Write an article based on this "List the factors of the numerator and denominator. Find the greatest common factor (GCF) of the numerator and denominator. Divide the numerator and denominator by the GCF. Check your work."
article: Factors are numbers that you multiply together to get another number. For example, 3 and 4 are both factors of 12, because you can multiply them together to get 12. To list the factors of a number, you simply have to list all of the numbers that can be multiplied to get that number, and which therefore can be evenly divided into that number. List the factors of that number from smallest to largest, not forgetting to include 1 or that number. For example, this is how you would list the factors of the numerator and denominator of the fraction, 24/32:  24: 1, 2, 3, 4, 6, 8, 12, 24. 32: 1, 2, 4, 8, 16, 32. The GCF is the highest number that divides evenly into two or more numbers. Once you've listed all of the factors of that number, all you have to do is find the largest number that is repeated in both lists.  24: 1, 2, 3, 4, 6, 8, 12, 24. 32: 1, 2, 4, 8, 16, 32. The GCF of 24 and 32 is 8, because 8 is the largest number that evenly divides into both 24 and 32. Now that you've found your GCF, all you have to do is to divide the numerator and denominator by that number to reduce your fraction to its lowest terms.  Here's how to do it:  24/8 = 3 32/8 = 4 The simplified fraction is 3/4. If you'd like to make sure that you've simplified the fraction correctly, you can simply multiply the new numerator and new denominator by the GCF to make sure that you can return to the original fraction. Here's how to do it:  3 * 8 = 24 4 * 8 = 32 You have returned to the original fraction, 24/32. You can also examine the fraction to make sure that it cannot be reduced any more. Since 3 is a prime number, it can only be divisible by 1 and itself, and four is not divisible by 3, so the fraction cannot be reduced further.

Write an article based on this "Wash and trim the gizzards Chop the vegetables. Saute the onions for 5 minutes and stir in the seasonings. Add and saute the gizzards, garlic, and chilies. Add diced tomatoes and water to the skillet. Simmer the curried gizzards for about 1 hour. Stir in the cilantro and serve the gizzards."
article: . Get out 1 pound (453 g) of gizzards and carefully cut each of the gizzards in half lengthwise. Wash the gizzards thoroughly under cold water. Use your fingers to loosen and rinse away any debris or sediment. Peel away and trim the yellow lining from the gizzards and throw it away. You can use chicken, turkey, goose or duck gizzards for this recipe. Peel 2 medium-sized onions, 3 cloves of garlic, and 1-inch (2.5 cm) of fresh ginger. Use a sharp knife to carefully chop the onions into rough pieces and set them aside. You'll need to crush the garlic cloves and mince them. Mince the fresh ginger too. Pour 2 tablespoons (30 ml) of olive oil into a large skillet and heat it over medium. Stir in the chopped onions and saute them for about 5 minutes so they soften a little. Add 1 tablespoon (9 g) of ground coriander, 1/2 tablespoon (4.5 g) of ground cumin, 1 teaspoon (3 g) of turmeric, and salt to taste. Stir and cook the mixture for another 1 or 2 minutes. If you'd like to add any other vegetables to your curry, when you stir in the chopped onions. For example, you could add sliced bell peppers, zucchini, or thinly sliced carrots. Stir in the washed and trimmed gizzards. Turn up the heat to medium-high and cook the gizzards for 3 to 4 minutes. They should brown on all sides. Stir in the minced garlic, minced ginger, and 1 or 2 finely chopped dried chilies (or 1/2 teaspoon of chili powder). Cook the mixture for 1 more minute. Wash and dice 2 large, ripe tomatoes. Stir these into the gizzard mixture and then pour just enough water into the pan to cover the gizzards. The amount of water you need will depend on the size of your skillet. Keep the heat at medium-high and stir the gizzard mixture until it comes to a boil. Turn the heat down to low and put the lid on the skillet. Let the gizzards bubble gently for about 1 hour. The gizzards should become completely soft. You may want to check the gizzards occasionally to ensure that they're still simmering. Adjust the heat as needed to keep it bubbling gently. The lid will keep a lot of the liquid from evaporating as the gizzards cook. Take a few sprigs of fresh cilantro and chop them. Stir the cilantro into the curried gizzards so they wilt a little. Serve the curried gizzards immediately with cooked rice, naan, or couscous. You can store leftovers in an airtight container in the refrigerator for several days.

Write an article based on this "Watch for gout symptoms. Consider your risk for gout. Get a diagnosis of gout."
article:
Don't be surprised if symptoms appear suddenly. They often occur at night. Symptoms are usually the most painful within the first 4 to 12 hours after the initial attack. These symptoms include:  Intense joint pain: in feet (often at the base of the big toe), ankles, knees, or wrists Joint discomfort after the initial attack Redness and other signs of inflammation, like warmth, swelling and tenderness Difficulty moving the affected joint There are some risk factors you can't control, like a family history of gout or the prevalence of gout in adult men and postmenopausal women. But, you can control other risk factors like being overweight (or obese), untreated high blood pressure, diabetes, metabolic syndrome, and heart and kidney disease. Recent surgery or trauma also increases your risk for gout. If you are unsure whether you have gout, talk with your doctor. Your doctor will make a diagnosis based on your symptoms and medical history. Further testing and lab work might be needed.  Testing may include taking a sample of joint fluid, running a blood test to see your uric acid levels, or getting an X-ray, ultrasound, or CT scan (although imaging tests aren't usually used).  Joint fluid is analyzed for the presence of urate crystals that are visible under the microscope.