When used correctly, a lock washer will hold the nut or other threaded fastener in place. To help it accomplish this, put the lock washer on first, below the fastener. If your project calls for other washers or hardware elements, they should go on before the lock washer so that it can hold them in place. To operate correctly, your lock washer must press against both the threaded fastener and the other adjacent surface, creating a tight connection. If the connection isn’t tight, press the fastener down until it is. This is particularly important when dealing with lock nuts, which require that that grooves of a toothed washer lock together with the grooves of the nut. For small, general purpose jobs, tighten your nut or threaded fastener by turning a wrench or ratchet clockwise. Do this until the fastener is firm but can be loosened if necessary. For large or specialty jobs, consult your project manual or nut head markings for a specific torque value, then use a torque wrench to tighten your fastener to the specified amount. Check to see that any teeth on your washer are completely covered by the nut or fastener head. For split washers, make sure that the washer is slightly out of alignment, indicating that it is exerting tension on the threaded fastener. If the washer is not operating correctly, loosen the nut or threaded fastener and fix the washer.
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One-sentence summary -- Place the lock washer under the threaded fastener. Make sure your washer is tight against the fastener and other surface. Tighten your threaded fastener. Examine your washer to make sure it is operating correctly.

Q: Relocation is not as effective as some of the other method. You can eliminate problem squirrels by using live traps to harmlessly catch them. However, be aware that relocating squirrels to another area is often a death sentence for the squirrels.  Moreover, squirrel populations tend to build back up quickly, so this can be an ongoing effort.   Make sure to take the squirrels several miles away and give them a nice, new home with lots of trees. Do not relocate nursing females. Know the local regulations concerning relocating wild animals.
A: Consider relocating the squirrels if there isn't much else working.

Article: Pancreatic cancer usually develops for a long time before causing distressing enough symptoms to cause one to seek medical help. One may be blessed to have severe enough digestive issues (such as a bile duct blockage) to lead to early enough detection to be surgically operable in an early stage, before stage III or IV. Once they start to develop, there are some common early non-specific symptoms that occur. These include:  Fatigue, unexplained tiredness Pain in the abdomen or middle of the back Bloating, possibly repeated diarrhea Nausea, or chronic indigestion (possibly vomiting) Rapid changes in blood sugar levels Diabetes or sudden onset of diabetes Loss of appetite Weight loss Blood clots in later stages If there is jaundice with bile insufficiency because of a duct blockage:  Yellowing skin and/or of the whites of your eyes Orange or brownish urine Light colored stool, such as chalky-gray or white (brown stool is normal) Smelly, greasy, floating stool There are certain factors that put you more at risk for pancreatic cancer than others. These risk factors include: The risk factors for pancreatic cancer include:  Being over 50, most are over 65 Smoking Your ethnic background, because African-Americans are at a higher risk Past history of chronic pancreatitis or chronic inflammation of the pancreas Family history of this cancer, especially two or more close relatives, as well as breast, ovarian, or prostate cancer in the family Obesity, poor diet choices Diabetic persons who develop diabetes over age 50 have eight times the usual risk of developing pancreatic adenocarcinoma within three years, after which the relative risk declines.  Excessive consumption of red or processed meat History of heavy alcohol use or alcoholism Environmental or workplace exposure to certain pesticides, dyes, and chemicals If you notice any symptoms of pancreatic cancer, you should see your doctor. Many of these symptoms may be a sign of other health problems as well, so talk to your doctor about what else your symptoms mean. You should also see your doctor if you are at a high risk of pancreatic cancer due to the risk factors or family history to make sure you are doing well. Any preventative methods will not ensure that you won't get pancreatic cancer. They will just help you lower your chances.
Question: What is a summary of what this article is about?
Watch for early symptoms. Look for risk factors. See your doctor.

Article: Every cookie dough recipe is a little different, so you should carefully review the specific recipe before proceeding. That said, most cookie dough recipes share the same basic ingredients in various proportions.  Use the following guidelines to prepare cookie dough if you have a list of ingredients but lost the instructions that go with it. Most cookie dough recipes use some type of fat, sugar, eggs, and flour. Salt and baking powder are not used as consistently but do appear in many cookie dough recipes as leavening agents. Butter is the most common fat used, but shortening is also used frequently. Butter creates crisper, thinner cookies, while shortening creates soft, cake-like cookies. Vanilla extract also appears in most cookie dough recipes. Note that ready-to-eat or safe-to-eat cookies doughs don't contain eggs. For best results, cut the cold butter into pieces and allow it to sit out at room temperature up to 30 minutes.  The butter should be soft enough for you to leave an indentation with your thumb. Do not let the butter melt, though. Softened butter and margarine are easier to combine with other ingredients. If running short on time, you can microwave the cold butter for 10-second intervals until softened. If using margarine instead of butter, make sure that the margarine contains 80 percent vegetable oil or more. If your recipe calls for both butter and shortening, you should cream them together with an electric mixer until smooth. Even if your recipe only contains one or the other, you should still consider beating the fat with an electric mixture until smooth. Doing so removes any lumps and allows the fat to mix into the dough more effectively. Use an electric mixer to beat in the sugar, salt, and baking powder or baking soda. These ingredients should be completely combined with the fat.  Cream these ingredients until the consistency and color both become lighter. This process creates air bubbles in the dough, thereby creating lighter cookies. Do not overbeat the dough, though, especially at this stage. Use an electric mixer to beat the eggs in one at a time on medium speed. Add the vanilla extract simultaneously or immediately after.  Beat until you remove all streaks of egg or extract. Consider leaving the eggs out at room temperature for 30 minutes before use. This makes it easier for the eggs to incorporate air in the batter, which creates lighter cookies. Use an electric mixer to beat in as much flour as possible, adding it slowly to the dough. When the mixer begins to strain, switch to a wooden spoon and stir the remaining flour into the dough that way.  Stand mixers can usually take the strain, so you may not need to do any stirring if using one. Hand-held mixers are less durable, though, and should be swapped out toward the end to prevent the mixer from burning out completely. Any chocolate chips, nuts, or similar ingredients should be stirred in after the flour. Saving instructions and baking instructions vary, so it is best to find instructions that are specific to your recipe.  Generally, you can wrap your dough tightly in plastic wrap and save it in the refrigerator for a week. Many cookie recipes bake around 350 degrees Fahrenheit (180 degrees Celsius) for 8 to 15 minutes.
Question: What is a summary of what this article is about?
Review the ingredients. Soften the butter. Beat the butter and shortening together. Add the sugar, baking powder, and salt. Add the eggs and vanilla extract. Gradually add the flour. Save or bake as directed.