Write an article based on this "Obtain silica sand. Add sodium carbonate and calcium oxide to the sand. Add other chemicals, depending on the glass's intended purpose. Add chemicals to produce a desired color in the glass, if any. Place the mixture in a good heat-resistant crucible or holder. Melt the mixture into a liquid. Homogenize and remove bubbles from the molten glass. Shape the molten glass. Slowly cool the glass in a kiln."
article: Also called quartz sand, silica sand is the primary ingredient in making glass. Glass without iron impurities is sought for clear glass pieces, as the iron will cause the glass to appear greenish when present.  Wear a face mask if handling extremely fine-grain silica sand. If inhaled, it can irritate the throat and lungs. Silica sand is available from online retailers. It is fairly cheap - small quantities shouldn't cost more than 20 dollars. If you want to operate on an industrial scale, specialty retailers can offer competitive rates on large orders - sometimes lower than $100 per ton. If it is not possible to find sand sufficiently free of iron impurities, their tinting effect can be countered by adding small amounts of manganese dioxide. Or, if you want greenish glass, leave the iron in! Sodium carbonate (commonly called washing soda) lowers the temperature necessary to make glass commercially. However, it permits water to pass through the glass, so calcium oxide, or lime, is added to negate this property. Oxides of magnesium and/or aluminum may also be added to make the glass more durable. Generally, these additives take up no more than 26 to 30 percent of the glass mixture. The most common addition for decorative glass is lead oxide, which provides the sparkle in crystal glassware, as well as the softness to make it easier to cut and also lowers the melting point. Eyeglass lenses may contain lanthanum oxide because of its refractive properties, while iron helps glass absorb heat. Lead crystal can contain up to 33 percent lead oxide; however, the more lead oxide, the more skill required to shape the molten glass, so many lead crystal makers opt for less lead content. As noted above, iron impurities in quartz sand make glass made with it appear greenish, so iron oxide is added to increase the greenish tint, as is copper oxide. Sulfur compounds produce a yellowish, amber, brownish or even blackish tint, depending on how much carbon or iron is also added to the mixture. The container should be able to withstand the extremely high temperatures within the kiln - depending on your additives, your glass mixture may melt at a range of temperatures between 1,500 and 2,500 degrees Celsius. Your container should also be easily grasped with metal hooks and poles. For commercial silica glass, this is done in a gas-fired furnace, while specialty glasses may be created using an electric melter, pot furnace or kiln. Quartz sand without additives becomes glass at a temperature of 2,300 degrees Celsius (4,172 degrees Fahrenheit). Adding sodium carbonate (soda) reduces the temperature needed to make glass to 1,500 degrees Celsius (2,732 degrees Fahrenheit). This means stirring the mixture to a consistent thickness and adding chemicals such as sodium sulfate, sodium chloride or antimony oxide. Shaping the glass can be done in one of several ways:  The molten glass can be poured into a mold and let cool. This method was used by the Egyptians, and it is also how many lenses are created today. A large amount of molten glass can be gathered at the end of a hollow tube, which is then blown into while the tube is turned. The glass is shaped by the air entering the tube, gravity pulling on the molten glass and whatever tools the glassblower uses to work the molten glass. The molten glass can be poured into a bath of molten tin for support and blasted with pressurized nitrogen to shape and polish it. Glass made by this method is called float glass, and it is how glass panes have been made since the 1950s. This process is called annealing, and it removes any stress points that may have formed in the glass during cooling. Glass that has not been annealed is significantly weaker. Once this process is completed, the glass can then be coated, laminated or otherwise treated to improve its strength and durability.  The precise temperature for annealing can vary based on the precise composition of the glass from as low as 750 degrees Fahrenheit to as high as 1000 degrees Fahrenheit. The rate at which the glass must cool may also change - generally, larger pieces of glass must cool more slowly than smaller pieces. Research proper annealing methods before beginning. A related process is tempering, in which shaped and polished glass is placed in an oven heated to at least 600 degrees Celsius (1,112 degrees Fahrenheit) and then quick-cooled ("quenched") with blasts of air at high pressure. Annealed glass breaks into shards at 6,000 pounds per square inch (psi), while tempered glass breaks into small pieces at no less than 10,000 psi and usually at around 24,000 psi.

