text:
Cookbook talk:Table of Contents/Archive 2

Moved older talk from Talk:Cookbook here. Kellen 16:42, 18 Jun 2005 (UTC)

Talk page at en:
w:Talk:Wikipedia_Cookbook is rather extensive and worth reading on point of view and features required.

A new way of ordering recipes
I've been navigating around Cookbook and I find it is not scalable. Recipe lists will get (I expect) too long to display on a single page and navigating just by one category or alphabetically just wont do it. Mantaining these lists is just not a requisite and recipes could just be hanging there.

As a Sourceforge and Freshmeat user, I found their way of browsing much more easy. A project has specific attributes and you can browse/filter by them. You don't have to add it to the different indexes, it is just there.

A recipe could have specific attributes like ingredients, time to cook, region, type of food, calories, etc. With an automatic indexing system, it would be automatically linked on every category under the attribute specified. This would avoid mantainance time of index pages and maximize search capabilities.

Searching would by as easy as browsing by region (for example, Asian --> Chinese --> Cantonese) and filtering by ingredient (for example, all that have the ingredient Rice and doesn't have Tuna) and by time to cook (for example, less than 30 minutes).

I don't know if wikimedia can do it, but it would be really cool.

--SamSam 20:25, 3 Nov 2004 (UTC)

 * This is what categories do in Wikipedia I think. Categories are just a primitive version of what you are explaining. It would be a nice feature but I don't know if it is possible at the moment. liblamb 22:55, 3 Nov 2004 (UTC)

Looks like Gentgeen's started to categorize some of the recipes. Good job man. What is your plan with this. I see that the categories so far come from the "National and Ethnic Cuisines" and the "Recipes" section of the first page. Have any guidance for some of us others when it comes to categorizing? I changed the Midwestern cuisine page so that there was not a list of recipes but a link to the category page to see if that would work well. What do people think. If it's good, I'll change lists on many such pages. liblamb 00:48, 9 Nov 2004 (UTC)

 * So far, I've been categorizing recipes by four attributes: by main ingredient under Category:Recipes by ingredient; by inclusion in a particular diet under Category:Recipes by diet; by which cuisine it belongs to under Category:Recipes by origin; and by type of dish under the other subcategories in Category:Recipes.  Where it seemed reasonable, such as Category:Chicken soups, I've combined the type of dish and ingredient in one category that can then be included as a subcat in both branches of the recipe category tree, but I've not fully planned that out yet.  We only have a few hundred recipes right now, so the task shouldn't be that hard (compared to when I categorized the chemistry topics at wikipedia), but any help would be appriciated (I'm particularly bad at including text in the category pages. I'd rather get things categorized first, then tend to forget to go back and write the short blurb and link to the module with more information.); additionally categories for ingredients, cooking techniques, and cuisines should be developed. Gentgeen 03:40, 9 Nov 2004 (UTC)

As SamSam said about his categorization and filtering suggestion, I have concerns about the cookbook's scalability. From my experience using public recipe sites, I have found that the more recipes they accumulate, the less useful they become. Even with a robust categorization system, the duplicate recipes make it very hard to research what you want to make. Although it may be some work, I suggest that we implement a rating and feedback system as I find this greatly increases a site's usefulness. This idea was inspired by VegWeb, which is a public recipe site that is a pleasure to peruse as compared with other sites such as cooks.comthat seem sterile due to the lack of public feedback. An open feedback forum on the recipe page is vital for the testing of the recipes and for the opening of dialogue that is so much a part of the creative process of cooking. Variations of recipes can be posted here and a rating system can be implemented for the feedback entries to prioritize entries that people found most useful/informative and to highlight variations on recipes that are most popular. This system should be on the front end and easily accessible to the public, thus not in any way restricted to active builders of the book's content. This would be an excellent way of dealing with the philosophical issue raised by Snowspinner (above) about open-ended vs fixed recipes. I am an advocate for the open-ended approach, but a recipe can get too overwhelming with too much information at once. The original author of a recipe should still be allowed to put in as much extra information as they would like such as variations, cooking techniques, ingredient information, etc. However, a feedback system would be an indispensable way of building this extra information that everyone can learn from.

--Gothicsurf 19:01, 18 Jan 2005 (UTC)

 * I know it's not perfect, or designed for exactly this purpose, but each page has an associated talk page (like this one) where feedback, questions, results, ect., could be recorded. Also, the recipe template asks for a variations section, where either a simple variation can be fully explained, or links to seperate recipe pages for complex variations can be listed.  Additionally, if you look at our page on Guacamole or Empanadas you'll find three or four recipes all on the same page.
 * I aslo hope for a better way to organize recipe, but right now wikibooks is the little sister of wikipedia, and we're just a part of wikibooks, so the developers aren't spending a lot of time working on software upgrades targeted at us. I think if we have an organized plan when we ask for new features, we'll get a better responce.  To help that along, I'm going to create a page called Cookbook feature requests, where we can organize the various things we'd like to see. Gentgeen 19:52, 18 Jan 2005 (UTC)

Oven temperatures
Hi everyone. I've created a page called Gas_mark with a conversion table for F, C and gas mark. Can I suggest that when anyone uses a gas mark in a recipe, they link to this page (eg 'cook at gas mark 7 for 20 minutes. (Could also do this from F and C?) (Might be better to rename the page?) Redlentil 19:58, 5 Jan 2005 (UTC) Oh well, in the face of indifference, I've done so. There's now a page called Cookbook:Oven temperatures where you can refer all baking settings. Redlentil 23:20, 10 Jan 2005 (UTC)

Wikipedia entries
When listing ingredients, should I be linking them to the local Cookbook ingredients pages, e.g. Cookbook:Milk, or to the Wikipedia pages? I would think that the Cookbook should be more self contained, if possible. Kellen 1:32, 7 Jan 2005

I'd say without doubt, link to the Cookbook: entry, for the reason that entries for ingredients in Cookbook should concentrate on the culinary aspects of the ingredient, rather than anything else. For example Cookbook:Potato, where I've done a fair bit of work, is all about cooking and eating, rather than the social history of the potato, or how to grow potatoes. Redlentil 20:02, 18 Jan 2005 (UTC)

Structure
Is there an obvious structural way to refer to the ingredients within the recipe? It would be nice to be able to say, "I have kale and tumeric, give me a list of recipes" ... or should I just use the basic search function? Kellen 1:34, 7 Jan 2005 (datestamp?)

I can't think of a way to do this for two ingredients, but if you're looking for, say, tofu-recipes you can go to the tofu page and click 'what links here' on the bottom-left of the page. risk
 * If we added each ingredient as a category then it shouldnt be too dificult to create a search script to give back possible recipes from a list of ingredients. The bellman 09:39, 27 Jan 2005 (UTC)

Cookbook not well-bounded
The cookbook is not distinct enough from the rest of the wikibooks stuff. It's a mess. When I go to look at recent changes, I see stuff about brain scanner technology and such. Often, links take me to some generic wikibook page. Grrrr.... I just want the cookbook! When I list the catagories, same problem. Most of the catagories are very much not appropriate for cooking.

I think there may also be some bad link structure, making it hard to drill down to a desired recipie. It is hard to tell now though, with the cookbook being drowned out by unrelated stuff.

Template
Ok, first i made this template before i saw that there was already a template used on some recipes. Second it is the first info box style template i have ever made. Anywho, you can all see what it looks like at Cookbook:Creme_Anglaise/trial. Any ideas how it can be improved, or merged with the other template? Do people mind if i start adding it to recipes? The bellman 07:41, 30 Jan 2005 (UTC) oh, also i forgot to add, i thought that there should be different colours for different types of recipes, as i see it there would be three obvious choices. Type of dish (ie. dessert, entree, etc.), Origin of dish (ie. Indian, southern european, etc.) or difficulty of dish (ie. easy, medium, etc.); anyone have thoughts on that question? The bellman 07:46, 30 Jan 2005 (UTC)

Putting the ingredients in such a box is terrible. Many ingredient lists are too wide. Some recipies have multiple ingredient lists, either from variations or from grouping distinct parts of the recipie (filling vs. shell, etc.) for easier understanding.

It would be nice if you could pick a more appetizing example too. I'm sick of looking at that snot. How about pizza or brownies? AlbertCahalan 18:09, 30 Jan 2005 (UTC)
 * OK, I'll change the featured stuff. I got a bit behind.  Any suggestions? Oh, as we've got the five dot rating system, I think having the color scheme based on dificluty would be redundant. Gentgeen 03:35, 31 Jan 2005 (UTC)

I can't find even one other recipe with a picture. Somebody should send me a digital camera. The egg rolls would make for wonderful photos. Anybody else want to cook them? Come on all you Iron Chefs! The tamales would make for nice photos too, if you can take close-up photos in good light. (one broken open, and one intact) AlbertCahalan

small text
I think it is bad to mark text as being small. Some people have bad eyesight. It is especially bad to have a major portion of a page in small text.

Category merge, any objections?
Category:Poultry_recipes has only two sub-categories, for turkey and chicken. I can not think of any case in which it would not be completely resonable to substitute one bird for the other.

