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Adventist Youth Honors Answer Book/Household Arts/Food - Canning

1. Define the following

 * a. Botulism: is a rare but serious paralytic illness caused by a nerve toxin, botulin, that is produced by the bacterium Clostridium botulinum. Foodborne botulism is caused by eating foods that contain the botulism toxin. Outbreaks of foodborne botulism are usually caused by eating contaminated home-canned foods.
 * b. Steam pressure canning: is a method of canning by placing the food in a pressure cooker. A pressure cooker allows water to be heated to a temperature higher than the "standard" boiling point of 212 °F (100 °C).
 * c. Boiling water bath: A boiling water bath is a method of canning that uses a large pot of boiling water. The filled jars are placed on the rack, then the rack is lowered into the boiling water.  Process for the required time as listed in the recipe.  This method of canning is the most popular technique for processing canned foods.
 * d. Steam canning: This is a method of canning that involves a shallow pan with water in the bottom. The lid for this method is rather deep, as to allow for the top clearance of the filled jars.  The shallow pool of water is heated to boiling as to create steam.  The steam processes the filled jars.  The U.S. Department of Agriculture (USDA) does not recommend steam canning because processing times for currently available equipment has not been researched.
 * e. Open kettle canning: This method of canning uses a large pot where the product to be canned is heated to boiling as to purge out any impurities. The filling is then packed into hot jars after which the seals and bands are processed.  The jars will seal on there own.  No processing is needed for this method of canning.  This USDA recommends that this process not be used because it does not prevent all risk of spoilage.
 * f. Pectin: Under acidic conditions, pectin forms a gel, and it can be used as an edible thickening agent in processed foods. This effect is used for making jams and jellies.
 * g. Hot pack: Food is packed into jars after being cooked and while still hot. It is then placed in a pressure cooker.
 * h. Cold pack: Food is packed into jars in an uncooked state (or sometimes after being scalded). It is then placed in a pressure cooker.
 * i. Sterilize: Killing all forms of bacteria and other pathogens present on an item (such as a jar).
 * j. Scald: Immersing a fruit or vegetable in boiling water for a minute or two. This splits the skin, easing the task of removing the peel.
 * k. Jelly: A jelly is a sweet or savoury food gel, usually made through the addition of gelatin or pectin to edible liquids. "True" jellies are smooth textured and made from fruit juice, such as grape jelly.
 * l. Jam: is a type of sweet spread or condiment made with certain fruits or vegetables, sugar, and sometimes pectin. In the United States and Canada, jams are invariably made from mashed or ground fresh fruits.
 * m. Marmalade: invariably refers to a conserve derived from a citrus fruit, most commonly from oranges. The recipe includes sliced or chopped fruit peel, which is simmered in fruit juice and water until soft; indeed marmalade is sometimes described as jam with fruit peel.
 * n. Pickles: Pickling is the process of preparing a food by soaking and storing it in a brine containing salt, acid (usually vinegar), or both, a process which can preserve otherwise perishable foods for months. The resulting food is called a pickle.

a. Pressure
Pressure canners for use in the home have been extensively redesigned in recent years. Models made before the 1970's were heavy-walled kettles with clamp-on or turn-on lids. They were fitted with a dial gauge, a vent port in the form of a petcock or counterweight, and a safety fuse. Modern pressure canners are lightweight, thinwalled kettles; most have turn-on lids. They have a jar rack, gasket, dial or weighted gauge, an automatic vent/cover lock, a vent port (steam vent) to be closed with a counterweight or weighted gauge, and a safety fuse.

Pressure does not destroy microorganisms, but high temperatures applied for an adequate period of time do kill microorganisms. The success of destroying all microorganisms capable of growing in canned food is based on the temperature obtained in pure steam, free of air, at sea level. At sea level, a canner operated at a gauge pressure of 10.5 lbs provides an internal temperature of 240 °F.

Two serious errors in temperatures obtained in pressure canners occur because:
 * 1) Internal canner temperatures are lower at higher altitudes. To correct this error, canners must be operated at the increased pressures specified in this publication for appropriate altitude ranges.
 * 2) Air trapped in a canner lowers the temperature obtained at 5, 10, or 15 pounds of pressure and results in under processing. The highest volume of air trapped in a canner occurs in processing raw-packed foods in dial-gauge canners. These canners do not vent air during processing. To be safe, all types of pressure canners must be vented 10 minutes before they are pressurized.

To vent a canner, leave the vent port uncovered on newer models or manually open petcocks on some older models. Heating the filled canner with its lid locked into place boils water and generates steam that escapes through the petcock or vent port. When steam first escapes, set a timer for 10 minutes. After venting 10 minutes, close the petcock or place the counterweight or weighted gauge over the vent port to pressurize the canner.

Weighted-gauge models exhaust tiny amounts of air and steam each time their gauge rocks or jiggles during processing. They control pressure precisely and need neither watching during processing nor checking for accuracy. The sound of the weight rocking or jiggling indicates that the canner is maintaining the recommended pressure. The single disadvantage of weighted-gauge canners is that they cannot correct precisely for higher altitudes. At altitudes above 1,000 feet, they must be operated at canner pressures of 10 instead of 5, or 15 instead of 10, PSI.

Check dial gauges for accuracy before use each year and replace if they read high by more than 1 pound at 5, 10, or 15 pounds of pressure. Low readings cause over-processing and may indicate that the accuracy of the gauge is unpredictable. Gauges may be checked at most county Cooperative Extension offices.

Handle canner lid gaskets carefully and clean them according to the manufacturer's directions. Nicked or dried gaskets will allow steam leaks during pressurization of canners. Keep gaskets clean between uses. Gaskets on older model canners may require a light coat of vegetable oil once per year. Gaskets on newer model canners are prelubricated and do not benefit from oiling. Check your canner's instructions if there is doubt that the particular gasket you use has been pre-lubricated.

Lid safety fuses are thin metal inserts or rubber plugs designed to relieve excessive pressure from the canner. Do not pick at or scratch fuses while cleaning lids. Use only canners that have the Underwriter's Laboratory (UL) approval to ensure their safety.

Replacement gauges and other parts for canners are often available at stores offering canning equipment or from canner manufacturers. When ordering parts, give your canner model number and describe the parts needed.

Follow these steps for successful pressure canning:
 * 1) Put 2 to 3 inches of hot water in the canner. Place filled jars on the rack, using a jar lifter. Fasten canner lid securely.
 * 2) Leave weight off vent port or open petcock. Heat at the highest setting until steam flows from the petcock or vent port.
 * 3) Maintain high heat setting, exhaust steam 10 minutes, and then place weight on vent port or close petcock. The canner will pressurize during the next 3 to 5 minutes.
 * 4) Start timing the process when the pressure reading on the dial gauge indicates that the recommended pressure has been reached, or when the weighted gauge begins to jiggle or rock.
 * 5) Regulate heat under the canner to maintain a steady pressure at or slightly above the correct gauge pressure. Quick and large pressure variations during processing may cause unnecessary liquid losses from jars. Weighted gauges on Mirro canners should jiggle about 2 or 3 times per minute. On Presto canners, they should rock slowly throughout the process.
 * 6) When the timed process is completed, turn off the heat, remove the canner from heat if possible, and let the canner depressurize. Do not force-cool the canner . Forced cooling may result in food spoilage. Cooling the canner with cold running water or opening the vent port before the canner is fully depressurized will cause loss of liquid from jars and seal failures. Force-cooling may also warp the canner lid of older model canners, causing steam leaks. Depressurization of older models should be timed. Standard-size heavy-walled canners require about 30 minutes when loaded with pints and 45 minutes with quarts. Newer thin-walled canners cool more rapidly and are equipped with vent locks. These canners are depressurized when their vent lock piston drops to a normal position.
 * 7) After the canner is depressurized, remove the weight from the vent port or open the petcock. Wait 2 minutes, unfasten the lid, and remove it carefully. Lift the lid away from you so that the steam does not burn your face.
 * 8) Remove jars with a lifter, and place on towel or cooling rack, if desired.

b. Boiling water bath
Boiling water canners are made of aluminum or porcelain-covered steel. They have removable perforated racks and fitted lids. The canner must be deep enough so that at least 1 inch of briskly boiling water will be over the tops of jars during processing. Some boiling-water canners do not have flat bottoms. A flat bottom must be used on an electric range. Either a flat or ridged bottom can be used on a gas burner. To ensure uniform processing of all jars with an electric range, the canner should be no more than 4 inches wider in diameter than the element on which it is heated.

