INPUT ARTICLE: Article: Choose a liquid to test. Put roughly 100 milliliters (3floz) into a beaker. Place the hydrometer into the beaker. Just as you marked the surface of the water level, make a mark to show how high the liquid in question comes on the hydrometer. You can tell a little about the relative density just by this initial mark. For example, if this mark is above the 1.0 mark, the liquid is less dense than water and if it is below the 1.0 mark it is denser than water. Less dense liquids will allow the tube to sink farther and more dense liquids will allow the tube to sink less, due to the Archimedes Principle, which states that the buoyant force of an object submerged in water is equal to the weight of the water that was displaced. If you want a more specific relative density, you can derive it mathematically. Measure the distance from the bottom of the tube to the 1.0 mark and the distance to the new mark. Divide the distance of the 1.0 mark by the distance of the new mark. This will give you the relative density of the liquid to water. For example, if your 1.0 mark is 5 millimetres (0.20in) from the bottom and your new mark is 4.5 millimetres (0.18in) from the bottom, you would divide 5 by 4.5 (or 0.20 by 0.18, if using inches). This gives you a relative density of roughly 1.1. Your liquid is 1.1 times as dense as water. In the other direction, if your 1.0 mark is 5 millimetres (0.20in) from the bottom and your new mark is 5.5 millimetres (0.22in) from the bottom, you would divide 5 by 5.5 (or 0.20 by 0.22, if using inches). This gives you a relative density of roughly 0.9. Your liquid is 0.9 times as dense as water.

SUMMARY: Submerge the hydrometer in liquid. Mark the level of the liquid. Derive the relative density.

INPUT ARTICLE: Article: When choosing broths, go with the low-fat variety. If you are making a creamy soup and the recipe calls for heavy cream, use a lower-fat substitute, such as 2% milk. You could also try a non-dairy milk if you are vegan or lactose-intolerant. Need a thick soup? Switch out the sour cream for some pureed, mild-tasting white beans. This would also give you an extra dose of fiber, protein, and other nutrients. Cutting fats and calories are not the only ways to make soup healthier. Another common culprit in soup is the excess sodium, and you can make your soup healthier by using low-sodium broths and less salt. This does not mean that your soup has to be flavorless. Try adding some fresh or dried herbs, such as: cilantro/coriander, ginger, garlic, or pepper. Spices not only add flavor, but they also contain antioxidants and anti-inflammatory properties, both of which are beneficial to your health. Other ways to add a salty flavor is to use lemon juice, lime juice, or rice vinegar. Switch out seasoned salt (ie: garlic salt) for herb-only seasoning, such as: garlic powder or onion salt. Vegetables are a great way of introducing antioxidants, fiber, minerals, and vitamins to your diet. Beans can add fiber and protein while making your soup thicker. You can use fresh, frozen, or canned vegetables. If you are using canned vegetables, however, make sure that they are low in sodium. Meat is a great way of adding protein to your meal, but it can also add unhealthy fats. Whenever you can, try to use lean meats, such as chicken and turkey, in your soups. If you can't replace the meat you are using, go for a lean or reduced fat option, such as: Extra-lean or lean ground beef Ground chicken breast or turkey breast Turkey bacon or Canadian bacon If your soup recipe calls for pasta, noodles, or rice, try using whole wheat pasta, whole wheat noodles, or brown rice instead. If you don't like brown rice, you could also try wild rice or pearl barley. Whole grains are full of beneficial fibers, vitamins, and nutrients. There is nothing wrong with adding a little bit of bacon, cheese, or sour cream to your soup. Instead of using them in the main body of your soup, however, use them as a topping instead. This way, you will extra the extra flavor, but not the extra fats and calories. Here are some other ways you can cut corners while indulging in the goodies: Use reduced-fat, finely shredded cheese instead of regular, full-fat shredded cheese. Love bacon? Try turkey bacon or chopped up Canadian bacon instead of regular bacon. Need sour cream? Try low-fat sour cream or plain, non-fat Greek yogurt. Want to add some crackers? Try toasted whole wheat break or whole grain crackers instead.

SUMMARY: Use a base that is low in fat. Watch the sodium. Add some vegetables or beans for extra fiber. Watch the kind of meat you add into your soup. Use whole grains. Go easy on the extras, such as bacon, cheese, and sour cream. Finished.

INPUT ARTICLE: Article: If your doctor has asked you to lower your globulin, avoiding high-protein foods is a great place to start. Protein contains high levels of globulin, so consuming protein-heavy foods will raise your globulin. The recommended daily maximum amount of protein that you should eat is 0.08 g/kg (0.36 g/lb.). Aim to consume slightly less than this amount daily to lower your globulin. Keep in mind that changing your intake of protein will most likely not change your total protein on the A/G test result, but it will affect your globulin levels. Avoid protein-heavy foods like: Red meat and eggs Milk, cheese, and yogurt Hemp seeds and soy to keep your globulin levels low. Veggies and fruits tend to have low protein levels. This means that they can form the majority of your diet without increasing already-high globulin levels. Avoid eating many servings of canned or processed fruits or veggies, since these are less healthy than natural foods. Build your diet around foods like: Apples, pears, and berries Oranges, grapefruit, and other citrus fruits Root vegetables like beets, turnips, and carrots Broccoli, cauliflower, and peas If you were to consume a diet comprised only of vegetables and fruits, you wouldn't receive all the nutrients your body needs. To meet your nutritional needs without eating large amounts of proteins, consume foods rich in healthy fats. Eating nuts is also a great way to intake plenty of calories without eating too much high-globulin protein. So, supplement your diet with: Foods made with healthy fats like olive oil, safflower oil, sunflower oil, and soybean oil Nuts including walnuts, cashews, and almonds As with most other sources of protein, protein supplements and protein powders are high in globulin. To decrease your blood globulin levels, stop using protein supplements immediately. If you'd like to still build muscle while decreasing globulin levels, talk to your doctor about healthy ways to do this. Protein supplements are especially popular among people who regularly lift weights and are trying to bulk up.

SUMMARY:
Cut high-protein foods out of your diet to decrease globulin levels. Eat plenty of fruits and vegetables Supplement your diet with healthy fats and nuts. Stop using globulin-boosting protein supplements or protein powders.