So, both categories should go. The recipes move up into the poultry one.
 * Sounds fine to me. liblamb 05:13, 14 Feb 2005 (UTC)

Main Page - Change suggested
The Sauces section contains things like chutney, which are not sauces, but condiments. I was going to add the category Condiments and move the chutney recipes, but there is a notice that says No edit....I am not sure if the no edit section applies to the entire page, or where it ends.

 * How about a "sauces and condiments" section? Many foods are both: soy sauce, ketchup, gravy... Ones that are not both include: salt (condiment only), the yummy goop in many Chinese dishes (sauce only), black pepper (condiment only), teriyaki sauce (sauce only)...

 * Yeah, that sounds ok. And recipes can be subcategorized as more appear.

 * to answer one of your earlier questions, the "no edit" section tells the html engine that the little sectional "edit" buttons on the right of section headers are not displayed, not that the page shouldn't be edited. If we didn't want the page edited, it would be protected, which doesn't appear in the wikitext section. Gentgeen 21:30, 12 Mar 2005 (UTC)

Interesting recipe format
Cooking for Engineers has an interesting recipe format that combines the ingredients list with instructions into a 2-D table. I think the site was /.ed a while back. Some examples (scrol down to bottom of the page);
 *
 *

Duk 00:12, 16 Mar 2005 (UTC)
 * I emailed him last year some time about the possibility of us using his instruction style, he was very happy for us to use it, but he was looking into copyrighting (or patenting or something) and licensing it for comercial uses, which wouldnt have worked with our GFDL (as in he was willing to release under something like cc-sa-nc). Anyway, i never got around to seeing how his legal wranglings worked out. If he discovered that it was not pretecable under IP law, then i guess we could use it, if it is, then probably not. Anyway, its worth contacting him again. The bellman 16:55, 24 Apr 2005 (UTC)

excite
yeah,this is my first page here.

Cookbook:Cumin and Cookbook:Caraway
For the third time (on the Cookbook:Goulash Soup page), I've seen mention of people confusing Cookbook:Cumin and Cookbook:Caraway seed. Is this for real? It's looking like an urban legand to me. Nobody in their right mind could mix these up. One sold as a powder is used in Mexican food, in copious amounts. The other is a somewhat sour seed that goes on rye bread, used to help sell dental floss.

I'm sure somebody could, in theory, confuse these spices. They could also confuse mayonaise and sour cream, beef and pork, or rice and corn. It doesn't seem too likely.

mixed drinks are a problem
There must be a million mixed drinks. Those without obscene names (a few hundred thousand at least) cause horrible conflicts in the cookbook. I certainly don't expect alcohol when I see apricot pie. I expect, well, a pie containing apricots! These "recipes" are mostly all the same too. You pour stuff into a glass, duh.

So, how about kicking all these out of the cookbook? They could be renamed to start with "Cocktail:" at the very least. Probably they should just be a giant table instead of individual entries.

AlbertCahalan 06:01, 2 Apr 2005 (UTC)

 * I'm inclined to agree. Maybe call it "Bar Guide:". Gentgeen 09:02, 2 Apr 2005 (UTC)

 * Or "Cookbook:Bartending:" ;) Kellen 05:00, 26 May 2005 (UTC)

spam and copyright violation
First of all, somebody stole our Paella recipe:

http://www.cellartastings .com/en/food-spanish-recipes-paella.html

(URL broken on purpose, to avoid supplying a link to a crook)

Compare that with the Cookbook:Paella recipe at 03:07, 30 Aug 2004. The body text is identical, and contains expression that may be protected under copyright law. (note: do not consider this to be legal advice, etc.) (the cooking actions and the lists of ingredients are only patentable, but these people copied the sentences of the procedure -- grammer, sentence structure, and all)

Now check the Cookbook:Paella recipe "External links" section. Somebody is trying to sell paella pans. Nice, but it doesn't seem fair that the cookbook should be marketing for them. The same problem is on the Cookbook:Gazpacho page, selling gazpacho ingredients.

It looks like the copyright violator might be out of reach for a DMCA takedown, but maybe the info is fake. Here's what I see:

$ whois cellartastings.com Found a referral to whois.joker.com. domain:      cellartastings.com status:      lock owner:       Desmond McCarthy organization: Cellartastings email:       dmccarthy@desmc.com address:     C/L Ribera De manazanares address:     N.1 8A city:        madrid state:       madrid postal-code: 28008 country:     spain admin-c:     joker2@xcalibre.co.uk#0 tech-c:      joker2@xcalibre.co.uk#0 billing-c:   joker2@xcalibre.co.uk#0 reseller:    XCalibre Communications Ltd reseller:    Co-location, Dedicated Servers & Webhosting reseller:    http://www.xcalibre.co.uk                          reseller:     Sales: 0870 050 0080 nserver:     ns1.xcalibre.co.uk  nserver:      ns2.xcalibre.co.uk  created:      2003-10-09 13:50:29 UTC modified:    2003-10-09 13:50:29 UTC expires:     2005-10-09 09:50:14 UTC source:      joker.com live whois service query-time:  0.057712 db-updated:  2005-04-07 16:34:04

Category Listing
There is no link on the main page to the category lists Recipes by origin, Recipes by ingredient, or Recipes by diet, three very useful categories to use while browsing the recipes. I think we should try to use the wiki software to categorize the recipes as much as possible. As the software improves it will become easier to view articles in a subcateogry. --Alpharigel 16:24, 11 Apr 2005 (UTC)

 * Oh, there is. Look at the bottom. What is really missing is a way to view all categories associated with the cookbook. Normally the "Catagories" link would do this, but the cookbook still doesn't have a wiki to itself. All the special pages suffer from this problem. AlbertCahalan 17:26, 11 Apr 2005 (UTC)
 * You can request that "Cookbook" be added as a real namespace. Once done, that would presumably allow for the creation of special pages listed most wanted, orphans, etc, just within that namespace. TUF-KAT 02:02, 15 Apr 2005 (UTC)

 * I thought I did request that Cookbook become a real namespace several months ago. Gentgeen 02:13, 15 Apr 2005 (UTC)
 * Oh, well, maybe. Where did you ask?  I really don't know who's in charge of that -- I think it takes a developer to do it, so I'd ask at meta somewhere. Are there any developers on wikibooks? TUF-KAT 21:08, 15 Apr 2005 (UTC)

 * Might that allow for non-cookbook links to be marked as external? (the little icon after the link) I'd really like the Wikipedia links to be marked, but also any other wiki books. Anything outside the cookbook should be marked. AlbertCahalan 17:26, 19 Apr 2005 (UTC)

Pasta: one article per type?
Somebody just added a Macaroni stub article, currently linked only from the pasta page. This is looking like a bad trend to me. There are lots of different types of pasta, all nearly identical except for physical shape. (most of which have pseudo-Italian names, heh)

Wikipes
FYI, there is another wiki site for recipes now. It can be found at Wikipes.com. liblamb 18:35, 25 Apr 2005 (UTC)

Capitalisation rules?
Are there any rules on capitalisation of the names of articles for the Cookbook? In the Equipment section, I've found a mixture of styles. For example, stock pot could be named either Stock Pot or Stock pot. I prefer the latter, but what are the rules, and should I move incorrectly names articles and the links to them? Cheers, Donovan. 03:58, 26 Apr 2005 (UTC)

 * Wikipedia would use "Stock pot" to take advantage of an easy linking feature. You can write your link as stock pots and it'll work, because Wikipedia automatically uppercases the first letter. This doesn't make any sense for Wikibooks, because we nearly always must rename links with the "|" character anyway. We should go with what looks good for page titles, which is titlecase. Examples: "Stock Pot", "Fish and Chips", "A Nice Cup of Tea"... AlbertCahalan 05:33, 26 Apr 2005 (UTC)

 * Yeah, I understand that we can choose how the link is displayed with the | symbol. But, I'm more worried about people entering broken links in their recipes when they don't need to. For example, if I add a link to some text in my recipe, it will not work, as the article is currently called Stock Pot. I think that we need to develop guidelines on how articles should be named. Similarly, the Cutlery list only capitalises the first letter of the name, while the Pots and pans list capitalises the first letter of all major words. I'm just saying, that we need to choose one or the other, because the current system is jarring to the reader. Cheers, Donovan. 07:06, 26 Apr 2005 (UTC)

 * The point is not that we can choose how the link is displayed, but that we must. (to ditch the "Cookbook:" prefix) This eliminates the reasons to capitalize the first (and only first) letter. People are going to add broken links no matter what. I had to add lots of redirects for deep-fat frying. This is life with a wiki that has case sensitivity enabled. Capitalization in a list need not match capitalization in the link target name. I and somebody else (redlentil? I forget) have been lowercaseing ingredients. All-lowercase is generally most readable, but sometimes keeping the link text equal to the target (minus "Cookbook:" of course) is easier to deal with. Cut-and-paste is easier this way. I guess what I really dislike is capitalizing only the first letter of the link target (article title) or link text. It's rather ugly. AlbertCahalan 07:48, 26 Apr 2005 (UTC)

