User talk:Gzuufy

/Archive 1

Cooking measurements
I would be happy to put back two decimals. I cut it down to one simply because two seemed overly precise for the subject, but none could give a false impression.

As for spanning columns, it seemed very cluttered to repeat the same number three times in a row, when it has one basis (the imperial gallon)

Perhaps one Imperial column with notes for the exceptions (Australian Tablespoon, and UK cup) would be better. —MJBurrage(T•C) 23:43, 15 December 2010 (UTC)

I just noticed your comment on the articles talk page, and will move the discussion there. —MJBurrage(T•C) 23:50, 15 December 2010 (UTC)

A barnstar for you!

 * Thanks for your continued work on this topic. Marshall46 (talk) 16:05, 19 July 2012 (UTC)


 * Thanks for your helpful comments on my talk page. I've got the print version of Crust and Crumb and I'll check it.  One of the difficulties of working on this topic is that many of the experts on sourdough baking don't understand the biochemistry and much of the microbiology is too difficult for the layperson.  (For example, Reinhart states that L. sanfranciscensis is not found outside San Francisco and that it performs best at 18 degrees Celsius, neither of which is correct).  This means that improving the article requires editors who know enough about the subject to leave out the errors in otherwise reliable sources. So far I have found Michael Gänzle, who works with Hammes, to be clear and accessible and to understand the topic from both the baker's perspective and the scientist's.  There is a clear account here that we might draw on. Marshall46 (talk) 11:12, 24 July 2012 (UTC)

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Your input is needed on the SOPA initiative
Hi Gzuufy,

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Requesting Guidance
Hello. I am new to the Wikipedia community and have tried to connect with more experienced contributors to collaborate on editing pages where synthetic biology is relevant. So far no one has responded. I understand you are semi-retired...so maybe you could provide me with some feedback on this page, since you have recent activity here, or any other advice on how to communicate with others. Thanks.Lgkkitkat (talk) 01:05, 16 April 2014 (UTC)


 * All I can suggest is to look at project pages. Those are usually indicated at the top of article talk pages. There are 4 different wikiprojects listed on the synthetic biology talk page.  Your area of interest is not really mine, which was teaching myself to bake bread more or less.  Good luck to you! Gzuufy (talk) 01:28, 16 April 2014 (UTC)


 * Thank you so much for your response and advice! I'm still learning my way around the Wiki community.  I think the current synthetic biology page is really confusing and could benefit readers if it was simplified.  Yeast is the most ideal eukaryotic microorganism for biological studies since it's complete genome has been proven to be a useful reference towards sequences of human and other higher eukaryotic genes.  Since newer genetic engineering methods, namely synthetic biology, aims to provide standardization of DNA nucleotide sequences to create of modify living cells existing in natural biological systems.  Do you think you could tell me your thoughts on how to integrate this basic information onto the baker's yeast page?Lgkkitkat (talk) 20:46, 18 April 2014 (UTC)


 * At Wikipedia, a basic rule is that everything published must be verifiable, in good practice this means referencing 3rd-party sources. Provided that you can cite what you wrote above, "Yeast is the most ideal eukaryotic microorganism for biological studies since it's complete genome has been proven to be a useful reference towards sequences of human and other higher eukaryotic genes", then the existing section "Use in research" would be a place that sentence could be added, though it may be redundant with what exists there now.  Your other sentence, "Since newer genetic engineering methods, namely synthetic biology, aims to provide standardization of DNA nucleotide sequences to create of modify living cells existing in natural biological systems" is incomplete.  You could drop the first word and fix the other typo.  How synthetic biology factors in to commercial baker's yeast in current practice then becomes a question created in the article, which probably would need further development, and could possibly build into its own section.  Oversimplification is also something to be aware of, there is a Simple English Wikipedia that seems more appropriate toward that end. Have you seen this regarding the greater-ecosystem risks inherent in GMO? Gzuufy (talk) 13:30, 19 April 2014 (UTC)

Fifth International
Hi Gfuuzy! We've been editing the article inverted sugar syrup together, and I must say that keep up the good work you are doing! ;) Anyway, I was wondering if you happened to be interested about this topic as well, Fifth International? :) It's currently listed at articles for deletion, and I was wondering if you had few minutes to take a look and possibly leave a comment there? In my humble opinion, there are every reason to keep the article, and I have explained that in my comment there as well.

Anyway, thanks in advance and if I could be of any help in chemistry related articles, just let me know! Cheers! =P Jayaguru-Shishya (talk) 15:44, 8 July 2014 (UTC)

Happy New Year!
 Dear, HAPPY NEW YEAR !!! A new year has come! How times flies! 2015 will be a new year, and it is also a chance for you to start afresh! Thank you for your contributions! From a fellow editor, --Jayaguru-Shishya (talk) 16:17, 31 December 2014 (UTC)

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ArbCom elections are now open!
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Canola
You said: Regarding the Canola page which you edited sometime earlier today, the template is curious. When I view it on the Canola page, the entire Canola line is highlighted, when I view it on the template page, it is not highlighted. I had moved a column in that template sometime in the last few days, but some of the values are wrong.

You can also tell the data is not for rapeseed, but low-euracic Canola, if it was rapeseed, it would probably have a lower monounsaturated value. There's a big linkage in folks minds between the two strains, but it appears to me they are rather different.
 * It's not clear to me what you're asking. I did not edit the template for the oils table and did not edit the section on euracic acid. The article looks ok to me. --Zefr (talk) 16:03, 24 April 2017 (UTC)
 * I'm trying to understand why the Canola line is highlighted. Is it highlighted (yellow background color) for you? Gzuufy (talk) 16:07, 24 April 2017 (UTC)
 * It is highlighted as yellow on my screen. This was not an edit I made. --Zefr (talk) 16:33, 24 April 2017 (UTC)
 * Thank you! I just noted you were working on that page, and thought I'd ask in case you knew.  Gzuufy (talk) 16:40, 24 April 2017 (UTC)