Follow these steps for successful boiling-water canning: spaces between the jars during cooling.
 * 1) Fill the canner halfway with water.
 * 2) Preheat water to 140 °F for raw-packed foods and to 180 °F for hot-packed foods.
 * 3) Load filled jars, fitted with lids, into the canner rack and use the handles to lower the rack into the water; or fill the canner, one jar at a time, with a jar lifter.
 * 4) Add more boiling water, if needed, so the water level is at least 1 inch above jar tops.
 * 5) Turn heat to its highest position until water boils vigorously.
 * 6) Set a timer for the minutes required for processing the food.
 * 7) Cover with the canner lid and lower the heat setting to maintain a gentle boil throughout the process schedule.
 * 8) Add more boiling water, if needed, to keep the water level above the jars.
 * 9) When jars have been boiled for the recommended time, turn off the heat and remove the canner lid.
 * 10) Using a jar lifter, remove the jars and place them on a towel, leaving at least 1-inch

c. Steamd. Open kettle
The USDA does not recommend the use of the steam method or the open kettle method as neither of these processes are guaranteed to eliminate contaminants.

Sterilizing
There are at least two ways to sterilize jars:
 * Boil them in water for 15 minutes
 * Wash them in hot soapy water and then let them soak in bleached rinse water for at least two minutes. Use a quarter cup of bleach for every two gallons of water.  Take the jars out of the bath and allow the bleach and water to evaporate for at least 15 minutes.

Boiling them can take a long time because it takes a lot of water to cover the jars completely, and it is difficult to get very many jars in even a very large pot. Then there is the problem of removing the boiling-hot jars from the pot. Because of this, it is often easier to use bleach.

Filling
You can either try to pour or ladle your food into the jars directly (though you risk making a big mess), or you can use a wide-mouth funnel. Most places that sell canning jars will also sell these funnels. The small end of the funnel fits nicely in the mouth of the jar, and the large end is wide enough to make pouring or ladling a lot easier.

Do not overfill the jars. Leave or so of space at the top of the jar, though most recipes will actually specify the recommended headroom. If you run out of food before a jar is completely filled, it's OK to just leave it that way and seal it.

Sealing
Place the lid on top of the jar, making sure that the rubber seal on the underside of the lid comes in contact with the mouth of the jar. Then screw the threaded portion of the lid on over it. It only needs to be tight enough to hold the rubber seal to the mouth of the jar. The actual seal occurs because the air inside the jar shrinks as it cools, and this actually pulls the underside of the lid inward. Of course this only works if the food is hot when you pour it into the jar.

Testing Seals
After processing, remove jars from canner and place upright jars on a towel in a draft-free place. DO NOT retighten screw bands or check for seal while the jars are hot. Allow processed jars to cool undisturbed for 24 hours. After 24 hours, check the seals. Sealed lids curve downward and do not move when pressed.

4. When should food be steam pressure processed?
Foods that are low in acid have a higher pH level and do not contain enough acid to prevent the growth of botulinum bacteria. These foods are processed at temperatures of 240 - 250 degrees F, attainable with pressure canners.

Low-acid foods include all fresh vegetables with the exception of tomatoes. Fruits and tomatoes are neutral- to high-acid foods.

5. List the kinds of vegetables and fruits that are excellent for canning as opposed to freezing or drying.
Almost any fruit or vegetable can be canned or frozen, but there are a few exceptions. Summer squash and zucchini are better preserved by freezing than by canning. Salad greens and potatoes do not freeze very well and should be canned instead.

Apple Juice
The USDA does not recommend the open kettle method as it does not ensure that the end product is uncontaminated. Rather, use the boiling water method.
 * Quality: Good quality apple juice is made from a blend of varieties. For best results, buy fresh juice from a local cider maker within 24 hours after it has been pressed.
 * Procedure: Refrigerate juice for 24 to 48 hours. Without mixing, carefully pour off clear liquid and discard sediment. Strain clear liquid through a paper coffee filter or double layers of damp cheesecloth. Heat quickly, stirring occasionally, until juice begins to boil. Fill immediately into sterile pint or quart jars (see page 1-9 to sterilize jars), or fill into clean half-gallon jars, leaving 1/4-inch headspace. Adjust lids and process as per the table below.

Hot packing
Hot-packing is the practice of heating freshly prepared food to boiling, simmering it 2 to 5 minutes, and promptly filling jars loosely with the boiled food. Whether food has been hot-packed or cold-packed, the juice, syrup, or water to be added to the foods should also be heated to boiling before adding it to the jars. This practice helps to remove air from food tissues, shrinks food, helps keep the food from floating in the jars, increases vacuum in sealed jars, and improves shelf life. Preshrinking food permits filling more food into each jar. Hot-packing is the best way to remove air and is the preferred pack style for foods processed in a boiling-water canner. At first, the color of hot-packed foods may appear no better than that of cold-packed foods, but within a short storage period, both color and flavor of hot-packed foods will be superior.

Cold packing
Cold-packing is the practice of filling jars tightly with freshly prepared, but unheated food. Such foods, especially fruit, will float in the jars. The entrapped air in and around the food may cause discoloration within 2 to 3 months of storage. Cold-packing is more suitable for vegetables processed in a pressure canner.

Berries
This procedure is suitable for blackberries, blueberries, currants, dewberries, elderberries, gooseberries, huckleberries, loganberries, mulberries, and raspberries.
 * Syrup: Syrup is a combination of sugar and water. The sugar volume ranges from 10% (for light syrup) to 50% (for heavy syrup).
 * Quantity: An average of 12 pounds is needed per canner load of 7 quarts; an average of 8 pounds is needed per canner load of 9 pints. A 24-quart crate weighs 36 pounds and yields 18 to 24 quarts—an average of 1-3/4 pounds per quart.
 * Quality: Choose ripe, sweet berries with uniform color.
 * Procedure: Wash 1 or 2 quarts of berries at a time. Drain, cap, and stem if necessary. For gooseberries, snip off heads and tails with scissors. Prepare and boil preferred syrup, if desired. Add 1/2 cup syrup, juice, or water to each clean jar.
 * Hot pack: For blueberries, currants, elderberries, gooseberries, and huckleberries. Heat berries in boiling water for 30 seconds and drain. Fill jars and cover with hot juice, leaving 1/2-inch headspace.
 * Cold pack: Fill jars with any of the raw berries, shaking down gently while filling. Cover with hot syrup, juice, or water, leaving 1/2-inch headspace.

Adjust lids and process following the procedure outlined in requirement 2b.

Beans or Peas—Shelled, Dried (Hot pack)

 * Quantity: An average of 5 pounds is needed per canner load of 7 quarts; an average of 3-1/4 pounds is needed per canner load of 9 pints—an average of 3/4 pounds per quart.
 * Quality: Select mature, dry seeds. Sort out and discard discolored seeds.
 * Procedure: Place dried beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water. To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain. Cover beans soaked by either method with fresh water and boil 30 minutes. Add 1/2 teaspoon of salt per pint or 1 teaspoon per quart to the jar, if desired. Fill jars with beans or peas and cooking water, leaving 1-inch headspace. Adjust lids and hot pack using the processing times and pressures in the tables below.

Fresh Beans (cold pack)
Add 1 teaspoon of salt per quart to the jar, if desired. Add boiling water, leaving the same headspaces listed above. Adjust lids and process as per the tables below.
 * Quantity: An average of 28 pounds is needed per canner load of 7 quarts; an average of 18 pounds is needed per canner load of 9 pints. A bushel weighs 32 pounds and yields 6 to 10 quarts—an average of 4 pounds per quart.
 * Quality: Select well-filled pods with green seeds. Discard insect-damaged and diseased seeds. Procedure: Shell beans and wash thoroughly.
 * Cold pack: Fill jars with raw beans. Do not press or shake down.
 * Small beans—leave 1-inch of headspace for pints and 1-1/2 inches for quarts.
 * Large beans—leave 1-inch of headspace for pints and 1-1/4 inches for quarts.

d. One jelly or jam
You can make jelly or jam from almost any fruit you like. Strawberry, blackberry, raspberry, grape, and plum are all excellent choices, but you can also use a variety of wild fruits as well, including rose hip, gooseberry, autumn olive, and elderberry. We present a recipe for plum jam here, but an almost identical recipe for rose hip jam can be found in requirement 4 of the Herbs honor.


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Adventist Youth Honors Answer Book/Household Arts/Food - Freezing

1. Define the following terms

 * a. Blanching: Blanching is a food preparation process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process. It is best to place the food in a wire basket so that it can be lowered into boiling water, lifted out, and then lowered into the cold water.  This is easier than pouring off the boiling water or wasting time trying to fish the food out of a pot of boiling of water.  Furthermore, this will allow you to reuse the boiling water for the next batch without having to wait for it to reheat.

