Article: Thread the strap into the buckle from behind, so that the emerging strap is pointing away from the patient's body. Keep feeding the strap through the loop and over the teeth until the belt is secured but not yet snug around the patient's body. If the buckle is centered right over the patient's belly button, it's more likely to cause discomfort or even pain when you tighten it. Instead, move the buckle to one side or the other so that it's halfway between the belly button and hip bone. Ask the patient if they have a side preference—they may have a tender spot on one side of their abdomen, for instance. With the buckle moved to the side, pull on the free end of the strap to cinch the belt around the patient's abdomen. Make the belt tight enough that you can barely fit your fingers between the belt and the patient's clothing and body.  If you can't feed your fingers beneath the belt strap, or if the patient says the belt hurts, it's too tight and should be loosened a bit. If you can pinch the fabric of the belt strap between your fingers, it's too loose and should be tightened. Thread the strap into the opposite loop (the one without teeth) from the front, so that it passes over the center of the buckle. Continue to feed it through the loop until the strap is fully tightened between the two buckle loops. In most cases, you'll end up with a fairly substantial length of belt strap hanging free. To get this loose belt material out of the way, tuck it once or multiple times into the belt where it wraps around the patient's waist. This is especially important if the excess belt strap hangs down to the floor. It could easily become a tripping hazard in this case.
Question: What is a summary of what this article is about?
Feed the belt strap through the teeth of the buckle. Slide the buckle left or right of the center of the patient's belly. Pull the strap until the belt is tight but not painful. Feed the strap through the other buckle loop and pull it tight. Tuck in any excess belt strap so it's not a tripping hazard.
Article: The Quest Log is where you will find available quests; it is the exclamation point icon at the lower right of the screen. You can open it by clicking on the icon or by pressing “Q” on your keyboard. It is advisable to open the Quest Log when you're in the City or Town to avoid being attacked by monsters. To get in a dungeon, simply press the Dungeon tab found on your screen. This will open a window showing you the available dungeons for your level. Simply click on the dungeon you want to enter and then press “Start Dungeon,” or hit F8 on your keyboard. This will automatically assign you to a party, but if you're already in a party, choose “Start with current members” instead. Some quests require dungeon runs to be completed under a certain difficulty. To change the dungeon difficulty, after opening the Dungeon Selection window and choosing a dungeon you want to enter, look at the menu to your right; here you can see the description of the dungeon and the dungeon difficulty.  You get to choose from Normal, Hard, and Very Hard; just click on the difficulty you want the dungeon to be. Keep in mind that the higher the difficulty you choose, the more stamina is consumed per run, and this also requires a full party to clear the dungeon, depending on the dungeon level.
Question: What is a summary of what this article is about?
Know how to open the Quest Log. Know how to enter a dungeon. Know how to change dungeon difficulty.
Article: Before you're ready to serve it, keep your champagne (and all wine) in cool-but-not-cold conditions with little direct light and very little variation in temperature. Basements that stay between 40ºF and 60ºF (4ºC-15ºC) are perfect. Horizontal storage helps prevent the wine from spoiling and allows the cork to remain moist, which will help keep the air out and keep the gas in. This is an important factor in maintaining the flavor and bubbles in your champagne. Colder champagne tastes better, but it is also less likely to bubble over when you open it. The ideal drinking temperature is between 45ºF and 48ºF (7ºC-9ºC). If you've got the time, 4 hours or more in a refrigerator will be enough to put your champagne into the proper range. The classic way to chill champagne is in an ice bucket. Champagne buckets are frequently larger than other wine chilling buckets to allow for more water and ice. You should fill the bucket with half water and half ice and let it chill for 15-20 minutes before serving.
Question: What is a summary of what this article is about?
Store the champagne in a cool place. Store the champagne horizontally. Chill the champagne before serving.