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Talk:Horticulture/Chrysanthemum

species list from wp

Chrysanthemum aphrodite Chrysanthemum arcticum Chrysanthemum argyrophyllum Chrysanthemum arisanense Chrysanthemum boreale Chrysanthemum chalchingolicum Chrysanthemum chanetii Chrysanthemum cinerariaefolium Chrysanthemum coronarium Chrysanthemum crassum Chrysanthemum glabriusculum Chrysanthemum hypargyrum Chrysanthemum indicum Chrysanthemum japonense Chrysanthemum japonicum Chrysanthemum lavandulifolium Chrysanthemum mawii Chrysanthemum maximowiczii Chrysanthemum mongolicum Chrysanthemum morifolium Chrysanthemum morii Chrysanthemum okiense Chrysanthemum oreastrum Chrysanthemum ornatum Chrysanthemum pacificum Chrysanthemum potentilloides Chrysanthemum shiwogiku Chrysanthemum sinuatum Chrysanthemum vestitum Chrysanthemum weyrichii Chrysanthemum yoshinaganthum Chrysanthemum zawadskii

The Pollination Process
Could you put like an animated picture(s)of the pollination process? I have to do this for my science class and none of this helps me... I'm supposed to right a paragraph on the pollination process and I couldn't get anything out of this except what pollinators pollinate this flower.

Thanks, Blue Bunny7786--207.177.78.92 (discuss) 23:44, 11 January 2012 (UTC)

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

title: Talk:Horticulture/Chrysanthemum


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Horticulture/Stachys

Stachys is a genus of about 300 species of annual and perennial herbaceous plants and shrubs in the family Lamiaceae. The distribution of the genus covers Europe, Asia, Africa, Australasia and North America. Common names include Heal-all, self-heal, woundwort, betony, lamb's ears, and hedgenettle.

Originating in Europe, stachys can be found growing in wastelands, grasslands and woodland edges. All-heal thrives in any damp soil in full sun or in light shade. Plants are apt to become troublesome weeds in turf that is at all damp. Sow seed in very early spring in a flat outdoors, or give a short cold and moist conditioning treatment before sowing in a warm place. Mostly from June to August. Gather whole plant when flowers bloom, dry for later herb use. Leaves and small flowers are edible.

Description
The stems vary from 50-300 cm tall, with simple, opposite triangular leaves 1-14 cm long with serrated margins; in most species the leaves are softly hairy. The stems are creeping, self-rooting, tough, square, reddish, and branching at leaf axis. The leaves are lance shaped, serrated and reddish at tip, about an inch long and 1/2 inch broad, grow on short stalks in opposite pairs down the square stem. The flowers grow from a clublike, somewhat square, whirled cluster, immediately below this club are a pair of stalkless leaves standing out on either side like a collar. The flowers are 1.2 cm long, two lipped and tubular, clustered in the axils of the leaves on the upper part of the stem, the corolla 5-lobed with the top lobe forming a 'hood', varying from white to pink, purple, red or pale yellow; the bottom lip is often white, three lobed, with the middle lobe being larger and fringed upwardly. Flowers bloom at different times depending on climate and other conditions.

Growing conditions
Well drained soils are required, soils of low fertility are often better than rich soils. Full sun to light shade.

Uses
Used as a medicine for centuries on just about every continent in the world, and for just about every ailment known to man, Heal-All is something of a panacea, it does have some medicinal uses that are constant. The plants most useful constituents are Betulinic-acid, D-Camphor, Delphinidin, Hyperoside, Manganese, Oleanolic-acid, Rosmarinic-acid, Rutin, Ursolic-acid, and Tannins. The whole plant is medicinal as alterative, antibacterial, antipyretic, antiseptic, antispasmodic, astringent, carminative, diuretic, febrifuge, hypotensive, stomachic, styptic, tonic, vermifuge and vulnerary. A cold water infusion of the freshly chopped or dried and powdered leaves is a very tasty and refreshing beverage, weak infusion of the plant is an excellent medicinal eye wash for sties and pinkeye. It is taken internally as a medicinal tea in the treatment of fevers, diarrhoea, sore mouth and throat, internal bleeding, and weaknesses of the liver and heart. The name "woundwort" derives from its past use in herbalism for the treatment of wounds.

The Chinese artichoke (../Stachys affinis/), is grown for its edible tuber.

Woolly Betony (../Stachys byzantina/) is a popular decorative garden plant.

Maintenance
Cut back in early spring.

Propagation
Division or cuttings.

Harvesting
For herbal use, gather whole plant when flowers bloom, and dry for later use. Leaves and small flowers are edible.

Pests and diseases
../Powdery Mildews/

../Leaf Spots/

../Blights/ ../Rust/
 * ../Sclerotium rolfsii/

../Caterpillars/

../Slugs and Snails/

Stachys species are used as food plants by the larvae of some Lepidoptera species including the Coleophora case-bearers C. auricella (recorded on S. officinalis), C. lineolea and C. wockeella (feeds exclusively on S. officinalis).

title: Horticulture/Stachys


text:
Talk:Horticulture/Stachys

wp species list

title: Talk:Horticulture/Stachys


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Horticulture/Pyrus

A pear is a tree of the genus Pyrus and the juicy fruit of that tree, edible in some species. The English word pear is probably from Common West Germanic *pera, probably a loanword of Vulgar Latin pira, the plural of pirum, which is itself of unknown origin. See also Peorð. The place name Perry can indicate the historical presence of pear trees.

Description
Pears are native to temperate regions of the Old World, from western Europe and north Africa east right across Asia. They are medium sized trees, reaching 10-17 m tall, often with a tall, narrow crown; a few species are shrubby. The leaves are alternately arranged, simple, 2-12 cm long, glossy green on some species, densely silvery-hairy in some others; leaf shape varies from broad oval to narrow lanceolate. Most pears are deciduous, but one or two species in southeast Asia are evergreen. Most are cold-hardy, withstanding temperatures between −25 °C and −40 °C in winter, except for the evergreen species, which only tolerate temperatures down to about −15 °C.

The flowers are white, rarely tinted yellow or pink, 2-4 cm diameter, and have five petals. Like that of the related apple, the pear fruit is a pome, in most wild species 1-4 cm diameter, but in some cultivated forms up to 18 cm long and 8 cm broad; the shape varies from globose in most species, to the classic 'pear-shape' of the European Pear with an elongated basal portion and a bulbous end.

Species

 * ../Pyrus amygdaliformis/ – Almond-leafed Pear
 * ../Pyrus betulifolia/
 * ../Pyrus xbretschneideri/ - Chinese White Pear
 * ../Pyrus calleryana/ – Callery Pear
 * ../Pyrus caucasica/ – Caucasian Pear
 * ../Pyrus communis/ – European Pear
 * ../Pyrus cordata/ – Plymouth Pear
 * ../Pyrus cossonii/ – Algerian Pear
 * ../Pyrus elaeagrifolia/ – Oleaster-leafed Pear
 * ../Pyrus fauriei/
 * ../Pyrus kawakamii/
 * ../Pyrus korshinskyi/
 * ../Pyrus lindleyi/
 * ../Pyrus nivalis/ – Snow Pear
 * ../Pyrus pashia/ – Afghan Pear
 * ../Pyrus phaeocarpa/
 * ../Pyrus pyraster/ – Wild Pear
 * ../Pyrus pyrifolia/ – Nashi Pear
 * ../Pyrus regelii/
 * ../Pyrus salicifolia/ – Willow-leafed Pear
 * ../Pyrus salvifolia/ – Sage-leafed Pear
 * ../Pyrus ×serrulata/
 * ../Pyrus syriaca/
 * ../Pyrus ussuriensis/ – Siberian Pear

Uses
Pear trees are used as food plants by the larvae of a number of ../Lepidoptera/ species - see List of Lepidoptera which feed on Pear trees.

Only three species are important for edible fruit production, the European Pear ../Pyrus communis/ cultivated mainly in Europe and North America, the Chinese white pear (bai li) ../Pyrus xbretschneideri/, and the Nashi Pear ../Pyrus pyrifolia/ (also known as Asian Pear or Apple Pear), both grown mainly in eastern Asia. There are thousands of cultivars of these three species.

Other species are used as rootstocks for European and Asian pears and as ornamental trees. The Siberian Pear, ../Pyrus ussuriensis/ (which produces unpalatable fruit) has been crossed with ../Pyrus communis/ to breed hardier pear cultivars. The Bradford Pear (../Pyrus calleryana/ 'Bradford') in particular has become widespread in North America and is used only for decoration. The Willow-leafed Pear (../Pyrus salicifolia/) is grown for its attractive slender, densely silvery-hairy leaves.

Pears are consumed fresh, canned, as juice, and occasionally dried. The juice can also be used in jellies and jams, usually in combination with other fruits or berries. Fermented pear juice is called perry.

Pears are the least allergenic of all fruits. Along with lamb and soya formula, pears form part of the strictest exclusion diet for allergy sufferers.

Pear wood is one of the preferred materials in the manufacture of high-quality woodwind instruments and furniture. It is also used for wood carving, and as a firewood to produce aromatic smoke for smoking meat or tobacco.

Propagation
The pear is very similar to the apple in cultivation, propagation and pollination.

title: Horticulture/Pyrus


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Wikijunior:Human Body/Immune System

The immune system is not a single object like many of the other organs discussed in this book but a lot of cells spread all through the body to protect us from many kinds of illnesses.

What does the immune system look like?
The immune system isn't something you can see without a microscope, because it is made of a lot of solitary cells which wander and patrol the body and cooperate to eliminate bacteria viruses and cells of the body that have become sick. This is why the immune system is called system instead of an organ. The only structures that can sometimes be seen and felt are lymph nodes and the thymus. Lymph nodes are little round organs where immune cells gather to exchange information and reproduce if there is an infection in the body. The gathering of immune cells in the lymph node can make it swollen.

What are the parts of the immune system?
The immune system is composed of white blood cells, lymph nodes, the bone marrow and the thymus.