 * As you say, if we have an existing version (like Stock Pot), we can simply create a redirect to it from another version (like Stock pot), or vice versa. So I'll continue to use w:Wikipedia:Naming conventions (capitalization), and change the page titles of a few of my existing pages as I get a chance. I'll have to leave the decision on the global capitalisation of the category lists to others, as it's potentially a hot potato. One wonders what will happen when and if we get to drop the annoying Cookbook: prefix? I suppose that we will have to put a bit more work into it first. Cheers, Donovan. 09:30, 26 Apr 2005 (UTC)

Pulling info off Wikipedia
I want to fill out Cookbook with a few topics such as Cookbook:Pinot Noir. There's a article on Wikipedia for Pinot Noir. First of all, are there any guidelines as to what should be pulled off into a Wikibook and what should be linked? And, secondly, when using text from Wikipedia, do we need to give attribution etc.? —Christiaan 23:09, 1 May 2005 (UTC)

 * When using Wikipedia text, copy the article history into the new talk page. Yuck, but the GFDL supposedly requires this. As for Pinot Noir though, I don't see any reason why it would belong in the Cookbook. I don't think it belongs in the Bartending or Gardening books either. It belongs in Wikipedia. :-) Maybe something on Pinot Noir could go into the Gardening book, but then your first priority would be to cover the general practice of growning grapes. (rootstock, support wires, pruning, soil conditions, weed and pest control...) Your second priority would be anything specific to Pinot Noir, if there even is anything different about it. AlbertCahalan 02:45, 2 May 2005 (UTC)

 * Generally it is best to link as follows:
 * Bartending book: most stuff involving alcohol
 * Cookbook: cooking-related stuff that doesn't relate to bartending
 * Gardening book: info about growing stuff, generally linked from ingredient pages
 * Wikipedia: unusual non-cooking stuff (heart disease, Christmas, aluminum)
 * Wikipedia: tomatoes from the Cookbook:Tomato page (only), etc.
 * nowhere: boring stuff

 * Thanks Albert. So what happens say when someone wants to print a Wikibook for instance, shouldn't there be a page in it that describes Pinot Noir with regard to cooking? —Christiaan 09:41, 2 May 2005 (UTC)

 * I don't believe so. This is a type of grape for making wine, right? Making wine isn't really cooking. You could start a Winemaking book if you like. For cooking, there are a few recipes that say "red wine". Some of those might suggest a somewhat more specific wine. I do not think it is generally appropriate for a recipe to demand a specific type of grape. A cook should pick his favorite red wine, having some appropriate balance amongst good quality, low cost, and availability. AlbertCahalan 15:02, 2 May 2005 (UTC)
 * When I say Pinot I'm referring specifically to the wine as a primary food, rather than as part of a recipe. Is Cookbook restricted to recipe related information rather than cuisine in general? My impression was that it was a book on cuisine, hence we have sections such as Cuisine of New Zealand, which includes Pinot Noir wine for instance. —Christiaan 23:11, 2 May 2005 (UTC)
 * If you mean the wine, not the grape, then that ought to go in the Bartending book. As you can see above, under the mixed drinks are a problem header, bartending is a big subject that leads to namespace conflicts. If you mean the grape though, I think you should start a Winemaking book. Go right ahead, starting with a rough table of contents and a page about Pinot Noir grapes. BTW, I do hope you have new info beyond what already exists in Wikipedia. Keeping duplicate information in sync is difficult. AlbertCahalan 02:50, 3 May 2005 (UTC)
 * I'm not talking about the grape, as I said I'm talking about the wine as a part of cuisine. Would you mind answering my previous question? —Christiaan 21:30, 3 May 2005 (UTC)
 * Wine as part of cuisine would be a very interesting topic. Wine/food matching, wine as an ingredient, how to host a wine tasting party, etc.  I think there is more than enough information available about wine as cuisine to fill out a chapter or section of the cookbook. As far as using wikipedia content on books, if the article is to remain on the 'pedia, provide a link back to wikipedia article, and cite it as a source, or name at least five of the principal authors of the article (although linking is easier and prefered). Gentgeen 05:18, 4 May 2005 (UTC)
 * I hope this doesn't get too elitist. I suspect that line has been crossed once you start to discuss particular varieties of grapes. Note that we don't discuss the different types of wheat, which is far more relevant to a cookbook. (there's hard wheat and soft, red wheat, winter wheat...) I have a strong feeling that the wine info could grow to be very large, while providing little real help in cooking. AlbertCahalan 07:51, 4 May 2005 (UTC)
 * I don't want to get fixated on wine, it was just an example. It would be very helpful if you could answer my inital question Albert. Do you consider Cookbook is restricted to recipes as opposed to the wider topic of cuisine. If you consider it to be restricted to recipes then why do we have a cuisines section? I'm equally interested in how we deal with cervena (venison), Bluff oysters, paua (abalone), mussels, scallops, pipis and tuatua (both are types of New Zealand shellfish); tamarillo, sauvignon blanc, chardonnay, pinot noir, pinot gris, cabernets. All of these foods, as you may or may not know, are a central part of New Zealand cuisine. —Christiaan 13:05, 4 May 2005 (UTC)
 * Oh, OK. The question is clearer now. I think a cookbook should contain recipes (obviously) and things that are closely tied to recipes. As a rough guide, ask yourself if more than one recipe would link to a particular topic. Getting back to wines (sorry) for a moment, a typical recipe might link to "Red Wine" and then list a few suggestions or desired qualities for the ideal choice. The cookbook does have venison; I suggest that you make cervena a redirect if you think it will get used. Buff oysters, assuming they are true oysters, should get a mention on the oyster page. If a paua is "a kind of green abalone", it should be a redirect to abalone, where it can have a section to itself if worthwhile. (see the tomato, potato, and mushroom pages for how specific varieties can be handled) Mussels and scallops exist as "Mussel" and "Scallop"; add redirects (**sigh**) if you think they will get used. I guess pipis and tuatua deserve pages... they can't be classified as clams or oysters, right? I think they should get Wikipedia entries first though. Be sure to mention substitutions, because there's no way I could ever find such food at my supermarket. The tamarillo should get a page. The more popular and significant wines should get listed on the wine page, hopefully without making the page unreadable to those who are not international wine tasters, producers, and purchasing agents. AlbertCahalan 17:08, 4 May 2005 (UTC)
 * Okay cool. So in your opinion Cookbook should only cover cuisine (by this I mean "describe food" as opposed to recipes) in a cursory manner? Is there any page that describes what Cookbook is and what it is not? —Christiaan 17:31, 4 May 2005 (UTC)
 * I guess you could call it "cursory", but that sounds a bit more extreme than I intended. Tomatoes get more than a paragraph, but not a separate page for each variety. I think that a cookbook is fundamentally about recipes, but that a cookbook with recipes alone would be awful. The other stuff is there to support the recipes. The "Cuisine of Somewhere" pages act as shared "see also" sections while also giving a bit of cultural context for serving suggestions and similar. The ingredient pages and tool pages perform similar functions, supporting the recipies with info that might be needed to use the recipes or locate similar recipes. Non-recipe pages should be helpful in finding, interpreting, using, and editing the recipe pages. I think this is the normal definition of a cookbook, so it isn't written down here. I suggest looking at several physical cookbooks in a library if you want to get a better idea. This cookbook is already a bit more detailed than most, which is nice as long as it doesn't get out of hand. AlbertCahalan 18:35, 4 May 2005 (UTC)
 * I tend to think the cookbook, gardening guide, cocktail book, etc, should all be part of a single project, distinct from Wikibooks. Wikimedia projects all go above and beyond what a more typical reference work would do -- wiktionary has not just definition and such, but also translations into and from dozens of languages, for example.  The Cookbook/Cuisine/Gardening/Etc. book should cover everything to do with food, from growing it to preparing it to serving and eating it.  So, absolutely we should include information on different kinds of grapes (and wheat and oysters) -- whether or not this info should be part of a separate Wine book, or whatever, is a distinct issue which I don't really have an opinion on, but I do think it should be part of the same project. TUF-KAT 21:50, 5 May 2005 (UTC)
 * Leaving wikibooks would help a bit with the "special pages" problem. I'd still rather just see cookbook stuff, but at least it wouldn't be mixed in with Ada and Calculus anymore. I think it is important to keep the non-recipe pages under "Cookbook:" related to the recipes, but Cookbook:Wine could provide links to a Wine book for those who want the complex and numerous details. It's not OK to just do a redirect, because the cookbook itself needs a short and really simple page about wine in cooking. This seems like a good time to mention a horrid project that has crossed my mind. Moving the recipes to be under "Recipe:" might someday be very helpful. Besides conflict reduction, a true namespace would probably make recipe-specific wiki features more implementable. Obviously I'm not about to just do this, so don't panic; it's something to think about though. The ability to rate recipes in a personal way would be useful, similar to the way a music recommendation service will suggest new songs that are highly rated by people with similar tastes to your own. Bayesean might work too, like a spam filter, but I think not as well. AlbertCahalan 23:47, 5 May 2005 (UTC)

 * To satisfy the GFDL, I think that you can get away with simply linking back to the original Wikipedia article, see toaster for example, and use   to do it. Using the date and time of creation of your article, it's easy for others to view the content of the original Wikipedia article then (and its history before that time). Additionally, it's a good idea to note that you used material from Wikipedia in the comment for your initial edit and/or on the talk page (although, I sometimes forget to do that). Cheers, Donovan. 13:07, 2 May 2005 (UTC)


text:
International Latin Technique/Rumba

Rumba is often danced as a "cha cha without the cha chas", and whilst this may appear correct, there are major differences, largely in the presentation of the dance. It is known as the dance of love, danced to sexy, sultry 4/4 music at a tempo of 26/27 measures per minute (105 bpm).

