Q: In the U.S. you need a license to buy and sell gold in order to be a scrap gold buyer. If you buy and sell without a license you are in violation of your state's laws. First you will need a general business license that you can obtain from your state's Department of Taxation and Finance. They will inform you of the specific license you need to buy and sell gold. If you feel you need to learn the business first to see the potential and expand, then you will not need your own license. To find a company in your local area, do an internet search under "pawn brokers, gold buyers and recyclers." You must keep a written or computerized record of every transaction you make buying and selling gold. The state department of Taxation and Finance will tell you what information you need to include in this record, as it varies by state.
A: Obtain a license. Work with someone who has a license as a Broker/Buyer. Keep good records.

Article: Nowadays, premium sake is usually served chilled instead of warm. However, if you have a less expensive type or homemade sake, or simply want to draw out a different dimension of flavor, you can try heating it before serving it. This can be an especially good option for a cold winter day.  Heat causes the alcohol to vaporize. Aroma-producing ingredients with low boiling points also vaporize, making these flavors stand out more. This has very little effect on bitter acidic tastes, but sweet tastes get pronounced more effectively. As such, sake with a high level of acidity is often heated since the process can balance the acidic flavor with the sweet undertones more evenly.  Warm sake also tends to have a "dry" taste when compared to chilled sake. The effect of the alcohol is increased as the vapors begin coming off. There is a full range of temperatures you can heat sake to, from lukewarm to hot. The right temperature to use depends partially on personal preference, but there are a few standard approaches to take that you might want to consider.  The average temperature of kan sake, or "warm sake," is between 107.6 and 113 degrees Fahrenheit (42 and 45 degrees Celsius). The full range of possible warmth varies slightly beyond this, though, and each range of warmth has its own traditional term associated with it. At 86 degrees Fahrenheit (30 degrees Celsius), sake is referred to hinata-kan, or "warmed in the sunshine." At 95 degrees Fahrenheit (35 degrees Celsius), sake is referred to as hitohada-kan, or "heated to body temperature." At 104 degrees Fahrenheit (40 degrees Celsius), sake is referred to as nuru-kan, or "heated to tepid temperature." At 113 degrees Fahrenheit (45 degrees Celsius), sake is referred to as jo-kan, or "heated fairly warm." At 122 degrees Fahrenheit (50 degrees Celsius), sake is referred to as atsu-kan, or "heated hot."   As a general rule, warm sake is ideal as an accompaniment for cold or plain dishes, like sushi, as well as dishes that have soy sauce in them. Hot sake, on the other hand, is ideal to serve alongside warmer dishes, like hot pot, or foods made with a large amount of oil or fat.  Two types of sake that are often heated include junmai and honjozo. Junmai sake is often served fairly warm to hot.Honjozo sake is typically served warm at room to body temperature.
Question: What is a summary of what this article is about?
Know when to heat sake. Determine the right temperature.

Q: Clothing can affect the sound quality of the recording of your guitar if they tap or scratch against the body. Usually metal pieces like the rivets on your jeans, buttons and zippers of a jacket, and belt buckles create the most noise when rubbing against your guitar. Be cognizant of how your outfit can affect your recording. The sound that you are trying to achieve determines the type of strings you should use. Steel-cored wound strings come in a variety of different types and each have their own properties. You want a gauge suited for you and you want to make sure that your setup is correct so that there is no buzzing.  Lighter gauge strings like 11 - 50 set are easier to play but produce a thinner sound quality. A heavier gauge set, like one beginning with a 15 gauge top E, will produce a heavier sound that lacks in overtones. Compromise by using strings that are the heaviest you feel comfortable playing. Use an electronic tuner between each take to ensure you have accurate tuning at all times. For example, the most commonly used type of strings are bronze, phosphor bronze, and nickel wound for acoustic guitars. If you are using a pick, try picks with different thickness. Take your time choosing the right pick before you go into recording as this will make each stage of recording easier. When layering multiple tracks use thin picks. The environment in which you play your acoustic guitar will greatly affect how your instrument will sound as they thrive on live acoustics. Home studios may provide insufficient natural reverb. Be cautious of too long a reverb time because this will produce a muddy sound. This usually happens in smaller studios.  You may add artificial reverb after the recording to liven a dead room or to produce a more preferable sound however, live natural acoustics will always sound better. Try to liven up the sound in your room by playing close to reflective surfaces such as doors, hard floors, and solid furniture. Place a sheet of plywood or a sheet of hard board underneath carpeting if your sound is being dampened. If the sound isn’t working in your studio, run cables so that you may play at a different location while still being able to capture your recording with the studio equipment. If time permits, experiment with the rooms. Before you begin recording check the sound of each room. The guitar must sound its best both to the performer and the recording engineer. Select your mic only when both are satisfied.
A:
Dress for success. Choose the appropriate strings. Experiment with picks. Pick the right environment.