User talk:Ajpolino/Archives/2016

This page is an archive of past discussions. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page.

Hi Ajpolino. Thanks for your comments on meta regarding my proposal. I have responded there. I hope I have addressed your concerns. Let me know. --Anthonyhcole (talk · contribs · email) 06:49, 2 February 2016 (UTC

@Anthonyhcole: Thanks for the quick response! I appreciate the more explicit listing of the benefits you're looking for. I'll comment again on the noticeboard tomorrow afternoon. Thanks again. Best. Ajpolino (talk) 06:58, 2 February 2016 (UTC)

Hi Ajpolino, thanks for showing me the list 228 microbiology articles. I hope I can help you with the orphans (I didn´t know ther where so many). Daniel-Brown (talk) 11:13, 21 March 2016 (UTC)

PaulTanenbaum (talk) 03:07, 14 March 2016 (UTC)

Hi Ajpolino, I think the artikel Bartonella thermacidophilum is doubled, but it´s spelt wrong in the first place, because there isn't a species which is called Bartonella thermacidophilum. But there is a species which is called Bifidobacterium thermacidophilum {{taxonids|eol=6384252}} Daniel-Brown (talk) 11:13, 21 March 2016 (UTC)

@

Bartonella thermacidophilum and changed it to redirect to Bifidobacterium thermacidophilum. That way if anyone stumbles upon the record of the old page online, they can be redirected appropriately. I think that solves our problem for now. Good find! Happy editing! Ajpolino (talk

) 23:39, 21 March 2016 (UTC)

One Salient Oversight (talk) 05:03, 8 April 2016 (UTC)

	The Citation Barnstar
	THANK YOU for getting rid of "citation needed" tags and replacing them with good references! I see you've really picked up your editing in recent months, keep it up, great to have you. Zad68 01:40, 20 April 2016 (UTC)

Some do not capitalize Gram because they are either lazy or agree with the citations in the main article. I believe it is named after a person, so should be capitalized as a sign of respect; other citations agree. How is Gram stain different from gram positive? 66.61.83.123 (talk) 22:25, 6 May 2016 (UTC)

Replied at your talk page. Ajpolino (talk) 01:55, 10 May 2016 (UTC)

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the Chlorobium genus was split into two or three separate genera c.f. http://ijs.microbiologyresearch.org/content/journal/ijsem/10.1099/ijs.0.02403-0 and https://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?mode=Undef&id=191412&lvl=3&lin=f&keep=1&srchmode=1&unlock

of special note is the type species of Chlorobaculum - Cba. tepidum Pagelm (talk) 18:53, 10 August 2016 (UTC)

@Pagelm: Thanks for the message. I see that leaves us with a bit of a mess. I'll try to sort out the Chlorobium/Chlorobaculum pages later this week. Let me know if there's something else I can help with. Happy editing! Ajpolino (talk) 04:33, 14 August 2016 (UTC)

Hello Ajpolino.

Dear fellow orphage carer.

I refer to your recent article creation of

By the way, it itself has now attracted an orphan tag !

More importantly though, it will be very misleading as to relevant places in

Cheers. Eno Lirpa (talk) 12:54, 21 October 2016 (UTC)

@Eno Lirpa: Aye, my friend. Your point is well-taken. Work in progress. Thank you for the note. Happy editing! Ajpolino (talk) 17:30, 21 October 2016 (UTC)

Hello Ajpolino. Your account has been added to the "New page reviewers" user group, allowing you to review new pages and mark them as mark pages as

The reviewer right does not change your status or how you can edit articles. If you no longer want this user right, you may ask any administrator to remove it for you at any time. In case of abuse or persistent inaccuracy of reviewing, the right can be revoked at any time by an administrator. ~ Rob₁₃^Talk 19:41, 11 November 2016 (UTC)

• Please let me know if you'd be interested in having
  rollback. While you don't conventionally qualify for that user right (no counter-vandalism experience), you display a lot of the same skills needed for the right (attention to detail, positive interactions with new users, etc), and I'd be willing to grant it. Rollback can be helpful for new page patrolling, especially if you tag a page for speedy deletion and the author repeatedly removes the tag. ~ Rob₁₃^Talk
  19:41, 11 November 2016 (UTC)

@BU Rob13: Got it! Thanks a bunch! I'll start sinking my teeth into the NPP feed and I'll let you know. Thanks for all of your help! Ajpolino (talk) 18:01, 12 November 2016 (UTC)

You reverted to a previous edit... did you read the review? I quoted from the review word for word but you think the other content more accurately portrays the review? Well,?i didn't delete the info that was there I only added the authors conclusions... how can you possibly justify removing the authors conclusions? seaniz (talk) 21:19, 15 November 2016 (UTC)