History and story of the dance
The Rumba originated in Cuba, and tells the story of a man and a woman in love, or more aptly, lust. The man pursues the woman, flirting with her, and she flirts back, but ultimately she rejects him and casts him away.

Mood of the dance
This is the dance with the most sexual tension, and movements should convey this. It can either be danced with the couple in lust or love, but lust tends to appear more in competition. Eye contact is essential to convey the story.

General Technique Tips
In general, basic technique for Rumba is the same as that for the Cha Cha. Please refer to that page for a basic knowledge. Differences are pointed out below.

Footwork
As the music for a rumba has a slower tempo, steps can afford to be fractionally bigger than in Cha cha, for dramatic effect. This should not be overdone, as it can still lead to a dancer chasing the music, but looks effective if correctly achieved.

There is also time for side steps to be developed more. Instead of taking a side step directly onto the ball of the foot, there is sufficient time to roll onto this from the inside edge of it, creating a softer, more sensual dance.

Legs
Again, legs are kept straight as much as possible throughout this dance. Tone in the leg, and a pointed foot are what create the sexuality of this dance from the waist down, and this is particularly important with the side step mentioned above. If the tone is not maintained, it can look as though the foot has become sprained, and this is unattractive.

Hips
Hips should be softer in Rumba than in Cha Cha. The slower music allows more time for development and hence a woman's hips can be more flowery.

Timing
Rumba is less staccato than Cha Cha Cha, but movements are often delayed by more advanced dancers, such as the forward step on a basic. Weight is often not transferred until as late as possible before this step is taken, and so much of the dance is spent on the supporting leg. This is however the accepted advanced technique, and does look impressive.

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

title: International Latin Technique/Rumba


text:
Wikijunior:Solar System/Introduction

Introduction

Wikijunior books welcomes you to the children's book Solar System. Outer space is perhaps the final frontier for humanity. Even though the rest of the solar system objects may seem like tiny dots from Earth, our celestial neighbors are still important to learn about. If, when you grow up, you are going to be an astronaut and travel in space, you will need to know quite a bit about the solar system. And even if you don't travel to space, the things other people do there will affect you, so you need to know about it. Also, if you meet an astronomer or an astronaut, you do not want to sound ignorant! The importance of learning about the solar system has led many experts here at Wikijunior to donate their time and talents to bring this volume together.

Wikibooks is a project of the Wikimedia Foundation, aimed at providing free, easily available, quality reading for adults and children to promote the global spread of knowledge. Traditional publishing houses make the bulk of their income from re-issues of classic books, new books by authors with long track records, or celebrities who are famous in their own right. The chances of a truly good new work being published solely on the basis of merit skyrocket when the traditional business model is overturned and the wellspring of new talent out there is tapped using the Internet.

With this project we have reached a crossroads between the books of yesterday and the encyclopedia of everything for tomorrow. Simply by reading this book and telling others about it, you have advanced the cause of free access to information and of democratizing the field of publishing. Thank you, and once again, welcome.

Studying the Solar System
Scientists are still exploring the universe. Whether things are very tiny, like the cells of plants and animals, or very big, like a solar system or a galaxy, there is still a lot that scientists don’t know.

Scientists who study space are called Astronomers or Astrophysicists. They explore the solar system in two different ways. Astronomers do it by observing celestial bodies through telescopes, while astrophysicists (a specialized class of astronomers) try to explain the observed phenomena using physics, as suggested by the name, and theorize about what is still unseen or unknown.

Telescopes were invented in the early 1600s in Europe and allowed curious scientists like Galileo Galilei to look at very distant things in close-up and see details of the solar system and the universe that nobody had ever seen before. Using his telescope, Galileo was the first person to see the rings around Saturn and draw a very detailed picture of the moon. He also saw the four largest moons of Jupiter, sometimes called the Galilean moons, and saw spots on the Sun. Telescopes on Earth and in space are still used to explore the Solar System. There are several types of telescopes. The most common ones are optical telescopes, such as Galileo's (optical means relating to light, which is what these telescopes see), and radio telescopes, that pick up radio waves from outer space (radio waves occur naturally; they don't have to be made by humans).

Until the 1950s, humans were limited to exploring the Solar System from the ground. However, in 1957, the Soviet Union (now Russia and several other countries) launched the very first satellite, Sputnik 1 (pronounced like spoo-tneek). Since then, humans have been launching vehicles into space to explore the Solar System—some manned (with people) and some unmanned (without people).

Now, the Solar System is full of human-made probes exploring the planets and moons of the solar system. The probes send back information to Earth that scientists study to figure out what it means. Every year, scientists learn more about the Solar System. Sometimes they learn things about other worlds that remind us of Earth. Other times, the things they learn are very strange. Everything they learn helps us understand more about Earth, Earth's history, and Earth's neighborhood.

How is the Solar System measured?
It’s important that scientists use measurement to tell how big, how hot or cold, or how far away something is. In science, people use the metric system, which is named after its basic unit the metre. Below is a description of all the types of measurement used in this book.

Distance or length/width
For indications of measurements, such as how distant something is or how long or wide it is, scientists use kilometres or metres. Units of the metric system (a kilometre is 1000 metres, a metre is little more than 3 feet in the old imperial unit system still in use in some regions). Kilometres is often shortened to km, and metres is often shortened to m. Kilometres and metres can also be spelled as Kilometers and Meters, but the International Bureau of Weights and Measurements uses the -re versions as the official spelling.

Since distances outside of the Earth get so vast, scientists have also invented new units of measurement to make it easier to measure large distances in space. They invented the Astronomical unit (㍳) which is equivalent to 149 597 871 kilometres. One Astronomical Unit is the approximate distance between the Earth and the Sun. The mean distance between the sun and Neptune (the farthest planet from the sun) is 30.1 ㍳, or 4.503 billion kilometres. This is why it's good to use ㍳ for a big distance like that: 30 distances from the Earth to the sun is easier to understand than four and a half billion kilometres. You might not realize there was something wrong if someone told you the distance from the sun to Neptune was 45.03 million kilometres, but if you thought of it as 0.301 ㍳, you would know it couldn't be right.

In astronomy, they have leveling-up scales similar to the metric (10 mm in 1 cm, 100 cm in 1 m) and customary (12 in. in 1 ft., 3 ft. in 1 yd.) scales. Usually, these distances are not used within the solar system, but they are important to know if you want to be an astronomer or astrophysicist.
 * 1 Light-year (ly) = 63241.077 ㍳
 * 1 Parsec (pc) = 3.26 ly
 * 1 Kiloparsec (kpc) = 1000 pc
 * 1 Megaparsec (mpc) = 1000 kpc
 * 1 Gigaparsec (gpc) = 1000 mpc

To help you visualise just how big some of these are,
 * 4.22 ly = The distance from Earth to the nearest star (Proxima Centauri) other than the sun
 * 1.3 pc = The distance from Earth to Proxima Centauri
 * 34 kpc = The length of the Milky Way
 * 0.76 mpc = The distance from Earth to the nearest Galaxy, the Andromeda Galaxy
 * 14 gpc = The radius of the observable universe

Mass
In order to measure how big something is, scientists measure the mass of an object in kilograms or grams. There are 1000 grams in a kilogram. Scientists do not use weight, because weight is a measurement that means how hard gravity is pulling on an object. An object’s mass is the same wherever you are in the solar system because it measures how much stuff, or matter, a thing is made up of. Your weight will change because the amount of gravity there is varies from place to place.

On Earth, mass and weight are the same. If you weigh 30kg (short for kilograms) on Earth, your mass is 30kg. If you are floating around in space, your weight if you try to stand on a set of scales will be 0kg, but your mass is still 30kg. You are still made up of the same amount of matter.

Temperature
Temperature is a numeric reference, on a scale of degrees, on how hot or cold something is in relation to a "constant" reference. There are several scales. In our everyday lives, we measure temperature in degrees Celsius, written °C for short (the little circle ° means "degrees"), or degrees Fahrenheit, written °F for short. But scientists, especially astronomers, use degrees Kelvin to measure temperature, written K for short (with no °). Don't use Celsius or Fahrenheit for temperatures in astronomy!

