Problem: Article: Multiply the integer by the denominator and add the numerator to come up with an improper fraction. Do this for both of the mixed numbers in your equation so you get 2 improper fractions.  For example, to convert 3 3/4, 3 x 4 = 12 + 3 = 15/4. Another example, 1 1/2 would be 2 x 1 = 2 + 1 = 3/2. If your improper fractions don't have the same denominators, convert the fractions so they do. To find the lowest common denominator, multiply each part of a fraction by the other fraction's denominator.  For example to find a lowest common denominator for 15/4 - 3/2, multiply the 15 and 4 by 2 and multiply the 3 and 2 by 4. You should get 30/8 - 12/8. Then you can subtract the fractions. If the denominators of both fractions are the same, you can skip this step. Once the denominators are the same, you can easily subtract the numerators to get your result. For example, 30/8 - 12/8 = 18/8. . Divide the numerator by the denominator to get an integer and remainder. For example, 18 ÷ 8 = 2 with a remainder of 2. This can be written as 2 2/8. Look at the fraction or mixed number you got after subtracting and decide if you can reduce the fraction further. This will give you the simplest result.  The fraction in the example 2 2/8 can be reduced by 2 to get 2 1/4. Keep in mind that in some cases, you may not have a remainder.
Summary: Change the mixed numbers into improper fractions. Find a lowest common denominator if necessary. Subtract the numerators. Convert the result to a mixed number Simplify the result if necessary.

INPUT ARTICLE: Article: Use natural sunlight to light your building. Taking pictures in the early morning or late afternoon removes the harshness of midday sun and provides softer lighting to illuminate a building’s details. Checking the white balance is a way to prevent color contrasts that are off. Cameras often reproduce whites with tinges of green, blue or orange. DSLRs usually have a white balance function in the controls; check your manual to locate and use the white balance function. White balance can also often be corrected with photo editing software. The length of your exposure will determine how light or dark the photo will be. Adjusting the lighting can correct problems of overexposure (too much light in a photo, resulting in a washed-out look) or underexposure (not enough light, resulting in a photo that is too dark). DSLRs typically have light meter functionality that will help correct the exposure. Point your camera at the main subject of your picture and make sure your light meter reading is at 0. If the meter is reading to the left of 0, it will be underexposed. If the meter is reading to the right of 0, it will be overexposed. A histogram is a feature on DSLR cameras that displays a mathematical graph of a photograph’s exposure. It depicts every pixel’s luminosity (brightness) and is useful in determining if areas of a photograph are too bright or too dark. This is especially helpful when taking pictures of a white building.[6]

SUMMARY: Shoot outdoors. Check your white balance. Adjust your exposure: Consult your camera’s histogram.

In one sentence, describe what the following article is about: When you fry foods, the foods leave pieces behind that cloud up the oil. Skimming the oil takes away some of these pieces, though you'll need to take further steps to remove all of them. Skimming the oil just takes care of the big pieces.  Use a skimmer to get rid of any floating pieces of food that are on top of or inside the blackened oil in the pot. Throw them away. You can also use a skimmer to clean the oil while you're cooking. You can buy oil skimmers at most big-box stores that have household items. Oil skimmers are pretty cheap. You can get one for about $12 or so, and you can also buy them online or at a restaurant supply store. They are a metal mesh net circle fastened to a handle. After you use a skimmer to remove the larger pieces, you need to strain the oil next. Straining the oil removes the smaller bits of sediment, so your oil is less cloudy overall and you don't have bits of food left in it. You'll need a fine mesh strainer or cheese cloth for this process.  Wait until the grease is cool to strain it. Have a clean pot or bowl ready. Pour the grease through the fine mesh strainer. Make sure not to pour too fast and overflow the strainer. Also, if you see sediment in the bottom, don't pour the last of the oil in. Leave the sediment where it is, and toss it later. If you don't have a strainer, try cheese cloth over a funnel. You can also try coffee filters. If it's hard to pour, use a measuring cup or large ladle for the straining process by straining a little bit of the oil at a time. Once you've strained the oil, get the original container back out. Use a funnel to pour the oil back into it. The original container was designed to store the oil, so it's fine to use it again. Just make sure you don't pour hot oil into a plastic container.  Only use the original container if you used all of the oil in it to deep fry. Otherwise, you'll be adding used oil to new oil. Don't place the cover on the container until the oil has completely cooled. It's not just cooking that breaks down oil. How you store it can also break it down. You need to keep the oil away from humidity, light, and heat to keep the oil in prime cooking condition.  Light and heat will further degrade the oil as it sits in storage, increasing the chances you can't reuse it. Do not store the oil above the stove, where it will be subjected to secondary heat from other cooking. Instead, store the oil in a cool and dark location. The refrigerator is a good choice if you have room. Oil in the refrigerator will be thicker and may look cloudy (white), but it will be fine once it comes to room temperature. Keep in mind that once cooking oil is used, it is going to harbor some of the smells of the food you last used in it. For example, cooking fish in oil will impart its flavor to the oil, so you only want to fry fish or other proteins in it, not something sweet.  Keep your oils separate. If you used one for cooking fish, put it in its own bottle so you don't use it to cook something sweet. Label each bottle of oil with what you cooked in it, as well as the date you bought it or last cooked with it. Reusing used cooking oil can make a lot of sense financially if possible. For example, the peanut oil used to make one batch of French fries can cost as much as $10. Just because you used the oil for deep frying the first time doesn't mean you have to use it for deep frying the second time after cleaning it. You can use it to cook in other ways, such as making a stir fry. You can also use the oil to bake. Remember, again, that the oil will retain some of the flavors and smells of the first food it was fried in, though, so always use it with similar flavors.
Summary:
Skim the oil. Strain the oil. Pour it back into the container if it's empty. Store the oil. Reuse the oil with the right foods. Reuse your cooking oil for other purposes.