In one sentence, describe what the following article is about: first. Even though an abstract goes at the beginning of the work, it acts as a summary of your entire paper. Rather than introducing your topic, it will be an overview of everything you write about in your paper. Save writing your abstract for last, after you have already finished your paper. A thesis and an abstract are entirely different things. The thesis of a paper introduces the main idea or question, while the abstract works to review the entirety of the paper, including the methods and results. Even if you think that you know what your paper is going to be about, always save the abstract for last. You will be able to give a much more accurate summary if you do just that - summarize what you've already written. The paper you're writing probably has specific guidelines and requirements, whether it's for publication in a journal, submission in a class, or part of a work project. Before you start writing, refer to the rubric or guidelines you were presented with to identify important issues to keep in mind. Is there a maximum or minimum length? Are there style requirements? Are you writing for an instructor or a publication? Abstracts are written to help readers find your work. For example, in scientific journals, abstracts allow readers to quickly decide whether the research discussed is relevant to their own interests. Abstracts also help your readers get at your main argument quickly. Keep the needs of your readers in mind as you write the abstract. Will other academics in your field read this abstract? Should it be accessible to a lay reader or somebody from another field? Although all abstracts accomplish essentially the same goal, there are two primary styles of abstract: descriptive and informative. You may have been assigned a specific style, but if you weren't, you will have to determine which is right for you. Typically, informative abstracts are used for much longer and technical research while descriptive abstracts are best for shorter papers. Descriptive abstracts explain the purpose, goal, and methods of your research but leave out the results section. These are typically only 100-200 words. Informative abstracts are like a condensed version of your paper, giving an overview of everything in your research including the results. These are much longer than descriptive abstracts, and can be anywhere from a single paragraph to a whole page long. The basic information included in both styles of abstract is the same, with the main difference being that the results are only included in an informative abstract, and an informative abstract is much longer than a descriptive one. A critical abstract is not often used, but it may be required in some courses. A critical abstract accomplishes the same goals as the other types of abstract, but will also relate the study or work being discussed to the writer's own research. It may critique the research design or methods.
Summary: Write your paper Review and understand any requirements for writing your abstract. Consider your audience. Determine the type of abstract you must write.

Make sure that the graham crackers are finely crushed first. They should resemble coarse sand or coffee grounds. You can do this in a blender or food processor. Keep stirring the mixture until the ingredients come together. This will make your crust. Using your fingers or a spatula, spread the crust mixture across the bottom of an un-greased, 9-inch (22.86 centimeter) springform pan. Make sure it covers the entire bottom of the pan, then pack it down with your hands. Put it into the fridge when you are done, and leave it there for 30 minutes. Thaw the strawberries first, then add them to the food processor. Add in the cornstarch, and blend until the mixture is smooth. From time to time, you may have to pause the food processor, and scrape any unblended mixture down the sides with a spatula. If you don't have a food processor, you can use a blender. Once the mixture is smooth, pour it into a saucepan, and bring it to a boil over medium heat, stirring constantly. Let it boil for 2 minutes, then remove it from heat. Measure out cup (80 milliliters) of the strawberry mixture, and set it aside to cool. You will be using this in your cheesecake. Cover the rest of the mixture, and put it into the fridge. You will be using that for serving. You can use a food processor or an electric mixer for this; set it to medium or high speed. Beat the cream cheese first, until it turns light and fluffy, then slowly mix in the milk. Finish off with the lemon juice. Once the cream cheese, milk, and lemon juice are all combined, reduce the speed on your food processor or electric mixer to low. Add the eggs in one at a time. Keep mixing until everything is combined. There should be no streaks or swirls of egg yolk. Spread it evenly across the graham cracker crust. Save the rest of the cream cheese mixture for the upper layer. Don't clump all of the drops together. Instead, try to space them out. You will be swirling them together to create a marbled design. Save the rest of the strawberry mixture for the upper layer. Spoon the rest of the cream cheese mixture into the pan. Top it off with the rest of the strawberry mixture. Remember to drop the strawberry mixture onto the cake teaspoon at a time. Dip the point of a knife into the mixture, far enough to go past all the layers, but not far enough to touch the crust. Swirl it towards the center of the cake until it has pass through all of the strawberry drops. Do not completely blend the two together. You want to see streaks and swirls. If you don't want to dirty up a knife, use a toothpick instead. When the center of the cake is almost set, take it out of the oven, and place it onto a wire rack to cool. Do not take the cake out of its pan yet. Run a knife around the inside edge of the pan to loosen the cake, then let the cake finish cooling, about 1 hour. Do not remove the side of the pan, or the cake will fall apart. Once you have the cake out of the pan, you can drizzle the remaining strawberry sauce over the top. Refrigerate any leftovers.
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One-sentence summary -- Preheat the oven to 325F (162C). Stir together the crushed graham crackers, melted butter, and sugar in a large bowl using a rubber spatula. Press the crust mixture into a springform pan and refrigerate it for 30 minutes. Combine the strawberries and cornstarch in a food processor until smooth. Boil the strawberry mixture for 2 minutes. Set aside cup (80 milliliters) of the strawberry mixture to cool, and refrigerate the rest. Beat the cream cheese until fluffy, then slowly pour in the milk and lemon juice. Add the eggs, one at a time, using a low speed setting. Take the springform pan out of the fridge, and pour half of the cream cheese mixture into it. Drop half of the cooled strawberry mixture onto the cream cheese, teaspoon at a time. Repeat the cream cheese and strawberry layers. Use a knife to swirl the two together. Bake the cheesecake for 55 to 65 minutes, then let it cool for 10 minutes. Loosen the edges of the cake with a knife, then cool it for 1 hour. Refrigerate the cake overnight, then remove the side of the pan before serving. Finished.

Problem: Article: In order to convert the file, the site you're using may need to run a Java applet on your computer. This is a web based program, and you will need to confirm before it can continue. Confirm only if you are sure you trust the website. Do research on user reviews before allowing any programs to run on your computer. You will presented with a list of video files to download. The high definition files are at the bottom of the list, and will be the largest size. They come in MP4 format, and will need special software to view in Windows. Mac OS X comes with native MP4 support.
Summary:
Run the Java applet if asked. Download the file.