User:Imasciencer/SCOBY/Countryscientist Peer Review

Peer review
This is where you will complete your peer review exercise. Please use the following template to fill out your review.

General info

 * Whose work are you reviewing? (provide username)
 * Link to draft you're reviewing:

Reviewing Bzidek20, SCOBY

Lead
Guiding questions:


 * Has the Lead been updated to reflect the new content added by your peer?
 * Does the Lead include an introductory sentence that concisely and clearly describes the article's topic?
 * Does the Lead include a brief description of the article's major sections?
 * Does the Lead include information that is not present in the article?
 * Is the Lead concise or is it overly detailed?

the lead seems to have the introduction statement but dos not go into the topics that will be elaborated on. It is very concise and could use a bit more detail to help the reader understand the topic more if that is all that they read.

Content
Guiding questions:


 * Is the content added relevant to the topic?
 * Is the content added up-to-date?
 * Is there content that is missing or content that does not belong?

The content is relevant to the topic and current. There is content missing in regards to food production. What is the purpose of it being used in these foods? what does it add to the product that otherwise would be missing?

Tone and Balance
Guiding questions:


 * Is the content added neutral?
 * Are there any claims that appear heavily biased toward a particular position?
 * Are there viewpoints that are overrepresented, or underrepresented?
 * Does the content added attempt to persuade the reader in favor of one position or away from another?

NA, this all seams to be factual content that doesn't have particular sides to take

Sources and References
Guiding questions:


 * Is all new content backed up by a reliable secondary source of information?
 * Are the sources thorough - i.e. Do they reflect the available literature on the topic?
 * Are the sources current?
 * Check a few links. Do they work?

The foods that is is used in and what each bacteria/yeast does could use sourses

Organization
Guiding questions:


 * Is the content added well-written - i.e. Is it concise, clear, and easy to read?
 * Does the content added have any grammatical or spelling errors?
 * Is the content added well-organized - i.e. broken down into sections that reflect the major points of the topic?

In the lead, usually acronyms are written out first then given as the sort version, this was a little confusing with the italics and parentheses

Images and Media
Guiding questions: If your peer added images or media


 * Does the article include images that enhance understanding of the topic?
 * Are images well-captioned?
 * Do all images adhere to Wikipedia's copyright regulations?
 * Are the images laid out in a visually appealing way?

The images look good, I know it can be hard to find images that you can add.

For New Articles Only
If the draft you're reviewing is a new article, consider the following in addition to the above.


 * Does the article meet Wikipedia's Notability requirements - i.e. Is the article supported by 2-3 reliable secondary sources independent of the subject?
 * How exhaustive is the list of sources? Does it accurately represent all available literature on the subject?
 * Does the article follow the patterns of other similar articles - i.e. contain any necessary infoboxes, section headings, and any other features contained within similar articles?
 * Does the article link to other articles so it is more discoverable?

N/A

Overall impressions
Guiding questions:


 * Has the content added improved the overall quality of the article - i.e. Is the article more complete?
 * What are the strengths of the content added?
 * How can the content added be improved?

The current content is adequate to describe what the SCOBY is but I don't think it has enough information about what it is actually used for. It would be helpful for at least one of the food examples to go into what it starts as and how it is changed by the microbes to become the final product. It is also unclear on why this forms the SCOBY instead of other fermentation where the culture is mixed into the product.