Problem: Write an article based on this summary: Step your foot out further if you don’t feel mild tension. Raise your opposite hand as another way to increase the intensity. Do an alternate hip flexor stretch if this one is too challenging.

Answer: Instead of stepping out with your front foot so that your knee is at a 90-degree angle, take a slightly larger step. This way, when you lean forward you’ll have increased tension on your hip flexors.  If you feel pain instead of mild tension, though, reduce your step a bit. It’s important to step out further instead of trying to lean further forward with your foot in the same position. During your stretch, your front knee should never extend past the toes of your front foot. As you lean forward on your left leg, for example, raise your right arm straight up in the air. Then, angle it inward over your head very slightly. Stretching your arm upward will add further tension to your hip flexors. Extend your arm upward, but don’t stretch it up so far that you lose your body positioning for the stretch. Keep your back straight, your shoulders slightly back and down, your chest slightly out, and your abs contracted. For the alternative stretch, start by lying flat on your back on your exercise mat or towel. Use both hands to pull your left knee up to your chest—come as close to touching your chest as possible without causing pain. Then, extend your right foot so that your right calf is flat on the mat (or is as close as possible without pain).  This will mildly stretch your right side but not your left. Make sure to stretch both of your legs evenly. Hold this position for 10-30 seconds, and do 3-4 total stretches per leg.


Problem: Write an article based on this summary: Place one hand under the chest. Place your other hand under the dog's rump. Slowly lift the dachshund, keeping his body level. Continue to support the dog's back as you hold it. Transition to a "cradle" hold if you wish. To set the dachshund down, slowly lower him to the floor.

Answer: Picking up a dachshund is different than the way you'd pick up other breeds, but it's not especially hard once you learn the right method. Start by slipping a hand under the dog's upper body to support his chest and ribcage. Don't lift up yet. Spread your fingers out so that you support as much of the dog's upper body as possible. The wider the area you can spread his weight over, the gentler it will be on his spine. Gently slip your free hand under the dog's rump — either directly behind it or just in front of the dog's rear legs to support its lower body. Get ready to lift up. Here, again, it is best to spread your hand to give the widest base of support possible. Now, simply lift the dog up. As you go, try to keep the dog's lower body from hanging or drooping beneath his lower body. A little bending is fine, but you'll want to keep the dog's back as flat as possible to keep from putting stress on it. As you move around or play with your dachshund, make sure his lower back is well-supported at all times. Dachshunds aren't like other dogs — letting their lower bodies dangle is uncomfortable to them and can contribute to painful back problems (like slipped and ruptured discs) over time. Luckily, with a little practice, this should become second nature after a while. Eventually, it will feel "wrong" to pick the dachshund up in the incorrect way. As long as the dachshund's back is well-supported and his body is fairly straight, it doesn't really matter how you choose to hold him. If you'd like the convenience of being able to hold your dachshund with one arm, try shifting to this alternate hold once you've picked him up correctly by following the steps above:  Gently shift the dog's weight so that it comes to rest on the forearm of the arm that you were using to support his rump. Use your full forearm to support his weight. Tuck the dog against your body for added support and comfort. This should feel a little like how you would cradle a baby or hold a football. Use your free arm when needed to help the dog balance and keep him from squirming or wriggling free. If you've had experience with other dog breeds, you may be used to "dropping" or gently heaving them back to the ground when you're done holding them. With dachshunds, instead, you'll want to lower the dog all the way to the ground before letting go. As always, keep his back well-supported as you lower him down. Ideally, you'll want his feet to be touching the ground before you let go. As you'll read below, even a drop of a few inches can put stress on the dachshund's back and joints.


Problem: Write an article based on this summary: Place a paper towel sheet against one edge of the cover slip. Place 1 drop of iodine or methylene blue on the other side of the cover slip. Wait while the staining agent is drawn under the slide cover. Wipe up excess staining agent with a clean paper towel.

Answer: Set the towel against the slip’s edge without disturbing the material under the cover slip. The absorptive paper towel will draw some of the water out from under the cover slip, and pull the staining agent under the cover slip and onto the specimen.  If your wet-mounted slide specimen is pale or colorless (e.g. a cross-section of a colorless plant stem), it may be difficult to see when looking through a microscope. Staining the specimen will allow you to better see its shape and texture. This is usually done after you have already examined the wet specimen in a slide without staining it. The slide may be already prepared, even if it is not stained. Use an eyedropper and drop the staining chemical on top of the microscope slide, directly next to the cover slip. Be careful to only dispense 1 drop. Excess staining agent may run off of the slide.  Iodine or methylene blue can be purchased at any education store or biology supply store. An alternate way of doing this is to add the drop of staining agent to the water on a wet-mounted slide when you first prepare it. In this case, you do not need a paper towel. The staining agent will begin to seep under the cover slip as the paper towel draws water out from the other side. It may take as long as 5 minutes for the iodine or methylene blue to soak completely under the slide cover and saturate the specimen. Once the iodine or methylene blue has drawn all the way under the slide cover, the specimen is fully dyed. Clean off the surface of the slide so that no loose liquids spills off the side. Your wet-mounted slide is now stained and ready to observe under a microscope.


Problem: Write an article based on this summary: Preheat the oven and season the steak. Sear the chuck steak. Add a liquid. Stir in dry seasonings. Braise the steak in the oven.

Answer:
Turn the oven on to 325 degrees F (162 C). Place 2 tablespoons of vegetable or canola oil in a large pot or Dutch oven. Heat the oil over medium heat and sprinkle the chuck steak with salt and pepper. You could use a big skillet if your chuck steaks are thin. Once the oil is hot and shimmering, add the seasoned steak to the Dutch oven. The steak will sizzle as soon as you add it to the pot. Let the steak cook on medium heat until it browns. Use tongs to turn the steak so that it browns on all sides. Use the tongs to take the steaks out of the pot once they're seared. Pour off and discard any fat from the pan. Wear oven mitts when searing the steak since the hot oil may sputter. Pour in about 3/4 of a cup of liquid. This will keep the chuck steak moist as it cooks and will make it even more tender. Try using one of the following as braising liquids:  Beef or vegetable broth Apple juice or cider Cranberry juice Tomato juice Dry wine mixed with broth Water 1 tablespoon of a liquid seasoning like barbecue sauce, Dijon mustard, soy sauce, steak sauce, or Worcestershire sauce (You can add these to water to dilute them.) To add even more flavor to your braised chuck steak, stir in dried herbs of your choice. You'll need to stir in about 1 teaspoon of dried herbs or 1 tablespoon of fresh herbs. You can use herbs like:  Basil Herbes de Provence Italian seasoning Oregano Thyme Cover the Dutch oven with a heavy lid and place the steak in the oven. For 2 1/2 to 3 pounds of chuck steak, bake the steak for 1 hour and 15 minutes to 1 hour and 45 minutes. The chuck steak will be completely tender when it's finished braising and ready to serve. If you check the temperature, the steak should be between 145 degrees F (62 C) for medium-rare and 175 F (79 C) for well-done. To check tenderness, insert a fork or knife into the steak. If tender, the fork or knife should slide in easily.