Some important temperatures to know in Kelvin:
 * 0K (−273.15°C) is maximum coldness, also called absolute zero. This is a great thing about measuring temperature in Kelvin: that the number is always positive and tells you how much warmer things are than the coldest they could possibly be.
 * The freezing point of water is 273.15K (0°C), and the boiling point of water is 373.15K (100°C).
 * A sunny day of 30°C (86°F) would be 303.15K. This is 273.15 + 30, because degrees change equally in Kelvin and Celsius.

Introduction for Parents, Guardians, and Educators
The Solar System is a Wikijunior book written by a group of volunteers and made freely available to Internet users, printers, and distributors under the terms of its license. It is the result of cooperation between The Beck Foundation, The Wikimedia Foundation, and volunteer writers and editors.

The volunteer writers and contributors thank you for obtaining this book. By making it available to a young person, you complete the goal of the Wikijunior project, which is to encourage reading and literacy among young people.

The original text and graphics are available at http://www.wikibooks.org and printed versions may be available from many different entities under license.

Again, thank you, and enjoy.

Next Topic: Solar System

Wiki junior Sunčev sistem/Uvod Wikijunior Il sistema solare/Introduzione

title: Wikijunior:Solar System/Introduction


text:
Organic Chemistry/Alkynes

The triple carbon bonds is formed in alkynes, due to the absence of hydrogens, thus allowing carbon bonds to become stronger, due to the nucleus central force which pulls in nearby atoms

<< Alkenes |Alkynes| Dienes >>

Alkynes are hydrocarbons containing carbon-carbon triple bond. They exhibit neither geometric nor optical isomerism. The simplest alkyne is ethyne (HCCH), commonly known as acetylene, as shown at right.

=Multiple Bonds Between Carbon Atoms= As you know from studying alkenes, atoms do not always bond with only one pair of electrons. In alkenes (as well in other organic and inorganic molecules) pairs of atoms can share between themselves more than just a single pair of electrons. Alkynes take this sharing a step further than alkenes, sharing three electron pairs between carbons instead of just two.

Two π Bonds
As you should know already, carbon is generally found in a tetravalent state - it forms four covalent bonds with other atoms. As you know from the section on alkenes, all four bonds are not necessarily to different atoms, because carbon atoms can double-bond to one another. What this does is create the appearance of only being bound to three other atoms, but in actuality four bonds exist.

Alkenes are molecules that consist of carbon and hydrogen atoms where one or more pairs of carbon atoms participate in a double bond, which consists of one sigma (σ) and one pi (π) bond. Alkynes are also molecules consisting of carbon and hydrogen atoms, but instead of forming a double bond with only one sigma (σ) and one pi (π) bond, the alkyne has at least one pair of carbon atoms who have a σ and two π bonds -- a triple bond.

The carbon-carbon triple bond, then, is a bond in which the carbon atoms share an s and two p orbitals to form just one σ and two π bonds between them. This results in a linear molecule with a bond angle of about 180ﾟ. Since we know that double bonds are shorter than single covalent bonds, it would be logical to predict that the triple bond would be shorter still, and this is, in fact, the case. The triple bond’s length, 1.20Ǎ, is shorter than that of ethane and ethene’s 1.54 and 1.34 angstroms, respectively, but the difference between the triple and double bonds is slightly less than the difference between the single and double bonds.

The chemistry is very similar to alkenes in that both are formed by elimination reactions, and the major chemical reactions that alkynes undergo are addition type reactions.

Index Of Hydrogen Deficiency
If we compare the general molecular formulas for the Alkane, Alkene, and Alkyne families as well as the Cycloalkane and cycloalkene families we see the following relationship:

We see that for a ring structure or a double bond there is a difference of two hydrogens compared to the alkane structure with the same number of carbons. If there is a ring + double bond (cycloalkene) or a triple bond (alkyne) then the difference is four hydrogens compared to the alkane with the same number of carbons. We say that the Index of Hydrogen Deficiency is equal to the number of pairs of Hydrogens that must be taken away from the alkane to get the same molecular formula of the compound under investigation. Every π-bond in the molecule increases the index by one. Any ring structure increases the index by one. Here is a list of possibilities:

Just remember that double bonds have 1 π bond, triple bonds have 2 π bonds and each π bond is an index of 1. We can use the index and the molecular formula to identify possibilities as to the exact nature of the molecule. For example, determine the molecular formula and speculate on what kind of Pi bonding and/or ring structure the molecules would have if the Index was given to be 3 and it is a 6 carbon hydrocarbon.

Identify the Alkane molecular formula for six carbons. For n = 6 we would have CnH2n+2. That would be C6H14.

Since an index of 3 means that there are 3 pairs(2) of hydrogen atoms less in the compound compared with the alkane we determined in step 1, then we would have C6H14-6 or C6H8.

In speculating as to what the bonding and structure could be with an index of 3 that could mean:
 * Three double bonds in a non-cyclic structure like hexatriene
 * Two double bonds in a ring structure like a cyclohexadiene
 * One triple bond and one double bond in a non-cyclic structure

Clearly the answer cannot be determined from the formula alone, but the formula will give important clues as to a molecule's structure.

=Cycloalkynes=

Cycloalkynes are seldom encountered, and are not stable in small rings due to angle strain. Cyclooctyne has been isolated, but is very reactive, and will polymerize with itself quickly. Cyclononyne is the smallest stable cycloalkyne.

Benzyne is another cycloalkyne that has been proposed as an intermediate for elimination-addition reactions of benzene.

=Preparation=

In order to synthesize alkynes, one generally starts with a vicinal or geminal dihalide (an alkane with two halogen atoms attached either next to one another or across from one another). Adding sodium amide (NaNH2) removes the halogens with regiochemistry subject to Zaitsev's Rule, resulting in a carbon-carbon triple bond due to the loss of both halogens as well as two hydrogen atoms from the starting molecule. This is called a double dehydrohalogenation.

Dehydrogenation of an alkane or alkene
R-R -(H^2)⇒ CH^2=CH^2

Dehalogenation of a tetrahaloalkane
Dehalogenation of tetrahalides in the presence of Zn yields Alkynes. When the vapors of tetrahalides are passed over heated Zinc. However this reaction is not so much useful for the preparation of Alkynes. Because tetrahalides required for this reaction are prepared from alkynes. So, this reaction can be used as a purification for the alkynes.

Through Kolbe's Electrolysis
The starting compound is a salt already containing a carbon-carbon double bond. One such compound is maleic acid. Mechanism is similar to that of formation of ethane using kolbe's electrolysis.

CH-COONa ||         (sodium maleate) (maleic acid) CH-COONa At Anode:                 At cathode: CH-COO-        2Na+ + 2e- -> 2Na || CH-COO-        2Na + H2O -> 2NaOH + H2 -2e- -> CH-COO*                                   CH*           CH ||         ->    -2CO2              ->     ||     ->     ||| CH-COO*                                   CH*           CH (free radical formation)

In this manner, alkyne is obtained at anode, while NaOH is formed at cathode and hydrogen gas is liberated.

Vicinal dihalides may be converted into alkynes by using extreme conditions such as sodium amide NaNH2 typically at 150°C or molten/fused potassium hydroxide KOH typically at 200°C.

From Calcium carbide
Calcium carbide is the compound CaC2, which consists of calcium ions (Ca2+) and acetylide ions, C22-. It is synthesized from lime and coke in the following reaction:

CaO + 3C → CaC2 + CO

This reaction is very endothermic and requires a temperature of 2000o C. For this reason it is produced in an electrical arc furnace.

Calcium carbide may formally be considered a derivative of acetylene, an extremely weak acid (though not as weak as ammonia). The double deprotonation means that the carbide ion has very high energy. Instant hydrolysis occurs when water is added to calcium carbide, yielding acetylene gas.

CaC2 + 2H2O → Ca(OH)2 + C2H2

From alkyl or aryl halides
=Properties=

Physical properties
Most alkynes are less dense than water (they float on top of water), but there are a few exceptions.

Chemical properties
Liquid alkynes are non-polar solvents, immiscible with water. Alkynes are, however, more polar than alkanes or alkenes, as a result of the electron density near the triple bond.

Alkynes with a low ratio of hydrogen atoms to carbon atoms are highly combustible. Carbon-carbon triple bonds are highly reactive and easily broken or converted to double or single bonds. Triple bonds store large amounts of chemical energy and thus are highly exothermic when broken. The heat released can cause rapid expansion, so care must be taken when working with alkynes such as acetylene.

One synthetically important property of terminal alkynes is the acidity of their protons. Whereas the protons in alkanes have pKa's around 60 and alkene protons have pKa's in the mid-40's, terminal alkynes have pKa's of about 25. Substitution of the alkyne can reduce the pKa of the alkyne even further; for example, PhCCH has a pKa around 23, and Me3SiCCH has a pKa around 19. The acidity of alkynes allows them easily to be deprotonated by sufficiently strong bases, such as butyllithium BuLi or the amide ion NH2-. More acidic alkynes such as PhCCH can even be deprotonated by alkoxide bases under the right conditions.