 * b. Quick freeze: Quick freezing is used to quickly freeze perishable food items. In this case, water contained inside the food items is subjected to temperatures well below its melting/freezing point . This causes the water inside the foods to freeze in a very short period of time.

 * c. Freezer burn: Freezer burn is a condition that occurs when frozen food has been damaged by ice crystals, due to air reaching the food. It is generally caused by non-airtight packaging. Freezer burn often results in change of texture and discoloration of the affected food. It appears as grayish to brown leathery spots on the food. Although freezer burn affects the quality of food, it does not make it unsafe or unhealthful to eat.

2. What kinds of containers can be used for freezing foods?
Plastic containers work the best. Metal containers also work well. The important considerations are that the container be food-safe, air-tight, and not be damaged by freezing.

3. What are the essential things to be considered when selecting vegetables or fruits for freezing?
First check the quality as you would for any fresh fruit or vegetable. Wash thoroughly and make sure the fruit or vegetable has no salt on it. When you freeze the fruit or vegetable make sure that it is not bumped or otherwise damaged.

Vegetables
Most vegetables should be cooked without thawing first. Corn on the cob should be partially thawed before cooking, and leafy green vegetables should be completely thawed. Thawing should not be done at room temperature. Food is safe indefinitely while it is frozen, but as soon as the temperature rises above, it is susceptible to bacteria (which can cause food poisoning). Instead, thaw it in the refrigerator 6–8 hours ahead of time, or under cold (below ) running water for 30 minutes. Do not remove the vegetables from their packaging, as this allows bacteria to get in. Turn the package every few minutes.

Drop frozen vegetables in boiling water, and quickly return the water to a boil. Pry the vegetables apart as it thaws so that it can cook evenly.

Fruits
Do not thaw fruit at room temperature, for the same reasons you do not thaw vegetables at room temperature. Instead, thaw fruit in the refrigerator 6–8 hours ahead of time. If you are in a hurry, you can also thaw fruit by running cold water over it, as long as the water temperature is below, turning the package every few minutes or so. This will take about half an hour for one pound of fruit. If you are going to use the fruit right away, you can thaw it in a microwave oven at a low setting. Do not thaw the fruit completely, as the ice crystals will give it a bit of firmness that freezing takes away.

5. Freeze two vegetables (corn and another of your choice), then prepare and serve for sampling.
Vegetables must be blanched before they are frozen. To blanch, drop the vegetable in boiling water for the "blanching time", then transfer to cold water. When packing into containers, always leave a bit of headspace. Water expands as it freezes, so you must leave room for this expansion or the container will be forced open and the food will get freezer-burned.

When freezing any food, do not fill the freezer with too much warm food at a time and do not stack the packages until they are completely frozen. If you fill the freezer with a lot of warm food all at once, it will take longer for it to freeze which will make for a lower-quality end product. Ideally, you want the food to freeze as quickly as possible. Once it is frozen, you can stack it however you want.

If you have two freezers (say a chest freezer and a refrigerator/freezer), it would be a good idea to lower the temperature of the fridge-freezer to its minimum. Then use this freezer to initially freeze the food. Once the food is completely frozen, transfer it to the chest freezer (at normal temperature) for storage. When you are finished freezing the food, you can raise the fridge-freezer back to its normal setting.

Be sure to label the food packages as you freeze them. It can be difficult to tell them apart later (pumpkin does not go so well in a peach cobbler).

Corn
For corn on the cob, blanch for seven minutes. For kernel corn, blanch for four minutes. Allow it to cool completely. For kernel corn, cut it from the cob leaving one third of the kernel on the cob. Package in freezer bags and place it in a freezer.

Carrots
Cut off the tops and wash. Freeze small carrots whole, but cut large carrots into thin slices or into cubes. Blanch small whole carrots for 5 minutes, and blanch sliced or cubed carrots for 2 minutes. Drain and package into freezer bags, then freeze.

Okra
Blanch small pods for 3 minutes, large pods for 4. Slice into "coins", package, and freeze.

Pumpkin and Winter Squash
Cook in boiling water until the pulp is soft. Remove the rind and mash the pulp. To cool, place the container of pumpkin pulp in cold water. Package and freeze.

Summer Squash and Zucchini
Cut into slices, and blanch for 3 minutes. Package and freeze.

6. Quick freeze a vegetable for easy pouring.
Blanch the vegetables as in the previous requirement. When you are ready to freeze them, place them on a tray in a single layer and separate them so they do not touch one another. After the vegetables are frozen, place them in a container, seal, label, and return to the freezer. The vegetables will separate easily and can be poured right out of the package when you need them.

7. Why is salt not put in vegetables to be frozen?
Salt lowers the freezing point of water from its normal temperature of to. Most food freezers operate at, which is higher than the freezing point of salt water. If food to be frozen contains enough salt, it will not freeze in a regular freezer. If it contains only a little salt, the freezing point will be lowered, but not by as much. Even a small amount of salt will prevent it from quick-freezing.

==8. Freeze some peaches in light syrup and also some in orange or pineapple juice. What is the reason for using ascorbic acid in the syrup and not in the fruit juice? Why is ascorbic acid used in freezing peaches?==

Packed in syrup
First, you'll need to make the syrup which is just sugar and water. For peaches, you will need a 40% syrup, which is made by dissolving of syrup in  of lukewarm water. Chill the syrup before using.

Wash and peel the peaches. Add of ascorbic acid to the syrup. Place the peaches in a container and cover completely with the syrup, leaving some headroom. Wad up some wax paper and place it on top of the peaches to keep them submerged. Seal and freeze.

Packed in Fruit Juice
Wash and peel the peaches. Place the peaches in a container and cover completely with the fruit juice, leaving some headroom. Wad up some wax paper and place it on top of the peaches to keep them submerged. Seal and freeze. Acsorbic acid is not needed when packing in fruit juice because the fruit juice has ascorbic acid in it already. The ascorbic acid will prevent the peaches from turning brown.

9. Freeze one type of berry without added sweeteners.
Wash and drain the berries (except for blueberries which should not be washed). Pack them into containers leaving some headspace, and freeze.

10. Make one kind of freezer jam.
Wash of strawberries or blackberries, being sure to select only fully ripened ones. Remove any caps and stems, and crush the berries. If desired, you can squeeze blackberries through a sieve to remove any seeds. Put the berries in a large bowl, add of sugar, mix well, and let sit for 20 minutes. Dissolve one package of powdered pectin in of water and boil for one minute. Stir the water/pectin into the berries and sugar for two minutes. Then ladle into containers and freeze.

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/


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User:Whiskey Rebellion

Hi. I have an account on Wikipedia -- same name --  Whis key Rebel lion

title: User:Whiskey Rebellion


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User talk:Whiskey Rebellion

Hi there. Please leave me a message here. Whis key Rebel lion

Johnny 02:37, 20 August 2006 (UTC)

title: User talk:Whiskey Rebellion


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Cascading Style Sheets/Lengths and Units

To specify widths, heights and other lengths, you can use various units, listed in the following table.

Lengths may also be specified as a percentage of another length. Using percentages can be complicated because the base length varies from property to property. For example, when percentages are used with the property the calculation is based on the width of the containing block. When percentages are used with the property the calculation is based on the  of the parent element but with  it is based on the  of the current element.

Font sizes on screen are best given as a percentage or in s. (See the note on Using ems in Internet Explorer.) This means that the page will interact gracefully with users' font preferences. Using pixels for font sizes causes a number of problems and should be avoided.

The absolute units,  ,  ,   and   do not work well on screen and cause problems in many older browsers. It is safest to only use them for print media. Even in print media they may interact badly with users' preferences.

Relative units
The three units,   and   are called relative units. These units do not specify a fixed length. Instead they scale relative to some other quantity. In the case of  and   they scale relative to the font size of some element.

Screen pixels, printer pixels and CSS pixels
The  unit specifies a length in CSS pixels. These are not the same as the pixels on the screen that the document is rendered on or the dots on the printer that it is printed on. It is perfectly possible, for example, for there to be two screen pixels or five printer dots to one CSS pixel. Many web browsers use the rule that one screen pixel equals one CSS pixel for simplicity but you can not rely on this. Opera and Internet Explorer version 7 allow the user to change the number of screen pixels per CSS pixel. It is common for users with poor vision who use these browsers to choose to have five or six screen pixels to the CSS pixel.

