Q: Breathing into a paper bag can be a useful method when managing the symptoms of a hyperventilation episode.  By breathing into a paper bag you can help reuse carbon-dioxide that would normally be lost on your exhalation, maintaining proper levels in the body and avoiding the symptoms of hyperventilation.  Do not use plastic bags as these can pose a choking hazard. Make sure the paper bag is clean and there are no small items inside that could be accidentally inhaled. Be sure that your doctor has cleared you for this technique as it can be dangerous to use when hyperventilation is caused by a physical injury or disease. In order to properly use the paper bag breathing method during an episode of hyperventilation you will need to make sure that it completely covers your mouth and nose.  This will ensure that the carbon-dioxide is caught in the paper bag, allowing you to re-breathe it and reduce some of the effects caused by hyperventilating.  Hold the bag with one hand towards the opening of the bag. Pinching the bag slightly can help shape the opening of the bag, allowing it to fit over your mouth and nose more easily. Place the opening of the bag directly and completely over your mouth and nose. Once you have placed the paper bag over your mouth and nose you can begin breathing in and out of the bag.  Try to remain calm and breathe as naturally and completely as you can during an episode of hyperventilation.  Take no more than six to 12 breaths using the paper bag. Breathe as slowly and easily as you can. After taking six to 12 breaths remove the bag from your mouth and nose and breathe without it.
A: Find a paper bag to use. Place the paper bag over your mouth and nose. Breathe in and out of the bag.

Article: Add 1 cup (200 g) of sugar, the finely grated zest from one orange, ¼ teaspoon (1 ½ g) of kosher salt, 2 cups (473 ml) of freshly squeezed orange juice, 1 tablespoon (15 ml) of lemon juice, and 1 teaspoon (5 ml) of vanilla extract to the bowl of a food processor. Process the mixture for 1 minute, or until the sugar dissolves.  If you don’t have a food processor, you can use a blender to mix the ingredients. You’ll need approximately approximately 2 pounds (907 g) of oranges to get the juice that you need. After you’ve mixed the ingredients in the food processor, pour the mixture into a large bowl. Add 1 ½ cups (355 ml) of very cold whole milk to the bowl, and use a whisk to blend all of the ingredients together.  It’s a good idea to chill the bowl that you’re mixing the sherbet in for 20 to 30 minutes in the refrigerator. To make creamy sherbet, you must use whole milk. You can substitute half and half, though, if you want your sherbet to even creamier. Make sure that the milk is chilled when you mix it into the other ingredients. Once the sherbet ingredients are mixed, cover the bowl with plastic wrap. Place the bowl in the refrigerator, and chill it for at least 1 hour, or until the mixture reaches 40 degrees Fahrenheit (4 degrees Celsius) or below. If you want to prepare the sherbet mixture the day before, you can refrigerate it overnight. When the sherbet mixture is cool enough, transfer it to your ice cream maker. Mix it according to the manufacturer’s instructions so the sherbet has the consistency of soft serve ice cream. If you don't have an ice cream maker, pour the mixture into a freezer-safe container and freeze it for approximately 6 to 8 hours, stirring every hour to achieve the soft serve texture. After the sherbet has reached soft serve consistency, transfer it to a freezer-safe container. Cover it with the lid or plastic wrap, and freeze it until it is firm enough to scoop, which should take approximately 3 hours.  The recipe will make approximately 1 quart (946 ml) of orange sherbet. A metal loaf pan works well as a freezer-safe container for the sherbet.
Question: What is a summary of what this article is about?
Combine all of the ingredients except the milk in a food processor. Transfer the mixture to a bowl and add the milk. Chill the mixture for an hour. Process the mixture in an ice cream maker. Transfer the sherbet to a freezer-safe container and freeze until firm.

Q: You will be creating a backup point to restore to in case you are unable to successfully jailbreak the iPod. Open iTunes. Click on your device in the sidebar. Choose “Back Up Now.” This will make a backup of your data, apps, and settings. If you have a passcode lock on your device, it must be turned off for the jailbreak process. You can turn it on again once the jailbreak process is complete. Your iTunes backup password must also be disabled during the jailbreak process. In iTunes, click on your device and uncheck the “Encrypt Local Backup” box. You will need to enter your password and backup your device again.
A:
Install the latest version of iTunes. Plug your iPod into your computer. Disable your iPod screen lock.