Write an article based on this "Create horizontal angry faces. Create vertical angry faces. Create a table-flipping emoticon."
article: These are considered "Western" faces, and are traditionally used in texts and chat rooms. Below are some of the most common Western angry faces, and many chat programs will automatically convert these to an image:  >:( >:@ X( >8( :-|| These are considered "Eastern" faces, and gained popularity in Japan and Korea. There is a much larger variety in these faces, owing to the use of a lot of different special characters. Not everyone will be able to see all of the characters in these faces, especially if they are using an older system. Many of these are also referred to as "Kirby" faces, as they resemble Nintendo's Kirby character.  >_< >_<* (>_<) (,,#ﾟДﾟ) ヽ(ｏ`皿′ｏ)ﾉ o(>< )o (ノಠ益ಠ)ノ ლ(ಠ益ಠლ ಠ_ಠ 凸(｀0´)凸 凸(｀△´＋） s(・｀ヘ´・;)ゞ {{|└(>o< )┘|}} (҂⌣̀_⌣́) ＼(｀0´)／ (•̀o•́)ง If you're really angry, you can show it by using an emoticon that is flipping a table in anger. These are typically used in reaction to bad or unexpected news.  (ノ°□°)ノ︵ ┻━┻ (ノ ゜Д゜)ノ ︵ ┻━┻ (ﾉಥ益ಥ）ﾉ﻿ ┻━┻ (ノಠ益ಠ)ノ彡┻━┻

Write an article based on this "Clean all your utensils and prepare the area properly. Choose and set up your airlock. Strain the mash or liquid into your fermentation vessel. Add yeast to the fermentable medium. Collect the wash."
article: Fermentation is conducted in clean, sanitized vessels that are sometimes open but often sealed from the air to prevent cross-contamination. Fermentation usually lasts for 3-5 days.  Fermentation is also possible in vessels that haven't been cleaned or sanitized, and the distilled product will yield drinkable alcohol, but the fermentation may result in a high level of unwanted flavor compounds and higher alcohols due to the action of unwanted yeast stains and bacteria. Oxidative cleaners such as B-Brite are available at homebrew shops, as are sanitizers such as iodophor. An airlock is a mechanism that will allow CO2 to escape without letting O2 to get in.  Five-gallon (19-L) batches of strained mash can be fermented in a 7.5-gallon (28-L) food-grade bucket or in 6-gallon (23-L) carboys. Lids can be affixed to buckets, as can drilled rubber stoppers to carboys, but when using a lid or a stopper, never seal the vessel completely, as pressure from carbon dioxide production will create explosive pressure.  Always affix an airlock to lids and drilled rubber stoppers to prevent explosive pressure from building. When fermentation is conducted in open vessels, put a cheesecloth over the vessel to keep out bugs and other undesirable things. If a mash was made, strain the liquid with a fine mesh strainer from the mash into your cleaned and sanitized fermentation vessel. Try to splash the liquid and pour it from a distance so that it is well aerated.  Yeast needs air (oxygen) initially to grow and start a quality fermentation. This is because yeast makes cellular material in the form of lipids from oxygen. However, oxygen is not desired after this initial growth stage, as yeast produces alcohol in the absence of oxygen. You may want to add a sugar solution at this time. Aerate the sugar solution by pouring it from a distance into the fermentation vessel. If juice is to be fermented, aerate by pouring from a height through a sieve or strainer into the fermentation vessel. Hydrate the appropriate amount of dried distillers or other desired yeast and add it to the liquid. Stir with a clean, sanitized spoon to evenly disperse the yeast. If using an airlock, the airlock will bubble during active fermentation, and the bubbling will slow dramatically or cease altogether as the liquid becomes completely fermented.  Keep the fermenting liquid in a room that is about 80° to 85° F (27° to 29° C) to facilitate good, efficient fermentation. Alternately, use a heating belt in cold areas. Distillers yeast will ferment cleanly, produce a high amount of alcohol (ethanol), and produce a relatively low amount of unwanted compounds such as alcohols other than ethanol. The amount of yeast used will depend on the specific brand or type of yeast used. Nutrients may be included with the yeast in the yeast packet. Yeast nutrients are needed when fermenting a medium that is low in nutrients, such as sugar solutions, but they can also improve fermentations when used with nutrient-rich mediums such as those made from grains. Siphon off the fermented, alcoholic liquid (called the wash) into a cleaned and sanitized vessel or into the distillation apparatus. Leave the yeast sediment behind in the fermentation vessel, as it can scorch when heated in the still. The siphoned wash may also be further clarified by filtration or other means before distillation.

Write an article based on this "Turn on your other device's Wi-Fi. Select the name of the mobile hotspot from the list of networks. Type in the password. Check for connection."
article:
The Wi-Fi icon is usually the first icon in the Notification drop-down panel of your home screen. Depending on the device you are using, go to the list of networks available and just choose the name of the mobile hotspot. If the network requires a password, simply type it in and hit enter. You should be able to connect to the Internet. Open your preferred browser and enter any website. If it loads, the connection is successful.