The formal definition of the CSS pixel is quite complicated but the basic idea is that a CSS pixel appears to be the same size when the document is at a comfortable reading distance. So a CSS pixel would be physically bigger on a monitor than on a mobile phone because the monitor would normally be further from the user's eyes than the mobile phone.

Calculations
Divide the desired margin width/height by the width/height of its container to convert it to ems. Multiply by 100 to convert that to percentages.

Divide the desired container width by 1.62 to use the Golden Ratio as the size of the content block. Subtract the content width from the container width to use the Golden Ratio as the size of the sidebar

de:Websiteentwicklung: CSS: Schriftgröße CSS/Unità di misura, ereditarietà e box model CSS/Jednostki miary


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Talk:Cascading Style Sheets/Lengths and Units

I'm new to this, so could someone make a table or format it better? Meemo 03:47, 20 August 2006 (UTC)
 * I've tidied it up a bit.

%, rem, vw, vh, vmin, vmax ought to be added. Thoughts? dawnvawn


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Cascading Style Sheets/Hyperlinks

The  selector matches hyperlinks. There are the four pseudo-classes that are commonly used with it:,  ,   and. Rules using these pseudo-classes should be given in this order so that the dynamic effects take precedence over the visited/unvisited state. The following example will display a link that is black, changes to green when the mouse is over it, and changes to pink when active (whilst the mouse is pressed over it).

When the mouse is over an unvisited link both the  selector and the   selector are matched. Since the hover rule appears last its  declaration takes precedence over the link rule's   declaration. Since the hover rule does not alter the  property the result is green text on a gray background.

The  and   pseudo-classes can only be used with the   selector. CSS2.1 allows the  and   pseudo-classes to be used with other elements. However, Internet Explorer only allows  on anchor elements.

title: Cascading Style Sheets/Hyperlinks


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Talk:Hindi/Basic Hindi

Untitled
arent there any soundbites?

title: Talk:Hindi/Basic Hindi


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Talk:Blender 3D: Noob to Pro/Troubleshooting

Someone needs to upload the .dll and provide a link, it would be much easier, and less of a hassle.

Copyrigth issues - impossible


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Template:Typewriter

/Templates

title: Template:Typewriter


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Template:Qr-dup

 * This adds a page to Category:Queried pages and after 7 days Category:Candidates for speedy deletion.

This template should be used on pages which contain duplicated contents of another page. Make sure to mark both pages. You may use an optional parameter to show which page it is a copy of. For instance:

Will produce:

title: Template:Qr-dup


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User talk:Ddeunert

Bei http://en.wikibooks.org/wiki/Image:Brain_medial_view.jpg muss noch die Lizenz angegeben werden.

--Aschoeke 11:39, 20 August 2006 (UTC)

Allen Bildern die du hochgeladen hast fehlt bisher der license tag! Hole das nach. Wenn du dir nicht sicher bist, welche License was bekommt, frag mich bitte.

--Aschoeke 12:17, 20 August 2006 (UTC)

Image:Hierachy-of-needs.jpg Wenn dieses Bild selbst gemacht ist, setzte auf die Seite. Image:PFC-and-the-brain.jpg Wenn dieses Bild selbst gemacht ist, setzte auf die Seite. left Wenn dieses Bild selbst gemacht ist, setzte auf die Seite.

Image:Brain_medial_view.jpg Wenn diese Bild kopiert schaue bitte auf bei den Links in Cognitive_Psychology_and_Cognitive_Neuroscience/Copyright und in den anderen Chaps nach einem Ersatzbild, ansonsten wie oben. Image:Cerebrum.jpg Wenn diese Bild kopiert schaue bitte auf bei den Links in Cognitive_Psychology_and_Cognitive_Neuroscience/Copyright und in den anderen Chaps nach einem Ersatzbild, ansonsten wie oben.

Image:Emotions.jpg Leider gibt es keine freie Lizenz, die einen Anforderungen sntspricht. Wenn du das Bild verwenden willst, dann musst du es freigeben oder wenn nicht ein Ersatzbild wie oben beschrieben finden.

Image copyright problem with Image:Brain medial view.jpg
Thanks for uploading Image:Brain medial view.jpg. However, the image may soon be deleted unless we can determine the copyright holder and copyright status. The Wikimedia Foundation is very careful about the images included in Wikibooks because of copyright law (see Wikibooks' Copyright policy).

The copyright holder is usually the creator, the creator's employer, or the last person who was transferred ownership rights. Copyright information on images is signified using copyright templates. The three basic license types on Wikibooks are open content, public domain, and fair use. Find the appropriate template in Image copyright tags and place it on the image page like this:.

Please signify the copyright information on any other images you have uploaded or will upload. Remember that images without this important information or giving false information can be deleted by an administrator. If you have any questions, feel free to contact me, or ask them at the Study help desk. Thank you. Derbeth talk 22:32, 2 September 2006 (UTC)

 * I will look for a substitute or look for the copyright holder. Thanks for your information :)

--Aschoeke ( talk ) 22:56, 2 September 2006 (UTC)

title: User talk:Ddeunert


text:
User:Color probe

Table of Color probe's user pages

title: User:Color probe


text:
Brewing/Cooling

Cooling of the hot wort is a critical step for several reasons.

 * Yeast are killed by high temperature.
 * Wort produces dimethyl sulfide (DMS) at high temperatures, and between the point where the temperature is just not high enough to boil it off and that where its rate of formation is negligible (i.e. room temperature) this flavour accumulates.
 * Some spoilage bacteria can grow in the wart as it cools (e.g. if the wort is contaminated after boiling, by air or by condensate), and the longer that these have to grow before the yeast is pitched, the greater effect that they will have on the beer.
 * Oxygen reacts with hot wort to produce undesirable flavours. (Note however, that once the wort is cooled, it is much less reactive, and in fact it is essential for oxygen to be added to wort, as yeast cannot synthesise certain lipids required for their cell membranes without it).

In a home context, beer is usually cooled in one of two ways:
 * By immersing the metal boiling vessel, for example in a laundry basin full of water
 * By inserting a cooler or cooling coil into the wort.
 * Using a counter current heat exchange (usually a copper pipe immersed in a wider diameter plastic pipe with the wort and the beer flowing in opposite directions).

The laundry basin method has the advantage of being cheap, and requiring no additional equipment. The cooling coil is however far quicker. A simple heating coil can be made from copper pipe, (such as the type used in domestic houses). The pipe can be bent with a pipe bender, obtained from an ordinary hardware store, and once it is coiled, two polyethylene tubes can be attached to it. The whole apparatus is then submerged into the wort boiler, and one polyethylene tube is connected to a cold water source, and the other outlet pipe is drained away. The pipe should be "painted" with a thin layer of epoxy to prevent copper leaching off it - alternatively, if you can get it, stainless steel pipe may be used.

title: Brewing/Cooling


text:
User talk:BabyChoy~enwikibooks

Proposal to make Roman Catholicism no rights reserved
As the creator of the book and principal editor so far, I propose to make the Roman Catholicism book no rights reserved. Would you be OK with that? If so, please mention it on my talk page and/or the module's page. Since several other people have edited it, it will either be necessary to get the other editors' OK's or to not use their additions. Hopefully I can get the OK from the admins. JBogdan 15:59, 20 August 2006 (UTC)

Your account will be renamed
Hello,

The developer team at Wikimedia is making some changes to how accounts work, as part of our on-going efforts to provide new and better tools for our users like cross-wiki notifications. These changes will mean you have the same account name everywhere. This will let us give you new features that will help you edit and discuss better, and allow more flexible user permissions for tools. One of the side-effects of this is that user accounts will now have to be unique across all 900 Wikimedia wikis. See the announcement for more information.

Unfortunately, your account clashes with another account also called BabyChoy. To make sure that both of you can use all Wikimedia projects in future, we have reserved the name BabyChoy~enwikibooks that only you will have. If you like it, you don't have to do anything. If you do not like it, you can pick out a different name.

Your account will still work as before, and you will be credited for all your edits made so far, but you will have to use the new account name when you log in.

Sorry for the inconvenience.