What is the function of the immune system?
The immune system is the police force of the body. Almost every cell and space in the body is patrolled to find sickness. There are a few different kinds of cells that make up the immune system.

 * Macrophages eat bacteria, viruses, abnormal cells and debris. They warn T-cells about viruses and bacteria.
 * T-cells patrol cells of the body and make sure they are o.k. They get signals from macrophages. T-cells coordinate a lot of the immune response. They tell B-cell to produce antibodies and they can kill abnormal cells that are then absorbed by macrophages.
 * B-cells produce antibodies. Antibodies are small molecules that attach to certain structures at other cells like bacteria. By clotting the surface of bacteria they become inactive and can be devoured by macrophages. Each B-cell produces a specialized antibody that targets a specific bacteria or virus. Once a B-cell became active it stays on alert. This is why you suffer from a children's disease only once and why you are immune to a common cold in winter after you went through it.

There three types of organs that are part of the immune system:

 * The bone marrow is where all blood cells of the immune system are produced.
 * The thymus is the training station of the T-cells. Here, T-cells learn to distinguish between structures that belong to the body and foreign cell structures of bacteria and viruses.
 * Lymph nodes are communication centers of the immune cells. Here macrophages inform T-cells which in turn trigger B-cells to produce antibodies. There multiple lymph nodes in the human body such that close to every part of the body there is such a communication center.

What organ systems is the immune system connected with?
Immune cells have the privilege to be able to visit almost any part of the body. Like the police they have special rights. Immune cells can travel in blood vessels but if they come close to a place where an infection occurs they can leave a capillary to travel right to the place of action and take part in the scuffle.

How does the immune system interact with other parts of the body?
T-cells patrol normal human cells. They do so by snuggling a cell and telling it to show part of what is inside. You can think of this as a passport control. The T-cell has to decide whether the passport is correct or not, thereby deciding whether the cell is normal or not. Apart from this, the immune system mostly deals with intruders from the outside. They have to be identified and after this the immune system is quite rigorous in eliminating those intruders. Records are kept by some T-cells to make sure next time the same intruder is expelled even more rapidly, sometimes without us noticing.

How can you keep your immune system healthy?
The immune system is very delicate. If you are sad or unhappy, the immune system may become weaker. Get a lot of sleep every night and don't do things that make you scared or unhappy. Spend time with friends and in friendly, safe places.

title: Wikijunior:Human Body/Immune System


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Horticulture/Vaccinium

References and external links

 * Germplasm Resources Information Network: Vaccinium

title: Horticulture/Vaccinium


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Card and Magic Tricks/Marked decks

What is a marked deck?
A marked deck is a deck of cards with multiple, secretive marks on each card. They are used in card and mentalism tricks by magicians. The marks are used to identify the card from the backside. There are different types of marks, and some are used for different tricks.

Types of marks
The types of marks can vary with size, shape, and ways to read them. Some can only be used with special glasses, and others simply utilize a system of special symbols to specify the card. Most marked decks are provided with instructions for the performer.

Names and online seller links
Juiced cards are marked with special markers or paste, and can be found at online magic stores. They can be found at. They are commonly used because of their invisibility to laymen. A commonly used marked deck is The Boris Wild Marked Deck.

title: Card and Magic Tricks/Marked decks


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Talk:Card and Magic Tricks/Marked decks

I just started this, I hope more people will contribute. HaLoGuY007

title: Talk:Card and Magic Tricks/Marked decks


text:
User talk:81.145.241.11

Xania talk 15:00, 28 April 2007 (UTC)

title: User talk:81.145.241.11


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Horticulture/Hyacinthoides

Hyacinthoides is a genus of the Hyacinthaceae (formerly Liliaceae) family. Its contains three species. The genus is included within ../Scilla/ by some botanists.

Species

 * ../Hyacinthoides hispanica/ - Spanish Bluebell. Southwest Europe (central and western Spain, Portugal).
 * ../Hyacinthoides italica/ - Italian Bluebell. South central Europe (northern Italy west to northeastern Spain).
 * ../Hyacinthoides non-scripta/ - Common Bluebell. Northwest Europe (western and northern France, Belgium, Netherlands, Britain, Ireland).
 * Hybrids between H. hispanica and H. non-scripta are named Hyacinthoides × massartiana.

Pests and diseases
../Rusts/
 * ../Uromyces muscari/

title: Horticulture/Hyacinthoides


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User talk:71.183.13.142

Regarding edits made during April 28 2007
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. If this is an IP address, and it is shared by multiple users, ignore this warning if you did not make any unconstructive edits. Az1568(Talk) 20:00, 28 April 2007 (UTC)

title: User talk:71.183.13.142


text:
User talk:66.74.58.39

Regarding edits made during April 28 2007
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. If this is an IP address, and it is shared by multiple users, ignore this warning if you did not make any unconstructive edits. Az1568(Talk) 20:00, 28 April 2007 (UTC)

title: User talk:66.74.58.39


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Template talk:Goodbook

But what do we do? Where does this code go? Xania talk 21:11, 28 April 2007 (UTC)

 * Sorry about that. I keep changing my mind.  The dust will settle eventually, I'm sure.  For now, I'm putting things in Featured books/French (example). But maybe the original location Goodbook/French was better -- 04:03, 29 April 2007 (UTC)

 * Correction. Please see Goodbook/French for an example -- Kowey 05:43, 29 April 2007 (UTC)

 * Hi again, Xania, hope the following recipe for creating a Goodbook template will be useful to you -- Kowey 07:55, 1 May 2007 (UTC)
 * (See the template page for instructions) -- Kowey 06:43, 2 May 2007 (UTC)
 * I have tried to make Non-Programmer's Tutorial for Python into a featured book. The instructions on the template page didn't help whatsoever but your link to an example above was quite helpful.  Why can't this be simplified? I followed most of the steps in the instructions but then editing pages like the 'main page featured book' thingie is just so bloody complicated.  Can someone check to see that this book has properly been added to the featureds? Xania [[Image:Flag_of_Italy.svg|15px]]talk 20:12, 19 September 2007 (UTC)

float:right?
Hi Whiteknight,

Why do reckon we should put the float:right; commands as parameters to the template? Doing it that way leads to great awkwardness when you have more than one book per section of the bookshelf -- Kowey 04:35, 22 May 2007 (UTC)

 * The only reason I did that is because the templates are self-contained, and don't require div's. Requiring a separate HTML container around templates with multiple arguments just seems to me like an extra, unnecessary step. However, we can certainly show examples of both methods. --Whiteknight (talk) 13:29, 22 May 2007 (UTC)

 * Well, I think the point is that you can have one div with N templates inside. Otherwise it becomes tricky getting the templates to line up vertically.  They either form a horizontal row of right-aligned templates, or you have to do ugly hacks like interspersing them with the main text so that spacing comes out right.  I think it really is necessary, as a means of grouping templates together.  See Languages_bookshelf to what I'm referring to.  -- Kowey 15:12, 22 May 2007 (UTC)

Books in Use
Would there be any interest in listing where the Wikibooks are being used currently? I am using Intro Sociology in my 100+ class on Introduction to Sociology at West Chester University of Pennsylvania in West CHester, PA (12,000 uncergraduates and part of the PA System of Higher Education) — Preceding unsigned comment added by Dmcconatha (talk • contribs) 15:47, 9 October 2007 (UTC)

Please replace a PNG with an SVG
Please replace Image:Nuvola apps bookcase.png with Image:Nuvola apps bookcase.svg. Thanks. It Is Me Here (talk) 12:09, 23 November 2008 (UTC)
 * ✅ — Mike.lifeguard | talk 18:49, 23 November 2008 (UTC)

title: Template talk:Goodbook


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Raising Chickens/Editing Instructions

Feel Free to edit any pages in this module. If there is a section that you feel is missing or need to be added then either mention it in the main Talk Page for this module, a link to it in the table of contents, or be bold and create it yourself.

New Page Instructions
After you have created a new page please add Raising Chickens to the top of the page. This adds a navigation template designed to make navigating the Raising Chickens module easier on the right side of the page (as seen on the right of this page).

After a page is started and has the navigation template added please add that page to the navigation template by clicking on the "Edit" link in the template.

New Discussion Page
When you create a new discussion page please add Raising Chickens Discussion to the top of the page. It is a navigation template designed to make navigating through the Raising Chickens Discussion easier, and looks like:

After a page is started and has the navigation template added please add that page to the navigation template by clicking on the "Edit" link in the template.

Disputes
If there is a fact that is oviously false then feel free to be bold and correct it. However, if you arn't sure then you can dispute a fact in that pages discussion. If there is a disupte section add your dispute with a title under it using three '=' e.g. ==Disputes==

===chickens are not really birds===

If there isn't a Disputes section then feel free to add one.

After mentioning you dispute mark where your dispute is in the article by adding Disputed

replace *Talk Page* with the talk page name and *dispute* with the name of your dispute used in the page in the '=' signs e.g. say that you feel that chicks (in the chicks page) need dogfood. Your marker would look like Disputed

This would look something like this Chicks should NEVER get dogfoodDisputed.

title: Raising Chickens/Editing Instructions


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Semiconductors/Op-Amps

Op-Amps Intro
Op-Amps stands for Operational Amplifier, a device usually manufactured as an Integrated Circuit (IC). User don't need to know about the Itegrated Circuit inside in order to work with Op-Amps. All you need to know is that Op-Amps acts as an amplifier, it amplifies the difference of the 2 different voltages at input by a gain or amplification factor A

Output of an operational amplifier:

 * $$V_{O} = A(V^{+}-V^{-})$$

Ideally $$A$$ is assumed to be equal to infinity. However, in practical op-amps, it has a high value. Furthermore, the gain $$A$$ is a function of frequency.

