The reason that PCs are so numerous is also the reason that they are so tricky and confusing. IBM decided, when it introduced the first PC, to make public how it built them. This open-architecture decision was a radical departure from IBM's earlier practices. (This text was not part of the original text source. Because the paragraph above was considered shorter than normal, the application had included this text. Each paragraph needs to contain enough text to make it possible for an average typist to finish it in a little more than one minute.) Fats contribute importantly to the palatability of the diet. The distinctive flavors of many fruits and vegetables depend upon minute quantities of certain volatile oils, many of which are lost when these foods are cooked. The culinary achievements of the home would not be possible without a variety of fats as basic ingredients. Butter and margarine enhance the acceptability of bread as well as add flavor to many cooked foods. Brain and nervous tissue are especially rich in phospholipids, but all cells contain minute amounts of these lipids. Unlike neutral fats, they have a strong affinity for water, and thus they facilitate the passage of fats in and out of the cells. They probably play a role in the absorption of fats from the intestine and the transport of fats from the liver. They constitute an important fraction of the blood lipids. Encourage your students to choose a topic that you're *both* interested in and that you're knowledgeable about (or very interested in learning more about). Make sure that they have the appropriate background to understand the problem, and that the methodology and solution they identify are appropriate and realistic. Give them pointers to useful references and help them find them (this can be a mysterious, difficult process for graduate students). Make sure they're aware of other researchers and labs who are doing similar work, and if possible, arrange for them to visit these labs or meet the researchers at seminars or conferences.
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