Q: Water is usually enough to rehydrate adults. Other options include clear broth, popsicles, Jell-O, and sports drinks that contain electrolytes. Go slow; drinking too much too fast may cause vomiting.  Try ice chips. They dissolve slowly and the cooling effect can be helpful for overheated people.  If the dehydration is the result of prolonged physical activity, consume a sports drink that contains electrolytes. When you’re dehydrated, avoid caffeine and alcohol. These have dehydrating effects on the body. Beverages such as coffee, caffeinated tea, and soda should not be taken while dehydrated. You should also avoid fruit juices, as the sugar can have a dehydrating effect by increasing urination. If you are not nauseated, try eating some fruits and vegetables with a high water content.  Watermelon, cantaloupe, grapefruit, oranges, and strawberries are very high in water content. Broccoli, cauliflower, cabbage, celery, cucumbers, eggplant, lettuce, sweet peppers, radishes, spinach, zucchini, and tomatoes have very high water content. Avoid dairy if you have diarrhea or nausea along with dehydration. It can make these symptoms worse. Continue to rehydrate and rest over the next 24 hours. Drink plenty of fluids. Do not stop drinking simply because you don’t feel thirsty anymore. It can take several days to completely replace lost fluids. If you don’t feel better after rehydrating, or if you have a fever over 104°F (40°C), seek immediate medical help.
A: Drink water and clear liquids in small amounts. Avoid some fluids. Eat foods with a high water content. Continue hydrating. Seek medical assistance if you do not improve.

Article: Take out the yeast you intend to use for baking and add enough warm water and sugar to bring the starter back up to its former volume.
Question: What is a summary of what this article is about?
Buy a small packet of dry yeast. Put the yeast in water of about 30 °C (86 °F). Add sugar to the yeast and water and keep the mix at between 30–38 °C (86–100 °F). Keep feeding sugar to the yeast and it will continue to grow. Make sure to feed your yeast every time you bake with it, and if you bake infrequently, feed it at least once a week.

Problem: Article: A composition's tonality states the key and whether it is Major or Minor. At an early stage of composition, a key could be as simple as making an arbitrary choice, but it will have the biggest impact on the sound of your composition. If you finish your work later on and want to try  it out in different keys, you should do so, but be forewarned that it takes a fair amount of work to transpose a composition note by note into another key. The piano keyboard has been explored to death. Every possible combination has been tried and studied at this point. With that, theory can suggest the most appropriate chords. The most famous of these is the I-IV-V-vi progression (the lower case denotes a Minor chord). The Roman numerals indicate how many keys above the root the given chord is. These four chords have been proven to go together very well.  Try using a chord map to get you started.  Although this might sound too mathematical at the start, the truth is that it'll come without thinking to you once you get the basics of theory down pat. Scales are  useful tools in the creation of melody. Although melodies need to be properly felt out in order to be memorable and effective, using a scale will narrow down the notes you're conventionally supposed to use.  Make sure the scale you're using is in accordance with the chords and key you've chosen. The standard scale is a C Major scale. This scale is often used for vocal warm-ups before a performance. Some avant-garde composers in the 20th century would open up the piano itself and change the tuning of the strings, but prior to the adoption of equal temperament for keyboard instruments in the 18th century, there were numerous tunings in use. Changing all of the keys even a 16th of a step can result in a strange new experience of the piano. Be advised that messing around with a piano should only be done if you are an expert. Otherwise, you'll probably just end up sabotaging your piano for regular use. Notation is the technical language of music. If you're a serious composer, it's essential that you have at least some knowledge of notation and how to get your ideas down accurately on paper. Although it takes a little bit of time to get used to, there are fortunately lots of free online resources to help get you up to par with your notation reading and writing. If you're completely new to notation, you should try sight-reading a few basic songs on the piano until you're more used to it. There are digital notation programs that may prove easier to work with than pen and paper.
Summary: Decide upon a tonality. Explore chord progressions leading from the root chord. Develop melodies from a chosen scale. Experiment with tuning. Record your work via notation.

Q: When the jello has had at least several hours to set and is completely firm, remove the brains from the refrigerator. Flip the molds over onto the baking sheet. Gently peel the side of the mold away from the top of the jello to remove the brains. Move the brains from the baking sheet and arrange them on a large flat plate or serving platter. Place one to two drops of red food coloring or raspberry syrup onto each brain to make the brains look bloody. The red food coloring is optional, and the brains will be just as yummy if you choose not to add it. Once the brains have been plated and garnished with blood, you can serve them as is. Or, for an added effect, cut the tops off of each brain to reveal the filling inside. After slicing off the top, lay each top back on the brain, but slightly to the side so you can see the filling. Now your zombie brain jello shots are ready to serve and enjoy!
A:
Remove the shots from the mold. Transfer the brains to a serving platter and add the blood. Slice the tops off the brains before serving.