Problem: Article: Ammonium nitrate, the active ingredient in many cold packs, is essential for making potassium nitrate. Choose a cold pack that has ammonium nitrate as a primary active ingredient.  If you don't have enough ammonium nitrate from the first cold pack, purchase a second one as needed. You can find cold packs containing ammonium nitrate from most pharmacy or health stores. You can also buy pure ammonium nitrate online or from laboratory supply stores. Making potassium nitrate involves handling substances that can irritate your eyes, lungs, and skin. To prevent injuries while making this chemical, wear safety goggles, a gas mask, and thick rubber gloves. Use scissors to cut lengthwise along the top of the cold pack. Pour out the contents of the pack into a large measuring bowl marked for millimeters. If you don't have any scissors nearby, you can use a sharp knife instead. Fill a measuring cup with 70 millilitres (2.5 imp fl oz; 2.4  fl oz) of hot water—hot enough to notice the temperature but not boiling or near-boiling. Pour the hot water into the ammonium nitrate and stir thoroughly with the water.  Pour slowly to prevent the solution from splashing up and causing accidental skin irritation. Continue stirring until the ammonium nitrate dissolves completely into the hot water. Some cold packs use ammonium nitrate and a mixture of other chemicals that can dilute your final product. To prevent this, place a coffee filter over a separate measuring bowl and pour the ammonium nitrate solution slowly over the empty bowl. When you've finished pouring, discard the coffee filter immediately to prevent it from contaminating the purified solution.
Summary: Purchase a cold pack that contains ammonium nitrate. Put on goggles, a gas mask, and a pair of rubber gloves. Cut open the pack and pour out 80 millilitres (2.8 imp fl oz; 2.7  fl oz) of the ammonium nitrate. Add 70 millilitres (2.5 imp fl oz; 2.4  fl oz) of hot water and stir the mixture. Purify the ammonium nitrate with a coffee filter.

INPUT ARTICLE: Article: When first trying to pick up your guinea pig you need to gain his trust.  Start by allowing your guinea pig to sniff your hand and fingers before you touch him.  Use treats as incentive for your guinea pig to get closer to you and like you.  Treats can include small pieces of fruit like oranges, plums, berries, grapes, bananas, watermelon, or cantaloupe. Treats can also include small pieces of vegetables like basil leaves, turnip greens, bell peppers, romaine lettuce, clover, cilantro, cucumber, tomatoes, celery, corn, dandelions, kale, and chard. The following food can be fed to your guinea pig as a treat, but no more than two times a week: parsley, carrots, and apples. The best way to allow a guinea pig to build a bond with you is to hold him as often as you can.  At a minimum you should hold your guinea pig at least once a day. Guinea pigs, unlike hamsters and gerbils, don’t usually bite when they’re scared.  Instead, a guinea pig will squirm and struggle in your hands, hoping you’ll drop him or put him down.  If your guinea pig struggles while you’re holding him, be careful not to squeeze him in an attempt to stop the squirming. If your guinea pig decides he wants to bite you, make sure your place your hands where he cannot reach them. When you move to put your guinea pig back onto the floor, or into his cage, be aware that he may attempt to jump out of your hands.  As jumping out of your hands could injure your guinea pig, a trick you may want to employ is to put your guinea pig down backwards. If your guinea pig can’t see where he’s going, he will be less likely to jump out of your hands. When attempting to put your guinea pig back into his cage, do not release him from your hands until he stops squirming.  Hold your guinea pig firmly, but gently, a few inches off the ground (or floor of the cage) and wait until he stops squirming.  Once your guinea pig stops squirming, place his feet on the floor of his cage.  Do not release him from your hands until he stops squirming. Even a guinea pig who likes to be held may eventually want to be put down.  For example, your guinea pig may need to pee and want to go back into his cage.  If your guinea pig starts to struggle and lick your hand, he may want to be put down.  If your guinea pig starts to lick your hand, but then settles down again, he may be okay.  But if he continues to lick your hand and struggle, you should probably put him back in his cage. On average a guinea pig may only want to be held for 10-20 minutes at a time. If you hold your guinea pig for too long, it is possible he’ll pee or poop on you!  You may want to hold your guinea pig on your lap, on top of a towel, in case of an accident.

SUMMARY: Use treats to entice your guinea pig to like you. Handle your guinea pig often. Be careful when your guinea pig struggles. Put your guinea pig into his cage backwards. Wait to release your guinea pig when he stops squirming. Do not hold your guinea pig too long.

In one sentence, describe what the following article is about: This can be done at home using your stove and oven.   Cut meat into narrow strips with a cross section of 1cm x 1cm.  Boil strips of meat on the stove for 3-5 minutes to get rid of bacteria. Remove the meat from the water and let drain until dry. Bake in an oven (on the lowest setting) for 8-12 hours. You could also use a commercial food dehydrator instead of an oven.  Properly dried meat will feel sticky, hard, or leathery.  Meat dehydrated this way will last 1-2 months in air-tight containers without refrigeration. Smoking also adds flavor to meats.  Cure meat with salt before drying to extend shelf-life. Smoke the meat in a smoker at 145 degrees Fahrenheit for 7 hours or 155 degrees Fahrenheit for 4 hours. Do not exceed 155 degrees Fahrenheit as this will cook the meat, not dry or smoke it.  Some cuts of meat will take longer. For example, a brisket may take 22 hours to smoke thoroughly.  Use a meat thermometer to make sure the meat reaches a safe temperature before removing from the smoker. Poultry should reach an internal temperature of 165 degrees F; pork and ground meats should be 160 degrees F; steaks, roasts and chops should be 145 degrees F.  Commercial smokers use gas, electricity, charcoal or wood.  Add wood such as mesquite, hickory, oak or cherry to add flavor to the meat.  Smoked meats can last 1-2 months in air-tight containers.
Summary:
Make your own jerky. Use smoke to keep meat from spoiling.