Hi @Seaniz:, thanks for the message. I just posted a justification on the talk page, I hope you'll find it agreeable. It appears you may have strong feelings about the usefulness of flu vaccines generally. That's fine; no one here will begrudge you your opinion. However, as you know, Wikipedia doesn't exist to flesh out The Truth. Instead we are writing an encyclopedia that will reflect the mainstream general consensus on various topics. While there certainly has been growing evidence that seasonal influenza vaccines are not working as well as we would like them to, the mainstream consensus is that influenza vaccines are flawed but generally useful. Many people have a vested interest in improving flu vaccines and not wasting money on useless interventions (e.g. insurance companies) and so if evidence develops that flu vaccines are indeed useless, the mainstream consensus will slowly shift to support that. At that point, we will eventually get around to changing the Influenza vaccine article (though based on how little we pay the editors here, it might take a while ;) ). Anyway, I hope you don't get too down beating your head against the other editors here. There's plenty that can be done to improve the encyclopedia while avoiding topics that make your blood boil (I also have topics I avoid because they end up as useless time sinks and I end up annoyed). Let me know if there's anything I can do to help. All the best! Ajpolino (talk) 21:28, 15 November 2016 (UTC)

Also, just a quick postscript, many of the medical editors here may seem gratuitously rude and that can be extra frustrating. Just remember that

they are also genuinely trying to improve the encyclopedia and they mean no ill will. Besides, they don't know what you posted on the talk page, they can't read :) ! Cheers Ajpolino (talk

) 21:34, 15 November 2016 (UTC)

@Seaniz: A post-postscript (I know, annoying). I'll be off-wiki for the next few hours while I dabble in real life. For what it's worth, I'd recommend letting Influenza vaccine cool down a bit before anyone's heads explode. Also I saw your userpage and have questions about sourdough. Do I need to buy a starter culture? Or can I just leave out bread mix until it turns? I'd rather do the latter but I'm afraid it'll taste like socks, or I'll die (or both). Any guidance is most welcome. Ajpolino (talk) 21:55, 15 November 2016 (UTC)

Thank you Ajpolino for such a human response! I don't have a problem with vaccines or even the influenza vaccine, however, I have discovered a great deal of information pointing to their (influenza vaccines not vaccines in general) lack of usefulness. You are, of course, correct that this is not Wikipioneers so some of the overly negative changes I made were rightfully redacted ... However, I was VERY surprised when the Cochrane Collaboration study on healthy adults was used, and honestly it was misused, to support vaccinating adults. I can definitely live with the current way the article is worded. Very good compromise on your part, Thank you! It looks like I'm going to have to let the influenza vaccine page rest for a while anyway as I have no editing access to it at the moment. I'm a bit surprised that I didn't receive any notification about that, by the way.

Sourdough! There is no need to buy one. All you need is some good whole grain flour, some water and patience. I highly recommend that you explore making sourdough from scratch as it is very rewarding! Don't be afraid about the safety aspect. The only way we knew how to raise bread was with sourdough (until about 400 years ago) and sourdough has a history that can be traced back thousands of years. It is VERY safe and just as satisfying.

Please feel free to write for advice on my talk page or on yours (I think I will get notification if you tag me in a new discussion ...). seaniz (talk) 09:50, 16 November 2016 (UTC)

1 teaspoon whole grain flour (organic and fresh is best but not essential) 2 teaspoons water (non-chlorinated without chloramine, if possible but once again not essential). 1. mix in a small non-metal, non-plastic bowl or jar. 2. Let it sit for 24 hours at room temperature covered with a secure coffee filter or a tea towel (use an elastic to keep the bugs out). You want it to breathe. 3. Feed: add 1 teaspoon flour and 2 teaspoons water and mix 4. 24 hours 5. take out half and use in pancakes, etc. Some people compost it. 6. Feed: add 1 teaspoon flour and 2 teaspoons water and mix 7. repeat for 5 to 15 days 8. When it looks bubbly and smells wonderfully ripe and fruity (smell about 2 to 4 hours after feeding as it will smell like nail polish remover after 18 to 24 hours no matter how good it is) add in enough flour to make a small firm dough (not too sticky) and give it 12 to 24 hours to rise. 9. if it doubles in size within 12 to 24 hours (it might do this in a shorter time period) then use this as your starter for your FIRST SOURDOUGH.

I prefer the 'whole in' approach. Many sourdough bakers keep a jar full of the stuff and pop it in the fridge where it lives and then take out a pinch to raise a dough .... but I prefer the old-fashioned method. My method: take the whole starter (Yup ALL OF IT) and mix it into a dough for bread. *Don't add salt yet.* Allow it to rise for 12 to 18 hours (it should roughly double in size). TAKE OUT A PINCH (1 tablespoon suffices) and save this for your next bread dough. Add salt to the bread dough and shape the loaf. Allow a second shorter rising period 2-8 hours. Bake!

