has presented in a class period will help you to understand key topics and ideas. You can also review notes while working on your homework after a chemistry lecture. It's best if you review your notes shortly after the class; if you wait until the weekend, you may have forgotten some of the material already. Take advantage of your school's study-hall period to review notes from chemistry. You may find it easier to retain concepts when reading them from your own notes rather than from a textbook, since you will have already written the concepts in terms you understand.

summary: Grasp the category of chemistry you're studying. Read the assigned chemistry material before going to class. Listen to your chemistry teacher in class. Ask questions. Take plenty of notes. Review your notes from class.

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Take the ham out of the oven, transfer it to a carving board, and turn off the oven. Tent it loosely with foil, and let it rest for 15 to 20 minutes. While the ham rests, its internal temperature will increase a bit. This means the final serving temperature will be around 120F (49C) for a cured ham and 145 to 150F (63 to 66C) for one that was uncooked when you purchased it. For a fresh, uncooked ham, 145F (63C) is the recommended safe internal temperature. A cured ham was already cooked, so it's even safe to eat cold. While the ham rests, whisk 2 to 4 tablespoons of the pan juices with the remaining third of the glaze until you've thinned it into a sauce. To keep the glaze warm, place the saucepan over a burner set to low heat and stir it occasionally. Garnish the ham with a bouquet of fresh herbs, such as parsley or watercress, and show it off to your guests. Once they've had a chance to admire your handiwork, you can get to carving and serving the ham. If your ham isn't pre-cut, slice it yourself with a sharp carving or chef's knife. First, remove the cloves, if you inserted any into the scored surface. Cut off a few slices to flatten the thinner side, then turn the ham onto the flat side so it won't roll as you carve the meatier side. If you look at the cut side, you'll see that the bone is closer to one edge. This is the thinner side, and you want to carve the opposite, meatier side. Slice straight down into the ham until you reach the bone. Make cuts every 14 inch (0.64cm), then run the knife horizontally along the bone to remove the slices. If you bought a spiral-sliced ham, simply cut along the bone to remove the slices. Transfer the slices, along with your garnishes, to a serving platter. Set a serving fork on the platter, and pour the glaze sauce into a gravy boat. Bring the boat and platter to the table, serve your guests, and invite them to add sauce to their liking. Pair your glazed ham with side dishes such as balsamic green beans, mashed or scalloped potatoes, and roasted carrots.
summary: Remove the ham from the oven and let it rest. Make a quick sauce with the rest of the glaze. Present the ham to your guests before carve it. Carve the ham into 14 inch (0.64cm) slices. Serve the ham slices with your glaze sauce.