=Reactions=

Alkynes can be hydrated into either a ketone or an aldehyde form. A (Markovnikov) ketone can be created from an alkyne using a solution of aqueous sulfuric acid (H2O/H2SO4) and HgSO4, whereas the anti-Markovnikov aldehyde product requires different reagents and is a multi-step process.

Hydrohalogenation of Alkynes
Alkynes react very quickly and to completion with hydrogen halides. Addition is anti, and follows the Markovnikov Rule.

Adding a halide acid such as HCl or HBr to an alkyne can create a geminal dihalide via a Markovnikov process, but adding HBr in the presence of peroxides results in the Anti-Markovnikov alkenyl bromide product.

Halogenation of Alkynes
Adding diatomic halogen molecules such as Br2 or Cl2 results in 1,2-dihaloalkene, or, if the halogen is added in excess, a 1,1,2,2-tetrahaloalkane.

Adding H2O along with the diatomic halide results in a halohydrin addition and an α-halo ketone.

Combustion
Alkynes burn in air with a sooty, yellow flame, like alkanes. Alkenes also burn yellow, while alkanes burn with blue flames. Acetylene burns with large amounts of heat, and is used in oxyacetylene torches for welding metals together, for example, in the superstructures of skyscrapers.

Reduction
Alkynes can be hydrogenated by adding H2 with a metallic catalyst, such as palladium-carbon or platinum or nickel, which results in both of the alkyne carbons becoming fully saturated. If Lindlar's catalyst is used instead, the alkyne hydrogenates to a Z enantiomer alkene, and if an alkali metal in an ammonia solution is used for hydrogenating the alkyne, an E enantiomer alkene is the result.

Complete Hydrogenation of Alkynes
As mentioned above, alkynes are reduced to alkanes in the presence of an active metal catalyst, such as Pt, Pd, Rh, or Ni in the presence of heat and pressure.

Syn-Hydrogenation of an Alkyne
There are two kinds of addition type reactions where a π-bond is broken and atoms are added to the molecule. If the atoms are added on the same side of the molecule then the addition is said to be a "syn" addition. If the added atoms are added on opposite sides of the molecule then the addition is said to be an "anti" addition. Hydrogen atoms can be added to an alkyne on a one mole to one mole ratio to get an alkene where the hydrogen atoms have been added on the same side of the molecule. Isotopic identification allows chemists to determine when this syn-hydrogenation has occurred.

As mentioned above, alkynes can be reduced to cis-alkenes by hydrogen in the presence of Lindlar Pd, i.e. palladium doped with CaSO4 or BaSO4.

Anti-Hydrogenation of an Alkyne
In regards to the syn-hydrogenation, anti is hydrogenation when one hydrogen is added from the top of the pi bond and the other is added from the bottom. Anti-hydrogenation of an alkyne can be done via metallic reduction, using sodium in liquid ammonia.

Anion formation
Because of the acidity of the protons of terminal alkynes, they are easily converted into alkynyl anions in high yield by strong bases.

Examples

Alkynes are stronger bases than water, and acetylene (ethyne) is produced in a science classroom reaction of calcium carbide with water.

Alkynyl anions are useful in lengthening carbon chains. They react by nucleophilic substitution with alkyl halides.

The product of this reaction can be reduced to an alkane with hydrogen and a platinum or rhodium catalyst, or an alkene with Lindlar palladium.

=References=
 * IIT Chemistry by Dr.O.P.Agrawal and Avinash Agrawal

<< Alkenes | Alkynes | Dienes >>

title: Organic Chemistry/Alkynes


text:
Ada Programming/Attributes/'Pos

Description
The 'Pos attribute is defined for all discrete types. It is a function returning the argument's position number as a universal_integer; the prefix S must be a subtype name. (Universal integers are implicitly converted to any specific integer type as required by the context.)

S'Pos (Arg: S'Base) universal_integer;

For enumeration types, position numbers start at 0; if the argument does not denote a valid value (perhaps because of an uninitialized variable), the exception Program_Error is raised. For integer types, the attribute returns the value converted to universal_integer. Note that it is not necessary for the actual argument to belong to the subtype S.

Note that representation clauses do not affect position numbering. Whatever underlying value the enumerated value has, the position number will remain the same.

Example
I: Integer := -30; (Integer'Pos(I) = -30); My_Enum  (Enum1, Enum2, Enum3); My_Enum (Enum1 => 2, Enum2 => 4, Enum3 => 6); ... (My_Enum'Pos(Enum1) = 2); (My_Enum'Pos(Enum1) = 0); (My_Enum'Pos(Enum3) = 2); My_Enum_Sub My_Enum  Enum1 .. Enum2; (My_Enum_Sub'Pos (Enum3) = 2);

Another example without representation clause:

Color  (Red, Blue, White); Object : Color := White; Put (Color'Pos (Object)); -- prints 2, position of White. ...

Wikibook

 * Ada Programming
 * Ada Programming/Attributes/'Val
 * Ada Programming/Attributes/'Valid

Ada Reference Manual

|Pos

title: Ada Programming/Attributes/'Pos


text:
Ada Programming/Attributes/'Position

Description
'Position is a record type component attribute. It represents the address offset of the component from the beginning of the record. The value returned is represented in storage units, which is machine-specific. The attribute is closely related to the attributes 'First_Bit and 'Last_Bit. Together they specify the Layout aspect of records.

See Representation Clauses.

Wikibook

 * Ada Programming
 * Ada Programming/Attributes
 * Ada Programming/Attributes/'Bit_Order

Ada Reference Manual

|Position

title: Ada Programming/Attributes/'Position


text:
Ada Programming/Attributes/'Pred

Description
X'Pred(Y) is an Ada attribute where X is any discrete type and Y is a value of that type. This attribute represents the discrete value that has a position number of one less than the input parameter.

The returned discrete value type is the base type of discrete type. If the input parameter is the value of the discrete type, then a CONSTRAINT_ERROR exception will be raised.

Example
My_Enum (Enum1, Enum2, Enum3); ... (My_Enum'Pred (Enum2) = Enum1); (My_Enum'Pred (Enum1) = Enum3);

Wikibook

 * Ada Programming
 * Ada Programming/Attributes/'Succ

Ada Reference Manual

|Pred

title: Ada Programming/Attributes/'Pred


text:
Aspies Book/Definitions: What makes me an Aspie?

What makes kitkatsavvy an Aspie
Hi, I am kitkatsavvy and I will list the points that make me an aspie:

I tend to obsess over mental health information.. i.e. phobias, disorders, and I was so bad that I believed everything I read and actually started 'feeling' real symptoms cause i was so absorbed in what i was reading.

I have a very good concentration span. I haven't timed it but once I spent 10 hours making a model without any breaks. I could go longer but I love my sleep.

I can sight-read music VERY VERY well (on brass instruments that is - I'm a brass player). Some people have told me I'm gifted in it, but all I see is just that the notes are just mathematical symbols in the language of music.

I am a very honest person and I don't know how to lie because I don't know how to read body language very well and I always give myself away if I lie anyway.

This isn't a direct one.. but I don't drink because I don't see the point of people drinking alcohol and then spewing up.. WHY?

Certain high pitched noises such as fire alarms, mobile phone ringtones, people touching me when I don't know they are there etc., make me JUMP in the air because I am very sensitive to sounds like that.

What makes Sibylle an Aspie
Well, what is it that makes me an Aspie?

I have a hell of a time if somebody does things different than I do, especially when it is at my home. I used to think this is because I think things through and do them in a logical way, but now I think it is more likely because of Aspergers. I have a hard time watching someone's eyes. I got used to it, but when I'm tired it gets harder to do (some people are easy and some are very hard work to watch their eyes).

I used to believe every word exactly as it was said when I was younger. When I found out that people almost always do kind of comforting lies, I began to be very critical on everything someone says and try to find out what his or her intentions might be. I need to think about peoples motives instead of just feeling them, but then I got quite fast in that so nowadays almost nobody notices.

I had to learn to smile, frown and make the face that would meet my feelings when I was a teenager. I found out at that time that my face did not look as lively as anyone else's face (especially of cause actresses faces) seemed to look like and so I sat down in front of a mirror and tried out what looks I liked and what not.

Whatever I'm interested in, starts to become an obsession after a short while. I got so much things now, I had to drop a lot of them because I don't have enough time. I try to know everything about a subject I'm interested in. Over the years this have been:
 * cats
 * dogs
 * wool/spinning/weaving
 * pottery
 * doing water color paintings
 * doing portraits (very hard thing to watch a face for such a long time)
 * gardening/plants
 * biology (especially genetics)
 * kids (when I started to have some)
 * healthy food and a lot more I forgot over the years.

I feel uncomfortable in any crowd (that is more than at least 6 people). And I have the biggest personal space of all people I know, that means when talking to someone else it's me who walks backwards to keep distance.

There are times that I think it would be ok if one put me in single-prison, giving me enough to eat, all the books I want and a computer with internet. But then I remember I would miss my garden-plant-obsession thing, so this is no option. I put a lot of time and work into being able to act normal only to be accepted when I was a child and teenager, but never was.

