Are you new to experiencing relationships ? Well, let me give you some advice on how to have a healthy relationship with your partners.

    Be an honest person with them. Don't hide things from them, and don't lie. Don't be afraid to say things that aren't flattering about yourself. Getting them to trust you is the most important thing in any relationship. If there is no trust, there's nothing there. {#blank#}1{#/blank#}

    Make sure you give them respect. Now, respect isn't just simply treating them nicely. {#blank#}2{#/blank#} You have to learn to adjust to their liking. Basically, learn to study your partner's moods, wants and needs. Don't just think about yourself, but think about what your partners need as well.

    Make sure you are encouraging to your partners. Always be willing to help them and give them honesty and positive things at the time {#blank#}3{#/blank#}. Make them feel you are someone they can count on and build a future with.

    Make sure you have a good sense of humor with them. Laughter is the key to happiness. Laugh a lot with them, and joke with them {#blank#}4{#/blank#}, Laughter may seem silly, but it's the secret to a lot in life. It will keep the sparks alive.

    Make sure the communication is good. This usually goes along with trust, so always communicate how you feel even if it's something that upsets you. {#blank#}5{#/blank#} If they did something that made you unhappy, tell them about it in a respectful manner. It's important to communicate this to them, not to keep it bottled up.

A.There is a lot more to it.

B.Show them your personality.

C.Instead of screaming, talk to them.

D.Laughter keeps the relationship strong and lasting.

E.So please be honest and they'll learn to open up to you.

F.Don't expect too much in a relationship.

G.Your partners should be able to count on you when necessary.

    Lindsay Renwick, the mayor of Deniliquin, a country town in New South Wales, misses the constant whir（嗡嗡声）of the rice mill whose giant fans dried the rice. The Deniliquin mill, the largest rice mill in the Southern Hemisphere (南半球), once processed enough grain to meet the needs of 20 million people globally. But six years of drought have had a destructive effect, reducing Australia's rice crop by 98 percent and leading to the mothballing of the mill last December.

    Drought affects every agriculture industry based in Australia, not just rice – from sheep farming, the country's other backbone, to the cultivation of grapes for wine, the fastest-growing crop there, with that expansion often coming at the expense of rice. The drought's effect on rice has produced the greatest impact on the rest of the world, so far. It is one factor contributing to skyrocketing prices, and many scientists believe it is among the earliest signs that a warming planet is starting to affect food production.

    Researchers are looking for solutions to global rice shortages – for example, rice that blooms earlier in the day, when it is cooler, to fight against global warming. Rice plants that happen to bloom on hot days are less likely to produce grains of rice, a difficulty that is already starting to emerge in inland areas of China and other Asian countries as temperatures begin to climb. 'there will be problems very soon unless we have new varieties of rice in place,” said Reiner Wassmann, climate change director at the International Rice Research Institute (IRRI). The recent reports on climate change carried a warning that could make the news even worse: that existing models for the effects of climate change on agriculture did not yet include newer findings that global warming could reduce rainfall and make it more variable.

    Yet the effects of climate change are not uniformly bad for rice. Rising concentrations (浓度) of carbon dioxide, the main greenhouse gas, can actually help rice – although the effect reduces or disappears if the plants face unnecessary heat, inadequate water, severe pollution or other stresses. Still, the flexibility of farmers here has persuaded some climate experts that, particularly in developed countries, the effects of climate change may be relieved, if not completely avoided. “I'm not as negative as most people,” said Will Steffen, director of the Fenner School of Environment and Society at Australian National University. “Farmers are learning how to do things differently.”

    Meanwhile, changes like the use of water to grow wine grapes instead of rice carry their own costs, as the developing world is discovering. “Rice is an essential food,” said Graeme Haley, the general manager of the town of Deniliquin. “Wine is not.”

    Scientists have found living organisms trapped in crystals (晶体) that could be 50,000 years old.

    The organisms were found in a hot, but beautiful cave system in Naica, Mexico. These ancient life forms can be seen only with a microscope. Penelope Boston, who leads the Astrobiology Institute at NASA, the space agency of the United States, says the ancient microbes were able to live by eating minerals such as iron.

    She spoke about the discovery recently at a meeting of the American Association for the Advancement of Science. If the findings are confirmed, they will show how microbes can survive in extreme conditions. Forty different kinds of microbes and some viruses were found in the underground area. The genetic structures of these organisms are 10 percent different from those of their nearest relatives.

    The caves in Naica are 800 kilometers deep. They were once used for mining lead. Before the miners began working in the caves, the area was separated from the surface and the outside world. Some of the caves are as big as the large religious centers built during Europe's Middle Ages. There are crystals covering the walls. The caves are so hot that scientists must wear special clothing to keep cool. The clothing keeps the crystals safe from human germs (病菌) or other damage. Boston said the researchers could only work for about 20 minutes at a time before they had to go to a room that was 38 degrees Celsius to cool down.

