Q: Measure 3.5 mL (0.71  tsp) of orange oil, 1 mL (0.20  tsp) of lemon oil, 1 mL (0.20  tsp) of nutmeg oil, 1.25 mL (0.25  tsp) of cassia oil, 0.25 mL (0.051  tsp) of coriander oil, 0.25 mL (0.051  tsp) of neroli oil, 2.75 mL (0.56  tsp) of lime oil, and 0.25 mL (0.051  tsp) of lavender oil into a bowl. Use a spoon to mix the oils and water until they are thoroughly combined. This mixture makes the flavouring for the cola.  If you find it difficult to source neroli oil, use petitgrain, bergamot, or bitter orange oil instead. Cassia oil is also called cinnamon oil. If possible, use pure essential oils, as these will have a superior taste. Purchase essential oils from a health store or online. Measure  15 mL (0.53 imp fl oz; 0.51  fl oz) of the flavouring you created, 17.5 ml (3.5 tsp) of 75% citric acid or phosphoric acid, 2.28 L (9.6  c) of water, 2.36 kg (5.2 lb) of granulated white sugar, 0.5 mL (0.10  tsp) of caffeine (optional), and 30 mL (6.1  tsp) caramel color (optional) into a blender. If you don’t have a blender, use a food processor instead.  Don’t add extra caffeine to the recipe, as high doses can make you unwell. Caramel coloring doesn’t affect the flavour of the cola, it simply gives the colour a pale brown colour. Purchase caramel coloring and caffeine from a speciality foods store. Store any unused flavoring in an airtight container in the fridge. The gum arabic acts as a thickener and helps to give the mixture a syrup consistency. Make sure to use food-grade gum arabic rather than art-grade gum, as the latter will make you sick. Purchase gum arabic from a speciality foods store. Turn the blender to the highest setting and blend the ingredients until the sugar is thoroughly dispersed amongst the liquids. This mixture creates the syrup base for the OpenCola. If you want to keep the syrup to use at a later date, place it in an airtight bottle or container in the fridge.
A: Mix the essential oils and 3 mL (0.61  tsp) of water in a small bowl. Add sugar, water, citric acid, caffeine, caramel colour, and flavouring to a blender. Measure 10 g (0.35 oz) of food-grade gum arabic into the blender. Blend the ingredients for 2 minutes.

Article: The lip is the raised rim at the top of the bottle. Position the foil cutter so it’s resting on the top of the lip and squeeze it to cut the foil that’s covering the cork. You can find a foil cutter online or at your local wine store. Position the tip of the corkscrew on the cork so it’s a little off center. Push down and turn the corkscrew. Keep turning until you’re one turn away from the corkscrew being all the way inside of the cork. Then, pull up on the handle of the corkscrew with your fingers until the cork pops out of the bottle. Repeat on all the bottles of wine you’re serving. Insert the wine-stained side of the cork back into the bottle after you've poured some of the wine into a glass. Store the wines in the fridge when you're not drinking them. The cold temperature will slow down the rate at which the wines go bad. After 5 years, bottles of red wine can develop bitter-tasting sediment. Decanting separates the wine from the sediment. After you open the bottle of red wine, slowly pour the wine into a wine decanter. When you get to the last bit of wine in the bottle, carefully observe the inside of the neck of the bottle. When you see sediment start to accumulate on the neck, stop pouring. Pour your guests wine using the decanter. When the decanter is completely empty, refill it with another bottle of red wine.
Question: What is a summary of what this article is about?
Cut the foil off the lip on each bottle of wine with a foil cutter. Uncork the wines with a corkscrew. Re-cork opened bottles so they stay fresh. Decant red wines that are 5 years or older.

Q: This is very important. It won't do much to give your hair extra volume, but it will protect your hair from heat damage, and prevent it from turning brittle and dry. Be sure to focus the heat protectant on the ends of your hair, which tend to get damaged the easiest. Plan on straightening your hair in at least three layers. If you have very thick hair, or just a lot of it, you will have to work in thinner sections. Take a small, 1 to 2-inch (2.54 to 5.08-centimeter) section of hair, and clamp your iron over it, as close as you can to your scalp without burning yourself. Instead of pulling the iron straight down, pull it upwards towards the ceiling by a few inches/centimeters. When you get halfway across your hair, pull the iron away from your head. Pulling the iron upwards helps create volume, while pulling it away makes it easier on your arm. If your hair is too hot for you to touch, use a hairbrush to handle it. It might also be a good sign that your hair straightener is set to too high of a temperature; you might want to lower the temperature a little. Once you are done, you can move on to the next layer, or gently tease your hair first. If you choose to tease your hair, give it a quick spray with a flexible hairspray to set the style while allowing movement and flow. Always work in layers and small sections. Remember, the thicker your hair is, the more layers you will have to work with. Run your fingers upwards through your hair, starting at the roots. This will give your hair that final lift it needs. If you want to, give your hair a spray with some texturizing hairspray.
A:
Apply heat protectant to your hair. Pull the top half of your hair up into a bun. Start with a small section of hair, close to your hair line. Pull the iron upwards and away. Finish straightening the rest of bottom layer in a similar fashion. Continue straightening the rest of your hair. Finish off by running your hands through your hair.