I am very sensible to smell and it makes me sick going to a perfumery or smelling someone's aftershave/perfume too intense (well, I can smell it even when nobody else does, so it's me and not only people who put on too much of that stuff), on the other hand I love smelling flowers and natural odors (no, not the ones sweating men produce) like grass and the woods after rain and so on. I'm also sensible to certain sounds.

What makes Datariumrex an Aspie and others not
Metainformation

Information might change as time goes by and my views and opinions change, thus I might edit or revise this section in the future.

Introduction

What makes me an aspie I believe depends on what an "Aspie" is. Since recent times I see it as an identity and a nickname for Asperger's/ASD. In my earlier days being diagnosed with Aspperger's when I communicated for the first time with others who also had Asperger's or a similar diagnosis, it was mostly a quicker way but also a sort of re-branding of the word "Asperger's". Without realizing it I believe I very early on identified as an "aspie", I just hadn't realized it yet to see "Asperger's" and "Aspie"/"Autie" as identities.

"Aspie" as an identity

Me and my father we have often talked about Asperger's.

One day he brought up that he has suspected for some time that I "identify with my diagnosis" and he started attempting to explain to me what he means with the word "identity".

He talked about things that interest him, like sailing and him being an engineer(he is actually very good with mechanical stuff and working with metal/wood etc.) by profession and that he identifies as both a sailor and an engineer, that he believes that I identify strongly related to the term "Aspergers".

After that discussion I became aware and started thinking, in a serious way, about whether the term "aspie", among being also an "also known as" or "nickname" for Asperger's, could be an identity.

"Aspie communities"

In "Aspie communities"(both in physical offline meetups and in online virtual spaces) where people with Asperger's/ASD/Autism refer to themselves as "aspies" and "auties", why somebody is an aspie or not is more or less about if they feel they identify with that term.

My Aspie identity

What makes me cling to the "aspie" identity strongly enough I believe is a lot about having received positive feedback from "Aspie communities" and specifically members from those communities who recognize behavior and thought processes in me that remind them about how Asperger's/ASD/Autism is, to their current knowledge, and/or how my behavior/thinking reminds them about themselves.

The Big Picture and Details

From personal experience of what I've read about Asperger's it is about being good with details or 'the big picture'. I personally feel I'm good with details, that's why after discovering Wikidata I've realized it's my new 'home Wikimedia project'. Everything in Wikidata is details. Though Wikidata still has support for 'The Big Picture' kind of information using Wikidata queries to give meaning to lots of individual data.

Why others might not be aspies

From my experience there was a trend in which it was 'cool to be Aspie', I do not remember during what year this was though people saw it as a way to be 'cool'. I'd assume that if somebody doesn't fit the criteria of ASD/Asperger's that they are probably not an Aspie, although this is all about how somebody identifies. If somebody identifies as an Aspie anyway I guess they are an Aspie for as long as that identity stays strong and when that identity grows weaker I assume they stop being an Aspie if they don't identify as one.


text:
Ada Programming/Attributes/'Range

Description
The meaning of the attribute depends on the meaning of the prefix X.

If X is a scalar subtype, X'Range represents the range of valid values for that subtype, i.e. it is the same as the subtype itself.

If X is a constrained array subtype or an array object, X'Range denotes the index range of X.

In any case, X'Range is equivalent to X' .. X', but X is only evaluated once.

If X is multidimensional, the attribute needs a static parameter N to identify the N-th index; 'Range (1) is the same as 'Range.

X'Range (N) is equivalent to X'(N) .. X'(N), but X is only evaluated once.

Examples
T  110 A  T  S                    A   T  S              A   T  T   S   B   T    S    SB  B 2  5 M  Boolean T  S

OA A           OB B 2  5

Wikibook

 * Ada Programming

Ada Reference Manual

|Range

title: Ada Programming/Attributes/'Range


text:
User talk:Oleszkie

Hello. I'm new to wikibooks.

Since I use Ada professionally, I am most interested in Programming:Ada.

 * Welcome to Wikibooks and to the Programming:Ada wikibook. Remember that you can add your name to Programming:Ada. ManuelGR 21:35, 20 Jun 2005 (UTC)

Book of the month
Programming:Ada has been nominated on Book_of_the_month/September_2005_voting. Prehaps you would like to support our Nomination.

--Krischik 10:37, 2 August 2005 (UTC)

title: User talk:Oleszkie


text:
User:Oleszkie

Hello. I'm John and I'm new to wikibooks.

Since I use Ada professionally, I am most interested in Programming:Ada.

If you are bored, visit my webpage at http://john.oleszkiewicz.net.

title: User:Oleszkie


text:
File:Programming-Icon string indexing.png

string indexing in Icon programming language


text:
Compiler Construction/Stack-based representation

Stack-based representation
In this chapter, we discuss the stack-based representation of intermediate code. It has a number of advantages, some of which are:
 * An interpreter for the stack-based language tends to be more compact and straightforward.
 * A syntax of the language tends to be simple.

But the representation also has the following disadvantages, which make it unsuitable for manipulating and improving code:

 * It is not trivial to change the order of instructions.
 * Little research has been done to the stack-based code.

Complications with the stack-based code arises often with control flows.

Conversion algorithms
It is usually trivial to convert representations like three-address code to the stack-based code, so the case is left as an exercise. It is the inverse of this that is a challenging problem.

The main task behind the algorithm converting the stack-based code is to identify dependencies among operations. And it is conditional and unconditional jumps that make hard to figure these dependencies. So the code without them can be transformed into the three-address code in a straightforward way, as follows:

push 2 push 3 push 4 add mul

We can see each stack position has a corresponding temporary variable. Put in another way, store and load are done only by push and pop, respectively, and a temporary variable that can be accessed at a time is limited to only the top as opposed to a usual case in which variables are specified freely.

s0 = 2 s1 = 3 s2 = 4 s1 = s1 + s2 s0 = s0 * s1

When a variable is typed, it may be beneficial to adopt SSA form. This dispenses with the need to analyze what type each variable holds at a moment, which, as illustrated below, can be quite tricky. The adaptation can be done after the conversion or simultaneously as the code is being converted.

Now, suppose the execution may not go from top to bottom. In that case, we basically have to analyze the control flow before translating the code. More specifically, we calculate how each instruction contributes to the depth of the stack. For example,

... goto A // unconditionally jump to label A ... A:   // a label add // push the sum of two values popped from the stack. ...

As we can see, at label A, the status of the stack depends on the operation before instruction "goto A".

One conservative approach is to annotate the byte-code before converting it. The basic idea is that when we interpret the code, we know both where we are and how tall the stack is. So by pretending as if we were evaluating the code, we can calculate the height of the stack for each position. An algorithm for this would be like (in actual writing one has to arrange the code so that it will terminate.):

procedure eval(start, depth) {  for i from start to code.length {    depth_at[i] = depth case code[i] {      'push': depth = depth + 1 'pop': depth = depth - 1 'goto': i = code[i].target 'if_so_goto': eval(code[i].target, depth) ...    }   } }

eval(0, 0) // start the calculation

Coding the above solution may be tedious in practice, especially when a number of instructions in the language is large. Java byte code is a notable example of this. So a radical alternative below is to convert the stack-based code not in the usual sequential way but per basic block (i.e., a block that has no jumps). To see this, consider the following:

0 (A): push 10 1 (A): push 13 2 (A): less_than // pop < pop 3 (A): if_not_goto 6 4 (B): push '10 < 13' 5 (B): goto 7 6 (C): push 'it is not 10 < 13; your computer is broken!' 7 (C): print

In the above we can identify three basic blocks: the first (A) from 0 to 3, the second (B) from 4 to 5 and the third (C) from 6 to 7. We first compile A, then we know the height of the stack with which either B or C begins. After each block is compiled, we output blocks in the order they appear in the source code.

Astute readers would notice that throughout this section we are assuming the depth of the stack is fixed at each instruction position and thus can be determined at compiler time. If the assumption does not hold, then we have to have some kind of stack at runtime.

Exercises

 * 1) Write the stack-based code for each of following high-level expressions:
 * 2) *10 * (20 + 30);
 * 3) *If a < b then -a else -b;
 * 4) *case a % 3 { 0: x; 1: y; 2: z; }
 * 5) Write a piece of stack-based code so that the depth of the stack may vary after the piece, depending on an execution path.
 * 6) Sketch the algorithm for converting three-address code to the stack-based code, assuming no jumps. Hint: view each position in the stack has a corresponding temporary variable.
 * 7) Write a stack-based code such that the height of the stack at each position cannot be determined at a compiler time.