Yours, Keegan Peterzell Community Liaison, Wikimedia Foundation 22:58, 17 March 2015 (UTC)

Renamed
 This account has been renamed as part of single-user login finalisation. If you own this account you can |log in using your previous username and password for more information. If you do not like this account's new name, you can choose your own using this form after logging in: . -- Keegan (WMF) (talk) 04:36, 19 April 2015 (UTC)

title: User talk:BabyChoy~enwikibooks


text:
User talk:Supertik1010

Hi!
Hi, Supertik1010. Thanks for filling some of the Hebrew vocabulary! I hope you'll be able to drop in again. --CocoaZen 16:00, 20 August 2006 (UTC)

title: User talk:Supertik1010


text:
User talk:88.107.233.104

Proposal to make Roman Catholicism no rights reserved
As the creator of the book and principal editor so far, I propose to make the Roman Catholicism book no rights reserved. Would you be OK with that? If so, please mention it on my talk page and/or the module's page. Since several other people have edited it, it will either be necessary to get the other editors' OK's or to not use their additions. Hopefully I can get the OK from the admins. JBogdan 16:00, 20 August 2006 (UTC)

title: User talk:88.107.233.104


text:
User talk:74.229.97.202

Proposal to make Roman Catholicism no rights reserved
As the creator of the book and principal editor so far, I propose to make the Roman Catholicism book no rights reserved. Would you be OK with that? If so, please mention it on my talk page and/or the module's page. Since several other people have edited it, it will either be necessary to get the other editors' OK's or to not use their additions. Hopefully I can get the OK from the admins. JBogdan 16:03, 20 August 2006 (UTC)

title: User talk:74.229.97.202


text:
Muggles' Guide to Harry Potter/Magic/Wizengamot

Overview
The Wizengamot is part of the ruling structure for the Wizarding world. It is first mentioned in passing on Albus Dumbledore's "Chocolate Frog" card, which tells us that he is Chief Warlock of the Wizengamot. Although it is never directly defined in the books, it is apparently a council of the most respected wizards, and is at least in part parallel to the Supreme Court in the Muggle world.

Extended Description
We see two incarnations of the Wizengamot directly.

In Harry Potter and the Goblet of Fire, Harry looks into Professor Dumbledore's Pensieve, where he observes the proceedings of the Wizengamot during several trials of Death Eaters shortly after Voldemort's passing. At that time, the head of the Wizengamot was Bartemius Crouch, and we see three different sessions: the session in which Karkaroff pleads to have his sentence reduced, Ludo Bagman's sentencing, and the trial (such as it was) and sentencing of Barty Crouch Jr., Bellatrix Lestrange, Rodolphus Lestrange, and Rabastan Lestrange.

In Harry Potter and the Order of the Phoenix, Harry actually has to stand before the Wizengamot in order to defend his use of magic against Dementors. Cornelius Fudge, the Minister for Magic, seems to be in charge of the Wizengamot at this point, having possibly replaced Dumbledore, and seems to be trying to use the Wizengamot as a means of doing damage control.

Analysis
Apart from the two versions of the Wizengamot described above, we can infer a third.

In the first version of the Wizengamot mentioned, during the Death Eater trials, the main function of the Wizengamot seemed to be trying and convicting Death Eaters. To that end, and reflecting the personality of the Chief Warlock, Bartemius Crouch Sr., it was a very harsh, almost militaristic organization.

When Harry is being tried, the Wizengamot seems to be in the process of turning into a mouthpiece for the Ministry. With Fudge as the Chief Warlock, its purpose has become very closely aligned with the needs of the Ministry, which like any political organization has a need for favorable publicity. To that end, the actions of the Wizengamot seem to be aimed at doing what will make the Ministry look good in the papers, rather than doing what will be the most fair; it is only the supreme debating skill of Albus Dumbledore that allows justice to be served in this particular case.

Finally, in between the two instances, there is mention that Albus Dumbledore is Chief Warlock of the Wizengamot, an office that he held until more or less forced out of that position by the Ministry over the summer before Harry's fifth year at school (Harry Potter and the Order of the Phoenix, chapter 5); and he does appear to be reinstated in Harry Potter and the Half-Blood Prince. His removal from the post does show that the Ministry has some indirect control over the makeup of the Wizengamot, although it seems that it is apparently supposed to be somewhat independent. One can assume, given Dumbledore's nature, that the Wizengamot under his control was concerned with truth rather than political expedience, and was a gentler and perhaps more noble court than in either of the instances we see directly.

Questions

 * 1) Dumbledore and Crouch are two people on the Wizengamot. Is there anyone else that we know who has been on it, or any position other than Chief Warlock?

Greater Picture
Unlike American and British Muggle democracies, there is only partial separation of powers between the Wizengamot and the rest of the Ministry of Magic. The Wizengamot appears to function as a High or Supreme Court, Criminal Court and Parliamentary and Legislative Body; a position not entirely unlike, and possibly inspired by, that which, at least in theory, the British House of Lords occupied at the time the first Harry Potter book was released.

During Harry's "hearing" in Harry Potter and the Order of the Phoenix the trial is presided over by Cornelius Fudge who acts as both prosecutor and principal judge (partly following on the Continental model, where the presiding judge himself takes part in inquiring about the crime). However, Fudge is also the head of government and administrative executive for the Ministry, and should not be permitted that much control and power. The author may have created such a flawed system to emphasize the potential for corruption and authoritarianism in the Ministry of Magic, or to emphasize the general old-fashioned nature of the Wizarding world (also seen on other occasions).


text:
MediaWiki Developer's Handbook/Add JavaScript

Sometimes features are best coded as client-side JavaScript (js) instead of in the software (either as core, or an extension). This chapter is a guide to developing js solutions. Instead of the bottom-up method of instruction used in JavaScript, this text will use top-down methods, beginning with the examination of methods used in several useful scripts, examining the particular techniques used, and then extending them to another set of useful scripts.

This chapter will teach you only the basics of scripting in a MediaWiki environment; for generic or complex scripting, or use outside MediaWiki, refer to JavaScript.

Subsections

 * Introduction:
 * /Predefined functions/
 * /Predefined variables/

 * Case studies:
 * /Adding a purge tab/
 * /Hiding unwanted information on the deletion form/
 * /Blocking tools/


text:
User talk:JBogdan

All content on wikibooks is licensed under the GFDL. This is expressly stated on the "edit" screen, and clicking the "save page" button shows acceptance of that license. Now, I see that you have specifically used the User PD template on your user page, so all contributions by you are released into the public domain. However, contributions by other users may not be. I don't think there is any way to expressly state that an entire book will be released under a different license, because the contributions of other editors might not be under other licenses. If you do not like the GDFL for whatever reason, you may be forced to contribute to another website. --Whiteknight (talk) (projects) 21:00, 20 August 2006 (UTC)

 * You can, if you want, try to make a banner that says your book is to be licensed under a different license. I am not particularly knowledgable in this subject, so you you want to try something like this, I would ask User:Robert Horning, because he knows this topic pretty well. What are your reasons, if i may ask, for your insistance that your book not be released under the GFDL? It's not a particularly restrictive license. --Whiteknight (talk) (projects) 00:47, 21 August 2006 (UTC)

 * The template looks alright to me. I worry that either a) this warning will be meaningless when considering that all contributions here are already licensed under the GFDL, b) that users who are confused by the licensing issues won't contribute to your book, and c) that this book won't be eligible for some of the opportunities that are open to books, including WB:COTM, WB:BOTM, and new "Publication of the month" initiatives (that work to typeset, publish, and distribute completed wikibooks). Also, if your book is suffering from these handicaps, it provides incentives for other people to create other books, on the same topic, that are simply released under the GFDL. Such difficulties of licensing, and forking of content could lead for your book to be deleted in the future. Perhaps this is the "worst case" scenario, but i don't think it is impossible. You might want to bring the issue up at staff lounge before you do anything. --Whiteknight (talk) (projects) 12:26, 21 August 2006 (UTC)

Using Alternative licenses
I have seen what you are trying to suggest. As far as "freedom" is concerned, I am not completely sure where you are coming from, but I understand those who are critics of the Free Software Foundation and their licensing practices. There are a few things you can do to content that is here on Wikibooks, but I must emphasis that as User:Whiteknight pointed out, there is nothing preventing individuals here from making changes that only use the GFDL as the licensing arrangement.

Every contribution to Wikibooks must be available to anybody who wants to used Wikibooks content under the GFDL. If you use a license that is incompatable with the GFDL, it makes all content thus contributed no longer available under compatable terms with any other content and must be deleted as a copyright violation. This is also being done to simplify our lives here on Wikibooks, as trying to work with multiple licenses would make life so complicated for Wikibooks contributors that it would hardly be worth even adding new content.

