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Subjective exams measure your ability in several areas. Besides recall information, you must be able to realize content logically and intelligently express yourself in a clearly understood manner. Subjective test provide opportunity for students to show their broad knowledge of a subjective area. Answers may be in the form of paragraphs or lengthy essays.

When your review for an essay exam, concentrate on main ideas rather than details. Since essay tests are less to a few questions, they are likely to deal with more important ideas of a subject. Prepare a list of question you thing might be asked. Write an answer to each of your questions. Rather than writing complete sentence down your thoughts in outline form. doing so will help you organize the information so that you can express yourself clearly.

When you take the test, read through all the questions before you start to write. Allot time for each question, spending more time for questions worth the most points. Read each question carefully to determine exactly what is they asked. Pay attention to words suchas define, illustrate, explain, list, compare, and contrast. Each work require a different type of response. Write a brief outlines of your answer on scrap paper or the back of the test. Make sure you include all the important ideas that are within the limits of the question. In other words, do not write more than is asked for each answer. When you write your answer, keep it specific and as brief as possible. In the introductory sentence it is often helpful to makea general statement that includes important points addressed in each question. Such a topic sentence serves as a framework for your answer. Then use your outline to develop the main point and subtopics. Add substance to your answer by including as many facts as possible to support your answer.

Check your paper before you submit it. Look for mistakes in grammar, spelling, sentence structure, and punctuation. Unless you are certain an answer is wrong, do not change it. Your answeris an educated guess and is usually your best chance of answering correctly.

Croatian-born inventor Nikola Tesla is often called the "forgotten scientist". Although he invented the alternating current (AC) motor and developed an AC electricity generation system, he never received historical credit for many of his achievements, unlike one of his first employer and eventual nemesis, inventor Thomas Edison

Tesla made the first sketches of his idea for a brushless AC motor while he was a student at the University of Prague in 1882. His interest in electricity generation led him to Paris where he was employed by the Continental Edison Company later that year to repair Edison's direct current (DC) power plants.

Two years later, Tesla immigrated to New York City and acquired a job as an engineer at Thomas Edison's headquarters in Manhattan. Edison was impressed with Tesla's work ethic and ingenuity. He challenged the young scientist to develop an improved design for his DC generators for $50,000. Tesla experimented for months, finally presenting Edison with the solution he needed. Edison reneged on the deal, telling Tesla that he didn't understand American humor. Tesla soon left Edison in order to begin his own electric light company

Tesla filed and was granted more than 30 patents for his inventions in 1887 and 1888. He soon had financial backing for his ideas from one of Edison' main competitors, Westinghouse. In the 1890's Tesla experimented with x-rays, developed a high-voltage electrical transformer call the Tesla coil, and demonstrated the propagation of radio waves two years before the "Father of Radio" Guglielmo Marconi. He was also the first to harness the mammoth potential energy of Niagara Falls. he worked with General Electric to install AC generators with turbines driven by the falling waters of the Niagara River, creating the first modern power plant

Although a brilliant scientist, Tesla was not an astute businessman. he created his own obscurity by relinguishing royalty rights for his inventions to major corporations for the purpose of raising funds for future projects.

Trees are as queer in picking out places to live and in their habits of growth as are the peoples of the various races which inhabit the world. Some trees do best in the icy northland. They become weak and die when brought to warm climates. Others that are accustomed to tropical weather fail to make further growth when exposed to extreme cold. The appearance of Jack Frost means death to most of the trees that come from near the equator. Even on the opposite slopes of the same mountain the types of trees are often very different. Trees that do well on the north side require plenty of moisture and cool weather. Those that prosper on south exposures are equipped to resist late and early frosts as well as very hot sunshine. The moisture needs of different trees are as remarkable as their likes and dislikes for warmth and cold. Some trees attain large size in a swampy country. Trees of the same kind will become stunted in sections where dry weather persists.

In some parts of the United States forestry experts can tell where they are by the local tree growth. For example, in the extreme northern districts the spruce and the balsam fir are native. As one travels farther south these give way to little Jack pine and aspen trees. Next come the stately forests of white and Norway pine. Sometimes a few slow-growing hemlock trees appear in the colder sections. If one continues his journey toward the equator he will next pass through forests of broad-leaved trees. They will include oak, maple, beech, chestnut, hickory, and sycamore.

In Kentucky, which is a centre of the broad-leaved belt, there are several hundred different varieties of trees. Farther south, the cone-bearing species prevail. They are followed in the march toward the Gulf of Mexico by the tropical trees of southern Florida. If one journeys west from the Mississippi River across the Great Plains he finally will come to the Rocky Mountains, where evergreen trees predominate. If oak, maple, poplar, or other broad-leaved trees grow in that region, they occur in scattered stands. In the eastern forests the trees are close together. They form a leafy canopy overhead. In the forests of the Rockies the evergreens stand some distance apart so that their tops do not touch. As a result, these Western forests do not shade the ground as well as those in the east. This causes the soils of these forests to be much drier, and also increases the danger from fire.

The forests of western Washington and Oregon, unlike most timberlands of the Rocky Mountain Region, are as dense as any forests in the world. Even at midday it is as dark as twilight in these forests. The trees are gigantic. They tower 150 to 300 feet above the ground. Their trunks often are 6 feet or larger in diameter. They make the trees of the eastern forests look stunted. They are excelled in size only by the mammoth redwood trees of northern California and the giant Sequoias of the southern Sierras. The trees found in the United States are beautiful. These trees are admired and loved by many around the world.

As a rule, an omelet is a wholesome and inexpensive dish, yet one in the preparation of which cooks frequently fail, owing to carelessness of detail. With a little attention anyone can easily become the perfect cook in this branch.

The flavoring and the ingredients used may be varied indefinitely; but the principle is always the same. In making an omelet care should be taken that the omelet pan is hot and dry. To ensure this, put a small quantity of lard into the pan; let it simmer a few minutes, and remove it; wipe the pan dry with a towel, and put in a little fresh lard, in which the omelet may be fried. Care should be taken that the lard does not burn, as it would spoil the color of the omelet.

It is better to make two or three small omelets than one very large one, as the latter cannot be well handled by a novice.

The omelet made of three eggs is the one recommended for beginners. Break the eggs separately; put them into a bowl, and whisk them thoroughly with a fork. (The longer they are beaten, the lighter will be the omelet.) Add a teaspoonful of milk, and beat up with the eggs; beat until the last moment before pouring into the pan, which should be over a hot fire. As soon as the omelet sets, remove the pan from the hottest part of the fire, slip a knife under it to prevent sticking to the pan; when the centre is almost firm, slant the pan; work the omelet in shape to fold easily and neatly; and, when slightly browned, hold a platter against the edge of the pan, and deftly turn it out upon the hot dish.

Salt mixed with the eggs prevents them from rising, and when used the omelet will look flabby; yet without salt it will taste insipid. Add a little salt to it just before folding it and turning out on the dish. A perfect omlette should be flat.