Below is the most commonly used configuration of Op-Amps

Negative Amplifier

 * $$V_\mathrm{out} = - V_\mathrm{in} \frac{R_f}{R_\mathrm{in}}$$

 * The output voltage is a negative voltage equal to the input voltage amplified by a factor $$\frac{R_f}{R_\mathrm{in}}$$

Positive Amplifier

 * $$ V_\mathrm{out} = V_\mathrm{in} \left( 1 + {R_2 \over R_1} \right)$$

 * The output voltage is a positive voltage equal to the input voltage amplified by a factor $$ \left( 1 + {R_2 \over R_1} \right)$$

Positive Buffer

 * [[Image:Opampfollowing.png]] $$ V_\mathrm{out} = V_\mathrm{in} \!\ $$

 * From the circuit of Positive Amplifier, If R2 = 0 thì Vo = Vi

Negative Buffer

 * From the circuit of Negative Amplifier, If Rf/Ri = 1 then Vo = - Vi

title: Semiconductors/Op-Amps


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Talk:Semiconductors/Op-Amps

To be completed ...

title: Talk:Semiconductors/Op-Amps


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Cookbook talk:Coconut Barfi

Removed incomplete recipe
I have removed the recipe because it did not list the quantity of condensed milk, which would seem to be the dish's main ingredient. In place of a quantity, the recipe's author asked if anyone knew how much milk to use, and of what type. That's just not a recipe. I have left all the other info. Jessicapierce 03:23, 29 April 2007 (UTC)

Why? the remaining info is useless. How is the milk cooked? hot temp?low? oven? pan? bbq?

title: Cookbook talk:Coconut Barfi


text:
User:Jessicapierce

dudes! if i fix your commas it's not because i don't respect you.

PLEASE DON'T CRY ABOUT IT

Thanks for the editorial fixing of my Cookbook:Oatmeal_Stout_Brownies recipe! --JRStutler 22:35, 7 May 2007 (UTC)

title: User:Jessicapierce


text:
User talk:Jessicapierce

Hello, and welcome to Wikibooks!

Here are some tips to help you get started:
 * To learn the wiki-markup-language syntax, see Help:Editing.
 * You should sign your name on Talk and vote pages using four tildes, like this: ~~~~
 * There is a box at the top of the edit window that will insert this, too; it looks like part of a signature.
 * Remember to conduct any editing experiments in the sandbox.
 * You can tell the community something about yourself in your userpage.
 * You can get to this page by clicking the tab at the top of the page labeled with your registered username.
 * If you are 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 (requests for importation) 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. For site news, see the Bulletin board. It might be a good idea to add this page to your "watchlist" so that you can see when any new information is posted there. You can do that by clicking the tab labeled "watch" at the top of the page.

Good luck! Mattb112885 (talk) 03:44, 29 April 2007 (UTC)

Possible copyright violation
G'day Jessica, you use the copyvio template by giving it a parameter, being the URL of the likely source:

Nice work on the Cookbook, good to have another set of eyes working on it! Webaware talk 23:23, 29 April 2007 (UTC)

 * Oh, thanks so much! I thought it must have been something like that, and actually got close by using a colon instead of equal sign. Now that I knwo how to do it properly, I certainly will! Jessicapierce 01:06, 30 April 2007 (UTC)

Category sort order
G'day Jessica, you can set the sort order on a page by using the magic word  , e.g.

You can also tell Wiki that the default sort key for categories is the page name, using another magic word:   (although I haven't used this one myself yet).

NB: It isn't always appropriate, e.g. when the page name has non-ANSI characters like "ö", as they are sorted after all ANSI characters, thus leading to unintuitive sorting. In such cases, I put the page name using only ANSI characters. Webaware talk 01:53, 30 April 2007 (UTC)

Awesome Copyediting
I've been watching some of your copyedits on the RC list. Even though small edits tend to be a thankless job and they often go unnoticed, they undoubtedly make wikibooks a better place. You do great work, it's good to have people like you around. --Whiteknight (talk) 23:52, 30 April 2007 (UTC)

 * Hey, thanks! I always get a bit nervous when I see "you have new messages" because I'm waiting for the day someone yells at me for fixing their commas. It's happened more than once at Wikiproper, and I know people often hold their recipes sacred, so sooner or later, I'm going to ruffle a feather, I know. Thanks very much for appreciating the small edits. They're not much, to be sure, but I like to think they help. Jessicapierce 02:33, 1 May 2007 (UTC)

 * Hey, what's all this with edits to my Cookbook:Mapo Doufu, huh? But seriously, I'd like to join Whiteknight in congratulating you on your efforts! Webaware talk 08:28, 1 May 2007 (UTC)
 * Boring but "me too", good work (ignore the one above - not from "round here" ). Feel free to call on any of us if you want a hand -- Herby  talk thyme 18:54, 1 May 2007 (UTC)

 * Dudes! Thank you! You're too nice. I'm here mostly to educate myself about food and cooking - thanks to the wiki cookbook, I have mastered omelets! - and figured I might as well fix the little errors along the way. I only do it because errant punctuation puts me right up the wall. It's a sickness. Jessicapierce 21:29, 1 May 2007 (UTC)
 * Sideline but this ain't WP (there are some refugees here tho) . Stick around and teach us about commas!  Cheers -- Herby  talk thyme 07:36, 2 May 2007 (UTC)

 * Yes please Im a'll for punctuation's in the right place's. And sentence structure too thats good to see and grammer and spelling to do stick around we need more help! (Yes, drives me up the wall too!) Webaware talk 10:20, 2 May 2007 (UTC)

Lime and Marscapone Cheesecake
G'day Jessica, I see that this recipe is still under the misspelt title - did you see my reply to your question? I thought I'd leave it to you to change, so that you'd get a chance to try a page move. Webaware talk 00:13, 5 May 2007 (UTC)

FYI
You have probably already seen this, but if not I suggest you take a look at Cookbook:Policy to see what sorts of standardization we have going on; you seem to be interested in maintaining the quality (at least of the formatting) of the recipes in the cookbook. Kellen T 03:24, 7 May 2007 (UTC)

Names
G'day Jessica, nice work on Cookbook - FAB! However, please be careful with names in recipes - e.g. locality names (Dijon), product names (Marmite, Vegemite), and people's names (Graham crackers - although I'm not sure on the last one, as it's an American product, and they tend to not care about people's names much). cheers, Webaware talk 00:52, 8 May 2007 (UTC)

title: User talk:Jessicapierce


text:
User talk:Regre7~enwikibooks

Hello, and welcome to Wikibooks!

Here are some tips to help you get started:
 * To learn the wiki-markup-language syntax, see Help:Editing.
 * You should sign your name on Talk and vote pages using four tildes, like this: ~~~~
 * There is a box at the top of the edit window that will insert this, too; it looks like part of a signature.
 * Remember to conduct any editing experiments in the sandbox.
 * You can tell the community something about yourself in your userpage.
 * You can get to this page by clicking the tab at the top of the page labeled with your registered username.
 * If you are 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 (requests for importation) 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. For site news, see the Bulletin board. It might be a good idea to add this page to your "watchlist" so that you can see when any new information is posted there. You can do that by clicking the tab labeled "watch" at the top of the page.

Good luck! Mattb112885 (talk) 03:45, 29 April 2007 (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.

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Renamed
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title: User talk:Regre7~enwikibooks


text:
User talk:Karen.filler

Hello, and welcome to Wikibooks!

Here are some tips to help you get started:
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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. For site news, see the Bulletin board. It might be a good idea to add this page to your "watchlist" so that you can see when any new information is posted there. You can do that by clicking the tab labeled "watch" at the top of the page.

Good luck! Mattb112885 (talk) 03:45, 29 April 2007 (UTC)

title: User talk:Karen.filler


text:
User:Dpfowler

Headline text
Originator with class of IWU students of a Wikibook titled: Learning Theories (2006)

Originator with class of IWU students of a Wikibook titled: Learning Theorists (2007)

Originator with class of SCTC students of a Wikibook titled: Native American Management Practices (2023)

title: User:Dpfowler


text:
Radiation Oncology/Breast/Early breast/BCT/RT in BCT

Randomized trials of radiotherapy in breast-conserving surgery

BCS +/- RT

 * Please note that eligibility criteria and adjuvant tamoxifen/chemo varied significantly

 * EBCTCG analysis of individual patient data from 10 trials (PMID 16360786) suggests 5-year outcome benefits:
 * Overall LR: 26% vs. 7% (SS)
 * If LN- LR: 23% vs. 7% (SS)
 * If LN+ LR: 41% vs. 11% (SS)
 * BCA mortality: 36% vs. 30% (SS)
 * This may translate into preventing 1 BCA death for every 4 local recurrences prevented, at 15 years
 * Risks of RT for breast cancer:
 * Excess risk of contralateral breast cancer (RR 1.18) associated with older RT regimens
 * Excess risk of non-breast cancer deaths (RR 1.12) associated with older RT regimens. Excess mortality from heart disease (RR 1.27) and lung cancer (RR 1.78).