The pinch that you saved can be stored on your counter on a bed of flour where it will dry and keep for 1 week or more without refrigeration. After 1 week of not using it... feed it and refrigerate or store it as above for a week. Feeding: match the starter in size with flour and double water. For example: 1 tablespoon of starter should be fed 1 tablespoon of flour and 2 tablespoons of water. Time: depending on your climate you may need to shorten the rising/feeding times. I live at 53 degrees North and the above timings work great for me but I'd halve those timings or even shorten further if you live in a tropical climate. Enjoy and please feel free to ask for advice, recipes, whatever. It takes a fair bit of practice and patience, but sourdough is well worth it. — Preceding unsigned comment added by Seaniz (talk • contribs) 10:00, 16 November 2016 (UTC)

Before I forget I should mention that at least 5% of your flour should ideally be whole grain rye (as fresh as possible). I use 20% for all of my bread. Rye is supposed to have an invigorating effect for the sourdough and let's just face it rye is sooo good anyway.seaniz (talk) 10:35, 16 November 2016 (UTC)

That sounds relatively painless. I'll give it a try this weekend and let you know how it turns out. Cheers! Ajpolino (talk) 03:25, 18 November 2016 (UTC)

Hi. Thanks for the encouragement about the new page I posted. Could you give me some guidance about the "reference templates" that you mention? I'm more than happy to fill them in but need to know how to begin doing this.

Thanks. — Preceding unsigned comment added by Pmberry (talk • contribs) 10:23, 18 November 2016 (UTC)

Hi @Pmberry:! Good question! As you seem to have noticed, we often make our references using so-called "reference templates" which look like this:

{{cite web|url=www.maritimenews.org/article/today |accessdate=15 March, 1492 |title=Columbus about to discover America |date=1 January 1492 |publisher=Maritime News |author=I. C. Berg}}.

Spaw Sunday has several references filled out in this format. If you look at my edit to the page, you can see that I edited one of the references you had added. You had added the URL and accessdate of your reference; I added the title of the article ("Walking makes you well, on Spaw Sunday"), the date it was published ("8 May 2012"), and the publisher of the article ("The Guardian", which had previously been listed as the article title). So to fill out the reference templates, you just need to edit the page and to each reference, add the title of the article, the author (if available), the date it was published (if available), and in many cases you have the publisher listed as the article title (|title= is meant to hold the article title) so just replace |title= in this case with |publisher= and you'll be all set! In the end, the goal is for all 7 of your references to look the way your first one currently does (if you look at the reference section of Spaw Sunday now you can see the difference.

One more thing, when you post on a talk page, end your post with "~~~~" (without the quotes) to add your signature to your post.

I hope that all is clear. Let me know if you have any other questions about anything or if I've completely misunderstood your question here. I hope you decide to stick around Wikipedia; we could really use all the extra hands we can get! Happy editing! Ajpolino (talk) 19:41, 18 November 2016 (UTC)

Hello, Ajpolino. Voting in the

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If you wish to participate in the 2016 election, please review the candidates' statements and submit your choices on the voting page. MediaWiki message delivery (talk) 22:08, 21 November 2016 (UTC)

Hello Ajpolino/Archives,

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Sent to all New Page Reviewers. Discuss this newsletter here. If you wish to opt-out of future mailings, please remove yourself from the mailing list MediaWiki message delivery (talk) 06:54, 11 December 2016 (UTC) .

Hi, I noticed you tagged Plasmodium coggeshalli for proposed deletion (I wholeheartedly concur). I couldn't find any existing AfD, however, and I moved the contents of the article to Plasmodium lophurae, the proper taxonomic classification, so I'm going to start the AfD on the coggeshalli article. Icebob99 (talk) 19:32, 14 December 2016 (UTC)

microbiology

Thank you for articles on bacteria such as Actinomyces bovis, for project work such as setting up article talk page archives, for tackling the list of the project's tagged articles, for supporting "more admins with language capabilities beyond English", for creating lovely awards, especially for de-orphaning, - you are an awesome Wikipedian!

--Gerda Arendt (talk) 19:57, 18 December 2016 (UTC)

Thanks @Gerda Arendt:! This is going straight to the top of my resume! Ajpolino (talk) 20:02, 18 December 2016 (UTC).

Thank you! (Just Gerda is fine.) Your award baby reminded me of my article baby ;) --Gerda Arendt (talk) 20:25, 18 December 2016 (UTC)

This page is an archive of past discussions. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page.