When choosing yarn for crochet projects, the best type typically depends on the project's requirements. For wearables, soft yarns like cotton, bamboo, or soft acrylics are often recommended for their comfort and ease of care. Wool and wool blends offer warmth but might be itchy for sensitive skin. For household items, durability is key, so cotton, linen, or acrylic yarns are excellent choices. Mercerized cotton yarns, known for their strength and glossy finish, are perfect for projects requiring a more refined look. Always consider the project's function, the wearer's potential sensitivities, and care instructions when selecting your yarn.

The phrase "red ink reject" is not a universally recognized term but might be understood in specific contexts related to editing, grading, or quality control where red ink signifies corrections, errors, or disapproval. Historically, red ink has been associated with financial loss or deficit in accounting practices, symbolizing negative values. In educational or editorial settings, red ink is traditionally used to highlight mistakes or areas for improvement in a document. This use can provoke a negative response from the receiver, as it visually emphasizes errors, potentially affecting morale or confidence. Over time, some have suggested using different colors to provide feedback in a less intimidating manner. The concept of "rejecting" in this context could mean the refusal to accept a document or submission due to errors marked in red, symbolizing a standard not met.

Baking soda, or sodium bicarbonate, is not typically used as a thickener in cooking or baking. It is a leavening agent, meaning it is used to produce carbon dioxide when it reacts with an acid and a liquid, causing doughs and batters to rise. This reaction makes baked goods light and fluffy. Thickeners, on the other hand, are substances like flour, cornstarch, or arrowroot, which absorb moisture and swell, thus increasing the viscosity of a mixture without significantly altering its other properties. While baking soda can affect the texture and volume of baked goods, its primary role is not to thicken but to leaven.