 * CALGB 9343 (RTOG 97-02, ECOG) (1994-99) -- 70 years or older, T1N0, ER+ -- TAM. vs RT + TAM
 * 636 pts. Randomized to tamoxifen +/- RT. 56% >75 y/o. ALND 37%. RT 45/25 + boost 14/7
 * 5-years, 2004 PMID 15342805 — "Lumpectomy plus tamoxifen with or without irradiation in women 70 years of age or older with early breast cancer." Hughes KS et al. N Engl J Med. 2004 Sep 2;351(10):971-7. Median F/U 5 years
 * 5-yr outcome: LR tamoxifen 4% vs TAM+RT 1% (SS). No difference in rate of mastectomy, distant mets, or 5-yr OS (87% vs 86%)
 * Side effects:
 * Physicians: cosmesis, breast pain, edema, hyperpigmentation worse at 1 year; no differences at 4 years
 * Patients: breast pain, fibrosis worse at 1 year; breast pain, arm/shoulder stiffness worse at 4 years
 * Conclusion: lumpectomy + tamoxifen alone is acceptable for women 70 years or older with T1N0 ER+ tumors
 * 10-years, 2010 ASCO 2010 Abstract -- "Lumpectomy plus tamoxifen with or without irradiation in women age 70 or older with early breast cancer." (Hughes KS, Abstract #507) -- Median f/u 10.5 yrs
 * First recurrence local in 9% (Tam) vs 2% (Tam+RT) -- IBTR 8% vs 2%, Axilla 1% vs 0%. RT prolonged the time to first recurrence. 10-year freedom from mastectomy 96% vs 98%, freedom from DM 95% vs 93%. Breast cancer specific survival 98% vs 96%, OS 63% vs 61%. Only 7% of deaths were due to breast cancer.
 * Conclusion: RT results in absolute reduction of 6% in IBTR. No impact on overall survival, cancer specific survival, breast conservation, or distant DFS.
 * 2013 PMID 23690420 -- "Lumpectomy Plus Tamoxifen With or Without Irradiation in Women Age 70 Years or Older With Early Breast Cancer: Long-Term Follow-Up of CALGB 9343." (Hughes KS, J Clin Oncol. 2013 Jul 1;31(19):2382-7.) -- Median f/u 12.6 yrs
 * 10-yr freedom from locoregional recurrence: 90% (Tam) vs 98% (TamRT). No significant differences in time to mastectomy, time to DM, BCSS, or OS. 10-yr OS was 66% and 67%.
 * Conclusion: "With long-term follow-up, the previously observed small improvement in locoregional recurrence with the addition of radiation therapy remains. However, this does not translate into an advantage in OS, distant disease-free survival, or breast preservation. Depending on the value placed on local recurrence, Tam remains a reasonable option for women age ≥ 70 years with ER-positive early-stage breast cancer."

 * Canada multi-institutional (1992-2000) - 50 years or older, pT1-2N0
 * 769 pts. Randomized to tamoxifen +/- RT. Median age 68. BCS, pN staging 83%. Almost all had positive receptors (81%) or unknown receptor status (13%). RT 40/16 + boost 12.5/5
 * 2004 PMID 15342804 — "Tamoxifen with or without breast irradiation in women 50 years of age or older with early breast cancer." Fyles AW et al. N Engl J Med. 2004 Sep 2;351(10):963-70. Median F/U 5.6 years
 * 5-yr local: LR tamoxifen 7.7% vs TAM+RT 0.6% (SS); DFS 84% vs 91%. Planned subset outcome (T1 ER+): LR 5.9% vs 0.4% (SS).
 * 5-year regional: axillary relapse 2.5% vs. 0.5% (SS). No difference in DM or OS.
 * Conclusion: RT in addition to tamoxifen significantly reduces local and axillary recurrence

 * German GBSG (1991-1998) -- 2x2 factorial BCS +/- RT +/- TAM
 * Randomized. Stopped prematurely due to slow accrual. 2x2 factorial. 347 out of target 700 patients with pT1N0, ER+, Grade I-II, EIC-, LVI-, SM-, ALND with minimum 10 LNs. Age 45-75 (>=60 in 54%). Randomized to +/- RT and to +/- TAM. RT 50/25 + boost 10-12 Gy. TAM 30 mg x2 years
 * 6-years; 2004 PMID 15093574 -- "Radiation therapy after breast-conserving surgery; first results of a randomised clinical trial in patients with low risk of recurrence." (Winzer KJ, Eur J Cancer. 2004 May;40(7):998-1005.) Median F/U 5.9 years
 * Outcome: 6-year ITBR BCS 29% vs. BCS+RT 4% vs. BCS+TAM 2% vs. BCS+RT+TAM 3% (SS); regional failure 0% vs 1% vs 0% vs 0%; EFS 64% vs. 86% vs. 92% vs. 84% (SS). Strong (p=0.005) interaction between RT and TAM, since majority of events in BCS only group
 * Conclusion: In patients with favorable prognosis, lack of RT and TAM increases local recurrences substantially
 * 10-years; 2009 PMID 19879131 -- "Radiation therapy and tamoxifen after breast-conserving surgery: Updated results of a 2x2 randomised clinical trial in patients with low risk of recurrence." (Winzer KJ, Eur J Cancer. 2009 Oct 28. [Epub ahead of print]). Median F/U 9.9 years
 * Outcome: 10-year ITBR BCS 34% vs. BCS+RT 10% vs. BCS+TAM 7% vs. BCS+RT+TAM 5% (SS); regional failure 0% vs 1% vs 0% vs 0%; 8-year EFS 48% vs. 78% (RR 0.36) vs. 78% (RR 0.33) vs. 78% (RR 0.32) (SS). No difference for DMFS
 * Conclusion: In patients with favorable prognosis, avoidance of RT and TAM increases local recurrence substantially. Not powered to distinguish between RT, TAM, and RT+TAM

 * SweBCG (1991-1997)
 * 1187 women. Stage I-II, N0. Median tumor 12mm, 65% detected by mammography. Sector resection + ALND. +/- RT 48-54 Gy. Adjuvant chemo not regulated, given in 9%
 * 5-years, 2003 PMID 12888363 -- "Breast conservation surgery, with and without radiotherapy, in women with lymph node-negative breast cancer: a randomised clinical trial in a population with access to public mammography screening." (Malmstrom P, Eur J Cancer. 2003 Aug;39(12):1690-7.)
 * Local control: no RT 14% vs. RT 4% (SS). DFS 77% vs. 88%

 * Finland (1990-1995)
 * Randomized. 152 women. Low risk BCA: <2cm, G1-2, no EIC, DNA diploid, S-phase <=7, SM >=1cm. Lumpectomy with ALND. +/- RT 50/25. No systemic therapy
 * 7-years, 2001 PMID 11161371 -- "Lumpectomy with or without postoperative radiotherapy for breast cancer with favourable prognostic features: results of a randomized study." (Holli K, Br J Cancer. 2001 Jan;84(2):164-9.). Median F/U 6.7 years
 * Local recurrence: no RT 18% vs. RT 7% (SS); no difference in DM or OS, or breast preservation
 * Conclusion: RT beneficial even in women with small tumors with favorable biology
 * 12-years; 2008 PMID 19114687 -- "Radiotherapy After Segmental Resection of Breast Cancer With Favorable Prognostic Features: 12-Year Follow-Up Results of a Randomized Trial." (Holli K, J Clin Oncol. 2008 Dec 29. [Epub ahead of print]) Median F/U 12.1 years
 * Local recurrence: no RT 27% vs. RT 12% (SS). Time to recurrence longer in RT arm (SS). No difference in OS or BCSS
 * Conclusion: RT after breast resection beneficial even in small-size, favorable feature tumors

 * NSABP B-21 (1989-1998)
 * 1009 women. Tumors <=1cm. Lumpectomy + ALND. Randomized to RT, TAM, or RT + TAM. RT 50/25, boost at discretion
 * 8-years, 2002 PMID 12377957 -- "Tamoxifen, radiation therapy, or both for prevention of ipsilateral breast tumor recurrence after lumpectomy in women with invasive breast cancers of one centimeter or less." (Fisher B, J Clin Oncol. 2002 Oct 15;20(20):4141-9.)
 * Local recurrence: TAM 16% vs. RT 9% vs. RT+TAM 3%; no difference in DM or survival
 * Contralateral BCA: no TAM 5.4% vs. TAM 2.2%
 * Conclusion: Even in tumors <=1cm, should consider RT and TAM

 * Milan 3 (1987-1989)
 * 579 pts. Size < 2.5 cm. 32% N+. Quadrantectomy, ALND +/- RT 50/25 + boost 10/5. Systemic in N+ (premenopausal, postmenopausal and ER- chemo, postmenopausal ER+ tamoxifen)
 * 3-years, 1993 PMID 8387637 — "Radiotherapy after breast-preserving surgery in women with localized cancer of the breast." Veronesi U et al. N Engl J Med. 1993 Jun 3;328(22):1587-91.
 * Median f/u 39 months. LR 8.8% (no RT) vs 0.3% (RT). Low rate of recurrence in pts older than 55 yrs. No difference in survival.
 * 10-years PMID 11521809 -- "Radiotherapy after breast-conserving surgery in small breast carcinoma: long-term results of a randomized trial." (Veronesi U, Ann Oncol. 2001 Jul;12(7):997-1003.)
 * Local recurrence: no RT 23% vs. RT 6% (SS); women <45 43% vs. 9%; women >65 4% vs. 4%
 * Node positive: death rate no RT 34/100 vs. RT 19/100 (SS); no difference in N0
 * Conclusion: RT indicated for <=55 years old, N+, or EIC, not indicated if >65

 * St. Petersburg (1985-1996)
 * 360 patients. T1-2N0, <2.5cm. Quadrantectomy. +/- RT, systemic therapy
 * 5-years, 1998 PMID 9807204 -- "[Preliminary results of the randomized trial "The role of adjuvant radiotherapy in organ-preserving treatment of breast cancer"] - [Article in Russian]" (Semiglazov VF, Vopr Onkol. 1998;44(4):414-21.)
 * Local recurrence: no RT 17% vs. RT 4% (SS); no difference on OS

 * Tokyo (1985-1993)
 * 113 patients. Stage I-II. Sector resection +/- RT, systemic therapy
 * 8-years, 1996 PMID 11091552 -- "Local Control and Cosmetic Outcome after Sector Resection with or without Radiation Therapy for Early Breast Cancer." (Inoue M, Breast Cancer. 1996 Mar 29;3(1):39-46.). Median F/U 4.6 years
 * Local recurrence: no RT 9.4% vs. RT 7.1
 * Conclusion: Sector resection without RT reasonable for some patients

 * Scottish (1985-1991)
 * 585 patients. BCA <4cm, <70 y/o. Local excision + 1cm margin, ALND/SLN. Tamoxifen or CMF. Randomized to RT 50/20 or 50/25 + boost (20-30 IR implant or 10-15 e-boost) vs. observation. If no ALND, RT 45/20 to axilla given
 * 6-years, 1996 PMID 8806289 -- "Randomised controlled trial of conservation therapy for breast cancer: 6-year analysis of the Scottish trial. Scottish Cancer Trials Breast Group." (Forrest AP, Lancet. 1996 Sep 14;348(9029):708-13.) Median F/U 5.7 years
 * Local recurrence: no RT 24% vs. RT 6%; no difference in survival
 * Conclusion: RT advisable, even if chemotherapy given

