User:Pearl.emokaro/Choose an Article

Article Selection
Please list articles that you're considering for your Wikipedia assignment below. Begin to critique these articles and find relevant sources.

Option 1

 * Lactic acid
 * link: Lactic acid
 *  Article Evaluation 
 * - the article content is relevant to the topic because it fully breaks down what lactic acid is, its history and its common applications
 * - the article is written neutrally; there is no original research about this article
 * - this article is rated as a B-class article and is of high importance and still needs some facts to be checked in reference to how lactic acid is produced some of its chemical properties
 * - this article requires a more in depth information its molecular biology and the polymer precursor  Additional Sources:
 * https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7566098/
 * https://www.frontiersin.org/articles/10.3389/frsus.2020.00004/full
 * https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6644044/

Option 2

 * Creatine
 * Link: Creatine
 * Article Evaluation
 * - the article content is relevant to the topic. this article goes through all aspects of what creatine is and how/where it is used and its pharmacological properties
 * - this article is written from a neutral point of view with no original research
 * - this article is rated as a C-class article with high and mid importance. This article is also prone to spam.
 * - this article requires more in depth information about the research its being used in, specifically, more information about creatine and ALS and Huntington's disease
 * - it would also be beneficial for this article to have an in depth section on the risks of taking creatine


 *  Additional Sources 
 * https://pubmed.ncbi.nlm.nih.gov/10999421/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2631354/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5562960/ https://pubmed.ncbi.nlm.nih.gov/16055197/

Option 3

 * Whey Protein
 * Link: Talk:Whey protein
 * Article Evaluation
 * - this article content relevant to the topic. this article highlights the production, consumptions and uses of whey protein
 * - this article is considered rated as Start-Class, meaning that it has a lot of room for improvement. this article is also of mid importance
 * - this article needs more in depth information on the consumption section and also, the major forms and uses should be broken down into more sections to allow for more in depth information on each form and use of whey protein
 * - this article would also benefit if there was a section for alternatives to whey protein as it is not really suitable for those that are lactose-intolerant.


 * Additional Sources
 * https://www.medicalnewstoday.com/articles/263371#benefits
 * https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7318541/
 * https://www.researchgate.net/publication/313715199_Whey_protein]