That said, you have a few options, keeping in mind that you as a contributor retain copyright to all content that you are creating here:

 * Dual-license all of your personal contributions. This does not have to be just public domain license (as you have done), but it can be with any other content license, including and not even limted to the Microsoft End-User Agreement License.  I'm not kidding here either.  That is your option on how you would like to see this used.  But it must be "dual-licensed" where one of the licenses that can be used for redistrubtion must include the GFDL.
 * Create the content off-line first. Doing this means that Wikibooks only has the latest version of whatever you were writing.  It kills the idea of collaborative writing, but even being a Wiki does not necessarily require that the content always be edited in such a manner.  You could write or create whatever you wanted either on a word-processor or on a version of MediaWiki running on your home computer.  When you think the content is "ready for publication" you can then post it on Wikibooks.  BTW, there are several software development groups that do exactly this with GPL'd computer software, where they always release their "previous" version under the GPL but they keep the most recent version for paying customers and a propritary license.  If somebody is adding new content to whatever document you have written in this manner, that would be considered a fork, and you would have to deal with the consequence of forking in a significant way.
 * Move the content to a completely different Wiki. I know this sounds harsh, but if you don't like the terms of the GFDL, perhaps Wikibooks and other Wikimedia projects is not the place to publish it.  There are other Wikis that use licensing under very different terms, and it seems as though the Creative Commons licenses are quite common, perhaps even more common than those with terms under the GFDL.  You might want to look at http://www.wikia.com/ for some other projects, some of which use the Creative Commons licensing.

All this said, perhaps it might be possible to try and create a Wikibook that uses a specific alternative license in a dual-licensing format (together with the GFDL). There have been attempts to do that in the past, but the problem I see is one of legal enforcement. Right now, the "standard disclaimer" on Wikibooks is that anything you add is licensed under the GFDL. You could put some disclaimers on each page of the Wikibook that it is available under some alternative license, but the real question comes to if any contributions by those who don't want to have it available under those terms should be deleted, and what the status of multiple users doing this would be. It really opens a Pandora's box of legal troubles that are better left alone, but if you want to be bold and see where that might lead, go ahead and try. Just be aware that over the long term the content may simply revert to being just GFDL compatable if the other major contributors aren't as keen to keep the second license. Those that want to ignore the GFDL will simply see the content deleted from Wikibooks. --Rob Horning 16:29, 23 August 2006 (UTC)

title: User talk:JBogdan


text:
User talk:Mheimann

Hi,

could you maybe ask Jesserich about the visual pathway picture. If he gives his ok, we could change the license to fair use. That would be really great!

--Aschoeke 21:35, 20 August 2006 (UTC)

title: User talk:Mheimann


text:
Muggles' Guide to Harry Potter/Characters/House of Gaunt

Overview
The House of Gaunt is "a very ancient Wizarding family noted for a vein of instability and violence that flourished through the generations due to their habit of marrying their own cousins." The phrase is also used to refer to the shack in which the remaining members of the family lived.

Half-Blood Prince
In Albus Dumbledore's Pensieve, via the memories of Bob Ogden, we visit the home of the Gaunt family. There, we learn that the House of Gaunt is a descendant family of Salazar Slytherin. Only three members of the Gaunt family are ever mentioned: Morfin Gaunt, who apparently chooses to speak only Parseltongue; Marvolo Gaunt, and Merope Gaunt, the witch who will later become the mother of Tom Marvolo Riddle. We learn later that Morfin and Marvolo end up in Azkaban, Marvolo for six months, Morfin for three years, while Merope elopes to London with her potion-bedizened swain. Marvolo, after being released, never again speaks his daughter's name, and dies in the Gaunt shack shortly afterwards. Merope dies in childbirth a few months later. On his release, Morfin finds the house empty and Merope gone. Some twelve or so years later, Morfin is sent to Azkaban for the murder of three Muggles, a murder which was actually done by his nephew, Tom Marvolo Riddle.

Deathly Hallows
We learn that the house of Gaunt also can claim descent from the Peverell family; one of the artifacts they have retained to show their antiquity turns out to be a ring containing a stone, the Resurrection Stone, originally owned by one of the three Peverell brothers of legend.

With the death of Tom Marvolo Riddle at the end of the book, the House of Gaunt comes to an end.

Strengths
Merope, at the very least, appears to have some strength of character, particularly in the absence of her abusive father and brother. She is adequate in her domestic duties (Harry notes that her clothes appear clean and orderly) and works hard, despite the abuse she suffers. She shows some talent, of course, in creating a Love Potion; it is possible that her magical abilities were heightened without anyone there to tell her otherwise.

Morfin has some knowledge of effective offensive magic, as demonstrated when he uses it on Bob Ogden. Marvolo, despite his old age, also shows some of the same abilities, as he is imprisoned in Azkaban for attacking Ministry of Magic employees.

Morfin also speaks Parseltongue (and it is possible that the whole family has this ability), which is a rare gift, albeit one inherited from Slytherin, the Gaunts' ancestor.

Weaknesses
The inbreeding that comes from the "habit of marrying their own cousins" has left both Morfin and Merope quite profoundly ugly, with straggly hair and eyes that point in different directions. It seems also that Merope is quite weak magically.

The monumental amount of pride that the Gaunt family has in its heritage seems to have blinded it to all magical progress for an extended length of time. Anything that has happened has, of course, been tainted by contact with Muggles and is therefore unworthy. Marvolo, in particular, seems prepared to dismiss the entire magical governance structure because it does not accept his ancestry as somehow setting him above other wizards.

Relationships with Other Characters
Because their pride requires them to dismiss anything having to do with Muggles, the Gaunt family lives a very isolated life, far away from other wizards. It would be safe to say that the Gaunt family as a whole would be happiest to be left entirely on its own.

Analysis
It is interesting to note that the pride in ancestry that is held by Marvolo and Morfin finds an echo in Tom Marvolo Riddle, who has never met them and does not even know he is related to them for possibly the first fifteen years of his life. Even when he does meet Morfin, he does not speak with him long enough to get any real idea of what Morfin's beliefs are, or how closely they align with his own. It is probably safe to say that this belief in the power of ancestry is another family characteristic.


text:
User talk:64.40.56.45

When you edit a page, try using the "Show preview" button. This shows you the result and also lets you keep editing so you don't have to click the "edit this page" tab again. AlbertCahalan 23:08, 20 August 2006 (UTC)

title: User talk:64.40.56.45


text: Wikijunior talk:Ancient Civilizations/Ancient Pueblo Peoples


text:
User talk:Jmoinian

Contributions & formatting
'''I have now fixed the formatting on all your contributions. Please look carefully at the links in the help message below. If you contribute to Wikibooks again with complete disregard for our Policies I will mark your contributions for speedy deletion -- Herby talk thyme''' 14:08, 13 December 2006 (UTC)

Welcome
Hello and welcome to Wikibooks!

Here are some tips to help you get started:
 * You can sign your name on Talk and vote pages using four tildes, like this: ~~~~.
 * Remember to conduct any editing experiments in the sandbox.
 * If you're a Wikipedian, see Wikibooks for Wikipedians for a primer on how things work here (it's a little different).
 * If you want to base your work here on materials from Wikipedia, please use WB:RFI to bring the material over in compliance with the GFDL.
 * If you're an instructor and plan on using wikibooks for a class project, see Guidelines for class projects
 * Please say hello at the Staff Lounge with any questions or ideas.
 * Eventually, you might want to read the Manual of Style and Policies and Guidelines.
 * Please take a look at Naming policy before starting a new book.
 * Remember to maintain a Neutral point of view.
 * Explore, be bold in editing pages, and have fun!

You will find more resources in Community Portal. If you want to ask a question, visit the Study help desk, the Staff lounge, IRC channel or ask me personally on my talk page.

Good luck! -- Herby talk thyme 11:06, 24 November 2006 (UTC)

Your edits & formatting
Hi - I notice a number of your contributions have non standard formatting according to wikibooks policies and guidelines. It would be appreciated if you would follow guidelines in future and maybe look at your previous pages and at least format them and place then in appropriate categories. Thanks -- Herby talk thyme 11:06, 24 November 2006 (UTC)

 * I did ask you to consider policy and style guidelines before you created another page. I notice that you have created Solomon.  This is now marked for deletion by another editor.  I suggest you consider any further new pages carefully -- Herby  talk thyme 18:13, 5 December 2006 (UTC)

Space Travel
From the down of history our ancesotrs looked into the sky with envy toward the flying birds, when their wings spared majestically soaring over the sky. Our curiosity made us wonder if one day not only we be master over our blue sky but also venture into the space. On December 17,1903 a location by the name of Kitty Hwak Beach which is near Dayton, Ohio two brothers Wilbur and Orville Wrights made it possible for humans to make the impossible possible. Their first fly was lasted only "59 second" in an "altitude of 852 feet."