 * Ontario (1984-89)
 * Randomized. 837 patients, <4cm, LN-. Lumpectomy and axillary dissection +/- RT. RT 40/16 + boost 12.5/5 No systemic therapy
 * Original, 1992 PMID 1314910 (1992)
 * 8-years, 1996 PMID 8931610 -- "Randomized clinical trial of breast irradiation following lumpectomy and axillary dissection for node-negative breast cancer: an update. Ontario Clinical Oncology Group." (Clark RM, J Natl Cancer Inst. 1996 Nov 20;88(22):1659-64.). Median F/U 7.6 years
 * Ipsilateral recurrence: No RT 35% vs. RT 11% (SS). OS: 24% vs. 21% (NS). Bigger tumors on average
 * Predictors for relapse: age <50, size >2cm, poor grade
 * Conclusion: Reduced recurrence, but no survival difference. No subgroups identified

 * St. George's (1981-1990)
 * 418 patients treated with wide local excision, adjuvant chemo (tamoxifen if ER+ or CMF if ER-), +/- RT
 * 5-years, 1996 PMID 8846860 -- "The importance of the resection margin in conservative surgery for breast cancer." (Renton SC, Eur J Surg Oncol. 1996 Feb;22(1):17-22.)
 * Local recurrence: no RT 35% vs. RT 13%. LR strictly related to margin status; if SM+ LR 17% with RT
 * Conclusion: RT cannot compensate for inadequate surgery

 * Uppsala-Orebro (1981-88)
 * 381 patients. Stage I (<2cm, N0). "Sector resection" and ALND, +/- RT 54/27 without boost. No systemic therapy
 * 5-years, 1994 PMID 8158702 -- "Sector resection with or without postoperative radiotherapy for stage I breast cancer: five-year results of a randomized trial. Uppsala-Orebro Breast Cancer Study Group." (Liljegren G, J Natl Cancer Inst. 1994 May 4;86(9):717-22.)
 * Local recurrence 18% vs 2%. No survival difference.
 * 10-years, 1999 PMID 10561294 -- "10-Year results after sector resection with or without postoperative radiotherapy for stage I breast cancer: a randomized trial." (Liljegren G, J Clin Oncol. 1999 Aug;17(8):2326-33.)
 * 10-year LR: no RT 24% vs. RT 8.5% (SS); no difference in OS at 77%
 * Low risk: >55 and no comedo/LCIS - no RT 11% vs. RT 6% (NS)

 * NSABP B-06 (1976-84)
 * See here for more details. Total mastectomy vs lumpectomy vs lumpectomy + RT. Chemo in N+ melphalan + 5-FU
 * 20-year LR: No RT 39.2% vs RT 14.3%. No difference in survival
 * Node negative subgroup showed survival advantage (unpublished)


text: Template:Goodbook/Acoustics

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text: Template:Goodbook/Adventist Youth Honors Answer Book


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title: Template:Goodbook/Human Physiology


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text: Category:Book:Applications of ICT in Libraries


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Talk:Animal Care/Guinea pig

Should grammar be improved in this article?

EDIT: It's been fixed Landhermie 08:32, 29 April 2007 (UTC)

Landhermie 08:27, 29 April 2007 (UTC)

Wonderful page!!!!! Thank you very much

title: Talk:Animal Care/Guinea pig


text:
User:Landhermie

'''Pages I'm currently working on:

Hermit crabs

Guinea pigs'''

title: User:Landhermie


text:
User talk:VanTucky

Great job with the guinea pig article!

Landhermie 08:51, 29 April 2007 (UTC)

title: User talk:VanTucky


text:
User:Tantalos~enwikibooks

Hello and welcome!
My name is Tantalos, I am from Darmstadt, Germany. I study electronics.

My interests are digital culture, Wikipedia, computer, music and sports.

I like to learn foreign languages when I find the time. My goal at the moment is to get on a basic level in Indonesian, Romanian and Spanish.

title: User:Tantalos~enwikibooks


text:
User:Tannersf/A Certain Ratio

Formed Manchester, England, 1977.

=History= Starting out as a punk/thrash outfit, A Certain Ratio have become elder statesmen of Manchester dance music, on the strength of fifteen years of merging an eclectic and colorful mix of sounds and styles. Combining the ‘do-it-yourself’ attitudes of punk with music of a more industrial nature, Jeremy Kerr (bass), Martin Moscrop (guitar), Peter Terrell (keyboards/tape loops) and Simon Topping (vocals) quickly came to the attention of two of the senior figures of the Manchester music industry. Anthony Wilson (founder of Factory Records) became the band’s manager after Rob Gretton - his business partner and original manager of New Order - tipped him off. Factory released ACR’s debut single, “All Night Party”, pressing 5,000 copies in May 1979, which soon sold out.

The band quickly fixed on dance music as the direction they would take, and released the legendary single “Shack Up”, which made the Billboard R&B chart in America. Years ahead of the Manchester dance explosion, ACR built a catalogue of experimental dance releases that in the early 80s stood at odds with the dominant goth and new wave scenes. Joined by drummer Donald Johnson, the band released the well-reviewed THE GRAVEYARD AND THE BALLROOM, put out their first 12” single, “Flight”, and embarked on a US tour that led to another experimental album, TO EACH. Inspired by the sound of Nu Yorican street percussion music the band’s sound was evolving into an almost South American blend of jazz-funk, aided in part by the addition of trumpet and the move of Simon Topping from vocals to percussion. Typified by the 1982 album SEXTET, this style continued to win good press though almost all ACR releases were overlooked by the public.

Late 1982 saw the exit of two founder members, Peter Terrell and Simon Topping – who left to study congas in New York – and a transitional third album I’D LIKE TO SEE YOU AGAIN, featuring new recruit Carol McKenzie on vocals. Another new addition, saxophonist Tony Quigley, made 1985’s farewell Factory single, “Wild Party”, their biggest underground hit yet. Leaving on the high note of the Force album, the band then signed to A&M records and set up their own SoundStation studio in their home town.

ACR’s short dalliance with A&M produced just two criminally ignored albums, GOOD TOGETHER and ACR:MCR. Including the dance hit “Won’t Stop Loving You” (aka “The Big E”), ACR:MCR was released as the Manchester dance explosion of 1989 was in full swing and was in part an attempt to stake a claim on the genre they had pioneered. This paved the way for a move to robsrecords, the label set up by Rob Gretton after he left Factory. By the end of 1992 ACR had built a new following through five single releases and the album UP IN DOWNSVILLE (which contained vocals from Primal Scream’s Denise Johnson). The band went into another period of hiatus, only surfacing for LOOKING FOR A CERTAIN RATIO, a remix album from Creation Records that accompanied the label’s reissues of the ACR back catalogue. LOOKING FOR… featuring mixes by the likes of Electronic, Sub Sub and The Other Two, created a certain amount of interest, but was sadly lost in a sea of similar remix projects emerging at the time. In 1997, however, CHANGE THE STATION (robsrecords) brought the elder statesmen of gritty northern English dance music back into the public eye with a fine blend of silken vocals courtesy of Denise Johnson and Lorna Bailey, ambient pieces and clean-cut hard-edged rhythm.

The band have been lying low ever since, though Moscrop now DJs under the ACR banner and Soul Jazz Records have done their bit for the band’s cause with their 2002 release EARLY.

=Featured Albums= The epitome of their 80s output, this album mixes jazz with ambient influences. Sleeve design by Ben Kelly, who went on to design Factory’s renowned Hacienda nighclub in Manchester.
 * Sextet – 1982 – Factory

ACR live, featuring the dance-floor classic “Won’t Sop Loving You”.
 * Acr:Mcr – 1989 – A&M

ACR’s only album for Rob Gretton includes a brace of dance-floor singles.
 * Up In Downsville – 1992 – robsrecords

The definitive two-disc collection showcases the best of the band’s early recordings, featuring both classic cuts and a selection of B-sides, alternate mixes and Peel session recordings. Listening to these tracks now, it’s easy to trace the trajectory of ACR’s influence through the sound of electronic 80s pop, through techno, through house, electronica, and beyond.
 * Early – 2002 – Soul Jazz Records

title: User:Tannersf/A Certain Ratio


text: Category:PDF source files

title: Category:PDF source files


text:
A-level Chemistry/OCR (Salters)/Amount of substance

Amount of substance is a physical quantity. Its symbol is n and its SI unit is the mole, whose symbol is mol.

One mole of objects is 6.0221415 × 1023 objects. That's 60 221 415 000 000 000 000 000, or about sixty billion trillion objects. The number 6.0221415 × 1023 is called Avogadro's number or Avogadro's constant and has the symbol L. This number is usually rounded down to 6.02 × 1023 or 6 × 1023.

One mole of a molecular substance is 6 × 1023 molecules. One mole of a non-molecular substance (such as NaCl) is 6 × 1023 formula units, e.g. 6 × 1023 lots of NaCl, so 6 × 1023 sodium ions and 6 × 1023 chloride ions.


text:
Cookbook talk:Afghan Bread

How to bake?
This article doesn't mention whether one bakes this bread on a flat sheet, in a pan, or directly on the over rack. Any help? Jessicapierce 16:43, 29 April 2007 (UTC)

title: Cookbook talk:Afghan Bread


text:
User:Kowey/ClickTest

| This template attempts to superimpose an invisible link on an image. It doesn't work in text-only browsers, and in screen readers for the disabled, and possibly other situations. The technique of using CSS to change page content also completely breaks an article's web accessibility by contravening a WAI priority-one checkpoint.

title: User:Kowey/ClickTest


text: User:Kowey/GoodbookTest

title: User:Kowey/GoodbookTest


text:
A-level Chemistry/OCR (Salters)/Physical quantities

* Note that SI units are shown in bold

Notes: An SI unit named after a person has the first letter of its symbol capitalised, but the full name of the unit written out is all lower case. For example, the unit of energy named after James Joule is called the joule (lower case) and has the symbol J (upper case). An SI unit that is not named after a person has an all-lowercase name and symbol. For example, the unit of amount of substance is called the mole (lowercase) and has the symbol mol (lowercase). The symbols for quantities are always in italic type, whereas the symbols for units are always in upright (normal) type.


text:
A-level Chemistry/OCR (Salters)/Constants

* Note that SI units are shown in bold


text: A-level Chemistry/OCR (Salters)/Chemical Ideas/Table of contents


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User talk:Drufino

Hello, and welcome to Wikibooks!

