User:Tchan24601/sandbox

Article Evaluations
Notes to self: Find reputable, independent, secondary source which covers the topic in enough detail. Make sure that it is not controversial or is rated featured/good. Also, make use of WikiProjects! Access them through the talk feature.

Intermittent fasting
I want to do Intermittent fasting because I have a passion for fitness and have heard myths about intermittent fasting claiming it to be an efficient way to cut fat and build muscle. Some well-known bodybuilders have sworn by this diet, and I'm interested to know if it is legitimately effective. I do not think that the article is near its potential, and I'm hoping that learning more about intermittent fasting can educate me more on how diet plays a part in weight training.
 * The Intermittent Fasting article doesn't have as much information as I think it should
 * Also seems to focus more on whole-day fasting than on inter-day fasting
 * Intermittent Fasting was a huge thing in the fitness world, and it doesn't mention it once in article
 * Not much activity on talk page
 * Relevant to class because it explores a form of fasting, which is dietary related, and it ultimately centers around health

Whey protein isolate
I regularly use protein supplements, often in the form of whey isolate, and it surprises me how poorly referenced the article is. I want to do this article because doing research on the protein isolate would probably lead me to learn about how it plays in muscle growth, which is a highly relevant topic to me. I also think it would be interesting to learn more about this substance that I so regularly consume.
 * The Whey protein isolate article is lacking citations.
 * Only has three references
 * References are not ideal-- there is use of primary article and a secondary source from a non-reputable source
 * Doesn't cite any sources for a whole section
 * Little activity on Talk feature
 * For such commonly-used substrate in such a popular product, I'm sure there is more reputable sources out there to be added.

Rousong
As a child, the fish version of Rousong was my favorite food. It probably still is. I was disappointed to see how little attention it has received, and how little citations are put into it. Of my three topics, I think this would be the hardest to research because, as a primarily Chinese food, there are probably not a lot of reputable English sources that can give me good information on Rousong. Despite this, I'm sure I could at least add something to the cultural or historical aspects of it.
 * The Rousong article only has three references-needs more citations
 * Talk page is not very active, hasn't been talked about in years

= Final Assignment: Annotated Bibliography and Paragraphs =

Annotated Bibliography
The Annotated Bibliography was made in a separate sandbox page. The link is User:Tchan24601/sandboxannotatedbib. Not all of the sources were used to write the following paragraphs.

Rousong Paragraphs
Even though Rousong is most prevalent in China, other cultures, such as Nigeria, Malaysia, and Indonesia, have adopted their own versions meat flosses. They consume meat floss to supplement meals, which usually includes rice. Meat floss can also be made out of many different meats. Beef floss can be found in Nigeria and Malaysia. Pork floss, fish floss, and even rabbit and duck floss can be found in China

Rousong (and other variations made from beef, chicken, or fish) have been studied as a form of Hurdle technology. The manufacturing of the meat floss, which include being cooked, mashed, stirred at high temperatures (80 to 90 degrees centigrade) and being severely dried, serve as "hurdles" and makes it difficult for pathogens to recontaminate this product. This allows for Rousong to be stored without the need of preservatives. Rousong and similarly-made products can be stored in a conventional, safe state if dried to about 2% to 12% moisture.

Many studies have found carcinogens in meat as a result of its cooking process. Rousong, being meat based, is no exception. Rousong's levels of HAA increases with increasing processing temperatures. Up to seven different HAAs were found when Rousong was processed at 150C.