User:Anjsan01/Milk frother/Sabmarriie Peer Review

General info

 * Whose work are you reviewing?

Anjsan01


 * Link to draft you're reviewing
 * https://en.wikipedia.org/wiki/User:Anjsan01/Milk_frother?veaction=edit&preload=Template%3ADashboard.wikiedu.org_draft_template


 * Link to the current version of the article (if it exists)
 * Milk frother

Evaluate the drafted changes
Lead - Two leads have been added to start the new content. The first lead includes a brief introduction of what it entails it will talk about. The lead does contain information that is not present from the current version, such as how milk is able to thicken. The second lead also contains information that is not present from the current version, such as the different types of milk and how frothing affects that type of milk. Each include good amount of description. The lead is quick and easy and gets to the point.

Content - The content added is relevant to the topic. The content is up to date. I will say, in the section "How It Works," when you talk about the difference between whole milk and skim milk, it makes sense to put that information in "Types of Frothed Milk" because then it brings question to about different types of milk. Otherwise, the information about the proteins that milk contains and how it is affected by the milk frother. One thing that is missing is would probably including which milk is most popularly used. There are also milks that were not mentioned, such as: coconut milk or cashew milk. Also what about the difference between cold and hot milk, and how does it impact the froth? Otherwise, the content is great and gives the reader a wide perspective of different types of milks to look forward.

Tone and Balance - The content that is added is in a neutral tone. The content does not appear to try to convince the reader towards a particular position.

Sources and References - All content that was added is backed up by sources. The content does reflect on what the sources say. The links work.The sources that were provided reflect the literature. Two articles that were added are current and up to date, but the 7th article does not have the date that it was published. Majority of the authors in the sources are avid coffee drinkers and seems to know what they are talking about. The sources that were used are pretty good. Although, there are some websites that also talk about the difference between cold and hot milk. There aren't a lot of historical and concrete articles for milk frothers, so this is a good start.

Organization - The content is well-written and clear. Words, such as Casein, are explained to help readers understand what it is. I would say, instead of starting with the word "because," I would say "due to.."

Images and Media - Did not add image or media.