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 * If you want to base your work here on materials from Wikipedia, please use WB:RFI (requests for importation) to bring the material over in compliance with the GFDL.
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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. For site news, see the Bulletin board. It might be a good idea to add this page to your "watchlist" so that you can see when any new information is posted there. You can do that by clicking the tab labeled "watch" at the top of the page.

Good luck!-- SB_Johnny | talk 18:25, 29 April 2007 (UTC)

title: User talk:Drufino


text:
Cookbook talk:Saucepan Fudge Crackle Cookies

"Extra common" sugar?
This page is the one and only result for a Google search for the phrase "extra common granulated sugar." I've never heard this phrase. I've changed it to "coarse sugar," which is often used as a coating for cookies (it is less likely to mean "powdered", but I'm unsure). If anybody could clarify this, it would be much appreciated. Jessicapierce 18:40, 29 April 2007 (UTC)
 * "Extra" = "additional". "Common sugar" = granulated sugar. Webaware talk 01:03, 30 April 2007 (UTC)

 * Wow. Can't believe that meaning of "extra" didn't occur to me. Thank you! Jessicapierce 11:14, 30 April 2007 (UTC)


text:
Cookbook talk:Char Sui (Asian Barbecued Pork)

"Katis?"
What is "katis?" Jessicapierce 18:55, 29 April 2007 (UTC)
 * About 605g. See Catty. Good catch, BTW! Webaware talk 01:19, 30 April 2007 (UTC)


text:
User talk:Tshs0501

Hello, and welcome to Wikibooks!

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Good luck! -- SB_Johnny | talk 21:51, 29 April 2007 (UTC)

title: User talk:Tshs0501


text:
Cookbook talk:Arambasici (Croatian Sour Cabbage Rolls)

"Sauerkraut?"
I only know sauerkraut as a cooked dish made of shredded cabbage. This recipe seems to refer to it as a raw leaf. Can anyone clarify? Thanks. Jessicapierce 22:09, 29 April 2007 (UTC)
 * Sauerkraut is actually fermented cabbage. This recipe may be a mistranslation, i.e. they might really mean fresh cabbage. However, sometimes whole cabbages are fermented to make sauerkraut, and maybe that's what they mean here. With any luck, someone with knowledge of Croatian cooking will stumble across this and sort it out one way or another! Webaware talk 23:50, 29 April 2007 (UTC)


text:
Cookbook:Nibbles

| American cuisine | Holiday Recipes | Snacks

This party food, or just anytime snack recipe originated in Rocky Mount, North Carolina.

Dry ingredients

 * 2 boxes (16 cups/1 kg/2.2 lb) rice Chex cereal
 * 1 box (8 cups/500 g/1.1 lb) wheat Chex cereal
 * ⅔ box (5 cups/320 g) Cheerios
 * 1 bag (3 cups/250 g) thin pretzels
 * 1 lb (6 cups/450 g) peanuts
 * 1 lb (6 cups/450 g) pecans
 * 1 can (3 cups/250 g) cashews
 * Salt to taste

Sauce

 * 3 sticks (375 g) margarine
 * Heaping ½ cup (150 g) bacon grease
 * 1¾–2 tablespoons garlic salt
 * 2 tablespoons plus 1 dash Worcestershire sauce
 * Heaping ½ teaspoon Accent seasoning (MSG)
 * 2 heaping tablespoons peanut butter

Procedure

 * 1) Melt and combine the sauce ingredients.
 * 2) Combine all dry ingredients except salt in a large canning pot.
 * 3) Sprinkle a little of the sauce mixture over dry ingredients, and shake well. Repeat until sauce is gone.
 * 4) Salt the mixture by sprinkling and shaking in the same way.
 * 5) Bake 1½–2 hours at 200 °F (95 °C) in covered canning pot.
 * 6) Remove frequently to shake.

Notes, tips, and variations

 * Put the sauce in a canning jar, and punch several holes in the lid. Sprinkle by turning the jar upside down.
 * It took up to seven times of sprinkling and shaking to salt the mixture.
 * It is possible to substitute some vegetable oil for the bacon grease, but the result is less authentic.

title: Cookbook:Nibbles


text:
User talk:Bawolff

FHSST Physics
If you are still interested - I have added a link to the introduction of the FHSST Physics in response to your comment at Talk:FHSST Physics, and renamed the link to the table of contents. It is still a bit of a mess on the inside, but now people can get there more easily hopefully this will get sorted. Conrad.Irwin 22:59, 29 April 2007 (UTC)

Belated welcome
Welcome to Wikibooks, Bawolff!

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Hey Bawolff. :-) Couldn't resist. Tempodivalse 22:37, 24 January 2011 (UTC)
 * lol. thanks. I decided to take a little tour around various Wikimedia projects I don't usually visit, to see whats going on. Nice to see you around. Bawolff (discuss • contribs) 22:48, 24 January 2011 (UTC)

title: User talk:Bawolff


text:
Cookbook:Curry Chicken II

| Curry | Indian cuisine The original contributor of this recipe left the following comment: "My colleague Venayagaratnam ("Sri" from Sri Lanka) gave me this recipe, and I enjoyed it the first time I made it."

Ingredients

 * 2 tablespoon olive oil or other vegetable oil
 * 1 large onion, chopped
 * 8 pieces chicken thighs, cut up
 * 1 teaspoon salt
 * 1 clove garlic, crushed (see notes)
 * 1 small piece fresh ginger, crushed
 * 2–3 tablespoons butter chicken masala powder
 * 1½ cups water

Procedure

 * 1) In a cooking vessel over medium-high heat, add oil and chopped onion, and sauté until light brown.
 * 2) Add chicken and salt, and leave for 3–5 minutes, stirring in between.
 * 3) Add crushed ginger and garlic, and stir for 2 minutes. Stir in masala powder, and cook for 2 minutes.
 * 4) Add water, and let it boil for 5 minutes.
 * 5) Reduce heat to low, and let it cook for 15 minutes, or until the liquid has reduced.

Notes, tips, and variations

 * You may substitute 1 teaspoon garlic powder for crushed garlic
 * "Parampara" butter chicken mix is the recipe's original spice mix found in an Indian food store in North Carolina's Triangle area.

title: Cookbook:Curry Chicken II


text:
Category:Croatian recipes

Recipes from Croatia.

title: Category:Croatian recipes


text:
User talk:64.252.203.155

-- Jomegat 01:29, 30 April 2007 (UTC)

title: User talk:64.252.203.155


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Template:Concerns

Concerns

title: Template:Concerns


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Stand Aside

title: Template:Stand aside


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Template:Advocate

Advocate

title: Template:Advocate


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Template:Favor

Favor

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User:Xixtas/Sandbox/Test

To respond to the referendum, please type one of the following:, , , , or. Include appropriate reasoning and sign your comment. The policy/guideline in question can be revised during the referendum process, but please begin a new vote once a stable negotiated version has been identified.

 * means "I strongly support the action and would like others to support it too." Please give reasons.
 * means "I am generally in favor of this."
 * means "I do not necessarily agree, but have decided to accept the prevailing opinion."
 * means "I have some specific concerns or reservations." Please list specific concerns.
 * means "I strongly oppose the action and favor keeping the status quo." Please give reasons.

title: User:Xixtas/Sandbox/Test


text:
Talk:Space Transport and Engineering Methods/Ion and Plasma Engines

Copy vio
This book looks like a copyright violation... --Remi 05:50, 30 April 2007 (UTC)

 * If you still have concerns about the book as a whole, please bring them up at the appropriate place -- Talk:Space Transport and Engineering Methods. --DavidCary (talk) 02:11, 15 September 2009 (UTC)


text: Template:Goodbook/Special Relativity

title: Template:Goodbook/Special Relativity


text: Template:Goodbook/European History

title: Template:Goodbook/European History


text: Template:Goodbook/Engineering Acoustics

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User talk:Webaware/Archive 3

 * Archives March 2007 - April 2007

WB:RFA
I have nominated you for adminship. You are a trustworthy member of this community, and you have been very helpful in your time here. I hope you accept your nomination, i feel that you would make a good admin. --Whiteknight (talk) (projects) 00:48, 5 March 2007 (UTC)

 * Thanks, but no thanks. I don't have the time to be an admin and make contributions to WB. Admin stuff is my least liked work, and I get enough of it in my day to day life. I do appreciate the sentiment, however. cheers, Webaware talk 03:57, 5 March 2007 (UTC)

Work, work, work....
You may care to look at, I spotted it on RC yesterday but haven't got round to it yet - interesting collection! Cheers -- Herby talk thyme 12:31, 6 March 2007 (UTC)

 * Yes, I know - likewise, I spotted it and other bits on RC, but have not had the time. I couldn't really ignore a direct request for help in the Staff Lounge, though! Ah well, back to work. Maybe I'll get some WB time again soon. Webaware talk 12:40, 6 March 2007 (UTC)

 * Done some of the moves and fixed SA cuisine where I have - not sure all are "valuable", will do more when time - cheers -- Herby talk thyme 13:09, 6 March 2007 (UTC)

Archolman

 * No worries, just sing out if you need a hand, either on this (my) talk page or on the Cookbook: talk page. cheers, Webaware talk 02:29, 7 March 2007 (UTC)

 * I put some more recipes in there, hope you get the chance to try some. I think I'm getting the hang of the formatting & templating as well.