In the 1910 not only Wright brothers established their first Air Comapny; they also opened their first Aviation School whom among their first students women were also being accepted to be trained as pilots. Years later in 1915 NACA (National Assessment Committe in Aeronatuics ) was born which later is known today as NASA (National Aeronautics and Space Administration).

This brought Russians and Americans to a a very tight space race. The Russicans Cosmonaut Yuri Gagarin became the first man to travel behind our blue sky in 1961. The first female astronaut was Valentina Tereskova also from Russia.

This incident made Americans more determined in their space race with Russians. The world forogt about sleep on July 1969 because Apollo 11 entered the Moons' Orbit and with a Lunar Modules' landing on the surface of the Moon ;Neil Armstrong became the first American to walk on the Moon.

Now Russians have decided to bo back to Moon. Therefor, Americans are back in the race again. Except this time Americans would like to use the Moon as a base for flying into the unknowns.

An American Corporation by the name of Reaction Engines Ltd has a design for an airship. Skylon is "82 meter long and has a wing span of 2 share hybird breathing rocket engines. It uses liquid hydrogen." This unmanned airship does not need any lunching pds and is reusable. Pretty soon the "expensive, unreliable, shaking, lunching pad" shall be a thing of the past. The company is considering building 30 of these airships for both commerical and militray use.

Now that we have solved our cargo problems lets sit back relax and enjoy the scenery. One of the NASA's plans is a space elevator with the price tage of $10 billion dollars. The base of this elevator shall be in deep Pacific Ocean. And the other end will be connected to a platform in the space station. it is been said that eventually this elevator shall be extended to the Moon which covers a distance of 64,000 miles rid with a long cable. This elevator can carry both humans as well as carges into the Moon.

Our space travelers shall sit back, unwind, and enjoy a very smooth rid. While you are in the elevator do not forget to look back and see our beautiful blue planet. The farther you go up the better you can see the curvature of our Earth. The more we go up the less visible is our blue world. The change of view from beautiful blue to deep black shall make you speechless. This magnificent rid up to the platform shall last only five hours.

NASA would like to use the Moon as a base for traveling to Mars and behind. On the year 2015 the first American spaceship shall land on the surface of the Red Planet.

Our closest star to the Sun is Proxima Centauri, which has the distance of 4.3 light years away( a light year is the distance light travels in one year which has the sped of 186,282 miles per second.) Right now the best our astronauts can do is 25,000 per hour. With this speed it shall take our astronauts  to reach Proxima Centauri  about 100,000 lights years.

The Earth is no longer our only home and with the way our goverments are acting toward each other soon enough our civilization shall be destroyed.

Last year Dr. Stephen Hawking siad.:"Humanity is doomed to extinction unless it finds another planet to live on."

User:Jmoinian/Economy
You have again ignored a message about following style guidelines. You leave no choice but to move your contributions into your own name space until you do follow guidelines. Please consider further contributions carefully - if you continue to ignore policies you may be blocked -- Herby talk thyme 16:57, 17 December 2006 (UTC)

Valatine
You latest contribution has again completely ignored Wikibooks guidelines and a number of warnings. It has been moved into your user space. As you have been warned a number of times I am going to place a short block on your account. Any further contributions of this nature will be deleted and a longer block will result. Please observe the guidelines of the community if you wish to be part of it. -- Herby talk thyme 12:45, 23 January 2007 (UTC)

Blocked
You have been warned about your disregard for our policies and so I am blocking you - please ensure that your future contributions are appropriate or the block will be longer -- Herby talk thyme 17:41, 4 February 2007 (UTC)

title: User talk:Jmoinian


text: Template:Announcing/Keypoint

title: Template:Announcing/Keypoint


text:
Talk:Write Yourself a Scheme in 48 Hours/Parsing

(I hope this is not a bad place to put this comment; this is not very clear from the layout of this discussion page.)

The sentence

 * The first parser must fail before it consumes any input: we'll see later how to implement backtracking.

is perhaps better phrased as:

 * To be actually useful for parsing, the first parse must fail "before" it eats up the input which caused it to fail. Later in the course, we will see how to implement this behaviour using backtracking.

The "must" in the current sentence was confusing to me till I tried, failed --- "wrong" order of arguments to <|> --- and then succeeded at Exercise 2.

GPhilip (discuss • contribs) 08:42, 16 February 2012 (UTC)

2) explicit sequencing with the >>= operator

How in the world are we supposed to do this exercise without any example of how to use >>=?

 * Good point. I suppose Johnathan believed that his explanations of what >>= does, combined with the Haskell report are enough.  Or maybe you're supposed to puzzle through it, and as a result of the struggle, you come out understanding >>= (and consequently monads) pretty well.  If that doesn't work, maybe Haskell/Understanding monads is what you want.  -- Kowey 04:49, 21 August 2006 (UTC)

It would be nice to have a solution to exercise 2) and 3). My solution was to change "x <- many (noneOf "\"")" to "x <- many (parseEscapes)" and defining the function: parseEscapes :: Parser Char parseEscapes = do char '\\'                 oneOf "\"nrt\\" <|> noneOf "\"" I am, however, not sure if this works the right way.

 * I believe there is a slight error in the tutorial at this point. In its current form, it the original parser with "noneOf "\""" matches "hel\\lo", which it obviously shouldn't. I replaced the line with "noneOf ..." with "x <- many ((noneOf "\\\"") <|> ((char '\\') >> (oneOf "\"nrt\\")))", which I believe does the right thing.

Also, if you are testing your Parser, don't forget to escape the escape characters in the String, meaning that if you want to test if "hel\nlo" gets parsed, you should not write readExpr "hel\nlo", because \n will be parsed by the noneOf part, but readExpr "hel\\nlo".

Learning means reading (and lots of it in this case)
From the point of view of a Haskell learner I agree with Kowey 100%.

I've been through the top 10 google results for monads in Haskell (incl. the wikibooks one with waste robots). I'm 1/2 done the gentle tutorial and am on Parsing in the scheme tutorial. The description of monads in this scheme tutorial is both concise and easy to understand for an OO/procedural guy. Though it's only one or two sentences it's fairly insightful.

 * 1) 2 took me a few hours of reading and trying things out (ghc's errors are quite helpful!) to complete the exercise (rewrite parseNumber using do & >>=), but in the end the experience was well worth it. I feel being thrown into the water like that made me understand monads more than anything else I have read so far. I couldn't have done it without the other reading. I had a basic understanding of monads but until using them the 3 different ways I did not see how all the various notations were related. It's surprisingly difficult to find a simple explanation of how you can convert code between the 3 forms (which I should remedy myself, I know update: best explanation I can muster right now).

I'm currently stuck trying to implement #4 R5RS number parsing (#o12345670, #xff, #d987) but I feel in the end when I finally read and experiment enough to figure it out I will have a better understand of something else in Haskell. It's not your average day or two tutorial* this one (not for the average guy like me!). But that complements Haskell which is not your one or two day language, especially for us with little to no previous FP knowledge. Contrast that with moving from Ruby to Python or vice versa, which can be done in a matter of hours for just a basic understanding of the language's syntax and constructs. In procedural languages you really only need to learn syntax (which is often similar) and libraries, which are also somewhat similar.

I guess what I'm saying is that if you're not willing to make the effort to search google (at least) and read many Haskell docs to figure things out then you may want to postpone this tutorial for a little while. There are books on Haskell and imo books are better suited for that sort of initial hand-holding (I'm not too "cool" for books or hand-holding, I just can't afford any CS books right now). --Sjs 20:17, 3 May 2007 (UTC)

(* Let me note that by one or two days I mean the amount of time one can spend on it in 1-2 days, e.g. a couple of hours a day. It'll take me a month or more to spend a full 48 hours on this! I don't know about anyone else.)

Parser fails on booleans
If you feed #t or #f into readExpr it generates an error. parseSymbol should be handling these, but '#' was never put in "symbols" so it doesn't get that far.

