Write an article based on this "Come to class prepared. Listen to your instructor. Organize your notes. Keep in touch during vacations or sick days."
article: Open up a document page before class so you're ready to type once the lecture begins. If you think you will need any resources during the lecture (such as a dictionary), open up these tabs beforehand so you're ready to use them. If you are prone to surfing the internet during the lecture, turn off your internet signal before the lecture starts. This way, you can give your complete attention to the instructor. One benefit of taking notes on a laptop is how efficiently you can work during class. Pay attention to your teacher or professor's cues, and concentrate on what they say. If they emphasize a certain point, make sure you type it down. If your professor or teacher writes on a whiteboard or prepares a powerpoint presentation, do not copy their words down exactly. You will be much more likely to remember their points if you type them down in your own words. If you organize your notes as you type them, you'll be able to access them while studying when you need them. The options for organizing your notes are limitless. Many handwritten methods adapt well to note-taking; marrying organization skills with a laptop's efficiency makes for notes taken quickly and thoroughly.  Experiment with various note-taking styles until you find what works for you. Every student learns differently, and you may find that one style works much better than another. Keep all your lecture notes the same file folder so you know where to find them later on. Make sure to title file names as you go so you know where certain information is. Title and date all your notes so you know which notes are from what lecture. This will help you remember which information was presented when as you study later. If for some reason you are unable to attend class, use your laptop to email instructors and receive information about upcoming projects or tests. You may even be able to video chat your instructors to discuss missing lectures or assignments. If you're going to be gone for an extended amount of time, ask your teacher or professor if you could video chat via another laptop-using student during lectures. In this way, you can listen to and even participate in class discussion during long-term absences.

Write an article based on this "Avoid greasy lotions. Avoid pockets and gloves. Avoid perspiration-causing food and drink. Lower your stress levels."
article: If you frequently use lotion on your hands, you may be inadvertently making them clammy. While some lotions (like those that contain antiperspirant chemicals) can actually help dry your hands out, others can make them more moist. Some substances, like petroleum jelly, can even make your hands extra wet or greasy. If you use lotion frequently, consider switching your go-to lotion for one that's lighter or one that's specifically formulated to have a drying effect. Gloves, pockets, and any other types of clothing that surround the hands can lead to excess sweating and moisture. These items trap moisture and heat against the hand, causing the hands to produce more sweat and making it more difficult for the sweat that is produced to evaporate. To fix this, simply leave your hands uncovered throughout the day when you can — their natural moisture should evaporate more freely. If it's too cold to leave your hands uncovered, try using fingerless gloves or gloves made out of a lighter material if possible. Ideally, these will keep your hands warm while allowing some air to reach them. Sometimes, even something as simple as a person's diet can lead to excessive sweating. Certain foods can trigger a sweating response, which, if you're susceptible to clammy hands, can make your problem much worse. Consider avoiding the following food and drink items if they're frequent additions to your diet:  Spicy foods: Believe it or not, hot, spicy foods trigger the same responses in your body that are caused by actual physical heat, often leading to sweating.  Caffeine: Some people sweat if they consume excessive caffeine because the chemical stimulates the nervous system leading, to jumpiness, heightened activity, nervousness, and so on. The effect is often greatest when drinking hot caffeinated beverages.  Alcohol: For some people, getting drunk or "buzzed" can lead to excessive sweating due to a process called vasodilation in which the body's blood vessels expand and increase the temperature of the skin, giving the feeling of warmth. For some people, sweaty hands aren't a symptom of a physical problem, but instead a reaction to sources of stress or nervousness in their life. In these cases, removing moisture from the hands is only a temporary solution — to get lasting relief, it's necessary to eliminate the underlying mental or emotional stresses. There's no single "right" way to do this — everyone's personal stresses are different — so if you think this may apply to you, try talking to your doctor or a licensed therapist for advice. Below are just a few techniques frequently prescribed to deal with stress:  Yoga Biofeedback Meditation Giving up harmful habits or substances Making more/different social connections New exercise regimens Different work/life arrangements

Write an article based on this "Combine the egg yolk, water, and vanilla extract, then set it aside. Combine the flour, sugar, and salt in a separate bowl. Cut the butter into the flour mixture until it resembles coarse crumbs. Blend the egg mixture into the flour mixture until the dough comes together. Form the dough into a thick disk, cover it with plastic wrap, and refrigerate it for 30 to 60 minutes. Roll the dough out into a 12-inch (30.48 centimeters) wide circle. Transfer the dough into a 9¾-inch (24.77 centimeters) tart tin with a removable bottom. Pierce the bottom of the crust a few times with a fork, then refrigerate it until it turns firm, again, about 30 minutes. Bake the crust in a preheated oven at 350°F (177°C) for 25 minutes. Set the crust aside to cool."
article:
Separate an egg yolk from the white, and put it into a small bowl. Add the cold water and the vanilla extract. Mix briskly with a fork or mini whisk until the yolks break and turn smooth, then set aside. You can use all-purpose flour, but cake flour will give you even better results. Stir them briskly together using a fork or whisk until they are evenly combined. Cut the butter into ¼-inch (0.64 centimeter) thick slices first, then combine it with the flour mixture. You can do this using a pastry blender, two crisscrossing knives, or in a food processor. The crumbs should be no larger than small peas. For best results, use cold butter straight from the fridge. Combine the two using a fork or rubber spatula. Do not overwork the dough, or the butter will become too soft. Once the dough has come together, transfer it to a lightly floured surface and gently pat it into a 6-inch (15.24 centimeters) wide disk. Wrap it up with some plastic wrap, and put it into the fridge for at least 30 to 60 minutes or overnight. The dough must be cold before you roll it out. Every so often, lift the dough and turn it by a quarter. Dust the dough with flour as needed to prevent sticking. Gently pat the dough against the bottom and the sides of the pan. Trim off any excess, overhanging dough until it is ¾ inch (1.91 centimeters) above the rim. This will prevent any shrinking. Try to use a fluted tart tin with a removable bottom. If you absolutely cannot find one, you can use a regular tart tin; you just won't be able to take the tart out of the tin at all. The pierced holes will prevent the dough from fluffing up during baking. Again, the dough must be properly chilled before you bake it; it would have softened up considerably during all that rolling. Alternatively, you can line the crust with tin foil or parchment paper just before baking, and fill it with pie weights, uncooked rice, or dried, uncooked beans. Preheat the oven to 350°F (177°C), and make sure that the baking rack is in the bottom third of the oven. Once the oven is hot enough, place the crust inside and bake it for 25 minutes, or until it turns golden brown. Once the crust is completely baked, take it out of the oven and place it onto a wire rack to cool off. Do not remove the crust from the tin.