    NASA officials would not let Boston share her findings with scientific experts before last week's announcement. So scientists could not say much about the findings. But Norine Noonan, a biologist with the University of South Florida, said she believed them. “Why are we surprised?”Noonan asked. “ As a biologist, I would say life on Earth is extremely tough and extremely colorful.”

    Boston is also studying microbes commonly found inside caves in other countries, such as Ukraine and the United States. These microbes appear to be impossible to kill. Boston said they show how difficult life on Earth can be.

    Technology is always trying to meet our needs and demands. There's a new frontier in 3D printing that's beginning to come into focus: food. Recent development has made possible machines that print, cook and serve foods on a mass scale. And the industry isn't stopping there.

    Food production

    With a 3D printer, a cook can print complicated chocolate sculptures and beautiful pieces for decoration on a wedding cake. Not everybody can do that — it takes years of experience, but a printer makes it easy. A restaurant in Spain uses a Foodini to "recreate forms and pieces" of food that are "exactly the same," freeing cooks to complete other tasks. In another restaurant, all of the dishes and desserts it serves are 3D-printed, rather than farm to table.

    Sustainability (可持续性)

    The global population is expected to grow to 9.6 billion by 2050, and some analysts estimate that food production will need to be raised by 50 percent to maintain current levels. Sustainability is becoming a necessity. 3D food printing could probably contribute to the solution. Some experts believe printers could use hydrocolloids (水解胶体) from plentiful renewables like algae (藻类) and grass to replace the familiar ingredients (烹饪原料). 3D printing can reduce fuel use and emissions. Grocery stores of the future might stock "food" that lasts years on end, freeing up shelf space and reducing transportation and storage requirements.

    Nutrition

    Future 3D food printers could make processed food healthier. Hod Lipson, a professor at Columbia University, said, "Food printing could allow consumers to print food with customized nutritional content, like vitamins. So instead of eating a piece of yesterday's bread from the supermarket, you'd eat something baked just for you on demand."

    Challenges

    Despite recent advancements in 3D food printing, the industry has many challenges to overcome. Currently, most ingredients must be changed to a paste (糊状物) before a printer can use them, and the printing process is quite time-consuming, because ingredients interact with each other in very complex ways. On top of that, most of the 3D food printers now are restricted to dry ingredients, because meat and milk products may easily go bad. Some experts are skeptical about 3D food printers, believing they are better suited for fast food restaurant than homes and high-end restaurants.

    Traditionally, robots have been hard, made of metal and other rigid material. But a team of scientists at Harvard University in the US has managed to build an entirely soft robot-one that draws inspiration from an octopus (章鱼).

    Described in science journal Nature, the "Octobot" could pave the way for more effective autonomous robots that could be used in search，rescue and exploration. "The Octobot is minimal system which may serve as a foundation for a new generation of completely soft, autonomous robots" the study's authors wrote.

Robots built for precise, repetitive movements in a controlled environment don't do so well on rough terrains (地形) or in unpredictable conditions. And they aren't especially safe around humans, because they're made out of hard and heavy parts that could be potentially dangerous to their users.

    So researchers have been working on building soft robots for decades. They're taken inspiration from nature, looking to animals from jellyfish to cockroaches, which are often made up of more flexible matter.

    But creating a completely soft robot remains a challenge. Even if engineers build a silicone (硅酮) body, it's still a grand challenge to construct flexible versions of essential parts, such as a source of power.

    "Although soft robotics is still in its early stage, it holds great promise for several applications, such as search-rescue operations and exploration," Barbara Mazzolai and Virgilio Mattoli of the Italian Institute of Technology' Center for Micro-BioRobotics, wrote in a comment. "Soft robots might also open up new approaches to improving wellness and quality of life."

    Your house may have an effect on your figure. Experts say the way you design your home could play a role in whether you pack on the pounds or keep them off. You can make your environment work for you instead of against you. Here are some ways to turn your home into part of your diet plan.

    Open the curtains and turn up the lights. Dark environments are more likely to encourage overeating, for people are often less self­conscious (难为情) when they're in poorly lit places—and so more likely to eat lots of food. If your home doesn't have enough window light, get more lamps and flood the place with brightness.

    Mind the colors. Research suggests warm colors fuel our appetites. In one study, people who ate meals in a blue room consumed 33 percent less than those in a yellow or red room. Warm colors like yellow make food appear more appetizing, while cold colors make us feel less hungry. So when it's time to repaint, go blue.

    Don't forget the clock—or the radio. People who eat slowly tend to consume about 70 fewer calories (卡路里) per meal than those who rush through their meals. Begin keeping track of the time, and try to make dinner last at least 30 minutes. And while you're at it, actually sit down to eat. If you need some help slowing down, turn on relaxing music. It makes you less likely to rush through a meal.

    Downsize the dishes. Big serving bowls and plates can easily make us fat. We eat about 22 percent more when using a 12­inch plate instead of a 10­inch plate. When we choose a large spoon over a smaller one, total intake (摄入) jumps by 14 percent. And we'll pour about 30 percent more liquid into a short, wide glass than a tall, skinny glass.