--Dick 00:51, 23 March 2007 (UTC)

Morning
Well you know what I mean. No problem but did the mail from the new address get to you? Not sure about filtering etc - not expecting any answers, just wanted to know you'd got it. Hope all is good - cheers -- Herby talk thyme 09:48, 8 March 2007 (UTC)
 * No, send me another and I'll look at the spam-trapped ones more carefully! But don't expect a quick answer, as I'm off to munch on some mapo doufu now. Hmmmm chili, garlic, ginger, Szechuan pepper, chased down with a nice shiraz! :P Webaware talk 09:56, 8 March 2007 (UTC)

Wowsers, that was close!
v.. Looks like you won, though. :D --Iamunknown 02:49, 9 March 2007 (UTC)

 * Ha! Actually, I'd say that you beat me to it! But the tortoise wins in these situations. No matter, at least the broken pages are fixed now. cheers, Webaware talk 02:52, 9 March 2007 (UTC)

If/when
you are next around has done a lot today by the look of it! Most of which has a link on and (cough cough) I wonder where it came from - some fast looking editing. Catch you soon and hope all is well -- Herby talk thyme 16:38, 22 March 2007 (UTC)

Yep - started the process - sure you will find the trail quite easily (I'll work on it when I get a mo) - cheers -- Herby talk thyme 16:59, 22 March 2007 (UTC)

 * G'day mate, I'll take a look at these later. Am up against it at work just now, so WB is having to take a back seat. Will look at them when I need a break from unmangling someone else's CSS disaster! Webaware talk 22:39, 22 March 2007 (UTC)

 * Quick glance - Bob's may have a similar problem, I'll get to it when I get a chance - hope the unmagling goes well - catch you round -- Herby talk thyme 08:02, 23 March 2007 (UTC)

 * Yeah, have been wondering about Bob2. I have done the odd spot check with the fastest possible Google searches, but should go deeper. I suspect he actually does cook all of those recipes, and probably many of them from an RV (as he lists some amazingly convoluted recipes as "camping recipes" - as if living in an RV is camping!) However, still worth checking out. Maybe when I'm done with this code, and/or the mead wears off... Webaware talk 09:02, 23 March 2007 (UTC)
 * PurplePieman has put a link on Bob's page suggesting where the recipes come from so I'll try and look at that later. 2nd opinions on the Reever ones I've marked will be welcome anytime you get a chance/the time - I'm 99% but these days I seem to be less prone to deletion! -- Herby  talk thyme 09:24, 23 March 2007 (UTC)

& update - views very welcome Staff_lounge/Chat cheers -- Herby talk thyme 10:22, 23 March 2007 (UTC)
 * reset

 * I've made my comment on that page. I think that these pages are ultimately likely to be deleted as copvios, as I can't imagine the company changing the copyright status of what is essentially their raison dêtre.
 * I'll take a browse through Bob2's contributions soon, with a view to possible copyvios. Don't expect much from me, though, as I'm stretched ATM. Webaware talk 06:04, 24 March 2007 (UTC)

Archolman userboxes

 * Tidied up a little... Webaware talk 05:46, 23 March 2007 (UTC)
 * Thanks a lot for the assist, another tutorial put into practice:-) --Dick 00:55, 25 March 2007 (UTC)
 * No worries! Webaware talk 01:03, 25 March 2007 (UTC)

Just to remember you
Policies and guidelines/Vote/Be Bold is running, cast your vote (a list of policies/guidelines is available Policies_and_guidelines/Proposed_reform. Txs. --Panic 19:38, 25 March 2007 (UTC)

Templates and Fair Use policy
Would you mind checking if the 2 proposals at Fair_use_policy have a list and descriptions of the templates that exist in relation to that context. Txs. (I archived one of the posts, on it you stated the creation of some) --Panic 16:26, 26 March 2007 (UTC)
 * Thanks mate, have added them both to Template messages/Image namespace with all the others. Webaware talk 22:45, 26 March 2007 (UTC)

Can you explain me one thing...
I have lost the post and the thread about this subject and so ask it to you. Do you know or can give me some input why the float bar states some projects that even if active should be stated on the header bar as they are not useful for "most" users, there is also a duplication of the Donations link and the header bar gives only information on the privacy policy and misses the opportunity to link to a pages that provides a general information of site policies and guidelines. Txs. --Panic 00:52, 27 March 2007 (UTC)
 * Sorry mate, I haven't been involved in any of that. Best to raise it on {pick your favourite Staff Lounge sub-page or affiliate}. Webaware talk 01:59, 27 March 2007 (UTC)
 * Thanks mate. Will do. (NZ or AU ? If NZ I am exactly on the other side of the world. :) ) --Panic 02:35, 27 March 2007 (UTC)
 * AU, but NZ born, so ... close :) Webaware talk 02:40, 27 March 2007 (UTC)

errrrrrrrrrr
Thanks but I think I broke it. Tried to take out the "watch" bit and it put the welcome in. Looks B good tho otherwise - hope I can see how you fix it if nothing else (I was looking to put "save" in too btw). Cheers -- Herby talk thyme 16:08, 29 March 2007 (UTC)
 * Truly wierd - I can't actually revert my edits AND I can't work out why!!! But then it has been one of those days! -- Herby  talk thyme 16:29, 29 March 2007 (UTC)

 * I'd guess that you had trouble with the Javascript being cached by the browser. After editing a script, tell your browser to refresh properly - CTRL-SHIFT-R in Firefox - so that it actually gets the new version of the script.
 * I wouldn't script in the Save, because you should verify that the edit was scripted properly. For example, someone else might create the talk page just before you welcome! someone, and the edit will wipe out what they put there. Hmmm... actually, that sound like something I should fix... after I get some emails out to clients... Webaware talk 23:22, 29 March 2007 (UTC)

Paranoia

 * 1) A psychotic disorder characterized by delusions of persecution.
 * 2) Extreme, irrational distrust of others.

Please leave me alone. -- xixtas talk 14:42, 17 April 2007 (UTC)

 * If by "leave me alone" you mean "stop answering me", then I'd be happy to do so - but don't ask in future. If you mean "stop persecuting me", then please, roll on that extra layer of tin-foil. Webaware talk 14:52, 17 April 2007 (UTC)

 * Okay, that's enough you two! we dont need any more fights around here. --Whiteknight (talk) (projects) 18:42, 17 April 2007 (UTC)

 * G'day Whiteknight, no fighting from this end. But sure, I'll stop answering Xixtas, if that helps keep them calm. Webaware talk 22:20, 17 April 2007 (UTC)

 * I'm hardly an expert at avoiding fights, especially considering how often i seem to be involved in them. However, i do know that sometimes just keeping quiet can work wonders at letting tense situations calm down. Everybody is on edge anymore, I think we need to have a faire or a party or something to cheer people up. --Whiteknight (talk) (projects) 22:46, 17 April 2007 (UTC)

 * Consider it zipped. I'll break out the cider, if you bring the music. Webaware talk 23:12, 17 April 2007 (UTC)

 * Music? I was going to bring cupcakes. I'm a sucker for cupcakes. --Whiteknight (talk) (projects) 23:33, 17 April 2007 (UTC)

featured books
Hey Webaware, I figured I'd comment here to not clutter up that page with silly musings. I agree that excessive linking to Wikipedia can be a distraction, but I have always taken that convention to mostly be a discouragement to only use Wikipedia links rather than trying to write information to your focus. I myself find links to Wikipedia extremely useful when I want people to be able to reference a topic that isn't covered by a book but is still nice to know if you forget (e.g. I have a link to what a hyperbolic function is in an engineering book, but if I tried to explain explicitly what every function was it would be a math book, not an engineering book). Regards! Mattb112885 (talk) 13:59, 24 April 2007 (UTC)

 * G'day Mattb112885, I agree and also use Wikipedia links. With the book I commented on, it seemed however that there was actually quite a lot of that going on, and that the book could have benefited from turning many of the WP links into pages, or perhaps glossary entries. I just thought I'd make mention of it, in case it had any bearing on that book's prospective status as Featured Book. cheers, Webaware talk 14:14, 24 April 2007 (UTC)

ooooh
Late?? Hope all ok -- Herby talk thyme 15:28, 26 April 2007 (UTC)
 * Hmmm, now that you mention it... 01:36. Must do something about going to bed soon. Just having a cuppa, tried to do some work but it didn't take so I decided to look at WB and read emails and newsgroups and ... and otherwise blow some time. Wife is in the same mood, so I could be here a little longer yet... Webaware talk 15:38, 26 April 2007 (UTC)

Re: More coffee
The funny thing is that i dont even drink coffee. Thanks for fixing my mistake. --Whiteknight (talk) (projects) 00:21, 27 April 2007 (UTC)
 * Ah, well that could be the problem then! But don't worry, I'm having enough for both of us this morning. cheers, Webaware talk 00:26, 27 April 2007 (UTC)
 * mmm, coffee. Mattb112885 (talk) 01:05, 27 April 2007 (UTC)
 * I think I'll need to start another pot soon... she gets very cranky when there's no coffee :-) Webaware talk 01:09, 27 April 2007 (UTC)
 * I think the best thing to keep me awake is sleep the night before, but coffee's a good second choice. Have a good day :)Mattb112885 (talk) 03:27, 27 April 2007 (UTC)

Re: Onion Rings
Sorry. I didn't quite understand. I'm fairly new here at Wikibooks. I will try to do what you told me. Marcus2 00:41, 27 April 2007 (UTC)