Write an article based on this "Preheat the oven to 425 °F (218 °C) and put the fish into a baking dish. Bake the flounder for 15 minutes. Rest the fillets for 5 minutes before you serve them."
article: Get out 4 flounder fillets and arrange them in a baking dish so they're in a single layer. If you don't have a baking dish that will hold all the fillets, use a rimmed baking sheet. Put the baking dish in the preheated oven and bake the fish until the fillets are opaque. To check if they're done, drag the tines of a fork over the center of a fillet. The fish should flake easily once it's done. Remove the baking dish and set the fish fillets aside to cool for 5 minutes. The fish will finish cooking as rest. Then serve the fillets with steamed vegetables, couscous, or mashed potatoes. Refrigerate the leftover fish in an airtight container for up to 3 or 4 days. Keep in mind that the fish fillets will become soft the longer they're stored.

Write an article based on this "Take a broad approach to nutrition. Give appropriate portions sizes. Recognize children's sensitive palates. Have a routine. Manage your expectations."
article:
The American Academy of Pediatrics (AAP) recommends that parents focus on the child's whole eating pattern rather than on pinpointing specific things for the child to avoid. You can help ensure your child is getting what she needs by:  Selecting nutritious foods from the 5 food groups: vegetables, fruits, grains, low-fat dairy, and quality protein sources like lean meats and eggs. Giving children a variety of food experiences. Staying away from highly processed foods. Using small amounts of sugar, salt, and fats with high nutrition choices to enhance the child's enjoyment of the food. People often overestimate how much food they need and this is no different with what they give their children. Offering your child only as much food as she can eat may help her consume choices she doesn't like.  Check the suggested portion size for your child's age before serving food. For example, there is a big difference between what a 1 year old should get and what her 5 year old brother or sister should eat. A 1 year old can have ¼ cup cooked vegetables, where a 5 year old can have a ¼ cooked vegetables with ½ cup salad.  Keep the portions on the smaller size, which may be less overwhelming for your child. Smaller portions also discourage overeating, though you can always give your child more food if she is hungry.  Be aware that many children don't eat enough at mealtimes to keep themselves full. Aim to give your child 3 meals and 2 snacks every day. Make sure the snacks are high quality nutrition such as string cheese, yogurt cups, apple slices, a piece of lean turkey, or whole grain crackers with peanut butter.  Space out mealtimes and snacks as evenly as possible. Offer snacks well in advance of meals. This can ensure that your child eats a full meal. Recent research has shown that children have different taste palates than adults, in many cases preferring sweet foods to savory or salty options. Keep in mind that children's tastes are different than an adult's tastes. Their tastes may change as they age. You might find it easier to prepare meals for your child if you are aware of their food aversions.  Be aware that a child's love of sugar may come from the fact that sugar can be a natural pain reliever in children, as recent research has shown. However, this doesn't mean that you should indulge all of your child's sugar cravings.  Realize that your child's tastes may change overnight.  Consider avoiding very spicy foods and snacks. Many children may find the flavor too much to handle, but recent studies have also shown they can cause inflammation to the stomach lining as well as abdominal pain.  Be aware that recent studies show that children have larger reactions to unpleasant smelling foods like pungent cheeses. Allow them to feel out if they want to try “smelly” foods. Children often thrive with routines, and having regular mealtimes with the same seating arrangement may help your child be more adventurous with food. Make sure to engage everyone at the table, including your child, in conversation to keep things fun and interesting.  Ask your child what her favorite part of the meal is and what she learned at school that day. Keep the tone of your conversations pleasant. This can help your child look forward to mealtimes and may make her more receptive to new foods.  Give your child a chance to settle down before eating if she's playing. Tell your child 10 to 15 minutes before dinner starts so she can get herself ready. Fussy eating is often not a child's problem, but 1 of the parent. Keeping your own expectations for your child's eating habits in check—while making sure she's getting proper nutrition—may help prevent battles over food.  Remember that children often won't like the idea of something new on their plate. Keep reintroducing the food until the child is used to it. Let your child be a child and remember that change can be difficult for them.  Leave your child alone and don't force her to eat. Studies have shown that forcing a child to eat is counterproductive.  Be aware that your child won't starve if she doesn't eat. In fact, she is more likely to learn to be more flexible in her choices than she is to go hungry.  Avoid enforcing unrealistic manners. For example, a spoon is often easier for a child to handle than a fork.