You will need to keep the saltwater on hand for when you change the tank water. Always having a gallon of saltwater ready will make changing the water much easier.  Fill a gallon container with reverse osmosis water. Add the salt per manufacturer’s instructions. Cap the container, and store the saltwater in a cool, dry area until you need it. Turn off the aeration and circulation system before changing the water. Let the air in the tank settle so it is not moving. Shine a bright light at the surface of the tank so the brine shrimp all flock to it.   Siphon the dirty water off the bottom of the tank with the gravel vaccum. Then, replace the siphoned water with some of the marine salt mixture you made earlier. Check the salinity and temperature of the tank to make sure the levels are good. The sponge filter may get noticeably dirty. To rinse or replace the filter, turn off the air pump, remove the sponge, and rinse it in the used tank water, or non-chlorinated (conditioned with Prime or other conditioner) room temperature-or current temperature of your aquarium  water. When it is clean again, replace it, and turn the air pump back on. You will only need to get a brand new sponge if it disintegrates. It houses useful bacteria to keep the tank healthy. Never rinse the sponge or any other filter in anything other than used tank water or conditioned water. To rinse filter media in too hot, too cold or chlorinated water destroys the bacteria that supports a healthy tank.   Use a flashlight to herd the brine shrimp away from the sponge filter when doing this. You may need someone to help you grab the filter or shine the light. All of these factors are important to keep in mind when you are maintaining a saltwater habitat. Get into the habit of checking these factors weekly.
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One-sentence summary -- Make a reserve of saltwater. Use a gravel vacuum to change the water in the hatchery regularly, about 20% (2 gallons) per week. Rinse or replace the sponge filter every 1-4 weeks. Regularly check the tank’s temperature, salinity, and cleanliness.


To harvest the plant, you’ll have to break and loosen the tuber and its suckers manually. Pull the tuber out by hand, then wash it to remove any roots and soil. Tubers will take 12-18 months to mature, although you should be able to harvest the leaves 2-3 times a year. Taro doesn’t keep well after harvesting, so plan to eat it quickly after you pull it out of the ground. It will keep longer if you refrigerate it. It’s best to leave the tuber in the ground until just before you’re ready to eat it. This will prevent it from spoiling. Taro root can be boiled, steamed, baked, or fried — think of it as similar to cooking a potato. However, taro can be toxic to humans if it's eaten raw, so be sure to cook it thoroughly. The leaves and stems of the taro root can be eaten as well, but they must also be fully cooked.
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One-sentence summary -- Harvest when the main corms begin to push out of the soil surface. Refrigerate the taro for up to 2 weeks. Experiment with different ways to cook taro root.


One of the greatest benefits of having an accurate inventory system is that you can plan your purchases accordingly, so you don't have to store more inventory than you need. Determine how much of each product group you need for each business day, and then decide how often you will restock (weekly, monthly, etc.). Multiply the daily needed product quantity by the length between your shopping trips, and add two to five extra days for increased demand. This is how much of the product you need on hand after a purchase — it is enough to meet your business needs until your next purchase, plus a little extra (generally two to five days). To determine how much you need to purchase each time you restock, you need to know how much of the product you currently have on hand, and subtract that amount from your desired quantity.  The greater the fluctuation in demand for your products, the more extra product you should have in addition to what you need to run your business. When deciding on inventory levels, you should also consider the difficulty of getting more product if you run out ahead of schedule. If you are a coffee shop and you are ordering low, it's not difficult to run out and buy a few extra gallons of milk. On the other hand, if you are a dentist ordering your supply of nitrous oxide, you might want to keep more spare product on hand, as running out would present a greater problem. As an example, imagine that as a hair dresser, you generally use one bottle of shampoo a day, and you would like to restock only once a month. That means after restock you want to have 33 bottles of shampoo (31 for each day of the month, and two extra). When it's time to order new shampoo, you still have seven bottles of shampoo remaining. You subtract seven from 33, and order 26 bottles of shampoo. If you've invested in an inventory management system, there are many features that you can use to manage your purchasing as well. If you don't want to make bulk purchasing trips, and instead order from multiple vendors who deliver to you, you can program your inventory system to alert you whenever you reach a low quantity in a specific group. Some systems will even order inventory for you, just based on the level of supply you have on hand. This method is more expensive than manual inventory and purchasing, but in a large business with lots of inventory, it can save a significant amount of time and headache.  Like in the shampoo example above, if you have an automated inventory system where you scan each bottle as you bring it out of storage, your system may allow you to automate restock purchases of shampoo. You program the system to order 30 new shampoo bottles from your vendor whenever you get down to five bottles in inventory. Even if you don't automate purchases, your inventory system can likely alert you when your product is running out. You can use these reminders to know when to place manual orders, instead of always placing them at specific intervals. As you run your business over time, you will get more and more accurate at predicting your inventory needs. If you regularly notice you have a lot of product on hand when you go to make purchases, reduce your necessary inventory level. You only want to have a slight amount more than you need, because you pay for the storage and potential waste costs of your unused inventory.
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One-sentence summary -- Plan your purchasing cycle. Seek opportunities to automate. Adjust your purchasing based on your experience.


Keep these materials handy so that you can use them as you work. You should use both a soft and stiff bristled brush for this job.  You can get shoe cleaner at a shoe store, grocery store, or online. If you don’t have shoe cleaner, mix equal parts of water and dish soap until you have a soapy mixture. Dip the softer brush in water and squeeze some shoe cleaner onto the bristles. Instead of scrubbing, gently run the brush along the edges of the shoe. Use a light pressure to protect the delicate material. Now dip the stiff-bristled brush into the water and apply shoe cleaner to it. As you scrub, the shoe cleaner will start to foam. Make sure to get inside each of the grooves on the rubber outsole. Move the brush in small circles to get all of the dirt out. Get all of the foam off of the bottom of the shoe. Wipe down the sides of the boost as well. You may need to use 2 or 3 paper towels to get all of the foam off. You can let them air dry. It may only take an hour or 2 for the shoes to dry. If they're still wet, wipe them down with a paper towel again. Once they are dry, you can wear the shoes again.
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One-sentence summary --
Gather a bowl of water, 2 scrub brushes, shoe cleaner, and paper towels. Brush the white boost edges gently with the soft bristled brush. Scrub the bottom of the shoe with the stiff bristled brush. Wipe the soap off with a paper towel. Let the shoes dry before wearing them.