Q: This information is found on the label of a container of fish food that you would buy at a pet store or big box store. Fish can also eat small pieces of vegetables like peas or zucchini after they’re cleaned and blanched. Consider creating a chart to help you keep track of when to feed your fish. This will tell you if you have dangerous levels of ammonia, nitrate, or nitrite, meaning the water needs to be changed or treated. Water testing kits are easy to use and come with a chart to refer to so it’s clear what the pH level means. Follow the directions for your specific kit to help care for your tank. Purchase a water testing kit from your local pet store or online. The gravel siphon is placed into the tank overtop the gravel, sucking up the dirt and debris while cleaning the water. Because it’s a siphon, it’ll also be sucking out water. Unplug the filter and any other equipment before siphoning to avoid damaging them—they often don’t run well when there’s not enough water in the tank. Leave the fish in the tank while you’re cleaning the bottom layer of the tank. As you’re using the gravel siphon, watch the water level to make sure you’re removing at least 25% of the water. This water will be replaced with new, fresh water—after it’s been treated with water conditioner, of course! Make sure the old water isn’t colder than the current water in the tank, using a thermometer to help you test the temperature.  Refer to the bottle of water conditioner to see how much you need to pour in to the bucket of new water, stirring it using a fish net. Avoid removing more than 50% of the water from the tank because this messes with the pH levels too much. After finishing the water change, plug back in the filter and any other pieces of equipment. When you open up the top of the water filter, pull the filter out to see if it's covered in dirt and grime. If so, it's time to change it. Another way to decide if it's time for a new filter is to look at the water flow. If the water has slowed down, the filter needs to be changed. Avoid changing the filter on the same day you change the water because this takes out too much beneficial bacteria.
A: Feed your fish the right amount for its species and weight. Test the water’s pH level each week using a kit. Use a gravel siphon to clean out the tank. Change 25% of the water out each week. Change the filter when it starts looking dirty.

Q: Search the Yellow Pages or gain access to a computer and look for schools online. Search for reflexology schools in your area - narrow your search using your city or zip code or searching for accredited schools only. Call the schools or visit their websites to gather information and ask them to send you information about their programs.  Decide if you want to focus on one type of reflexology (hand, foot, or ear), or learn it all, then locate the appropriate program. There are hundreds of websites on the Internet that offer reflexology training. You must be discerning when you choose educational resources that will help you begin a new career as a reflexologist. Your reflexology school should provide training in the history, theory, practice and techniques of reflexology. They should cover class work in anatomy and physiology, reflexology maps of the feet, hands, and/or ears, eastern and western modalities, ethics and professional standards, marketing and business, and how to customize sessions to clients’ specific needs. Avoid any program that does not include hands-on training. You can’t learn the art of reflexology without real practice. Your program should have supervised clinical practice. Contact schools to request discussions with their instructors and past graduates. This can help you determine if the structure and approach of the program will meet your needs. Some reflexology schools build practice hours into their coursework. Others ask that you practice outside the school environment and submit proof of practice hours through a feedback form from your patients. Find out what your school requires so you can plan accordingly. If you will need to take a licensing or certifying exam to practice reflexology, look for an outline or “blueprint” of what’s on the exam. You can find this on the website of the organization that gives the exam. Choose a school that adequately prepares you for the examination you will be taking. For example, an examination may include categories that cover assessment and evaluation, treatment plan development, treatment skills application, and topics related to professional responsibility and ethics.
A: Create a list of reflexology schools near you. Check out the school’s curriculum. Ask reflexology schools if you may conduct informational interviews. Inquire about the number of practice hours you’ll be required to complete. Determine if the school addresses the topics covered on the final examination.

Q: Take the kangaroo steak out of your refrigerator if you marinated it or out of your freezer if you did not. Then, place it on a cabinet or table and let it thaw to room temperature. To give your steak some additional flavor, try covering each of its sides with some simple herbs and spices. Ingredients like salt and pepper can enhance the steak’s natural flavors while ingredients like thyme, ginger, and brown sugar will give it more unique taste characteristics. If you marinated or pre-seasoned your steak, skip this step to avoid over-seasoning the dish. Grab a skillet or similar pan and coat it with cooking oil to keep the steak from sticking to it. Then, place it over a stovetop or burner and set the temperature to around 400 °F (204 °C). If your burner does not have precise temperature measurements, set the heat to the second highest setting available. Using cooking tongs, set your kangaroo steak in the center of the skillet. Sear the steak for about 2 minutes, then flip it over and cook the other side for the same amount of time.  Cooking the meat at such a high temperature will create a nice, rich exterior that seals in the filet’s juices. Your actual cooking times may vary slightly depending on the size of your steak. Once you’ve seared each side of the steak on high, turn your burner’s temperature down to low and cook each side again. Doing this ensures that the steak cooks fully but doesn’t burn. When properly cooked, your steak will have a fairly dark, firm exterior. However, when you cut it open, the inside should still be slightly pink.
A: Thaw out your steak until it is room temperature. Rub herbs and spices into your steak for taste. Coat a skillet with cooking oil and heat it to a high temperature. Put your steak in the skillet and cook it for about 2 minutes on each side. Reduce the heat and cook each side for another 2 minutes. Remove the steak when the outside is dark and the inside is slightly pink.

Q: The sooner you can treat a blemish, the more likely it can be removed. Sprinkle a thin layer of salt on the dirtied area. Blot the area lightly with soda water, dish soap, and a clean, white cloth. If possible, rinse the fabric from the reverse side of the stain.  Avoid using too much pressure or a scrubbing motion when spot cleaning. This can entrench the blemish deeper into the fabric. Spot cleaning will cut down on the wear and tear of machine washing and drying, preserving the condition of your jeans for longer. Only wash your white jeans with other white clothing. If your jeans are lightly dirty, use a cold cycle. Jeans that need a more thorough cleaning will benefit from a warm cycle. Avoid fabric softener and bleach. Wash the jeans in a white brightening detergent.  Bleach can cause some jeans to yellow. Additionally, this harsh cleaner may cause your jeans to deteriorate more quickly. To best protect against yellowing, after washing your jeans in detergent, run them through another rinse cycle. High heat can also cause your white jeans to yellow. When machine drying white jeans, only use a low heat cycle. Air dry your jeans to avoid the damaging heat of a dryer. Hanging jeans in sunlight can also have a lightening effect on blemishes.
A:
Spot clean your jeans. Launder your jeans in a washing machine. Dry jeans on a low heat cycle or air dry them.