User:Shamshers58/sandbox

Article Evaluation

Evaluation of Wikipedia article titled "Joule heating"

The article is relevant to the topic. The first sentence states that Joule heating is also known as Ohmic heating and resistive heating and gives a definition for this term. It also states the origin of the term and gives the contents that will be discussed in the article. The article remains neutral throughout without making any claims or bias to any side. Instead, the article just presents facts about the topic. There is no viewpoints discussed, as this topic is not biased. After testing a few of the links, the links still all seem to be working, even a link that is dated 1996. However, the first link no longer is active. The link is from a Russian source and the citation even says that it is from a Russian encyclopedia. The sources support the article with science based facts or information from history. Most facts are referenced with a reliable reference, however for some facts, there are no references. Maybe the reference at the end of the paragraph is for the whole section. The references seem reliable. Some of these are from reputable websites including Ohio State University and American Physical society. However, there are a couple references that are from .com websites. There is no bias noted in these references. The information is not out of date as this topic has not really changed. There is one little section about food processing, but with Ohmic heating being more well known, a larger section could be developed. In the "talk" section of the article, there is suggestion for new material. One person suggested including another equation. This was suggested in 2010 and the article included this suggestion in 2016. There was also talk about adding other images to better represent the topic. This is still in the works since the author wanted to ensure that the photos would add to the paper. The article is a Wikimedia project and is a WikiProject Physics collaborative effort. It is rated as start-class on the quality scale and is rated as high-importance in the quality scale. Since this article is written by mainly physics authors, it is definitely represented in the paper. In class, Ohmic heating is mainly discussed in terms of food applications with some science background. The article has a large section of formulas with all the equations for Ohm's law. It also has another section for alternating current instead of direct current where the average and root mean square is taken into account. A differential form section is also included which is used in plasma physics. This includes the resistivity and the current density. These topics are more mathematics based and is not discussed in the food science application.

https://en.wikipedia.org/wiki/User:Ahoang33/sandbox