The simple solution would be to change "symbols". Alternatively, write a parseBool function and modify parseExpr accordingly (in which case parseSymbol can be simplified):

parseSymbol :: Parser LispVal parseSymbol = do first <- letter <|> symbol rest <- many $ letter <|> digit <|> symbol return $ Symbol $ first:rest

parseBool :: Parser LispVal parseBool = do s <- string "#t" <|> string "#f" return $ case s of   			  "#t" -> Bool True "#f" -> Bool False

parseExpr :: Parser LispVal parseExpr = parseSymbol <|> parseString <|> parseNumber <|> parseBool

Unfortunately, I don't know whether either of those will break the code later, so I figure I'd better not change it myself yet. --Philh 11:16, 4 August 2007 (UTC)

 * I've added it to symbols. It needs to be changed to implement hex, oct and bin numbers, but that's covered in the solution. --Philh 21:46, 4 August 2007 (UTC)

Recognizing floating point numbers
I'm using the pdf version of this book, and as it stands datatypeparser.hs recognizes input such as 3.4 or 3.4.1 (i.e., both floating point input as well as illegal input with more than one decimal point). I'm unable to figure out which parser is currently recognizing these inputs. Has anyone else also faced a similar problem? (Monday, 14th July)

Associativity of function application
Function application associates to the left, not the right:

Debugging tactics
It's kind of hard to see the results of any code at the moment, as the  received by the   function in the case of a successful parse is a LispVal, and AFAICS it hasn't been explained yet how to coerce one of these 'algebraic data types' to a string yet. So there's no way of knowing if your answer to exercise 2 is working, for instance.

Would it be correct to say that we have to write our own version of the show function to do this? This issue is exactly the reason I signed up for wikibooks and read this discussion....the output is too ambiguous. The last time this discussion was edited was February 2011, which makes me think that maybe some poor slob just starting to learn this stuff is going to have to be the one to fix the tutorial. ...d'oh! --Waynr (discuss • contribs) 04:10, 1 February 2012 (UTC)

The parser fails in the following string "\"letters"
I am trying to do exercise 2 from the Parsing section. Where the tutorial asks for extending the parser to support strings that include "\"". I tried it but because I could not find the solution I saw it from the answers. The answer I think is not completely correct because if you give as input "\"letters" the Scheme interpreter fails when it shouldn't. And if you give "letters\"" or "lett\"ers" the interpreter succeeds as it should. Is there any better answer? Thanks 46.246.164.41 (discuss) 08:40, 16 July 2012 (UTC)

Eval needed?
The second set of exercises specifies parsing the backquote. However, the scheme standard indicates that expressions within the backquoted list that are preceded by comma must be evaluated before being added to the resulting list. There is a similar rule for the '@' character, in this case the subsequent expression must evaluate to a list.

So I guess my question is how is one supposed to implement backquote without evaluation? Evaluation is in the next section.

As far as the rest of the tutorial, I've found it to be very challenging! One thing I spent entirely too much time on was the commandline syntax - simply calling the program with the correctly quoted arguments. It took me a while to realize that in order to pass a quoted string to the program, I needed to do this at the bash prompt:

./scheme "\"test string\""

As has been pointed out already, having a 'show LispVal' function early on would be very helpful to knowing whether the parser is working correctly or not. I ended up writing one for that purpose.


text:
User talk:208.19.12.16

Thanks for experimenting with Wikibooks. Your test worked, and has now been removed. Please use Sandbox for any other tests you want to do, since testing material in modules will normally be removed quickly. Please see the welcome page if you would like to learn more about contributing to our project. Thanks. --hagindaz 03:25, 21 August 2006 (UTC)

title: User talk:208.19.12.16


text:
Talk:Java Programming/Checked Exceptions

I had problem following the two paragraph about the Checked Exceptions. I think it tries to say too much. It may be better to cut down to smaller sentences. Ervinn 03:36, 21 August 2006 (UTC)
 * Now the page is simpler to understand. Ftiercel (discuss • contribs) 18:46, 9 August 2013 (UTC)


text:
User:Badalia

$$Insert formula here$$

Hi

title: User:Badalia


text:
User talk:Bujar~enwikibooks

Thanks for experimenting with Wikibooks. Your test worked, and has now been removed. Please use Sandbox for any other tests you want to do, since testing material in modules will normally be removed quickly. Please see the welcome page if you would like to learn more about contributing to our project. Thanks. --hagindaz 07:28, 21 August 2006 (UTC)

Please do not add commercial links to Wikibooks. Wikibooks is not a vehicle for advertising or a mere collection of external links. Note that books may be collections of external links for educational purposes only. See the welcome page if you would like to learn more about contributing to our project. Thanks. -- Herby talk thyme 13:01, 23 November 2006 (UTC)

Your account will be renamed
Hello,

The developer team at Wikimedia is making some changes to how accounts work, as part of our on-going efforts to provide new and better tools for our users like cross-wiki notifications. These changes will mean you have the same account name everywhere. This will let us give you new features that will help you edit and discuss better, and allow more flexible user permissions for tools. One of the side-effects of this is that user accounts will now have to be unique across all 900 Wikimedia wikis. See the announcement for more information.

Unfortunately, your account clashes with another account also called Bujar. To make sure that both of you can use all Wikimedia projects in future, we have reserved the name Bujar~enwikibooks that only you will have. If you like it, you don't have to do anything. If you do not like it, you can pick out a different name.

Your account will still work as before, and you will be credited for all your edits made so far, but you will have to use the new account name when you log in.

Sorry for the inconvenience.

Yours, Keegan Peterzell Community Liaison, Wikimedia Foundation 23:04, 17 March 2015 (UTC)

Renamed
 This account has been renamed as part of single-user login finalisation. If you own this account you can |log in using your previous username and password for more information. If you do not like this account's new name, you can choose your own using this form after logging in: . -- Keegan (WMF) (talk) 04:44, 19 April 2015 (UTC)

title: User talk:Bujar~enwikibooks


text:
User talk:Starko~enwikibooks

Hi,

my russian is not that good, but I assume that you want to write a book about buddhism. This is perfectly alright, but keep in mind that this an english Wikibook-server. You should then write everything in english. There are also other servers:

All Wikibooks server The russian Server

--Aschoeke 09:18, 21 August 2006 (UTC)

Hi,

You are absolutely right. Will go ans check it out at the ru.wikibooks.org

Thanks for the info.

Your account will be renamed
Hello,

The developer team at Wikimedia is making some changes to how accounts work, as part of our on-going efforts to provide new and better tools for our users like cross-wiki notifications. These changes will mean you have the same account name everywhere. This will let us give you new features that will help you edit and discuss better, and allow more flexible user permissions for tools. One of the side-effects of this is that user accounts will now have to be unique across all 900 Wikimedia wikis. See the announcement for more information.

Unfortunately, your account clashes with another account also called Starko. To make sure that both of you can use all Wikimedia projects in future, we have reserved the name Starko~enwikibooks that only you will have. If you like it, you don't have to do anything. If you do not like it, you can pick out a different name.

Your account will still work as before, and you will be credited for all your edits made so far, but you will have to use the new account name when you log in.

Sorry for the inconvenience.

Yours, Keegan Peterzell Community Liaison, Wikimedia Foundation 23:47, 17 March 2015 (UTC)

Renamed
 This account has been renamed as part of single-user login finalisation. If you own this account you can |log in using your previous username and password for more information. If you do not like this account's new name, you can choose your own using this form after logging in: . -- Keegan (WMF) (talk) 05:32, 19 April 2015 (UTC)

title: User talk:Starko~enwikibooks


text:
User:Buenos

Communication Systems// Computer programming

title: User:Buenos


text: Template:Banned user

title: Template:Banned user


text:
User talk:Jimbo WaIes~enwikibooks

you have been blocked forever, you are clearly a vandal and a bad-faith doppleganger of the real User:Jimbo Wales. --Whiteknight (talk) (projects) 13:02, 21 August 2006 (UTC)

Your account will be renamed
Hello,

The developer team at Wikimedia is making some changes to how accounts work, as part of our on-going efforts to provide new and better tools for our users like cross-wiki notifications. These changes will mean you have the same account name everywhere. This will let us give you new features that will help you edit and discuss better, and allow more flexible user permissions for tools. One of the side-effects of this is that user accounts will now have to be unique across all 900 Wikimedia wikis. See the announcement for more information.

Unfortunately, your account clashes with another account also called Jimbo WaIes. To make sure that both of you can use all Wikimedia projects in future, we have reserved the name Jimbo WaIes~enwikibooks that only you will have. If you like it, you don't have to do anything. If you do not like it, you can pick out a different name.

Your account will still work as before, and you will be credited for all your edits made so far, but you will have to use the new account name when you log in.

Sorry for the inconvenience.

Yours, Keegan Peterzell Community Liaison, Wikimedia Foundation 23:17, 17 March 2015 (UTC)

Renamed
 This account has been renamed as part of single-user login finalisation. If you own this account you can |log in using your previous username and password for more information. If you do not like this account's new name, you can choose your own using this form after logging in: . -- Keegan (WMF) (talk) 05:05, 19 April 2015 (UTC)

title: User talk:Jimbo WaIes~enwikibooks