 * Further readings
 * Raja Vallee-Rai The Jimple Framework. 1998.
 * expr.c from GCC.
 * CFG.java from Soot framework.
 * Stack caching for interpreters by M. Anton Ertl


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Talk:Organic Chemistry/Foundational concepts of organic chemistry/Atomic structure

I've just noticed that 139.133.7.37 has cleared three large chunks of text without explanation, so I've reverted the changes. Please ensure that edit summaries are completed and/or a note posted on this talk page justifying any major changes like that. (Donovan|Geocachernemesis|Interact) 03:11, 19 Jun 2005 (UTC)

I'm inserting some preliminary information on hybridization into the article, as requested on the organization page. I'm not really sure how to do the fancy formatting stuff, I did as well as I could. What's a good way to explain why the atoms hybridize? Mattb112885 03:42, 23 August 2006 (UTC)

Please be aware that HYBRIDIZATION and MOLECULAR ORBITAL THEORY are two entirely DIFFERENT CONCEPTS. You currently have them lumped together in the same discussion, but they are not the same.

Molecular Orbitals
The molecular orbitals sections seems to be very incomplete and confused; it uses models for orbital hybridization, which, as previously pointed out, are not the same thing as Molecular Orbital Theory, and also seems to be referring to the allocation of electrons within a single atom's orbitals, rather than hybridized orbitals. 24.92.255.104 (talk) 22:05, 19 January 2008 (UTC)


text:
Cookbook:Pennsylvania Pot Pie

| Meat Recipes

Pennsylvania pot pie is a Pennsylvania Dutch soup, consisting of meat, vegetables, and squares of pie crust.

Dumplings/noodles

 * 2 ½ cups flour
 * 1 tsp salt
 * 1 tsp ground pepper
 * 1 cup shortening
 * ⅓ cup plus 1 tbsp cold water

Soup

 * 2 quarts water
 * 1 can green beans
 * 1–3 lb stewing chicken
 * Salt, to taste
 * Pepper, to taste

Procedure

 * 1) Boil chicken in water until tender.
 * 2) Meanwhile, prepare noodle dough following the first 5 steps of the Flaky Pie Crust procedure, using the ingredients above. Sugar and butter are replaced with pepper and shortening, respectively.
 * 3) On a floured board, roll dough about twice as thick as ordinary pie crust (about a 9-inch circle or 8 x 10-inch rectangle).
 * 4) Cut dough into roughly 2-inch squares.
 * 5) Remove chicken from broth. Shred chicken, discarding bones and skin.
 * 6) Stir pot pie squares into boiling broth a few at a time, being careful not to let them stick together. Simmer 6 minutes.
 * 7) Add chicken and green beans. Simmer for 10–15 minutes.
 * 8) Remove from heat. Let stand 5 minutes before serving.

Notes, tips, and variations

 * Note: Pot pie squares will dissolve into the broth around the edges, but remain relatively firm in their centers. This is normal.
 * A range of fresh vegetables including fresh green beans, cubed potatoes, finely diced carrots, onions, etc. can be added after the chicken if cooking times are planned carefully.
 * Cooked chicken or turkey, or bite-sized pieces of ham can be substituted for the raw chicken. In this case, substitute chicken broth for water.

title: Cookbook:Pennsylvania Pot Pie


text:
User talk:Messi~enwikibooks

Geoarchnemesis
I do wish you at least reconsider your vote. We need more admins around, and Geo would be great for the job. Lots of mistakes can be made, it's part of the Be bold spirit. I think what's more important is that you noticed the mistake, changed it, and didn't have to get in an edit war over it. (Such an edit war would have been much more negative, and if I heard of that I probably would change my vote to a negative too!-- but that's not the case here.) Thanks. MShonle 05:40, 19 Jun 2005 (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 Messi. To make sure that both of you can use all Wikimedia projects in future, we have reserved the name Messi~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 23:27, 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) 05:15, 19 April 2015 (UTC)

title: User talk:Messi~enwikibooks


text:
Bicycles/Maintenance and Repair/Tools and Supplies/Cassette Tool

There are two main methods of facilitating a freewheel mechanism in a bike's drivetrain. Either with a freewheel that threads onto the hub or a cassette that slides on to the freehub body. In the former, the cogs and freewheel mechanism are part of the same object, the freewheel. A cassette tool (also called a freewheel remover) is used to spin the freewheel off the hub. With the cassette system, the cogs are separate from the freewheel which is housed in the freehub body. The cassette tool is used in conjunction with a chain whip to remove the cassette lockring from the freehub body.


text:
Bicycles/Maintenance and Repair/Tools and Supplies/Chain Whip

The chain whip is used in conjunction with a cassette removing tool to remove the lockring of a cassette from the freehub body. It is also used to remove a track cog from a hub.


text:
Blender 3D: Noob to Pro/Softbodies

Next page: Paths Previous page: Intermediate Animation

''A quick softbody tutorial just to demonstrate the new system. Needs some work.''

The softbody system in Blender makes each edge of your object behave like a spring, and gives each vertex a weight. It is thus a very effective way to simulate physics. The easiest (and coolest :) way to explain it is to give a demonstration.

We'll make a donut shape, and then make it springy and let it drop onto a plane.

Donut shape: Ctrl-x for a new blender file if you haven't already. Be sure to delete the default cube, you won't be needing it. Goto the front view and add a circle with 8 vertices. Move the circle 5 squares to the right (holding down ctrl). Top view, press F9, and in the Mesh Tools window (in editmode) set Degr to 360, Steps to 8 and Turns to 1, make sure the 3D cursor is at the origin, and hit Spin. Select all vertices, and hit Rem Doubles. Turn on Subsurf, (which I won't bother mentioning is a modifier, found in the modifiers/shapes panel, inside the editing window) and set it to 2 iterations. We have achieved donut.

Add a plane (as a separate object) under the donut, and scale it up so that the donut has something to fall on to. It should be about 3 grid units under the donut. Press F7 and find the Particle tab, then turn on Deflection. This will make our donut bounce off the plane.

Select the donut again. Press F7 and find the Softbody tab. Hit Enable SoftBody and set Grav to 9.8 (this puts a downward force on each vertex). Turn off Use Goal (Goals are used to give each vertex a (partly) predefined position, and are too complicated for this tutorial) and turn on Stiff Quads. Hit Alt-A to animate... amazing! :)

Now some fiddling with the settings... Put E Stiff up to 0.9 to get a nice jelly effect. Alt-A again. With some objects (e.g., spheres, cylinders), if E Stiff is too low the object will collapse. This can be remedied by putting edges inside the object (i.e. through the volume) to help them keep their shape. Stiff Quads means that quads (the four-sided faces) get diagonal springs to help keep them in shape too... (insert joke about quads and working out here :).

There is huge potential in the softbody system. Try rotating the donut and the plane to get the donut to roll along the plane :)  Things tend to roll better if softbody damping on the Deflection tab is turned up high.

To see a collapsing object, use a cylinder instead of a donut.

As of version 2.37a, Blender has no support for softbodies colliding into other softbodies.

Note also that the normal of the plane must be pointing towards the donut.

Next page: Paths Previous page: Intermediate Animation

title: Blender 3D: Noob to Pro/Softbodies


text:
Talk:Bicycles/Maintenance and Repair/Tools and Supplies/Chain Whip

This article really needs to be either expanded to more than a dictionary definition or merged with another to form a reasonable sized article (of at least a couple of paragraphs), otherwise, it risks being deleted. (Donovan|Geocachernemesis|Interact) 10:43, 19 Jun 2005 (UTC)


text:
Mambo Open Source/User management

Mambo users are the same as logins, and can be used to many great things. Here is an explanation of the management of users, not what you can use the user system for.

Basics of user management
There is not much that you can do with mambos integrated user management. You can add or edit users, force logout of users, apply global checkins and mass mail user groups. That is pretty much it, here is an explanation of each.

All these actions are done in the backend.

Add, edit or remove a user
Go to "site > user manager" in the drop-down menu. There, you will get a list of all the users in the database. In the toolbar, press new, delete or edit to do the corresponding action.

Note: if you delete a user, you cannot revert it unless you have a backup of the xxx_users table in the database.

Global checkin
If items are erroneously checked out, you can perform a global checkin with the "system > global checkin" function in the drop down menu. Now, all items will be checked out.

Extended user management
A text about the possibilities to extend user management will come here (components, hacks etc).

title: Mambo Open Source/User management


text:
Mambo Open Source/Create a simple module

This is an explanation on how to create a module. The functions of the module will be very limited, but this article shows you a little bit about the framework of modules.

Creating the files
For this module you will need two files: mod_testing.php and mod_testing.xml. Create these two files and move on to the next step.

The PHP parameters are values that can be changed in Mambo's admin interface, with no need of coding etc.

The XML file
The xml file is a reference file for Mambo that gives mambo info about author of the modules, the parameter list, installation guides and so on.


text:
User:IKnowNothing

Hello,

In 2008 as an Electrical Engineering Student, I made contributions to the Electronics page. I also contributed to the Zulu and Greek books

title: User:IKnowNothing


text:
User:John Cross

Please visit my Wikipedia user page:

http://en.wikipedia.org/wiki/User:John_Cross

Books I Have Worked on

 * Accounting
 * Geometry
 * A-level Physics

My Templates
Template:drcr

Useful Guidelines

 * Naming_policy

My Sandbox
User:John Cross/sandbox

title: User:John Cross