Q: Place a compost bin in your workplace kitchen or break room and your encourage workers to add their lunch scraps to it. Charge one employee with emptying your compost bin into an outdoor container on a daily or weekly basis. To make your business a greener place, put a well-labeled recycling bin next to every trash can. Put extra recycling bins in the break room, by the copy machine and in the mail room to encourage your employees to recycle rather than just throwing stuff away. Place a memo above the recycling bin telling employees what items should go in the recycling bin. This will both help prevent confusion and will inspire recycling. You will need the participation of your staff in order to become a green business. Some easy things to start recycling are paper, plastic, and aluminum cans. Make sure your staff knows where they can find the recycling bins and what goes in them by holding a staff meeting that explains the benefits of recycling in the workplace and the expectations of all employees to participate in company recycling.
A: Provide an indoor compost bin. Make recycling easy. Educate your staff on ways they can recycle at the office.

Q: It is important to keep a careful tally of each player’s scores as you play. Each player should announce his or her score after adding it up and then the score keeper should write it down right away. Premium Squares will alter your word scores, so pay attention to these when you play words. You can only use the bonus from a Premium Square if you laid the tile over that square during the current turn. You cannot incorporate bonuses from Premium Squares that you already counted in a different turn or that were counted by a different player. When adding the bonuses for plays with multiple Premium Squares, add the letter bonuses in before the word bonuses. For example, if you spell a word that has a double letter bonus and a triple word bonus, add the double letter bonus to your total before multiplying the total by three. A bingo is when you use all seven of your tiles to play a word. When this happens, you should add up the total value of your word plus any bonuses gained from Premium Squares and then add 50 points. After all of the players have exhausted their tiles or cannot play any more words, add up each player’s points total. As the score keeper adds the totals, each player should let him or her know the points value (if any) of the tiles he or she has left over. Deduct this value from each player’s points total to determine each player’s final score. After the score keeper has added each player’s scores and deducted the values of any unused tiles, he or she may announce the winner. The person who has the highest score wins the game.  Second place goes to the person with the second-highest score, and so on.
A: Keep score as you go. Watch for Premium Score squares. Get 50 points added to your word score if you get a bingo, also known as a bonus. Add up each player’s scores at the end of the game. Announce the winner.

Q: The following terms will be used throughout the examples, and are common in problems involving algebraic fractions:   Numerator: The top part of a fraction (ie. (x+5)/(2x+3)).  Denominator: The bottom part of the fraction (ie. (x+5)/(2x+3)).  Common Denominator: This is a number that you can divide out of both the top and bottom of a fraction. For example, in the fraction 3/9, the common denominator is 3, since both numbers can be divided by 3.  Factor: One number that multiples to make another. For example, the factors of 15 are 1, 3, 5, and 15. The factors of 4 are 1, 2, and 4.  Simplified Equation: This involves removing all common factors and grouping similar variables together (5x + x = 6x) until you have the most basic form of a fraction, equation, or problem. If you cannot do anything more to the fraction, it is simplified. These are the exact same steps you will take to solve algebraic fractions.  Take the example, 15/35. In order to simplify a fraction, we need to find a common denominator. In this case, both numbers can be divided by five, so you can remove the 5 from the fraction:  15    →     5 * 335   →       5 * 7 Now you can cross out like terms. In this case you can cross out the two fives, leaving your simplified answer, 3/7. In the previous example, you could easily remove the 5 from 15, and the same principle applies to more complex expressions like, 15x – 5. Find a factor that both numbers have in common. Here, the answer is 5, since you can divide both 15x and -5 by the number five. Like before, remove the common factor and multiply it by what is “left.”15x – 5 = 5 * (3x – 1) To check your work, simply multiply the five back into the new expression – you will end up with the same numbers you started with. The same principle used in common fractions works for algebraic ones as well. This is the easiest way to simplify fractions while you work.  Take the fraction: (x+2)(x-3)(x+2)(x+10) Notice how the term (x+2) is common in both the numerator (top) and denominator (bottom). As such, you can remove it to simplify the algebraic fraction, just like you removed the 5 from 15/35:  (x+2)(x-3)    →     (x-3)(x+2)(x+10)   →       (x+10) This leaves us with our final answer: (x-3)/(x+10)
A: Know the vocabulary for algebraic fractions. Review how to solve simple fractions. Remove factors from algebraic expressions just like normal numbers. Know you can remove complex terms just like simple ones.

Q: Take the ham out of the oven, transfer it to a carving board, and turn off the oven. Tent it loosely with foil, and let it rest for 15 to 20 minutes.  While the ham rests, its internal temperature will increase a bit. This means the final serving temperature will be around 120 °F (49 °C) for a cured ham and 145 to 150 °F (63 to 66 °C) for one that was uncooked when you purchased it. For a fresh, uncooked ham, 145 °F (63 °C) is the recommended safe internal temperature. A cured ham was already cooked, so it’s even safe to eat cold. While the ham rests, whisk 2 to 4 tablespoons of the pan juices with the remaining third of the glaze until you’ve thinned it into a sauce. To keep the glaze warm, place the saucepan over a burner set to low heat and stir it occasionally. Garnish the ham with a bouquet of fresh herbs, such as parsley or watercress, and show it off to your guests. Once they've had a chance to admire your handiwork, you can get to carving and serving the ham. If your ham isn’t pre-cut, slice it yourself with a sharp carving or chef’s knife. First, remove the cloves, if you inserted any into the scored surface. Cut off a few slices to flatten the thinner side, then turn the ham onto the flat side so it won’t roll as you carve the meatier side.  If you look at the cut side, you’ll see that the bone is closer to one edge. This is the thinner side, and you want to carve the opposite, meatier side. Slice straight down into the ham until you reach the bone. Make cuts every 1⁄4 inch (0.64 cm), then run the knife horizontally along the bone to remove the slices. If you bought a spiral-sliced ham, simply cut along the bone to remove the slices. Transfer the slices, along with your garnishes, to a serving platter. Set a serving fork on the platter, and pour the glaze sauce into a gravy boat. Bring the boat and platter to the table, serve your guests, and invite them to add sauce to their liking. Pair your glazed ham with side dishes such as balsamic green beans, mashed or scalloped potatoes, and roasted carrots.
A:
Remove the ham from the oven and let it rest. Make a quick sauce with the rest of the glaze. Present the ham to your guests before carve it. Carve the ham into 1⁄4 inch (0.64 cm) slices. Serve the ham slices with your glaze sauce.