Fixing Metrication
I know that 285ml is a better conversion of a half pint but I chose to use 275ml as people are (and often can't) never as precise. Similarly conversions of temperature will always be rounded as figures like 176c just sound ridiculous. I just wish that Wiki foundation would make the sensible decision to only use metric measurements or at least provide some kind of automatic conversion so the whole world isnt baffled by American measurements. Xania talk 00:46, 28 April 2007 (UTC)
 * In that case, 300ml would have been better, as it is the usual conversion of a UK pint to mLs. I agree completely with you on the accuracy thing, as I've seen lots of silly conversions in here; my particular pet peeve is conversions of fluid ounces to grams. As for "only metric", that just doesn't work with recipes that have been handed down in terms of relative measures like cups and teaspoons, and often conversion to metric even of pounds and ounces loses information (think of ½lb tins etc.) Our best bet, I feel, is to just preserve the original information and provide sensible metric equivalents. I only wish people would consider doing that when they submit a recipe with measurements all in furlongs and Fahrenheit! Webaware talk 00:52, 28 April 2007 (UTC)
 * No problem. Feel free to make any corrections.  I'm never sure what to do with measurements in 'cups'.  Flour is about 150g for a cup and other solids are approx 240g for a cup - but is there any point?  Do you think that measurements in cups should be left as they are or converted?  I also generally take an ounce to be 28g (or 30g for larger measurements), a pound as 450g.  Not usually any problem with converting temperatures but obviously I sensibly round up/down - 350c=180c, etc.  I've never bothered converting teaspoon measurements as these are usually universal or minimal measurements anyway.  Thanks for checking over the changes anyway.  Xania [[Image:Flag_of_Italy.svg|15px]]talk 00:59, 28 April 2007 (UTC)
 * See here for some general conversions, and note that I think you're working in UK cups whereas most recipes here are in US cups. I generally don't bother converting cups, because they are relative terms and many recipes with measurements in cups have everything in relative terms (cups, teaspoons, tablespoons). However, where there is a mix of relative and by-weight, I think that metric equivalents are a good idea.
 * In general, I don't like measurements in cups for relaying information, because my metric cupful of flour could weigh more or less than your metric cupful of flour based on how we separately pack the flour into the cup (with more or less pressure on the flour), in addition to the climatic conditions around us. When brewing and baking bread, I do everything by weight. For most cooking, however, it doesn't matter much, especially with flour, as the cook needs to adjust the relative amounts of flour, water and other ingredients to suit themselves, the climate, and the batch of flour they are using - you know, stick a whisk through it and see if it needs another splash! Webaware talk 01:09, 28 April 2007 (UTC)

title: User talk:Webaware/Archive 3


text:
Cookbook:Asparagus Frittata

Like the traditional Spanish omelet, frittata is a thick, hearty omelet filled with vegetables. A frittata may be filled with any variety of vegetables, cheeses, pastas, or meats. This recipe is for a simple vegetarian one.

Ingredients

 * 1 tablespoon olive oil
 * 2 garlic cloves, minced
 * 1 bunch of fresh asparagus, trimmed and chopped
 * 8 large eggs
 * 3 teaspoons milk (whole fat milk is best, but part skim would be fine)
 * 2 teaspoons chopped fresh basil or 1 teaspoon dried basil
 * 1 pinch of salt
 * 1 pinch of ground black pepper
 * 3 tablespoons grated Parmesan cheese

Equipment

 * 12-inch (30cm) oven-safe frying pan (i.e. no plastic or wooden handles)
 * Medium-sized bowl
 * Whisk or fork

Procedure

 * 1) In a bowl, beat together the eggs, milk, basil, salt and pepper. Set aside.
 * 2) Preheat broiler/oven to 350°F (175°C). Heat the olive oil in the heat-safe skillet over medium heat.
 * 3) When the oil is hot, add the garlic and sauté until fragrant, about a minute.
 * 4) Add the chopped asparagus and sauté for about 5 minutes until it begins to become tender.
 * 5) Pour the egg mixture into the skillet and cook about 4 minutes or until bubbles begin to form in the center of the eggs.
 * 6) Sprinkle the Parmesan cheese on top of the eggs, and immediately transfer the pan to the oven.
 * 7) Cook under the broiler until the top puffs and browns, about 3 minutes.
 * 8) Remove the pan from the oven (careful, it will be hot) and cut the frittata into wedges.
 * 9) Serve immediately with crusty bread and fresh fruit for a light spring dinner.

Notes, tips, and variations

 * Try bitter greens like Swiss chard, ruby chard, or broccoli rabe.
 * Bell peppers, mushrooms, potatoes, and zucchini are all delicious in a frittata.
 * For a meat version, try adding cubed ham, chopped bacon or pancetta, or any variety of sausage.
 * Different cheeses can be used, such as fontina, cheddar, havarti, Emmenthal, or Pecorino Romano.
 * You may also add ½ cup of cooked, drained pasta such as linguine, spaghetti, or even macaroni.
 * Adding breadcrumbs to the beaten eggs is another good way of adding bulk.
 * Wrap leftovers (if there are any) in tin foil and chill in refrigerator. Leftover frittata makes a great sandwich: just allow the eggs to come to room temperature and place them between two slices of buttered, toasted bread.

title: Cookbook:Asparagus Frittata


text: Template:Goodbook/Learning Theories

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text: Template:Goodbook/Lucid Dreaming

title: Template:Goodbook/Lucid Dreaming


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Talk:Computer Programming/CL (Control Language

This page could be expanded to contain information about programming for IBM iSeries, formerly known as OS400, on the AS/400 platform. This system is often bundled with such programming tools as, Rexx, C, C++, C, COBOL and RPG. It boasts a fairly herrendous (sp~) editor known as SEU, which one could probably draw some contrast with vi. This platform also has a programming library which works externally over a network, known as jt400 or "Java Toolkit for IBM iSeries".


text:
User talk:218.242.147.178

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. -- Herby talk thyme 10:42, 30 April 2007 (UTC)

title: User talk:218.242.147.178


text:
Lore of Learning

Lore of Learning captures timeless principles of learning for teachers and learners alike. The book is written for contemporary times as technology is transforming the way people go about learning and gain access to information and knowledge, but draws on insights from as far back as the earliest writings on knowledge and learning, and from a range of cultures.

Table of Contents
The structure (volumes, parts, chapters) is not pre-determined.

See structure discussion page for some ideas.

/Chapters under development/

Writing this Book

 * 1) /Process/
 * 2) /Stories of Learning/
 * 3) /Quotes/ (suggest quotes)
 * 4) /References/ (add to the reading list)
 * 5) /Acknowledgements/

Aspiration
The book aspires to match the standard set by: Lore of Running by Tim Noakes.

title: Lore of Learning


text:
User talk:217.205.250.130

'''You are blocked for vandalism. Please edit constructively when the ban expires -- Herby talk thyme''' 11:54, 30 April 2007 (UTC)

title: User talk:217.205.250.130


text: Template:Goodbook/Applications of ICT in Libraries


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Talk:Lore of Learning

Table of Contents
The idea is to cover learning through the ages, describe the relevance of the ancient and modern thinking in the present, and to speculate about the future. Something like:

 * 1) Preface
 * 2) Introduction
 * 3) Learning in Ancient Times
 * 4) Learning in the 20th Century
 * 5) Contemporary Pedagogical Praxis
 * 6) Future Scenarios
 * 7) Global, Planetary Learning
 * 8) Resources

The sections/parts/volumes could be structured for the users in completely different ways ... discuss.

Readership(s)
Lore of Running by Tim Noakes, which inspired this book, was clearly directed at marathon and ultra distance athletes. Lore of Learning will also need to decide on where to focus - or perhaps create several volumes, for example:

 * by educational level and/or subject area:

* OCW and OER in Tertiary Institutions * University Science and Engineering * Postgraduate Humanities * Technical and Vocational Learning * Self Learning for Employability * College Level Science * K12 Science and Mathematics * Becoming a software development guru (see for example, pedagogical patterns. * Foreign language learning * Sport and martial arts (physical - mental) * Fine Arts

Ktucker 16:05, 3 May 2007 (UTC)

... discuss.

Inspiration
The theme suggests integrating experience through the ages into contemporary technology-enhanced learning to meet the challenges of today and the future.

Lore of Running (Tim Noakes), inspired the title of this book - while thinking of better acronyms for OER - "LORE" - libre and open resources for education - removing the barriers to social constructionist learning and peer production in the networked knowledge society. However, this book is *not* about OER/FLORE, though there may emerge references and even chapters on this later.

Much has been written on OER and the processes for establishing OCW in an institution, but more is needed on pedagogy. What principles apply in a networked world, and how are these best applied and accentuated with current and future technology?

A thesis of this book is that the way people learn has actually not changed that much over the millennia. We learn from our parents, our friends, from nature, from all our experiences - an integral part of life. It is hoped that this book will capture the wisdom of the ages about learning, and ultimately illustrate how we may broaden the reach of this wisdom, amplifying the learning of everyone in a connected world.

The Timeless Way of Building
Alexander (1979) published this book on architecture which has inspired a patterns movement covering many disciplines. My own interest came from software development initially (see below), and has more recently extended into other fields that have caught my attention (ecology, psychology, pedagogy, sport, physiotherapy, ... actually, the list is endless, hence "knowledge patterns").

Software Design Patterns
Peruse this list for example, and note the titles concerning patterns.

Writing Style
The intention is for this book to express a feeling of timelessness.

This is a principle to be kept in mind while writing - not a prescription.

QWAN

Multilingual and Multicultural
Consider translations and cultural conversion - from whatever language/culture the first version of a chapter may have been written.

Link to Second Life?
Link this to SecondLife (or preferably an open source standards compliant equivalent which enables people to expand the grid) and encourage people to (re)create learning experiences that have worked through the ages - from Socrates to OER to hip-hop and mobile learning etc. ... with access to the legendary gurus in various cultures ....

For example:

 * take a walk through Socrates's garden and ... know thyself, or
 * visit the Swami/ Zen master/ Sufi/ ... and gain some enlightenment, or
 * take a walk through the Fynbos with Dave Richardson and learn about alien plant invasions in this environment, or
 * come to this meeting room ... to participate in a town planning exercise, and learn about multi-stakeholder management in such endeavours,
 * etc.

The book becomes a living growing document describing learning and teaching through the ages, and modern "implementations". I hope people are already creating such learning opportunities ... any links? Ktucker 09:42, 2 May 2007 (UTC)

title: Talk:Lore of Learning


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User talk:195.194.63.254

Regarding edits made during April 30 2007
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title: User talk:195.194.63.254


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User:Aggies

Hellow friends. I am a student of Hamilton Middle School. I love the subject of science.

title: User:Aggies


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